Honey Ham Roast

A honey ham roast has become a Christmas and Thanksgiving staple. It is delicious served with as part of a cold buffet or in sandwiches, with pickles and relish. For this recipe it is best to buy a boned, rolled and tied horseshoe gammon with a good layer of fat. The ham will be cooked at a relatively high heat, so we recommend using a dark honey such as Buckwheat or Coriander. Make sure you keep an eye on the meat as it cooks, and it is important to baste it regularly.

This recipe serves 6-8 people.
Cooking time: 1 hour, 40 minutes.


  • 1,5 kg unsmoked gammon joint.
  • 100 ml still cider or apple juice.
  • 4 tbsp (1/4 cup) dark honey.
  • 25 g (1oz) demerara sugar.
  • 1/2 tsp English mustard powder.
  • 1/2 tsp ground cinnamon.
  • To serve: fresh bay leaves.

How to prepare

  1. Start by pre-heating the oven to 180°C/350°F.
  2. Place a large piece of tin foil (that will wrap around the ham) in a roasting tin big enough to fit the ham comfortably. Wipe the meat with absorbent paper and place it in the roasting tin with the rind side up.
  3. Pour the cider or apple juice around the meat and loosely wrap the joint in the foil, making sure the edges are sealed. Place the roast in the middle of the oven for 1 hour and 15 minutes and then remove.
  4. Turn the oven up to 200°C/400°F. You will place the ham back in the oven in step 8.
  5. Open the foil and lift the meat on to a board; empty the juice from the pan.
  6. With a sharp knife carefully cut away the rind from the meat leaving the fat intact. Score the fat into a diamond pattern and return the meat to the roasting tin. Next, pull the foil up to protect the sides of the joint but leave the fat uncovered.
  7. In a small bowl mix together the honey, sugar, mustard, powder and cinnamon, and using a palette knife, spread the mixture evenly over the fat. 
  8. Return the meat to the oven for 15-20 minutes, baste, and then return to the oven for another 10-15 minutes until the ham is olden brown.
  9. Let it cool in the tin, remove the joint and carve when cold.
  10. As your last step you can garnish with fresh bay leaves as desired.

You might also be interested in this recipe: Warm Honey and Grain Mustard Dressing.

Source: Collins Beekeeper Bible: Bees, Honey, Recipes & Other Home Uses.