{"id":4937,"date":"2025-10-23T10:00:00","date_gmt":"2025-10-23T13:00:00","guid":{"rendered":"https:\/\/euamoonatal.com\/?p=4937"},"modified":"2026-10-14T07:48:13","modified_gmt":"2026-10-14T10:48:13","slug":"christmas-ham-with-honey-and-mustard-glaze","status":"publish","type":"post","link":"https:\/\/euamoonatal.com\/en\/christmas-ham-with-honey-and-mustard-glaze\/","title":{"rendered":"Christmas Ham with Honey and Mustard Glaze"},"content":{"rendered":"<html><body><p class=\"summarization\"><strong>Christmas ham with honey and mustard glaze is a festive centrepiece inspired by Brazilian tender, a cooked ham often served with fruit and cloves. Use a ham labelled fully cooked, follow its heating instructions and finish with the glaze until glossy. Raw gammon needs a separate cooking method before glazing.<\/strong><\/p>\n<p><strong>Christmas ham with honey and mustard glaze<\/strong> brings a sweet, tangy finish to the festive table. The key is choosing the right cooked joint and heating it carefully before caramelising the surface.<\/p>\n<p><\/p>\n<h2>Ingredients for Honey and Mustard Christmas Ham<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/cooked-ham-and-ingredients-for-honey-mustard-glaze-4937-1.webp\" alt=\"Cooked ham and ingredients for honey mustard glaze\" title=\"Cooked ham and ingredients for honey mustard glaze\"><\/p>\n<p>Gather these ingredients for your <strong>Christmas ham with honey and mustard glaze<\/strong> before starting.<\/p>\n<ul>\n<li><strong>1 fully cooked ham joint, about 2 kg<\/strong> \u2013 such as Brazilian tender or a suitable cooked smoked ham. Check the label: raw gammon or fresh pork cannot use this heating-only method.<\/li>\n<li><strong>125 ml honey<\/strong> \u2013 maple syrup gives a different but suitable flavour.<\/li>\n<li><strong>4 tablespoons Dijon mustard<\/strong> \u2013 or a milder prepared mustard, adjusted to taste.<\/li>\n<li><strong>2 tablespoons wholegrain mustard<\/strong> \u2013 or more Dijon for a smoother glaze. Dry mustard seeds are not a direct equivalent to prepared mustard.<\/li>\n<li><strong>3 tablespoons brown sugar<\/strong> \u2013 demerara can be used, or a smaller amount of molasses for a stronger flavour.<\/li>\n<li><strong>60 ml orange juice<\/strong> \u2013 or pineapple juice. For a sharper alternative, start with a little cider vinegar diluted with water and adjust to taste.<\/li>\n<li><strong>Up to 2 tablespoons soy sauce<\/strong> \u2013 optional if the ham is already salty. Use certified gluten-free tamari where required, checking the rest of the recipe too.<\/li>\n<li><strong>2 tablespoons melted butter<\/strong> \u2013 or mild olive oil for a dairy-free glaze.<\/li>\n<li><strong>Up to 12 drained tinned pineapple rings<\/strong> \u2013 use only as many as fit for decoration; orange slices or tinned peaches are alternatives.<\/li>\n<li><strong>12\u201316 drained tinned or glac\u00e9 cherries, optional<\/strong> \u2013 for a traditional colourful garnish.<\/li>\n<li><strong>15\u201320 whole cloves, optional<\/strong> \u2013 for aroma and decoration; remove before serving.<\/li>\n<li><strong>Black pepper to taste<\/strong> \u2013 extra salt is rarely needed with cured ham and soy sauce.<\/li>\n<\/ul>\n<p><strong>Substitutions and Flavour Adjustments<\/strong><\/p>\n<p>For a less sweet glaze, reduce the honey and brown sugar, adding a little extra orange juice only as needed for brushing. Wholegrain mustard gives a more textured finish. For gluten-free cooking, check the ham, mustards and sauces and choose certified gluten-free tamari rather than assuming every tamari is gluten-free. Taste the glaze before it touches the meat or basting brush.<\/p>\n<h2>How to Prepare the Christmas Ham<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/glazed-ham-with-pineapple-in-a-roasting-tin-4937-2.webp\" alt=\"Glazed ham with pineapple in a roasting tin\" title=\"Glazed ham with pineapple in a roasting tin\"><\/p>\n<ol>\n<li><strong>Check and unwrap the ham<\/strong> shortly before preparation, following its storage and heating instructions. Remove packaging that is not intended for the oven. There is no need to leave it out to reach room temperature.