There are few things more satisfying than pulling a burnished, glistening honey glazed ham from the oven and watching the whole room lean in. This is the kind of recipe that earns its place at the centre of the table, whether that's Christmas Day, Easter Sunday, or an ambitious weekend roast where you've decided to go all out.
We've been making this recipe at vomFASS for years, and it never fails to deliver. The real magic comes from layering proper balsamic vinegar into both the marinade and the glaze. While most honey glazed ham recipes rely on sugar and little else, ours uses Honey Balsamic Star in the marinade and Winter Orange Balsamic Star in the finishing glaze. The result? A depth of flavour that shop-bought glazes simply cannot touch, sweet, tangy, and beautifully caramelised with just a whisper of citrus.
If you've never cooked a whole ham before, don't let the size intimidate you. It's genuinely one of the most forgiving roasts you can make. The long, slow cook does most of the work, and the glaze at the end is where you get to feel like a proper chef. Pop into our Stamford shop to taste the balsamics before you buy. It makes choosing the right one so much easier when you can try them side by side.
Why This Honey Glazed Ham Recipe Works
Most glazed ham recipes take a fairly one-dimensional approach: sugar, honey, maybe a splash of juice, and that's it. This one builds flavour in two stages, which is what gives the finished ham its complexity.
The marinade uses Honey Balsamic Star, a balsamic that's already been infused with honey during the ageing process in Modena. That means you're getting a single ingredient doing double duty, the acidity of the vinegar helps tenderise the meat while the honey sweetness penetrates right into the scored lines. Combined with Dijon Mustard (which adds a gentle heat that cuts through the richness) and Sweet & Spicy BBQ Rub for warmth and spice, you end up with a marinade that's far more interesting than the sum of its parts.
The finishing glaze uses Winter Orange Balsamic Star - a seasonal favourite that brings bright citrus notes into an already rich balsamic. Brushed on during the final minutes of roasting, it caramelises into a glossy, lacquered crust that looks as good as it tastes. The orange lifts the whole dish and stops the sweetness from becoming cloying, which is a common problem with traditional honey glazes.
The low-and-slow roasting method (two hours at 150°C followed by a blast at 200°C) ensures the meat stays juicy and tender throughout, while the higher temperature at the end creates that gorgeous crackling exterior. According to BBC Good Food's complete guide to cooking ham, this two-stage approach is the most reliable way to get consistently excellent results.
Recipe Details
Prep Time: 30 minutes (plus marinating)
Cook Time: 3 hours
Total Time: 3 hours 30 minutes (plus marinating)
Serves: 8-10 people
Difficulty: Medium
Category: Main Course, Holiday Recipes
Cuisine: British
Ingredients
For the Ham and Marinade
- 1 bone-in gammon joint or pork leg, approximately 3.5-4.5 kg (8-10 lb)
- 3 tablespoons vomFASS Honey Balsamic Star
- 100g runny honey (we like local or organic where possible)
- Zest of 1 large orange
- 2 tablespoons vomFASS Sweet & Spicy BBQ Rub
- 1 tablespoon vomFASS Dijon Mustard
- 1 teaspoon smoked paprika
- Freshly ground black pepper
For the Finishing Glaze
- 4 tablespoons vomFASS Winter Orange Balsamic Star
- 2 tablespoons runny honey
- 1 tablespoon freshly squeezed orange juice
A Note on the Ingredients
The balsamic vinegars are really doing the heavy lifting here. Our Balsamic Stars are rated by age and quality, the more stars, the longer they've been aged in wooden casks in Modena, Italy. For cooking, a 1- or 2-star balsamic works brilliantly (you don't need to use your finest aged balsamic in a marinade). The Honey Balsamic Star sits at just the right price-to-flavour sweet spot for this recipe.
As for the ham itself, look for a good-quality bone-in gammon joint from your butcher. The bone helps the meat stay moist during the long cook and adds flavour to the drippings. Free-range or outdoor-bred pork makes a genuine difference here, the fat is better marbled and the meat has more depth of flavour.
Method
- Score the ham. Remove the ham from its packaging and pat dry with kitchen paper. If it has a rind, use a sharp knife to score it in a diamond pattern, cutting about 5mm deep. You want to break through the fat layer without going too far into the meat. These channels will fill with marinade and create beautiful caramelised ridges as it roasts. If the rind has already been removed, simply score the fat layer.
- Make the marinade. In a bowl, whisk together the Honey Balsamic Star, runny honey, orange zest, Sweet & Spicy BBQ Rub, Dijon Mustard, and smoked paprika until you have a thick, paste-like consistency. Season generously with freshly ground black pepper (you won't need salt, the gammon provides plenty).
