Rosemary Shrager's Honey Roast Ham. A perfect Christmas recipe

Published Monday, Dec 23 2013, 20:30 GMT  |  By  |  Add comment
Making your own roast ham is a Christmas ritual in some homes, so here's a fabulous traditional recipe for home made honey roast ham from celebrity chef, Rosemary Shrager.

Follow these instructions to achieve perfectly cooked and delicious honey roast ham. There's also a recipe for Cumberland Sauce, a delicious accompaniment.

Honey roast ham

© Food Network UK


  • 6kg Gammon
  • 2 onions
  • 2 carrots
  • 4 bay leaves
  • 3 star anise
  • 1 tablespoon of black peppercorns
  • 1 tablespoon of coriander seeds
  • Few strings of parsley
  • Few sticks of celery
  • For the glaze:
  • Approximately 150 cloves
  • 450g soft dark brown sugar
  • 300ml thick runny honey
  • 1 tablespoon Dijon mustard
  • For the Cumberland sauce:
  • 75g very finely chopped onions
  • 2 tablespoons malt vinegar
  • One zest and juice of one lemon
  • One zest and juice of one orange
  • 220g redcurrant jam
  • 150g port
  • 1 tablespoon of English powdered mustard made up
  • 1 dessert spoon of sugar


1 Place pork in a very large saucepan and cover with cold water. Add to the cold water 2 peeled onions, 4 sticks of celery, 3 star anise, 4 carrots, 1 tablespoon of coriander seeds, 1 tablespoon of black pepper corns and sprigs of parsley.

2 Bring up the simmer and cook for 3 hours approximately, allow 20 minutes per 500g. You can tell when the ham is cooked when the ring starts coming off easily.

3 Remove the ham from the saucepan and allow to rest for one hour.

4 Remove all the rind while the ham is still warm, leaving as much fat on as possible.

5 Score the fat into diamond shapes by cutting a long line one way then the other way. Place a clove into each diamond corner.

6 Mix 350g brown sugar, 200ml thick honey, 1 tablespoon Dijon mustard and use a pastry brush to spread the mixture all over the ham.

7 Bake in a pre-heated oven set at 180C/gas mark 4 for 25 minutes approximately or until caramelised. You will need to baste the ham every ten minutes to get a good colour.

8 Serve hot or cold with Cumberland sauce (see recipe below).

Cumberland sauce:

1 Place all the ingredients into a pan and bring to the boil.

2 Simmer for one hour approximately on a low heat until a sticky sauce is thickened and ready to go. You do not need to strain the sauce.

Check out more delicious recipes from Rosemary Shrager on

Try out more Christmas recipes:
Yule log with a twist of Guinness
Mary Berry's Easy Turkey
Last Minute Christmas Cake
Christmas Trifle Cupcakes