<\/li>\n<li><strong>Preheat the oven to 180\u00b0C conventional or 160\u00b0C fan<\/strong> unless the product specifies otherwise. Line a suitable roasting tin with foil if wanted and use a rack if it suits the joint.<\/li>\n<li><strong>Score lightly<\/strong> in a diamond pattern through any fat layer, avoiding deep cuts into the meat. If there is no fat layer to score, leave the meat intact rather than cutting deeply.<\/li>\n<li><strong>Add optional cloves and pineapple<\/strong> for the traditional presentation. If using wooden cocktail sticks to secure fruit, keep count and remove every stick and whole clove before serving.<\/li>\n<li><strong>Make the glaze<\/strong> by mixing 125 ml honey, 4 tablespoons Dijon mustard, 2 tablespoons wholegrain mustard, 3 tablespoons brown sugar, 60 ml orange juice, up to 2 tablespoons soy sauce and 2 tablespoons melted butter. Stir well. Set aside a clean portion for serving before any brush touches the ham.<\/li>\n<li><strong>Brush on a thin first layer<\/strong> using the glazing portion, covering the surface and shallow scores. Keep the clean serving portion separate.<\/li>\n<li><strong>Cover loosely with foil<\/strong> and heat according to the ham\u2019s instructions, protecting the sugary surface from burning.<\/li>\n<li><strong>Check the centre, not just the colour<\/strong>. Follow the product\u2019s timing and heating directions. For thoroughly reheated ham, use a clean thermometer to check 70\u00b0C for two minutes or 75\u00b0C for 30 seconds at the centre. A generic 60\u201365\u00b0C target or a fixed number of minutes per kilogram is not a substitute for that check.<\/li>\n<li><strong>Add further glaze towards the end<\/strong> rather than repeatedly opening the oven throughout heating. Brush quickly and keep the reserved serving sauce uncontaminated.<\/li>\n<p><strong>Glazing and Browning<\/strong><\/p>\n<li><strong>During the final 10\u201315 minutes<\/strong>, remove the foil and brush with the remaining glazing portion. Watch for a glossy, caramelised surface; extra sugar on top is optional and may burn quickly.<\/li>\n<li><strong>For additional colour<\/strong>, use the grill briefly only with a grill-safe tin and watch constantly. The sugary glaze can burn in moments; browning does not prove the centre is hot.<\/li>\n<li><strong>Rest briefly<\/strong> for about ten minutes under loose foil once the ham is heated through, then carve.<\/li>\n<li><strong>Slice and arrange<\/strong> on a platter with the pineapple and optional cherries. Remove all cocktail sticks and whole cloves. Serve with the clean reserved sauce, heated separately, or properly heated pan juices.<\/li>\n<li><strong>Important distinctions:<\/strong> do not rinse ham to try to correct its salt content. Choose a less salty product and reduce salty glaze ingredients instead. Raw gammon or fresh pork requires its own complete cooking method; this recipe is for a fully cooked ham joint.<\/li>\n<\/ol>\n<h2>Heating the Ham Without Drying It Out<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/honey-mustard-glaze-for-christmas-ham-4937-3.webp\" alt=\"Honey mustard glaze for Christmas ham\" title=\"Honey mustard glaze for Christmas ham\"><\/p>\n<ol>\n<li><strong>Keep the ham chilled until needed<\/strong> and prepare promptly rather than leaving it out to warm for an arbitrary time.<\/li>\n<li><strong>Use the recommended oven setting<\/strong>, normally 180\u00b0C conventional or 160\u00b0C fan for this glaze, while prioritising the product\u2019s instructions.<\/li>\n<li><strong>Arrange in a suitable tin<\/strong> and add about 120 ml water to the bottom if needed to prevent the pan juices drying out. Keep it below the ham if using a rack.<\/li>\n<li><strong>Protect with foil<\/strong> during most of the heating, then uncover near the end to caramelise the glaze.<\/li>\n<li><strong>Build the glaze in thin layers<\/strong> towards the end rather than opening the oven every few minutes. Keep a separate, clean portion for serving.<\/li>\n<li><strong>Use a clean thermometer<\/strong> in the thickest part, avoiding any bone. This is more reliable than judging a large joint by its surface colour.