Truffle Honey Glazed Ham. Exactly as it sounds… replace regular honey with our Acacia Truffle Honey when glazing your ham.

You’ll Need:

• 2½ kg boneless unsmoked gammon / Ham joint, tied
• 1 sprig of thyme, 2 bay leaves and 1 rosemary sprig tied together
• 1 onion halved
• 2 Carrots roughly chopped
• 1 stick of celery, roughly chopped
• 1 tbsp black peppercorns
• 1 tsp of cloves

For the glaze

• 1½ tbsp mustard
• 90g Truffle Honey
• 2 tbsp soft dark sugar

Put the gammon in a large, deep saucepan. Add in the tied herbs, onion, carrots, celery, peppercorns and cloves. Pour over enough cold water to cover the meat, then bring to the boil, cover with a lid, and lower to a gentle simmer for 1 hr 15 mins. Turn off the heat and leave the ham to sit in the liquid for 30 mins.

Remove from the liquid and leave to cool until cold enough to handle. Peel off the thick layer of skin on the gammon to reveal a layer of fat. Discard the skin and score the fat in a criss-cross pattern.

Heat the oven to 200C/180C fan/gas 6. Put the ham in a roasting tin lined with foil. Mix together the mustard, honey and sugar in a bowl, then generously brush half over the ham. Roast for 15 mins, then brush with the remaining glaze. Return to the oven for a further 20-30 mins or until sticky and brown. Leave to cool for 15 mins before carving into thick slices.