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Friday 31st March 2017

Maple Glazed Easter Smoked Ham with Cider and Grain Mustard Sauce


For the Ham:
1 x 2.5 k smoked ham with skin on,
1.5 litre dry cider,
1.5 litre water,
1 x Bay leaf
8 x peppercorns
1 x large onion
2 x sticks celery
½ head of garlic
½ bunch thyme

For the Glaze:
5 x tbsp. maple syrup
Handful of cloves
1 x tbsp. of brown sugar
100ml of cooking stock

For the Sauce:
3 x tbsp. grain mustard
400ml of cider
400ml of cooking stock
200ml of whipping cream
60g of cold unsalted butter

Serve with:
500g x roasted asparagus
500g x buttered Anya potatoes


Take ham and tie with string to keep meat in shape, put in a large pan with the cider, water, bayleaf, peppercorns, celery, garlic, and thyme. Cover with a lid and simmer gently for 2 hours and 45 minutes until meat is tender. Leave to cool in stock, and when cooled remove string and layer of skin, but keep the fat on the ham.

Next score ham with knife and boil ingredients together for the glaze then pour over ham, stud with the cloves and bake at 220oc for 20 minutes.

For sauce simmer drained of stock and cider and reduce by half, add cream and mustard and reduce by ¼, take of heat and whisk in cold butter, slice ham pour over sauce and serve with roasted asparagus and buttered Anya potatoes.