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Baked, Not Boiled, Glazed Ham

I like to cook my ham on the bone at Christmas. It has a much nicer flavour but you need a fairly large pot to do it. If you do have one large enough, make sure to soak the ham in cold water for 4 hours before cooking. Cook the ham in boiling water for 25 minutes per 450g and 30 minutes over. The same times apply to a ham that isn’t on the bone. When cooked, you can remove the fat if you choose though I like to keep it on and glaze that plus the flesh with a sticky sweet and spicy glaze. I love to put loads on and then more again halfway through cooking in the oven. Pop the ham into a preheated oven 180C or Gas Mark 4 for 40 minutes or so until the glaze has browned and looks delicious. Cooking your ham in Coke Cooking a ham in Coca Cola is actually a thing. It gives the ham a wonderful sweet flavour which, when combined with a mustard glaze, is amazing. To Cook yours in coke, you must make sure the ham is covered with the Coke when in the pot. Then cook the ham as normal.

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500g – 1kg ham fillet

1 cinnamon stick

2 tbsp English mustard

100ml water

75g brown sugar

6 or so black peppercorns

BiaMaith Ham Glaze – optional

2 bay leaves



Soak your ham in cold water so it is completely covered for 2-4 hours, this will remove excess salt and is very important when baking a ham. Drain well before cooking.

Pre-heat your oven to 180C or Gas Mark 4


Cover the ham loosely with foil then cook in the oven for 25 minutes per 450g plus 30 minutes over removing the foil after the first 45 minutes.


Remove from the oven before your start the final 30 minutes (the over bit) and glaze with your choice of glaze then return to the oven on a clean roasting tin and bake for 30 – 45 minutes more. Remove every 15 minutes to baste with the glaze if needed.


Remove and allow to rest for 15 minute before carving.

Remove from the oven when cooked, then allow to rest for 15 minutes before carving.

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