<\/li>\n<\/ol>\n<p><strong>Temperature and Timing<\/strong><\/p>\n<ul>\n<li><strong>Fully cooked ham served hot:<\/strong> follow its heating instructions and ensure thorough reheating, for example 70\u00b0C for two minutes or 75\u00b0C for 30 seconds at the centre. Ham labelled ready to eat can alternatively be served cold according to its label, using a separately prepared sauce.<\/li>\n<li><strong>Raw gammon or fresh pork:<\/strong> use a complete recipe designed for that joint and cook thoroughly before any final glaze. Do not simply substitute it into this cooked-ham method.<\/li>\n<li><strong>Timing:<\/strong> weight, shape and starting temperature affect heating. Use the packet\u2019s guidance and a thermometer rather than assuming that every 2 kg ham is ready after 80 minutes.<\/li>\n<\/ul>\n<p><strong>Finishing and Resting<\/strong><\/p>\n<ol>\n<li><strong>Final glaze:<\/strong> uncover and brush near the end, checking frequently for burning.<\/li>\n<li><strong>Optional grill finish:<\/strong> use only briefly with suitable equipment and constant attention.<\/li>\n<li><strong>Rest for about ten minutes<\/strong> once thoroughly heated, covering loosely rather than sealing in steam against the glaze.<\/li>\n<li><strong>Carve with a sharp knife<\/strong> and serve promptly with the separately reserved sauce.<\/li>\n<\/ol>\n<p><strong>Keeping the Ham Moist<\/strong><\/p>\n<ul>\n<li><strong>Avoid frequent oven-door opening<\/strong>; keep checks and brushing brief.<\/li>\n<li><strong>Use the recipe\u2019s butter or oil<\/strong> for a glossy glaze. Additional fat is optional, not necessary to make the meat safely hot.<\/li>\n<li><strong>Manage salt before cooking<\/strong> by choosing the product carefully and reducing or omitting soy sauce. A quick rinse does not reliably remove salt from cured meat.<\/li>\n<li><strong>Avoid repeated reheating:<\/strong> warming a commercially cooked ham for this recipe counts as reheating. Cool any leftovers promptly and enjoy them cold within the storage limit rather than heating them again.<\/li>\n<\/ul>\n<h2>Honey and Mustard Glaze: Balancing the Flavours<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/honey-mustard-and-orange-glaze-in-a-serving-bowl-4937-4.webp\" alt=\"Honey mustard and orange glaze in a serving bowl\" title=\"Honey mustard and orange glaze in a serving bowl\"><\/p>\n<ul>\n<li><strong>125 ml honey<\/strong> \u2013 the base recipe amount, not an extra batch. Maple syrup is an alternative with its own flavour.<\/li>\n<li><strong>4 tablespoons Dijon mustard<\/strong> \u2013 or a milder prepared mustard to taste.<\/li>\n<li><strong>2 tablespoons wholegrain mustard<\/strong> \u2013 use Dijon instead for a smoother finish.<\/li>\n<li><strong>3 tablespoons brown sugar<\/strong> \u2013 reduce if you prefer a less sweet glaze.<\/li>\n<li><strong>60 ml orange juice<\/strong> \u2013 pineapple juice is an alternative. Add diluted cider vinegar cautiously if seeking a sharper flavour.<\/li>\n<li><strong>Up to 2 tablespoons soy sauce<\/strong> \u2013 use less or omit if the ham is salty; certified gluten-free tamari may suit a gluten-free version.<\/li>\n<li><strong>2 tablespoons melted butter<\/strong> \u2013 or mild olive oil.<\/li>\n<li><strong>Black pepper to taste<\/strong> \u2013 taste before considering any extra salt.<\/li>\n<\/ul>\n<p><strong>Making the Glaze<\/strong><\/p>\n<ol>\n<li><strong>Measure the ingredients:<\/strong> make one batch using the amounts above, adjusting sweetness before applying it to the ham.<\/li>\n<li><strong>Mix honey and mustard:<\/strong> stir the honey, Dijon and wholegrain mustard together in a bowl.<\/li>\n<li><strong>Add the liquids:<\/strong> stir in the orange juice and the amount of soy sauce you have chosen.<\/li>\n<li><strong>Add sugar and butter:<\/strong> stir until well combined. Gentle warming can help the sugar dissolve.<\/li>\n<li><strong>Adjust consistency:<\/strong> if too thick to brush, add a little water a tablespoon at a time.