Honey Mustard Glazed Ham with all the Trimmings


Josh Eggleton's honey mustard with glazed ham and all the trimmings is a true feast fit for any table. Serve with delicious seasonal vegetables and parsley sauce and combine with gluten free bread sauce, a great alternative to the traditional sauce and perfect for those who are gluten intolerant.


• 2.5kg of shin of raw gammon, femur bone removed and hock bone left in •25 cloves
• 2 tbsp of olive oil
• 100g of honey
• 25ml of sherry vinegar
• 100g of wholegrain mustard
• 6 peppercorns
• 2 onions, peeled and halved
• 2 bay leaves, torn
• 1 carrot
• 1 celery stick
• 1 bulb of garlic, cut in half

Gluten free bread sauce
• 600ml of milk
• 2 bay leaves, torn several times
• 1 small onion
• 4 cloves
• 1 garlic clove, bashed with the back of a knife to squash but keep intact
• 700g of celeriac, peeled and cut into 1cm cubes
• 25g of butter
• salt
• white pepper

Purple sprouting broccoli
• 1.2kg of purple sprouting broccoli, woody bottoms trimmed
• 100g of hazelnuts
• 75ml of hazelnut oil
• 25ml of olive oil
• Maldon sea salt

Roast potatoes
• 1kg of Maris Piper potatoes
• 50g of duck fat
• 6 sage leaves
• 6 sprigs of marjoram
• salt

Parsley sauce
• 4 banana shallots
• 1 garlic clove
• 400g of flat-leaf parsley
• 1g of xanthan gum
• 25g of butter
• black pepper


1. Honey mustard glazed ham: Soak the gammon in a large bucket or pan of cold water overnight as this will help to reduce the salt content. The next day remove the gammon discarding the water

2. Place the gammon in a large pan and cover with fresh water, then bring to the boil. Once the water is boiling drain and then refill the pan with cold water

3. Add the halved and peeled onions, whole peeled carrot, celery, halved garlic bulb, peppercorns and the bay leaves. Bring to a slow simmer and leave simmering for a further 2.5 hours. Top up with boiling water if needed. Skim any scum off the top during the cooking process

4. Probing at regular intervals, cook on a minimum of 63ºC and not above 70ºC as it will dry out. Leave to cool for an hour in the liquid

5. Retain 2 pints of the liquid for the parsley sauce and pour the remainder of it away. Place the ham in a roasting tray, remove the skin, ensuring you leave a thin layer of fat, then score in the criss-cross pattern and stud with cloves in each square

6. Set the oven to 180ºC/Gas mark 4

7. Glaze: Mix the oil, honey, mustard and sherry vinegar together in a mixing bowl

8. Smear some of the glaze over the ham and bake in the oven for 10 minutes

9. After 10 minutes baste with more of the remaining glaze and juices that have dripped off the ham, repeating again every 10 minutes for the next 30 minutes

10. Roast Potatoes: Wash, peel and remove any black spots from the potatoes, cutting them into even sizes, ensuring there are straight edges and right angles

11. Place them in a large pan and cover with cold water. Season the water well and bring the potatoes to a slow boil. Cook until they are nearly cooked and then drain the water

12. Once drained, place the potatoes back in the pan and with the lid on shake firmly, so that they start to break up a little on the outside

13. Place a roasting tray over some heat, add the duck fat and melt. Put the potatoes in the tray and turn over to achieve a golden crisp colour on the potatoes

14. Once the potatoes have a good amount of colour and before they start to burn place them in a hot oven on 220ºC/Gas mark 8 and roast until golden all over. When ready to serve, sprinkle with chopped sage and marjoram

15. Bread sauce: Peel a small onion and stud with the cloves. Place the garlic, onion and bay leaves into a medium sized pan with the milk and infuse by bringing to the boil slowly

16. Melt the butter in a pan and add the peeled and chopped celeriac and coat in the butter. Strain the infused milk over the celeriac and simmer for 15-20 minutes until tender. Don’t worry if the milk splits

17. Season with salt and white pepper. Once the celeriac is tender, blend in the liquidiser and keep warm until ready to serve

18. Returning to the ham, check that it is golden all over. Once golden rest for 10 minutes and then it's ready to carve

19. Broccoli: Bring a large pan of salted water to the boil and cook the broccoli in the water for 3-4 minutes until the stem is just tender, then place into cold water to stop the cooking immediately. After 5 minutes drain well, it should still be reasonably firm

20. Toast the hazelnuts in a pan, then remove from the pan and roughly chop. Add to the hazelnut oil

21. Toss the broccoli in olive oil seasoning with salt, place under a hot grill and turn after 1-2 minutes

22. Don’t worry if some of the leaves start to burn just a littl. Once hot and slightly charred, dress with the hazelnuts and serve when ready

23. Parsley sauce: Peel and slice the banana shallots and garlic, sweat down in the butter in a medium sized pan. Add the ham stock and bring to the boil

24. Chop the flat parsley including the stalks. Place the ham stock and parsley in a liquidizer and blend for 3-4 minutes. Add the xanthan gum, this will stop the sauce splitting when cooling and season with black pepper

25. You are now ready to serve


Thanks to Great British Chefs
Chef: Josh Eggleton
Photgrapher: (C) David Griffen, courtesy of Great British Chefs