Honey and bourbon Christmas ham with homemade mustards
Nothing says 'showstopper' quite like a glazed Christmas ham complete with homemade mustards. You'll need to start preparing the mustards at least 1 week in advance.
What you need to know before you start
This recipe has 2 main components: the honey glazed ham, and the 2 homemade mustards. The ham and glaze can be prepared and cooked on the day of serving, while the mustards can be made up to 6 months in advance and require at least 1 week for the flavours to develop and deepen.
Most hams purchased at the butcher or supermarket retain a layer of skin. When preparing a Christmas ham at home, you’ll be required to remove this layer using a small sharp knife. You’ll also need basic cooking equipment like a heatproof rack, a roasting pan and a glazing brush. The mustards require sterilised jars with lids, a saucepan and a blender.
Why is this the best honey and bourbon Christmas ham with homemade mustards?
Complete your Christmas dinner with this impressive main course of Christmas ham finished with a succulent honey and bourbon glaze. The sweetness from the caramel-like brown sugar, runny honey and maple syrup combined with the tang of apple cider vinegar and mustards and the smoothness from the bourbon create a luscious glaze that becomes golden and caramelised once roasted.
This recipe is served with two homemade mustards to really elevate the dish. Both slightly different in flavour and texture, the tangy Dijon and grain mustards pair beautifully with the sweet saltiness of the glazed ham.
What is honey glaze sauce made of?
The honey glaze sauce is made from brown sugar, bourbon, apple cider vinegar, runny honey, maple syrup and mustard. The glaze is initially applied to the ham as it bakes, and is basted with the remaining glaze every 20 minutes for 1 hour 20 minutes to build layers of flavour and richness.
Should ham glaze be runny?
Ham glaze shouldn’t be overly runny as the sugar, honey, maple syrup and mustards will help to give it some body. However it shouldn’t be too thick that it becomes difficult to glaze.
What ingredients you’ll need
Whole leg ham (bone in): The star of the dish. We choose bone-in ham for its rich flavour.
Whole cloves: These aromatic spices add depth and warmth, infusing the ham with a distinctive fragrance and a hint of sweetness.
Brown sugar: Brown sugar is used in both the bourbon glaze and the homemade grain mustard. Its caramel-like flavour creates a beautiful glaze with a golden crust, while imparting rich sweetness to the mustard.
Bourbon: Bourbon adds a complexity and a slight smokiness to complement the flavours of the ham.
Apple cider vinegar: The tang from apple cider vinegar cuts through the richness of the ham and brightens the flavours of the grain mustard.
Runny honey: Honey adds a luscious sweetness that beautifully caramelises during roasting, creating a glossy finish. It’s also used in the grain mustard.
Maple syrup: Like honey, maple syrup is a natural sweetener that brings a warm, earthy flavour that complements both the ham and the mustard.
English mustard: With its sharp, tangy profile, English mustard adds a zesty kick that contrasts with the sweetness of the glaze, enhancing the ham’s flavour.
Yellow mustard seeds: These seeds are used in both the homemade mustards. They provide texture and a mild, tangy flavour while adding complexity and visual appeal.
White wine: White wine adds depth and complexity while the wine’s acidity brightens and balances the richness and spiciness of the mustard.
White wine vinegar: This sharp vinegar amplifies the tanginess and adds a bright note to the Dijon mustard.
Mustard powder: A key ingredient in the homemade mustard, it adds warmth and depth of flavour, enhancing the overall mustard profile.
Ground turmeric: This spice adds vibrant colour and subtle earthiness, while also contributing to the mustard's flavour complexity.
Onion powder: This introduces a mild sweetness and savoury depth to the mustard.
Caster sugar: With its fine texture, caster sugar dissolves easily, helping to create a smooth and balanced sweetness in the mustard.
Brown mustard seeds: These seeds offer a spicier kick compared to yellow seeds, adding depth and character to the homemade mustard blend.
Red ale: The malty sweetness and hoppy notes of the beer contribute to the overall flavour complexity, enhancing the mustard. You can also use golden ale if you prefer.
Can you overcook a glazed ham?
Yes, you can overcook a glazed ham. This occurs if the oven is too hot, or you leave the ham roasting for too long. This can result in a tough, dry ham that is unpleasant to eat. The glaze can also become burnt and inedible. We recommend roasting a 7kg bone-in ham for 1 hour 20 minutes in a 180°C/160°C fan-forced oven. All ovens are different, so you may wish to check on the ham at the 1 hour mark.
