Honey Roast Ham Recipe UK: Glazed with Mustard and Brown Sugar

This honey roast ham delivers a golden, caramelized crust with a tender, juicy interior that’s impossible to resist. The combination of mustard and brown sugar creates a glaze that transforms a simple ham into a showstopping centerpiece.

I’ve tested this method repeatedly to ensure the glaze sets perfectly without burning, even in a standard home oven. The key is brushing the ham with the mixture at just the right moments to build layers of flavor.

What you’ll get is a ham with a sticky, sweet-savory exterior and moist, flavorful meat underneath. It’s the kind of dish that makes Sunday dinners feel special without requiring all-day effort.

Serve with roasted potatoes and seasonal vegetables for a complete meal that feels like a celebration.

Ingredients for Honey Roast Ham Recipe Uk

Simple ingredients create that golden, sticky crust and juicy interior everyone loves.

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The ham is the star here. Look for bone-in, fully cooked at Waitrose or M&S—they carry quality British gams that hold up to glazing. Avoid pre-sliced; a whole piece lets you control thickness. The cloves matter too: freshly ground has more punch than the jarred kind. If you’re feeling fancy, score the fat in a diamond pattern before glazing (worth the extra minute).

No honey? Maple syrup at the same ratio works, though it’s thinner. Out of Dijon? English mustard plus a teaspoon of honey gets you close. Brown sugar can be white in a pinch, but you’ll lose that molasses depth. For a smoother glaze, warm the honey slightly before mixing. The butter can be swapped for olive oil, but don’t skip the fat entirely—it’s what makes the crust shine.

Leftovers keep for 4-5 days in the fridge, wrapped tight. The glaze thickens as it cools, so reheat gently with a splash of water. Freezes beautifully for 2-3 months. I always make extra glaze—it’s great on roasted carrots or swirled into mashed potatoes.

Step-by-Step Instructions for Honey Roast Ham

Here is the method for achieving a beautifully glazed ham with rich caramelized flavors.

Step 1: Prepare the Ham for Roasting

Preheat your oven to 325°F. Remove the skin from the 5 lb cooked ham, leaving a thin layer of fat to enhance flavor and moisture. This step ensures the glaze adheres directly to the meat for maximum impact.

Score the surface of the ham in a diamond pattern, cutting about ¼ inch deep. This creates more surface area for the glaze to penetrate and caramelize. Stud the intersections of the scores with the 12 pieces whole cloves for added aromatic depth.

Step 2: Create the Honey and Mustard Glaze

In a saucepan, combine the 0.5 cup honey, 0.75 cup light brown sugar, 3 tbsp Dijon mustard, 0.5 tsp ground cloves, 2 tbsp apple cider vinegar, 4 tbsp unsalted butter, 0.25 cup orange juice, and minced 3 cloves garlic cloves.

Cook over medium heat for 5-7 minutes, stirring constantly, until the mixture thickens slightly and becomes smooth. The glaze should coat the back of a spoon. If using, stir in the 0.5 cup dark brown sugar for a deeper, richer flavor.

Step 3: Apply the Glaze and Roast the Ham

Place the prepared ham in a roasting pan with the fat side up. Brush the ham generously with half of the glaze, making sure to get it into the scored lines. This initial coating sets the foundation for layers of flavor.

Cover the ham loosely with foil to prevent the glaze from burning. Roast in the preheated oven for 1 hour and 15 minutes, basting with the remaining glaze every 20-25 minutes.

Step 4: Finish with a Caramelized Crust

Remove the foil during the last 15 minutes of roasting to allow the glaze to caramelize and form a glossy, sticky crust. The internal temperature should reach 140°F for optimal serving temperature.

Keep an eye on the ham during this time to ensure the glaze does not burn—it should be deep golden brown and bubbling slightly.

Step 5: Rest and Serve

Once roasted, transfer the ham to a cutting board and let it rest for 10-15 minutes before slicing. This resting period allows the juices to redistribute, ensuring moist, flavorful meat.

Slice the ham and serve with any remaining glaze from the pan drizzled on top. The result should be tender, juicy, and coated in a glossy, sweet-savory glaze that complements every bite.

Regional Styles of These Flavors

British Sunday Roast

In the UK, this dish often stars as the centerpiece of a Sunday roast. I’ve found British butchers like Waitrose or M&S carry beautiful bone-in gams perfect for glazing. The key is a slower roast at 300°F to let the flavors meld beautifully. 💛

Scottish Whisky Twist

For a Scottish variation, add 2 tbsp whisky to the glaze mixture. It adds a smoky depth that pairs wonderfully with the honey and mustard. Use a peaty single malt like Laphroaig for maximum impact.

Cornish Clotted Cream

In Cornwall, they might serve this with clotted cream on the side. The rich, thick cream balances the sweetness of the glaze perfectly. I like to dollop a spoonful on each plate for a true Cornish experience.

Yorkshire Style

Yorkshire cooks often add 1 tbsp treacle to the glaze for extra depth. The dark, molasses-like flavor complements the honey beautifully. Look for Lyle’s Golden Syrup as a substitute if treacle isn’t available.

Irish Cider Glaze

For an Irish touch, replace the orange juice with ½ cup dry cider. It adds a crisp, apple-forward note that cuts through the richness. I use Magners for a reliable, consistent flavor. 🍏

Welsh Mustard Swap

Welsh versions might use Colman’s English mustard instead of Dijon. It’s sharper and more pungent, which stands up well to the sweetness. Start with 2 tbsp and adjust to taste.

Frequently Asked Questions