{"id":12869,"date":"2026-10-11T19:52:00","date_gmt":"2026-10-11T22:52:00","guid":{"rendered":"https:\/\/euamoonatal.com\/?p=12869"},"modified":"2026-10-18T14:39:33","modified_gmt":"2026-10-18T17:39:33","slug":"honey-and-mustard-glazed-ham","status":"publish","type":"post","link":"https:\/\/euamoonatal.com\/en\/honey-and-mustard-glazed-ham\/","title":{"rendered":"Honey and Mustard Glazed Ham"},"content":{"rendered":"<html><body><p class='\\\"summarization\\\"'><strong>Honey and mustard glazed ham uses a fully cooked smoked joint, the style known as tender in Brazil. Brush with honey and Dijon, then heat according to the product instructions and caramelise the coating. This method is for cooked ham, not an uncooked gammon joint.<\/strong><\/p>\n<p><strong>Honey and mustard glazed ham<\/strong> brings a sweet, tangy finish to a festive table or family gathering. Check the label before starting: a smoked joint is not necessarily cooked, and raw gammon needs a different initial cooking method.<\/p>\n<p><em>The images illustrate this recipe and its preparation; the appearance of your finished dish may vary.<\/em><\/p>\n<p><\/p>\n<h2>Ingredients and servings<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/cooked-smoked-ham-with-honey-mustard-and-orange-juice-12869-1.webp\" alt=\"Cooked smoked ham with honey, mustard and orange juice\" title=\"Cooked smoked ham with honey, mustard and orange juice\"><\/p>\n<p>Approximately 8\u201310 portions.<\/p>\n<ul>\n<li><strong>1 whole cooked smoked ham<\/strong>, approximately 1.6\u20131.8 kg, ready to eat or labelled fully cooked<\/li>\n<li><strong>240 ml<\/strong> runny honey<\/li>\n<li><strong>120 ml<\/strong> smooth Dijon mustard<\/li>\n<li><strong>30 ml<\/strong> orange juice, optional<\/li>\n<li><strong>Salt<\/strong>, only if needed after tasting<\/li>\n<li><strong>Black pepper<\/strong>, to taste<\/li>\n<\/ul>\n<h2>Preparing the ham<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/mixing-a-honey-and-mustard-glaze-12869-2.webp\" alt=\"Mixing a honey and mustard glaze\" title=\"Mixing a honey and mustard glaze\"><\/p>\n<ol>\n<li><strong>Mix the glaze:<\/strong> stir together 240 ml honey, 120 ml smooth Dijon mustard and the optional 30 ml orange juice. Mix for about a minute until evenly combined.<\/li>\n<li><strong>Score lightly:<\/strong> remove packaging and any inedible casing as directed on the label. Make shallow diagonal cuts across the surface with a sharp knife, keeping the joint whole. The cuts help hold the glaze at the surface.<\/li>\n<li><strong>Brush on the first coat:<\/strong> use a pastry brush to spread about half the glaze over the outside and the shallow cuts. Keep the remainder for further thin coats.<\/li>\n<li><strong>Heat and glaze:<\/strong> follow the cooked ham\u2019s packet instructions for heating through. The recipe uses a conventional oven at 180\u00b0C and roughly 25\u201335 minutes to colour the glaze, brushing with more glaze about every ten minutes. That is a glazing estimate, not a guarantee that a chilled 1.8 kg joint has heated through; allow whatever extra time the product requires and shield the coating if it colours early.<\/li>\n<li><strong>Rest and slice:<\/strong> once heated through and glazed, remove from the oven, cover loosely with foil and rest for 5\u201310 minutes before carving.<\/li>\n<\/ol>\n<h2>Heating and texture<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/sliced-cooked-ham-with-a-golden-glaze-12869-3.webp\" alt=\"Sliced cooked ham with a golden glaze\" title=\"Sliced cooked ham with a golden glaze\"><\/p>\n<p>Because this version starts with fully cooked ham, the aim is to heat it properly without drying it out and to colour the coating. The label\u2019s heating guidance and the temperature at the centre matter more than the shine of the glaze.<\/p>\n<p><strong>What to check<\/strong><\/p>\n<ul>\n<li><strong>Appearance:<\/strong> the coating should look glossy and amber-gold, with lightly caramelised edges rather than a blackened crust.<\/li>\n<li><strong>Heating:<\/strong> Food Standards Agency advice is to reheat food until steaming hot throughout. Do not test a hot joint with your finger or assume a soft surface confirms its centre is hot. <a href=\"https:\/\/www.gov.uk\/government\/publications\/cooking-your-food\/cooking-your-food\" target=\"_blank\" rel=\"noopener\">Source: Food Standards Agency: heating food and using leftovers<\/a><\/li>\n<li><strong>Slicing:<\/strong> aim for moist slices rather than a dry, hardened edge. Cured ham can remain pink; its colour or the clarity of its juices is not a substitute for the heating guidance.