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Sweet & Sticky Christmas Ham Glaze


For the glaze:

4 x Tbsp of Mother Earth Liquid Honey

2 x Tbsp of wholegrain mustard 

2 x Tbsp of brown sugar 

500ml of pineapple juice 

500ml of water 

For the ham:

1 x tin (432g) of pineapple slices

Whole cloves 


Combine all of the glaze ingredients together and reduce by a third. While that's underway, remove the skin from the ham and score it in squares, then press in a whole clove across each square. Place the ham in a roasting pan, spread the pineapple slices over (you may need to secure with a skewer) and then generously coat with half of the glaze. Bake for 2 hours at 140 degrees, and every 30 minutes, re-apply more glaze both from the pot and the roasting pan.