How to store leftover honey and bourbon glazed Christmas ham
Store sliced ham off the bone in airtight containers in the fridge and use them in fritters, toasties and croquettes. Ham on the bone can be wrapped in layers of plastic and foil, and refrigerated or frozen to enjoy later. You can also opt to use the reserved ham skin as a natural covering, or use a cloth ham bag. Note that sliced ham will dry out faster than ham left on the bone, so only slice as much as you plan to use in the next day or two.
How to serve honey and bourbon Christmas ham with homemade mustards
The beauty of such a flavour-packed dish is you can serve it as is with simple accompaniments. Transfer the glazed ham onto a board with a sharp knife and fork for carving alongside the homemade mustards. Complete the dinner table with traditional sides like roasted parsnips, brussels sprouts and your favourite dessert.
Drink pairings with honey and bourbon Christmas ham with homemade mustards
Lean in to the flavours of bourbon and opt for cocktails that enhance the rich, sweet notes like an old fashioned or a whiskey sour. Fruity ciders will complement the aromas of the ham, or a sparkling wine like Champagne will contrast nicely with the sweetness from the glaze.
If you love this honey and bourbon Christmas ham with homemade mustards recipe, try this
Got leftover bourbon? Use it in a selection of sweet and savoury recipes to add a rich and complex kick:
Ingredients (17)
- 7kg whole leg ham (bone in)
- Whole cloves, to stud ham
Honey and bourbon glaze
- 1 cup firmly packed (250g) brown sugar
- ½ cup (125ml) bourbon
- ¼ cup (60ml) each apple cider vinegar, runny honey and maple syrup
- 1 tsp each English mustard and Dijon mustard
Homemade Dijon mustard
- 1 cup (200g) yellow mustard seeds
- ½ cup (125ml) white wine
- ½ cup (125ml) Woolworths Vinegar White Wine
- 1½ tbs mustard powder
- 1 tsp each ground turmeric, onion powder and caster sugar
Homemade grain mustard
- ¾ cup (150g) yellow mustard seeds
- ¼ cup (50g) brown mustard seeds
- ½ cup (125ml) red ale (substitute golden ale)
- ⅔ cup (165ml) apple cider vinegar
- 1 tbs brown sugar
- 2 tbs runny honey
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.For the homemade Dijon mustard, place mustard seeds and a pinch of salt flakes in a saucepan, cover with cold water and bring to a simmer over high heat. Drain and repeat process 3 more times to soften mustard seeds. Return drained mustard seeds to saucepan with remaining ingredients and 2 tsp salt flakes. Reduce heat to medium and cook, stirring occasionally, for 10 minutes or until most of the liquid has been absorbed.
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2.Meanwhile, clean jars and lids with hot soapy water, rinse and stand to air dry.
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3.Transfer mustard mixture to a blender with 1 tsp salt flakes and ½ cup (125ml) water. Whiz, adding extra water 1 tbs at a time, if necessary, until a very smooth texture. Season with salt flakes and sugar (keep in mind flavours will develop on standing). Spoon mustard into clean jars, secure with lid and chill for 1 week for flavours to develop. Mustard will keep, covered and chilled, for 6 months unopened and 3 months once opened.
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4.For the homemade grain mustard, place mustard seeds in a saucepan and cover with cold water. Bring to the boil over high heat, then reduce heat to low and cook for 10 minutes or until seeds are softened and plump. Drain, then combine with ale, vinegar, sugar and honey in a bowl. Cover with a clean tea towel and stand at room temperature for 24 hours, or until most of the liquid has been absorbed.
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5.The next day, clean jars and lids with hot soapy water, rinse and stand to air dry.
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6.Transfer mustard seed mixture to a blender and whiz for 3 minutes or until seeds are crushed and mixture is well combined. Season with salt flakes and sugar (keep in mind flavours will develop on standing). Spoon mustard into clean jars, secure with lid and chill for 1 week for flavours to develop. Mustard will keep, covered and chilled, for 6 months unopened, and 3 months once opened.
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7.For the glaze, place all ingredients in a saucepan over medium heat and cook, stirring constantly, for 5 minutes or until sugar is dissolved and mixture is at a rapid boil. Set aside.
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8.Preheat oven to 180°C/160°C fan-forced. Using a small, sharp knife, cut around ham shank, then carefully run knife under skin, around the edge of the ham. Gently lift off skin in 1 piece by running your fingers between the rind and the fat. Discard skin, then score fat in a diamond pattern, being careful not to cut the meat. Press 1 clove into centre of each diamond. Brush fat with some of the glaze and place ham on a heatproof rack set over a large roasting pan.
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9.Roast, basting with remaining glaze every 20 minutes, for 1 hour 20 minutes, or until caramelised. Serve with homemade Dijon and grain mustards.
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