Boyne Valley Honey Glazed Ham

Boyne Valley Honey Glazed Ham

Cook Time – 3 hours

Prep Time – 6 hours 30 mins


Ingredient List

For the Ham

  • 2.5kg boneless ham, skin and fat on
  • Large pot of cold water
  • 300ml cider
  • 3 carrots chopped
  • 3 stick of celery
  • 1 tsp of peppercorns
  • 1 tsp coriander seeds
  • 2 cinnamon sticks
  • 2 bay leaves
  • 2 small red onion chopped
  • The zest of 2 oranges

For the Glaze

  • 1 tsp of whole cloves
  • 2 tbsp mustard
  • 170g of Boyne Valley Squeezy Honey
  • 100g Brown sugar
  • 200g Chivers Fine Cut Marmalade


  1. Place the ham in a large pan and cover with cold water. Leave to soak for at least six hours or overnight is best, then drain. Weigh the ham and calculate the cooking time, allowing 15 minutes per 450g. Place in a large pan and cover with water and bring to the boil, skimming off any scum.
  2. Add the celery, onion, carrot, bay leaves, cinnamon stick, coriander seeds. orange zest ,peppercorns and cider return to the boil, then cover, reduce the heat and simmer until completely tender, occasionally skimming off any scum that rises to the top. If you are not sure about whether the ham is properly cooked check the bone end – the meat should pull away freely.
  3. Leave to cool in the cooking liquid.
  4. Preheat the oven to 170C/300F/gas mark 3.
  5. Drain the ham – the stock is a good basis for a soup. Carefully peel away the skin, leaving the layer of white fat intact.
  6. Using a sharp knife, score the fat in thin straight lines, being careful not to cut into the meat.
  7. Return to the oven and cook the fat for 20 minutes to start the roasting of the fat.
  8. Remove from the oven
  9. Brush the fat with the mustard, then stud with the cloves and sprinkle the sugar on top.
  10. Finally, pour the honey & marmalade and place in a large roasting tin. Cook for one hour in 170 c until golden, basting every 15 minutes to ensure an even glaze.
  11. Remove the cooked ham from the oven, transfer to a serving platter and leave to rest for 15 minutes.
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