Truffle Glazed Ham with Clove & Mustard
TruffleHunter
6
15 minutes
1 hours
277
Modern British
Dinner
White-Meat
Bring effortless luxury to your festive table with this Truffle‑Glazed Ham with Clove Mustard, a beautifully aromatic centrepiece that combines sweet caramelisation with the deep, earthy flavour of black truffle. A pre‑cooked ham is gently baked and brushed with a glossy glaze made from honey, mustard and warming cloves, then finished with a drizzle of rich truffle oil for an indulgent gourmet twist.
Perfect for Christmas, Easter or any celebratory feast, this truffle ham delivers a balance of savoury richness and fragrant sweetness, with a sticky, golden crust that makes every slice irresistible. Simple to prepare and ideal for entertaining, it’s a standout dish that transforms a classic glazed ham into a truly premium, restaurant‑worthy main course.
Ingredients
- 1 kg gammon
- ½ onion
- 1 carrot
- 1 stick of celery
- 2 bay leaves
- 1 cinnamon stick
- ½ tsp mustard seeds
- ½ tsp black peppercorns
- Sprig of thyme
- Pinch of Flaked Black Truffle Sea Salt
For the glaze
- 2 tbsp cloves
- 2 tbsp Black Truffle Mustard
- Juice of 1 large orange
- 2 tbsp maple syrup
Directions
Preheat your oven to 180˚C. Simmer your gammon in a large pan of boiling water for 40-45 minutes with chopped carrot, celery, herbs and aromatic spices.
Remove your boiled ham – keeping your stock to add to some dried pea soup or for a winter stew later.
Then trim the skin off your ham carefully to just leave a thin layer of fat. Score this with a diamond pattern and insert a clove into each cross section.
In a small pan stir together your truffle mustard, orange juice and maple syrup. Reduce for 4-5 mins until the glaze thickens slightly. Then brush on generously over the clove-studded ham.
Roast in the oven for 15-20 minutes. Baste with your glaze a few times whilst roasting. Check that the internal temperature of the ham reaches above 75˚C and serve warm or allow to cool.