<\/li>\n<\/ul>\n<p><strong>Finishing and resting<\/strong><\/p>\n<p>Remove once it is heated through and the coating is coloured, then rest loosely covered for <strong>5\u201310 minutes<\/strong> before slicing. Do not take it out solely because the outside has browned.<\/p>\n<p><strong>Adjusting the glaze<\/strong><\/p>\n<p>If the ham is heated through but the glaze is pale, brush on a thin coat and return briefly to the oven, watching closely. If it has coloured before the middle is hot, shield it with foil while heating continues.<\/p>\n<h2>Common problems and how to avoid them<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/scored-cooked-ham-beside-its-glaze-ingredients-12869-4.webp\" alt=\"Scored cooked ham beside its glaze ingredients\" title=\"Scored cooked ham beside its glaze ingredients\"><\/p>\n<p>Thin layers and careful observation help prevent the sweet glaze from burning. Keep heating the joint and browning its surface as two separate checks.<\/p>\n<ol>\n<li><strong>Dull glaze or rapid burning:<\/strong> apply thin coats and watch the colour. At the suggested 180\u00b0C, check about every ten minutes during glazing. Shield a coating that has coloured too quickly rather than repeatedly adding more heat.<\/li>\n<li><strong>Dry or hard ham:<\/strong> avoid unnecessary heating beyond the packet guidance and the steaming-hot centre check. More oven time will not restore moisture to a dried-out joint. Rest briefly before carving.<\/li>\n<li><strong>Deep or uneven cuts:<\/strong> keep scoring shallow and consistent. Its purpose is to help the glaze cling, not to cut deeply into the meat or promise seasoning right through the joint.<\/li>\n<li><strong>A thick, uneven mixture:<\/strong> gently warm the honey mixture if necessary and stir until smooth. Avoid boiling it or making it so thin that it runs straight off.<\/li>\n<li><strong>Too much glaze at once:<\/strong> spread it in thin coats, allowing each to set slightly in the oven before adding another. A thick puddle of honey can burn around the base.<\/li>\n<li><strong>Carving immediately:<\/strong> allow the short 5\u201310 minute rest, loosely covered, then use a clean board and a sharp carving knife.<\/li>\n<\/ol>\n<h2>Substitutions, variations and serving<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/honey-mustard-and-orange-juice-glaze-in-a-glass-bowl-12869-5.webp\" alt=\"Honey, mustard and orange juice glaze in a glass bowl\" title=\"Honey, mustard and orange juice glaze in a glass bowl\"><\/p>\n<p>The basic combination is fully cooked smoked ham and a honey-mustard coating, with optional orange juice. Alternatives change its sweetness, texture and acidity. Keep following the ham\u2019s own heating instructions whichever glaze you use.<\/p>\n<p><strong>Substitutions<\/strong><\/p>\n<ul>\n<li><strong>Honey:<\/strong> maple syrup or dark treacle gives a different sweetness and flavour. Treat these as variations: consistency and strength differ, particularly with treacle, so adjust gradually rather than expecting an identical result.<\/li>\n<li><strong>Smooth Dijon:<\/strong> mild yellow mustard or wholegrain mustard can provide a different flavour and texture. A very small splash of water can loosen a wholegrain mixture if needed, but avoid making it runny.<\/li>\n<li><strong>Orange juice:<\/strong> try mandarin or apple juice for a different fruit note. Apple juice is not necessarily citrus-like; a little lemon can add sharpness if wanted.<\/li>\n<li>Taste before adding salt. The ham and mustard may already supply enough, and alternatives can change the balance considerably.<\/li>\n<\/ul>\n<p><strong>Variations<\/strong><\/p>\n<ul>\n<li>For more colour, give the coating a brief extra spell in the oven, watching carefully. Do not keep heating a dry joint simply to obtain a darker finish.<\/li>\n<li>For a less sweet glaze, halve the honey to 120 ml. Mustard will be more prominent, and the finish may look different from the full-honey version.<\/li>\n<li>For an even coating, use thin layers with a little oven time between them. There is no need to pour the entire mixture on in one go.<\/li>\n<li>For a stronger citrus note, add only a small extra splash of orange juice if desired. Too much liquid will loosen the glaze and make it harder to coat the ham.<\/li>\n<\/ul>\n<p><strong>Serving suggestions<\/strong><\/p>\n<p>Slice thinly across the grain and arrange on a platter. Rice, roast vegetables, mashed potatoes or a green salad provide simple accompaniments. If serving the tin juices as sauce, heat them thoroughly first. Cool leftovers promptly and refrigerate within two hours; use within 48 hours or freeze. Reheat food only once. <a href=\"https:\/\/www.gov.uk\/government\/publications\/how-to-chill-freeze-and-defrost-food-safely\/how-to-chill-freeze-and-defrost-food-safely\" target=\"_blank\" rel=\"noopener\">Source: Food Standards Agency: cooling and storing food<\/a><\/p>\n<h2>Ready for the table<\/h2>\n<p>After heating through, rest the ham loosely covered for 5\u201310 minutes, then carve on a clean board.