A boozy glaze made with fresh orange juice, Young Henrys Cloudy Cider, Malfroy’s Gold Yellow Box honey, Dijon mustard and brown sugar. Baste, baste and baste again as the ham cooks and it will have a crisp, sweet, golden skin.

250 ml jar - enough for a whole ham.

Make it easy on yourself!
Let us skin and score your ham ready for glazing.

Or we can even do all the work and glaze it for you (available for pick up orders only).

Instructions for glazing your ham
Allow 40 minutes to an hour.

Preheat your oven to about 170 degrees. Take your skinned and scored ham out of the fridge and let it reach room temperature. Pour yourself a drink while you're waiting - glazing should be fun and stress-free and you need to be nice and relaxed. 

Remove the ham from the wrapping, discard the skin and put the ham into a baking tray. Spoon over a goodly serving of glaze to cover the ham nicely, put the tray in the oven and pour yourself another drink.

Every 15 minutes or so, take the ham out of the oven, baste it with the glaze in the bottom of the baking tray and another spoon from the jar. Have another drink while you're waiting - you should be starting to feel quite relaxed by now.

When you see your ham gently browning and the honey caramelising along the ridges of the scores, take it out and let it rest. Resist the urge to nibble at the edges and pour yourself another congratulatory drink, you deserve it!

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