<\/li>\n<li><strong>Taste before use:<\/strong> add a little citrus juice or cider vinegar if needed. Reduce honey and sugar when making the glaze rather than expecting extra juice to remove sugar already added.<\/li>\n<li><strong>Warm gently if needed:<\/strong> stir over a low heat to combine, watching so the sugar does not catch. This is for freshly prepared sauce, not a way to make contaminated basting leftovers safe for storage.<\/li>\n<li><strong>Separate the portions:<\/strong> reserve a clean amount for serving before brushing the ham. Use the remainder for glazing, without dipping a used brush into the serving portion.<\/li>\n<li><strong>Store unused clean sauce:<\/strong> refrigerate promptly in a covered container and use within 48 hours. Discard leftover sauce from the basting bowl rather than mixing it back into the clean portion.<\/li>\n<\/ol>\n<p><strong>Flavour Adjustments<\/strong><\/p>\n<ul>\n<li><strong>Less sweet:<\/strong> try reducing the honey to 3 tablespoons and reducing or omitting brown sugar. Add orange juice only as needed for a brushable consistency; the glaze will be thinner and less caramelised.<\/li>\n<li><strong>More tang:<\/strong> add cider vinegar or lemon juice a little at a time, tasting before the glaze touches the ham.<\/li>\n<li><strong>Smoother texture:<\/strong> use Dijon instead of wholegrain mustard rather than straining out the seeds afterwards.<\/li>\n<li><strong>Smoky flavour:<\/strong> a small pinch of smoked paprika adds another note.<\/li>\n<li><strong>Gluten-free suitability:<\/strong> choose certified gluten-free tamari if using it and check the ham, mustards and other ingredients as well.<\/li>\n<\/ul>\n<h2>Christmas Ham Variations with Herbs and Fruit<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/christmas-ham-variations-with-citrus-and-pineapple-4937-5.webp\" alt=\"Christmas ham variations with citrus and pineapple\" title=\"Christmas ham variations with citrus and pineapple\"><\/p>\n<p>Adapt your <strong>Christmas ham<\/strong> with a few herbs or a different fruit garnish, keeping the same careful heating checks.<\/p>\n<p><strong>Herbs and Aromatics<\/strong><\/p>\n<p>Fresh herbs can be added to the glaze or placed beneath the joint for aroma. Use sparingly so they do not overpower the mustard.<\/p>\n<ul>\n<li><strong>Parsley and thyme:<\/strong> try 2 tablespoons chopped parsley and 1 tablespoon fresh thyme with a mild honey.<\/li>\n<li><strong>Rosemary and garlic:<\/strong> use the finely chopped leaves of a small rosemary sprig and 1 crushed garlic clove.<\/li>\n<li><strong>Citrus and basil:<\/strong> add orange zest and a little chopped basil, or use lemon zest instead.<\/li>\n<\/ul>\n<p><strong>Fruit Combinations<\/strong><\/p>\n<p>Fresh fruit, drained tinned fruit and simple cooked fruit toppings each give a different balance of sweetness and acidity.<\/p>\n<ul>\n<li><strong>Pineapple:<\/strong> use as many rings as fit neatly and replace the 60 ml orange juice with pineapple juice. Drained tinned peaches offer another garnish.<\/li>\n<li><strong>Orange marmalade:<\/strong> add about 2 tablespoons marmalade and reduce other sugars to taste, using the recipe\u2019s 60 ml orange juice rather than an extra portion.<\/li>\n<li><strong>Apple and cranberry:<\/strong> serve with a cooked diced apple and a small portion of cranberry sauce for a rustic fruit accompaniment.<\/li>\n<\/ul>\n<p><strong>Adjusting Sugar and Salt<\/strong><\/p>\n<p>Small changes can reduce added sugar or salt, although cured ham remains a salty food and the recipe has no calculated nutrition claim.<\/p>\n<ul>\n<li><strong>Less added sugar:<\/strong> reduce both honey and brown sugar; a little orange juice helps with brushing but does not make the glaze sugar-free.<\/li>\n<li><strong>Less added salt:<\/strong> use less soy sauce or omit it. Lower-salt tamari still contains salt; compare labels rather than assuming it is low in sodium.<\/li>\n<li><strong>Another meat:<\/strong> the glaze can accompany turkey breast or another joint, but use a complete recipe for cooking that meat. Raw poultry and pork need thorough cooking and are not direct swaps for ready-cooked ham.