Top chefs share cooking tips for succulent Boxing Day ham – from cut to glaze

Christmas is over, but that doesn't mean the celebrations are done as there's still plenty to enjoy before New Years Eve.

And, a Boxing Day ham is a classically British way to indulge over the next few days. From a roast to hot ham sandwiches and even ham and eggs (for when you need a lazy meal) you can do lots with this humble dish.

But, just because it can be simple doesn't mean a roasted ham has to be boring.

We spoke to some foodie professionals to find out their top tips for making a Boxing Day ham (whether you make it on December 26 or later in the week).

Jaume Biarnes, head chef at Yondu’s Culinary Studio in New York, said: "Choose a bone-in ham. They are a little bit harder to cut, but far more flavourful!

"Simmer the ham in a few drops of Yondu umami and water to give extra depth."

He added: "Use red vermouth in your glaze instead of Port wine, Madeira or anything else! Vermouth naturally adds sweetness, colour and a nice balanced aroma of herbs and spices. The flavours of Umami and vermouth will make for the most delicious leftover sandwiches."

Meanwhile, Mimi Morley and Hannah Gilbert, culinary experts at Hello Fresh, commented: “Grappling with a whole ham might seem a bit of a task, but a Christmas Ham Glaze recipe needn’t be something to be feared.

“Christmas ham does need a little TLC while it’s in the oven, but it’s great to make the day or even a few days before Christmas itself, which gives it low maintenance brownie points aplenty in our book.”

Try their orange mustard glaze below:

Orange & Mustard Glazed Ham


  • 1 orange
  • 2 cloves garlic
  • 1/4 cup brown sugar
  • 1 tbs Djion Mustard
  • 1 whole boneless ham
  • 1tbs cloves


  1. Preheat the oven to 190°C/170°C fan. Juice the orange into a medium bowl until you have 1/4 cup of juice. Peel and crush the garlic.
  2. In a small bowl, combine the orange juice, garlic, brown sugar and Dijon mustard. Whisk with a fork until well combined.
  3. Using a sharp knife, trim the skin from the top of the ham (leaving the white fat covering underneath). Lightly score the fat into a diamond pattern, about 1.5 cm in length. Tip: Slice almost through the fat, but not into the meat! Scoring the ham allows the glaze to penetrate. Transfer the ham, fat-side up, into the roasting tray.
  4. Push the whole cloves into the middle of each diamond. Brush over 1/3 of the orange mustard glaze to coat the ham.
  5. Place the ham into the oven to roast for one hour, or until the glaze has caramelised and the ham is heated through. Tip: Baste the ham with the remaining orange mustard glaze every 20 minutes to stop it drying out.
  6. Use a roasting fork (to keep the ham steady) and a sharp knife to carve your ham into slices. Trim thin slices from the thinner side, parallel to the ham’s length.

Top tip: Mimi and Hannah said: "Christmas ham should be cut thicker than normal shaved ham eaten throughout the year. You can serve your ham warm or at room temperature, depending on your preference."

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