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Spiced Ham with Honey
and Mustard Glaze

Try this Christmas ham with a twist to spice up your Boxing Day spread. It’s delicious served with a selection of chutneys, pickles and freshly baked bread for a real festive feast!

1.3kg unsmoked gammon joint
4 medium carrots
1 onion
1 pouch of Craves Karen’s Spicy Marinade Mild available in our Farm Shop
2 heaped tablespoons of honey
1 tablespoon of wholegrain mustard


Place the gammon joint, chopped onion and carrots into a large pan and cover with cold water.

Bring to a slow simmer and then add the marinade mixed according to the instructions. Carefully lift the gammon up and down a few times using two forks to mix the marinade.

Cook on a very low heat, uncovered for one hour.

Turn the oven on to 180 degrees and carefully lift the gammon from the pan and place in a roasting tray. Pat the skin dry.

Score the fat in a criss cross pattern. Mix the honey and mustard and baste the top before putting in the oven uncovered for one hour. Baste every 20 minutes.

Leave to rest a while before carving.

Recipe courtesy of Karen’s Crave Marinades