Roasted Glazed Ham with Mustard, Honey, and Clove

Headnote

This is a ham of deep savor and polished sweetness, built for a proper table rather than a casual one. The fat cap bastes the meat as it roasts, while a restrained glaze of brown sugar, honey, mustard, clove, and black pepper gives the surface a lacquered finish without obscuring the ham’s natural salt and depth. The result should be glossy, carved cleanly, and balanced between richness and precision.

Recipe essentials

Dish category: Roasted main course
Cuisine or origin: Classic European-inspired
Course type: Main course
Yield: 4 servings
Serving size: 205 g
Prep time: 20 minutes
Cook time: 75 minutes
Total time: 95 minutes
Difficulty: Moderate

Equipment

Roasting tray
Wire rack
Small saucepan
Pastry brush
Sharp carving knife
Instant-read thermometer
Foil

Ingredients

Ham, bone-in or boneless with fat cap, 820 g
Salt, 8 g
Black pepper, 2 g
Clove, ground, 1 g
Mustard, 35 g
Brown sugar, 45 g
Honey, 30 g
Oil, 10 g

Method

1. Heat the oven to 180°C. Line a roasting tray with foil and set a wire rack inside.

2. Pat the ham dry. Score the fat cap in a shallow crosshatch, cutting only through the fat and not into the meat. Season evenly with the salt, black pepper, and ground clove.

3. Place the ham on the rack and rub the surface with the oil. Roast for 35 minutes, until the fat begins to render and the surface looks lightly golden at the edges.

4. Meanwhile, combine the mustard, brown sugar, and honey in a small saucepan. Warm over low heat for 2 to 3 minutes, stirring just until smooth and glossy. The glaze should be fluid, not boiling.

5. Brush the ham generously with the glaze. Return it to the oven and roast for 20 minutes. Brush again, then roast for a further 15 to 20 minutes, until the surface is deeply lacquered and the internal temperature reaches 63°C.

6. Remove the ham from the oven and rest it, loosely covered with foil, for 15 minutes. The glaze should set slightly, and the juices should settle before carving.

7. Carve into even slices, keeping the fat cap intact on each portion where possible.

Plating and serving

Arrange the slices in a slight overlap on a warmed platter. Spoon any remaining glaze lightly over the top so the surface shines without becoming heavy. Serve the ham with its caramelized edge visible and the meat cut cleanly across the grain.

Professional notes

A shallow score on the fat cap encourages even rendering and a finer finish. Keep the glaze warm and fluid so it brushes on in a thin, even film. Do not overcook; ham should remain moist and supple, with the glaze set and the exterior burnished, not darkened beyond control.