Billington’s Muscovado & Mustard Glazed Ham

The ultimate year-round ham recipe, simple and easy to prepare, the muscovado glaze will transform any ham. Try it on Boxing Day with our plum, cranberry and chilli chutney.


Billington’s Muscovado & Mustard Glazed Ham

  • 2 hours 25 minutes, plus cooling
  • Serves 6-8
  • EASY



  • 2kg Boneless unsmoked gammon joint
  • 1 Large carrot, peeled and roughly chopped into chunks
  • 1 Large onion, quartered
  • 3 Sticks of celery, roughly chopped into chunks
  • 2 Bay leaves
  • A few cloves, to decorate
  • 75g Billington’s Unrefined Light Muscovado Sugar
  • 2tbsp Runny honey
  • 2tbsp Wholegrain mustard
  • 50ml Apple juice
  • 1.Place the gammon into a large pan, cover with cold water, and add all the vegetables and bay leaves. Slowly bring to the boil and allow to simmer gently for 1 hour and 15 minutes uncovered, skimming off any impurities as it cooks. Remove from the heat and allow to cool in the stock for 2 hours, or until cold.
  • 2.Preheat the oven to 190°C or gas mark 5. Remove the gammon from the pan and transfer onto a board. Using a small, sharp knife, peel off the rind then score a diamond pattern into the fat and stud with cloves.
  • 3.In a small pan, gently heat the sugar, honey, mustard and apple juice together until combined. Spread ¾ of the mixture over the surface of the gammon. Transfer on to a deep-sided roasting tin and bake in the oven for 45 minutes, basting occasionally with the left over glaze and the juices.
  • 4.Eat hot or cold with Christmas chutney.