- Marinate the ham. Place the ham in a large roasting tin. Using your hands or a pastry brush, coat every surface generously, working the marinade into the scored lines. Cover loosely with foil and refrigerate for at least 2 hours, or ideally overnight. The acids in the balsamic and the enzymes in the mustard will tenderise the meat while the flavours soak in.
- Bring to room temperature. Remove the ham from the fridge 30 minutes before cooking. Preheat your oven to 150°C (130°C fan). Place a shallow dish of water on the bottom shelf, the steam helps keep the ham moist during the long roast.
- Slow roast. Set the ham on a rack in the roasting tin so it's elevated above the base. Cover loosely with foil and roast at 150°C for approximately 2 hours. The general rule is about 20 minutes per pound, but every oven is different, so use a meat thermometer for accuracy. You're aiming for an internal temperature of at least 65°C in the thickest part (avoiding the bone). The Food Standards Agency recommends ensuring pork is cooked thoroughly.
- Increase the heat. After 2 hours, remove the foil and increase the oven temperature to 200°C (180°C fan). Continue roasting for another 45-60 minutes. This is when the outside starts to caramelise and develop that gorgeous, deeply bronzed crust.
- Prepare the glaze. While the ham finishes its final roast, gently warm the Winter Orange Balsamic Star, honey, and orange juice in a small saucepan over low heat. Stir until smooth and combined. Don't let it boil. You just want it warm enough to brush easily.
- Glaze and finish. Remove the ham from the oven and brush generously with the warm glaze. Return to the oven for 5-10 minutes, watching closely, until the glaze sets into a glossy, sticky lacquer. If you have extra glaze, you can apply a second coat for an even more dramatic finish. Keep a close eye during this step, the sugars can go from perfectly caramelised to burnt in moments.
- Rest before carving. This step is non-negotiable. Transfer the ham to a board or platter and let it rest for 15-20 minutes, loosely tented with foil. The juices will redistribute through the meat, and you'll end up with slices that are noticeably more tender and moist. Serve any remaining glaze on the side as a dipping sauce.
Cooking Tips and Techniques
Choosing your cut: A bone-in gammon joint gives the best results. The bone acts as a natural heat conductor, cooking the meat more evenly from the inside out. Ask your butcher for a joint that's well-marbled with fat. Don't be tempted by the leanest option, because that fat is what keeps everything moist during three hours in the oven.
The overnight marinade makes a real difference. Two hours is the minimum, but if you can plan ahead and marinate overnight, the flavour penetration is noticeably better. The balsamic acid and mustard enzymes work slowly to break down the muscle fibres, resulting in more tender meat.
Water in the oven: This is a trick borrowed from professional kitchens. A dish of water on the bottom shelf creates a humid environment that stops the surface drying out during the slow roast phase. Remove the water when you increase the temperature. You want dry heat for the final caramelisation.
Use a meat thermometer. Guessing doneness on a large joint is risky. A digital probe thermometer takes the guesswork out entirely. Insert it into the thickest part of the meat, avoiding the bone, and check it reaches at least 65°C before glazing.
Glazing in thin layers: Rather than slathering on all the glaze at once, apply it in two thin coats. The first layer sets and creates a base, and the second adds that show-stopping glossy finish. Each coat only needs 5 minutes in the oven.
What to Serve with Honey Glazed Ham
A ham this good deserves company that can hold its own. Here are our favourite combinations:
- Roast potatoes: Our Olive Oil Hasselback Roast Potatoes are the perfect match, crispy layers of potato with fragrant olive oil, and they can share the oven during the final high-heat blast.
- Brussels sprouts: Roasted Balsamic Pancetta Brussels Sprouts bring a complementary sweetness from the balsamic and saltiness from the pancetta. They've become a permanent fixture at our Christmas table.
- Cauliflower: If you want a lighter vegetable side, our Roasted (NOT BORING) Cauliflower adds colour and a lovely charred flavour.
- Gravy: A proper Elevated Gravy made with the ham drippings is absolutely worth the extra effort. The pan juices from this ham are incredibly flavourful, deglaze the roasting tin with a splash of stock and you're halfway there.
- Condiments: A spoonful of Mango Chutney on the side cuts through the richness beautifully. The fruit sweetness complements the balsamic glaze without competing with it.
Wine pairing: A medium-bodied Pinot Noir works beautifully with the sweet-savoury profile of this ham. If you prefer white, a slightly off-dry Gewürztraminer has the aromatic intensity to stand up to the glaze. For something non-alcoholic, a good ginger beer or sparkling apple juice hits all the right notes. Browse our wine and spirits collection for pairing ideas.
Variations and Twists
Spicy version: Add 1-2 teaspoons of vomFASS Chili Oil to the marinade. The heat balances beautifully with the sweetness and adds a slow-building warmth that's rather addictive.