<\/p>\n<p>Check both the finished glaze and the heating instructions before serving. A glossy surface is attractive, but is not proof that the middle is ready.<\/p>\n<h2>Honey and mustard glazed ham: frequently asked questions<\/h2>\n<p><strong>What should the ham be like when it comes out?<\/strong><\/p>\n<p>Start with a fully cooked smoked joint, heat according to its label and make sure it is steaming hot throughout. The glaze should be glossy and golden without burning. Let it rest for 5\u201310 minutes before slicing; touch and surface colour alone are not reliable checks.<\/p>\n<p><strong>How can I stop the glaze burning or looking dull?<\/strong><\/p>\n<p>Apply thin coats and inspect regularly. If it colours too early, shield it with foil while the ham finishes heating. If it is pale after the centre is hot, give it a brief extra finish under close observation.<\/p>\n<p><strong>Which substitutions can I try?<\/strong><\/p>\n<p>Maple syrup or treacle can replace honey as flavour variations, although their strength and consistency differ. Yellow or wholegrain mustard changes the texture, and mandarin or apple juice gives a different fruit note. Adjust gradually and taste before adding salt.<\/p>\n<p><strong>What makes the glaze easier to apply?<\/strong><\/p>\n<p>A pastry brush helps spread a thin, even coating over the shallow scoring. Keep the glaze stirred and avoid flooding the tin. Watch the colour during the suggested glazing stage.<\/p>\n<p><strong>How should I organise the timing?<\/strong><\/p>\n<p>Check the cooked joint\u2019s heating instructions first and plan around those. Mix the glaze, score lightly, coat and heat as directed, allowing the suggested 25\u201335 minutes only as a guide to glazing. Rest for 5\u201310 minutes before carving and serve with the accompaniments ready.<\/p>\n<h2>Sources and Further Reading<\/h2>\n<ul>\n<li><a href=\"https:\/\/www.gov.uk\/government\/publications\/cooking-your-food\/cooking-your-food\" target=\"_blank\" rel=\"noopener\">Food Standards Agency: heating food and using leftovers<\/a><\/li>\n<li><a href=\"https:\/\/www.gov.uk\/government\/publications\/how-to-chill-freeze-and-defrost-food-safely\/how-to-chill-freeze-and-defrost-food-safely\" target=\"_blank\" rel=\"noopener\">Food Standards Agency: cooling and storing food<\/a><\/li>\n<\/ul>\n<\/body><\/html>","protected":false},"excerpt":{"rendered":"<p>Prepare honey and mustard glazed ham with a cooked smoked joint, Dijon mustard and an optional orange note. Includes glazing, heating and serving guidance.<\/p>\n","protected":false},"author":7,"featured_media":20085,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ocean_front_end_style_editor":"no","ocean_post_layout":"","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"","ocean_second_sidebar":"","ocean_disable_margins":"enable","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"default","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"","ocean_custom_header_template":"","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"","ocean_menu_typo_font_family":"","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"default","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"","ocean_post_oembed":"","ocean_post_self_hosted_media":"","ocean_post_video_embed":"","ocean_link_format":"","ocean_link_format_target":"self","ocean_quote_format":"","ocean_quote_format_link":"post","ocean_gallery_link_images":"on","ocean_gallery_id":[],"footnotes":"","_links_to":"","_links_to_target":""},"categories":[1,142],"tags":[936,937,935],"class_list":["post-12869","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-articles","category-christmas-recipes","tag-mel","tag-mostarda","tag-tender","entry","has-media"],"_links":{"self":[{"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/posts\/12869","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/comments?post=12869"}],"version-history":[{"count":2,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/posts\/12869\/revisions"}],"predecessor-version":[{"id":20093,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/posts\/12869\/revisions\/20093"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/media\/20085"}],"wp:attachment":[{"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/media?parent=12869"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/categories?post=12869"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/tags?post=12869"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}