<\/li>\n<li><strong>Plant-based alternative:<\/strong> glaze suitable seitan or firm tofu using their own cooking instructions. For a vegan version, replace honey with maple or agave syrup and butter with oil, and check every sauce ingredient. Seitan contains gluten; tofu contains soya.<\/li>\n<\/ul>\n<p><strong>Combining the Flavours<\/strong><\/p>\n<p>Balance honey or marmalade with citrus or a little mild vinegar and the mustard. A rough <strong>one-part acidic to two-parts sweet starting point<\/strong> may help when experimenting with juice and syrup, but concentrated vinegar is much sharper than juice: add it cautiously, not by the same volume.<\/p>\n<ul>\n<li><strong>Classic:<\/strong> honey, Dijon mustard and orange juice.<\/li>\n<li><strong>Herby:<\/strong> honey, wholegrain mustard and finely chopped rosemary.<\/li>\n<li><strong>Less sweet and salty:<\/strong> reduced honey and sugar, orange juice and a smaller amount of soy sauce, if any.<\/li>\n<\/ul>\n<p><strong>Finishing the Platter<\/strong><\/p>\n<p>Arrange the sliced ham with fruit and fresh herbs, removing all whole cloves and cocktail sticks first. Add a little clean reserved glaze just before serving.<\/p>\n<h2>Presentation, Accompaniments and Storage<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/christmas-ham-with-festive-side-dishes-4937-6.webp\" alt=\"Christmas ham with festive side dishes\" title=\"Christmas ham with festive side dishes\"><\/p>\n<p>A simple, colourful presentation makes the <strong>Christmas ham<\/strong> inviting without hiding the slices beneath too many decorations.<\/p>\n<p><strong>Presentation<\/strong><\/p>\n<ul>\n<li><strong>Cut even slices<\/strong> with a sharp knife and a stable board.<\/li>\n<li><strong>Arrange in a fan<\/strong> on a suitable platter, leaving room for a little garnish.<\/li>\n<li><strong>Add pineapple and cherries<\/strong> around the meat rather than concealing all the slices.<\/li>\n<li><strong>Finish with herbs<\/strong> and a little orange zest if desired.<\/li>\n<li><strong>Glaze just before serving<\/strong> using the clean sauce reserved earlier.<\/li>\n<\/ul>\n<p><strong>Accompaniments<\/strong><\/p>\n<ul>\n<li><strong>Crunchy farofa:<\/strong> Brazilian toasted cassava flour with butter, onion and optional bacon offers a savoury contrast.<\/li>\n<li><strong>Creamy mash:<\/strong> mashed potato works well alongside the sticky glaze.<\/li>\n<li><strong>Festive rice:<\/strong> add suitable nuts, raisins or toasted almonds, checking guests\u2019 allergies.<\/li>\n<li><strong>Roast vegetables:<\/strong> carrots, sweet potatoes and courgettes with herbs.<\/li>\n<li><strong>Citrus salad:<\/strong> green leaves and orange segments with a light dressing add freshness.<\/li>\n<li><strong>Extra condiments:<\/strong> offer mustard or cranberry sauce separately so guests can choose.<\/li>\n<\/ul>\n<p><strong>Serving<\/strong><\/p>\n<ol>\n<li><strong>Serve promptly<\/strong> after the brief rest and carving, while the hot version is still hot.<\/li>\n<li><strong>Portions:<\/strong> around 150\u2013200 g per adult is a generous starting point, adjusted for appetite and other dishes. Joint weight and slicing losses affect the final yield.<\/li>\n<li><strong>At the table:<\/strong> place the ham centrally with sides served separately. A warm platter is not a substitute for safe hot holding if service is delayed.<\/li>\n<\/ol>\n<p><strong>Storing Leftovers<\/strong><\/p>\n<ul>\n<li><strong>Fridge:<\/strong> cool promptly and refrigerate within two hours at 5\u00b0C or below. Eat within 48 hours, or sooner if the product label requires. If the ham was heated for this recipe, use the leftovers cold rather than reheating again.<\/li>\n<li><strong>Freezer:<\/strong> if the product is suitable for freezing, freeze promptly cooled slices in suitable packaging for up to two months for best quality. Thaw in the fridge and use within 24 hours. Freezing does not reset the number of times the ham has been reheated.<\/li>\n<li><strong>Labels:<\/strong> record the contents, date and whether the cooked ham has already been reheated.