Apple balsamic glaze: Swap the Winter Orange Balsamic Star in the glaze for Apricot Balsamic Star or Apple Balsamic Star. Both bring a different fruit character, the apple version is particularly lovely in autumn, while apricot works brilliantly at Easter.
Herb-crusted: Add a generous handful of fresh rosemary and thyme to the marinade. The woody herbs complement the honey and balsamic beautifully and fill the kitchen with an incredible aroma while it roasts.
Smaller joint: This recipe scales down easily. For a 2-2.5 kg gammon, halve the marinade and glaze quantities, reduce the initial slow roast to 1.5 hours, and the high-heat phase to 30-40 minutes. Always use a thermometer to check doneness.
Slow cooker method: For an even more hands-off approach, apply the marinade and cook on low for 6-8 hours. Transfer to a roasting tin, brush with the glaze, and finish under a hot grill for 5-10 minutes to caramelise. The meat will be fall-apart tender.
Storage and Leftovers
Leftover glazed ham is arguably even better than the first serving. Here's how to make the most of it:
Refrigeration: Wrap tightly in foil or transfer to an airtight container. The glaze helps seal in moisture, so it keeps beautifully for up to 5 days in the fridge.
Freezing: Slice before freezing for easy portioning. Well-wrapped ham freezes for up to 3 months. Defrost overnight in the fridge before reheating.
Reheating: Warm slices in a 160°C oven for 10-15 minutes, covered loosely with foil to prevent drying out. A splash of stock or apple juice in the bottom of the dish creates steam and keeps things moist. Avoid the microwave if you can. It tends to make ham tough and rubbery.
Leftover ideas: Cold slices with Mango Chutney and crusty bread make a brilliant Boxing Day lunch. Dice it into a carbonara, fold it through mac and cheese, or add it to a hearty lentil soup. Honestly, we've never met a leftover ham recipe we didn't like.
Always follow Food Standards Agency guidelines for storing and reheating cooked meats, never leave cooked ham at room temperature for more than 2 hours.
Frequently Asked Questions
Can I use a boneless ham?
Yes, boneless works fine, though bone-in generally produces juicier results. The bone helps conduct heat evenly and adds flavour to the drippings. If using boneless, reduce the cooking time by about 15-20 minutes and keep a close eye on the thermometer.
How do I know when the ham is done?
Use a meat thermometer. It's the only reliable way. Insert it into the thickest part of the meat, avoiding the bone. You're looking for an internal temperature of at least 65°C. The meat should feel firm but not dry when you press it. If you've hit temperature but the outside isn't caramelised enough, the high-heat phase will sort that out.
Can I prepare this ahead of time?
Absolutely, and we'd encourage it. Marinate the ham up to 24 hours in advance. You can also cook it a day ahead: let it cool completely, refrigerate, then reheat gently (covered, at 160°C) with a fresh brush of glaze before serving. The flavour actually deepens overnight.
What if I don't have Winter Orange Balsamic Star for the glaze?
Use Honey Balsamic Star instead and add extra orange zest and a squeeze more juice. The citrus element will be slightly less integrated, but the result is still delicious. You could also try Apple Balsamic Star for a completely different (and equally lovely) flavour profile.
How do I stop the glaze from burning?
Watch it like a hawk during the final 5-10 minutes. If it's darkening too quickly, drop the oven to 180°C. Applying the glaze in thin layers rather than one thick coat also helps, thinner layers set evenly without pooling and scorching in spots.
Complete Your Festive Spread
This ham is just the beginning. Here are some of our favourite recipes to round out the meal:
- Roasted Balsamic Pancetta Brussels Sprouts - The perfect savoury side
- Olive Oil Hasselback Roast Potatoes - Crispy, golden, and irresistible
- Roasted (NOT BORING) Cauliflower - Proof that cauliflower can steal the show
- Elevated Gravy - Use the ham drippings for something extraordinary
- Baked & Filled Potato Skins - Brilliant for using leftover ham the next day
Shop the Recipe
Get everything you need from vomFASS to make this recipe:
- Honey Balsamic Star - The foundation of the marinade
- Winter Orange Balsamic Star - For the finishing glaze
- Sweet & Spicy BBQ Rub - Warmth and depth
- Dijon Mustard - Subtle tang in the marinade
- Chili Oil - Optional, for the spicy variation
- Mango Chutney - The ideal accompaniment
The balsamic you choose makes all the difference in a recipe like this. Aged balsamic from Modena delivers layers of sweetness, acidity, and complexity that mass-produced versions simply can't match. Our Balsamic Stars range makes choosing easy, more stars means longer ageing and richer flavour. Browse our full balsamic collection to find the right bottle for your kitchen.
Recipe by: Michelle Mobey | Published: 2 December 2025 | Last Updated: 19 February 2026
