Cider Baked Ham - Vigo Presses Ltd
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Cider Baked Ham


  • 3 – 5 lb (1½- 2 ½) k ham
  • 1 onion
  • 2 sticks celery
  • 1 carrot
  • 1 bay leaf
  • Cloves
  • Cider
  • Mustard
  • Honey


  1. Put ham in saucepan and cover with water. Bring to the boil, then drain and throw away the water and rinse the ham.
  2. Return the ham to the pan and cover with cider. Add the vegetables. Bring to the boil and gently simmer for 1 hour.
  3. Remove the ham from the pan. Reserve the stock.
  4. Carefully pare the skin off the fat surrounding the ham and score the fat in a crisscross square pattern. 5. Push a clove into each square of fat.
  5. Gently warm some honey until thickly viscous. Hand pound 2 heaped teaspoons of English mustard into it.
  6. Glaze the ham with this mixture.
  7. Pour 1/3 pint of the strained ham and cider juices into a roasting pan with the ham and bake in a moderate oven Gas mark 4 (180ºC) for 45 minutes, until the ham is a rich and delicious golden brown. (The remaining liquor can be used as a soup stock)

Delicious served hot with parsley sauce or cold.

Red cabbage cooked with cider, blackcurrant, caraway and apple is a tasty accompaniment – see recipe in archive.

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