1 (10 pound) fully-cooked, bone-in ham
1 1/4 cups packed dark brown sugar
1/3 cup pineapple juice
1/3 cup honey
1/3 large orange, juiced and zested
2 tablespoons Dijon mustard
1/4 teaspoon ground cloves

Preheat oven to 325 degrees F (165 degrees C). Place ham in a roasting pan.
In a small saucepan, combine brown sugar, pineapple juice, honey, orange juice, orange zest, Dijon mustard, and ground cloves. Bring to a boil, reduce heat, and simmer for 5 to 10 minutes. Set aside.
Bake ham in preheated oven uncovered for 2 hours. Remove ham from oven, and brush with glaze. Bake for an additional 30 to 45 minutes, brushing ham with glaze every 10 minutes.

^^^^^^^^^^^^^

Use a Butt ham.
Then its just a half cup of honey and a tablespoon of dijon mustard and a quarter cup of dark brown sugar.

Score the ham rub on the honey mustard and put it in the 375 oven for twenty minutes. THen use two cans of crescent dough and, without separating it into rolls, drape it over the ham, if you want to get fancy you can make it quite pretty with cut out bits of the dough, otherwise you can just drape it and bake for another thirty or so minutes, or until the dough is nice and golden.
For some reason this not only makes it look special, but keeps it nice an moist.

Honey & Mustard Roast Ham

This recipe is for a 5lb Gammon but works for whatever size joint you choose to suit your needs. Just make sure that you buy a rolled and tied horseshoe gammon with a good layer of fat on the top.

For the cooking liquor:
1 joint of gammon
1 carrot
A few leek tops (The dark green part)
2 sticks celery
1 brown onion
1 bulb of garlic
1 large sprig of thyme
a few stalks of parsley
Approx 20 whole black peppercorns
A couple of bay leaves

For the glaze:
1 dessert spoon runny honey
1 dessert spoon wholegrain mustard
1 table spoon of Demerara sugar
Whole cloves

Method
1) Wash all the vegetables but don’t peel them. Cut the onion in half through the root, the garlic across the centre of the bulb and chop the other vegetables into rough chunks.

2) Put the gammon, all the vegetables, herbs and seasonings into your largest pan and cover with plenty of cold water. Bring the pan to the boil, turn the heat down and simmer for around one and a half to two hours. If you need to, top up the water during cooking to keep the gammon covered with liquid.

3) Once it’s cooked, carefully remove the gammon from the stock using a strong fork. Brush off any bits from the stock and remove the string. Remove any skin from the meat leaving just a layer of fat. Score the fat into diamonds using a sharp knife and stick cloves into the meat in the gaps between the fat.

4) Line a roasting tray with foil and place the gammon on this. (This will make the washing up a whole lot easier!). Mix the honey and the mustard together and pour this over the gammon ensuring a good even covering all over.

5) Sprinkle the Demerara sugar over, again ensuring an even coating. Place the gammon into the oven, preheated to 180°c and bake for 20 – 30 minutes or until it is caramelised golden brown (but not burnt!). Remove from the oven and tuck straight in, or leave it to cool and eat it cold…whichever you prefer.

Whats the best way to make a honey and mustard roast ham?

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