<\/li>\n<\/ul>\n<p><strong>Heating Without Drying<\/strong><\/p>\n<ol>\n<li><strong>Oven:<\/strong> for cooked ham that has not yet been reheated, follow its label, cover as needed and heat until steaming hot throughout. Check 70\u00b0C for two minutes or 75\u00b0C for 30 seconds at the centre; 55\u201360\u00b0C is not an adequate general reheating target.<\/li>\n<li><strong>Microwave:<\/strong> for a suitable portion that has not already been reheated, use a microwave-safe covered container, heat in intervals and turn or rearrange slices. Follow standing-time instructions and check the centre is steaming hot.<\/li>\n<li><strong>Other methods:<\/strong> use only methods that heat the portion thoroughly. A gentle water bath without temperature control is not a reliable shortcut.<\/li>\n<li><strong>Add a little moisture:<\/strong> clean reserved sauce or a spoonful of stock can reduce drying, but does not remove the need for thorough heating or the rule to reheat only once.<\/li>\n<\/ol>\n<p><strong>Practical Serving Tips<\/strong><\/p>\n<ul>\n<li><strong>Arrange near serving time<\/strong> rather than leaving sliced ham at room temperature for a long display.<\/li>\n<li><strong>Use suitable serving utensils<\/strong> so guests can take slices easily and cleanly.<\/li>\n<li><strong>Making ahead:<\/strong> prepare the clean glaze ahead and keep it chilled, then heat and glaze the cooked ham once shortly before the meal. Alternatively, serve suitable ready-to-eat ham cold with a separately prepared sauce.<\/li>\n<\/ul>\n<h2>A Sweet and Savoury Christmas Centrepiece<\/h2>\n<p><strong>Christmas ham with honey and mustard glaze<\/strong> combines a glossy finish with a tangy sauce. Choosing the right cooked joint and checking its heating instructions matters more than chasing a fixed roasting time.<\/p>\n<p>Try a fruit or herb variation and tell us how you served it. We would love to see your version.<\/p>\n<p>Follow us for more recipes and festive ideas, and visit the <a href=\"https:\/\/euamoonatal.com\/en\/\">I Love Christmas blog<\/a>.<\/p>\n<h2>Christmas Ham FAQ<\/h2>\n<h3>What oven temperature and heating time should I use?<\/h3>\n<p>Use a fully cooked ham and follow its product instructions. This glaze suits 180\u00b0C conventional or 160\u00b0C fan, with foil removed towards the end. For thorough reheating, check the centre reaches 70\u00b0C for two minutes or 75\u00b0C for 30 seconds; do not rely on a fixed time per kilogram.<\/p>\n<h3>Can I use another cut or a plant-based alternative?<\/h3>\n<p>The glaze can work with other foods, but raw gammon, pork and turkey need their own complete cooking methods. Tofu or seitan can be glazed according to their cooking instructions; for vegan suitability replace both honey and butter and check all other ingredients.<\/p>\n<h3>How can I reduce the saltiness?<\/h3>\n<p>Choose a less salty ham and reduce or omit soy sauce. Lower-salt tamari still contains salt. Do not rinse the meat as a substitute for choosing suitable ingredients, and do not assume sweetness removes salt already present.<\/p>\n<h3>How should I store leftovers?<\/h3>\n<p>Cool promptly and refrigerate within two hours at 5\u00b0C or below, then eat within 48 hours or the shorter label limit. Freeze suitable slices promptly for up to two months for best quality, thaw in the fridge and use within 24 hours. If the cooked ham was already heated for this recipe, enjoy the leftovers cold.<\/p>\n<h3>How can I heat ham without drying it out?<\/h3>\n<p>For cooked ham that has not yet been reheated, follow its label, cover as appropriate and add a little stock or clean sauce. Heat until steaming hot throughout, checking 70\u00b0C for two minutes or 75\u00b0C for 30 seconds. Reheat only once; leftovers from an already heated joint should not be warmed again.<\/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: cooking food safely<\/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: chilling, freezing and defrosting food<\/a><\/li>\n<\/ul>\n<\/body><\/html>","protected":false},"excerpt":{"rendered":"<p>Prepare a Christmas ham with honey and mustard glaze, pineapple and cloves, with guidance for choosing cooked ham, glazing and storing 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