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Recipes

Glazed ham with picalilli recipe

Carnivore heaven!

Serves20-30
Preparation20 Mins
Cooking Time180 Mins

A glazed ham is a Christmas and New Year tradition that was brought to Britain by the Anglo Saxons but probably originated with the Norse people in Medieval times, and it's no surprise that it is still so popular today. What carnivore could resist a huge piece of caramelised meat glistening on the chopping board with homemade spicy pickles to go with it? Try different combinations of vegetables in the piccalilli to make it your own. The piccalilli can be made well in advance and stored for up to 3 months. The older it gets, the softer the vegetables will become and it will all depend on the size of the pieces of vegetables and how long they are blanched for.

Ingredients Required

For the ham:

5kg
Ham on the bone
2 large
Onion, roughly chopped
2 medium
Carrot, roughly chopped
1 stick
Celery, roughly chopped
2 leaves
Bay
4 sprigs
Thyme
1 bunch
Parsley stalks
½ Bulb
Garlic, roughly chopped
1 tsp
Black peppercorns
4ltr
Water, boiling

To glaze the ham:

40g
English mustard powder
60ml
Dark rum
10g
Mixed spice
5g
Ground coriander
¼ tsp
Ground cloves
1 tsp
Fennel seeds, toasted and finely ground
½ tsp
Black peppercorns, finely ground
¼ tsp
Smoked paprika
80ml
Honey, runny
40g
Demerara sugar

For the picalilli:

350ml
Cider vinegar
350ml
Water
7g
Turmeric
4g
Ginger powder
7g
Yellow mustard seeds
7g
Black mustard seeds
200g
Cauliflower florets 2cm
200g
French beans, cut in half
200g
Red pepper, diced 1cm
200g
Onion, diced 1cm
200g
Carrots, cut in half and sliced 2mm
200g
Caster sugar
20g
English mustard powder
60g
Plain flour

Cooking Method

Chef tips

Cooking times:

8kg ham on the bone – 6.5 hours cooking time, plus 40 minutes to caramelise

5kg ham on the bone – 3 hours cooking time, plus 40 minutes to caramelise

2.5kg ham on the bone – 2 hours cooking time, plus 40 minutes to caramelise

Voila!

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