Golden Syrup and English Mustard Glazed Smoked Ham
This easy‑to‑follow recipe combines golden syrup and English mustard to create a glossy, flavour‑packed glaze that caramelises beautifully on a smoked ham.
Simply, score the fat and stud with cloves for extra aroma. Then smoke the leg ham, simmer a rich glaze with golden syrup, mustard, aromatics and herbs, and brush it over the meat during cooking until deep golden and sticky.
The result is a show‑stopping ham with sweet, tangy notes that’s ideal for festive feasts or special family dinners.
Ingredients
- 1 x leg of Otway Pork ham
- 1 x packet of whole cloves
- 400g of mild English mustard
- 600ml golden syrup
- 2 bay leaves
- 2 sprigs of thyme
- 1 garlic clove finely chopped
- 1 brown onion finely chopped
- 600ml water
Method
Remove the skin from the ham and trim any excess fat
Using a sharp knife cross hatch slice the fat trying not to go too deep and into the meat
Push a clove into the centre of each diamond shape in the fat
Fire up your smoker to 107C / 225F
Let the ham smoke for approximately one hour
In a saucepan combine the golden syrup, mustard, water, onion, garlic, bay leaves and thyme
Bring to a boil, then let simmer until it is a consistency that will be easy to brush over the ham. Between 15-30 mins
The glaze will have lumps so pour it through a sieve
Once the ham has been smoking for an hour brush on the glaze
Increase the temperature of the smoke to 148C /300F
Glaze the ham every half an hour until golden and the glaze is setting.
Once finished remove the ham and rest.
Now it is ready to be the rich, smokey centrepiece of your Christmas feast table!
Notes
- You may need to scale these depending on the size of your ham
- If you aren’t getting the sticky glaze shine, take longer intervals between glazing
FAQs
Can I make this glazed ham in the oven instead of a smoker?
Yes. Cook it in a conventional oven at the same temperatures as the smoker: 107°C for the first hour, then 148°C while you glaze. You’ll lose the smoky flavour, but you’ll still get a glossy, sticky golden syrup and mustard glaze.
How do I get the perfect sticky and shiny glaze?
Give each layer enough time to set before adding the next one. Brushing too often keeps the surface wet. Leave longer gaps between coats and let the heat caramelise each layer.
Can I serve glazed ham cold?
Absolutely. Glazed ham is delicious cold, so you can cook it on Christmas Eve, rest it, and refrigerate it overnight. That frees up your smoker or oven on Christmas Day.
How should I store leftover Christmas ham?
Wrap the ham in a ham bag or a clean pillowcase soaked in water with a splash of white vinegar, and keep it in the coldest part of the fridge. Re-soak the bag every few days to keep the ham moist. Leftovers are perfect for sandwiches, fried rice, pea and ham soup, and Boxing Day breakfasts.
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