Honey glazed Ham


For the Ham:

  • 2.5kg boneless unsmoked gammon
  • 3 litres water approximately
  • 1 large onion halved
  • 2 garlic cloves, unpeeled
  • 2 bay leaves
  • 1 tsp pepper

For the Glaze:

  • approximately 16 whole cloves
  • 250 g honey


  1. Place the gammon in a large saucepan.
  2. Add all the ingredients for the ham to the pan, adding some more water if the ham isn't covered.
  3. Bring to the boil, before reducing the heat to a simmer and partially covering the pan. Cook for about two and a half to three hours. Remove any foam that rises to the top.
  4. Pre-heat the oven to 190 C. Remove the ham from the liquid and sit the ham on a board. Strip off the rind, and a little of the fat layer if it's very thick, and cut a diamond pattern into the remaining fat with a knife.
  5. Stud each diamond with a clove. Warm the honey and pour over the clove-studded ham and then transfer it to the oven. Cook for about 15 minutes, or until the glazed fat is burnished.
  6. Allow the meat to rest in a warm place for at least 15 minutes before carving it.