Truffle Glazed Ham with Clove & Mustard

Serves 4


For the Ham:

  • 1 kg gammon
  • ½ onion
  • 1 carrot
  • 1 stick of celery
  • 2 bay leaves
  • 1 cinnamon stick
  • ½ tsp mustard seeds
  • ½ tsp black peppercorns
  • Sprig of Thyme
  • Pinch of Flaked Black Truffle Sea Salt

For the glaze


  1. Preheat your oven to 180˚C. Simmer your gammon in a large pan of boiling water for 40-45 minutes with chopped carrot, celery, herbs and aromatic spices.
  2. Remove your boiled ham – keeping your stock to add to some dried pea soup or for a winter stew later.
  3. Then trim the skin of your ham carefully to just leave a thin layer of fat. Score this with a diamond pattern and insert a clove into each cross section.
  4. In a small pan stir together your truffle mustard, orange juice and maple syrup. Reduce for 4-5 mins until the glaze thickens slightly. Then brush on generously over the clove-studded ham.
  5. Roast in the oven for 15-20 minutes. Baste with your glaze a few times whilst roasting. Check that the internal temperature of the ham reaches above 75˚C and serve warm or allow to cool.

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