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Glazed Ham

Glazed Ham

Wether it's Christmas or Easter, this delicious honey glazed ham recipe by Tom Hudgens is the perfect main course for an holiday meal

06 April, 2012
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Season & Occasion

serves for


total time

3 HR 40 MIN


Whole milk
2 l
1, small, thinly sliced
1 cloves, peeled and split
1 small fresh piece, peeled
2 g whole berries
Black peppercorns
10 whole
2-3 fresh sprigs
1 piece, 3,5 to 4,5 kg, fully cooked (not spiral-sliced; the butt end is meatier than the shank end)
Green cardamom
1 whole pod
1 stick
180 g
Worcester sauce
30 ml
Red wine vinegar
15 ml (or cider vinegar)
Dijon mustard
10,5 g
White pepper
2,5 g
1 big pinch, ground


  • Choose a large stock-pot with a heavy bottom for the initial cooking of the ham—slow, even heat is necessary.
  • Pour the milk in the pot, and add the onion, garlic, ginger, allspice, peppercorns, and thyme.
  • Give the ham a quick rinse, and ease it down into the pot.
  • Place the pot on a medium-low flame, checking and stirring often as the milk heats.
  • When the milk begins to simmer, lower the heat to maintain a simmer—the milk shouldn’t boil hard.
  • Continue to monitor the ham, turning it several times throughout the process, until an instant-reading thermometer registers 71°C in the thickest, meatiest part of the ham.
  • You may hold the ham in the hot liquid until you’re ready to glaze it.
  • To make the glaze, first remove the black seeds from the cardamom pods, and crush them fine in a mortar.
  • Put the cardamom seeds and all the other glaze ingredients in a small saucepan, and heat over a medium flame until bubbling.
  • About 45 minutes before serving time, glaze the ham: heat the oven to 190°C.
  • Drain the ham from the milk. (My friend Elge suggests saving the strained milk to make a sumptuous gravy for ham biscuits for Boxing Day brunch).
  • Pick off any bits of onion or other aromatic ingredients that may be adhering to the ham.
  • Put the ham, fat side up, on a rimmed baking sheet.
  • Dab the ham with paper towels to help the glaze adhere.
  • Using a barbecue brush, apply one third of the glaze, and put the ham in the hot oven.
  • Bake 20 minutes, allowing the first layer of glaze to darken and set, then remove the ham and apply half the remaining glaze.
  • Bake another 10 minutes, then apply the remainder of the glaze.
  • Return to the oven for another 10 minutes, carefully transfer the ham to a serving platter, and bring it, with fanfare, to the dining table!

This recipe is taken from The Commonsense Kitchen by Tom Hudgens

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