top of page
< Back

Miso-glazed roast ham

Preparation time:
40 minutes
Cooking time:
5 hours plus 1 hour resting

A succulent, sweet and savoury roast ham makes the perfect centrepiece for a Sunday dinner with family and friends, especially at Christmas.


• 1 uncooked ham,(around 2.5 kg)
• 2 celery sticks
• 2 onions, halved
• 2 carrots, roughly chopped
• 1 garlic bulb, halved
• small pack thyme
• small pack parsley
• 1 bay leaf
• 1 tsp black peppercorns
• 1 tsp cloves
• ½ tsp ground nutmeg

For the glaze
• 90g demerara sugar
• 50ml cider vinegar
• 3 tbsp dark miso paste
• 3 tbsp heather honey (you can use regular honey if you can't find this)
• 1 tbsp dry sherry
• 1 tbsp English mustard
• 1 tsp Chinese five spice


Put the gammon in a large, deep pan. Add the herbs and veg. Pour over enough cold water to cover the meat, then bring to the boil, cover with a lid, and lower to a gentle simmer for 1 hr 15 mins. Turn off the heat and leave the ham to sit in the liquid for 30 mins.

Tip all the glaze ingredients into a small pan and bring to a simmer, stir until everything is mixed. Set aside.

Remove from the liquid (this makes a delicious soup stock) and leave to cool until able to peel off the thick layer of skin on the gammon to reveal a layer of fat. Discard the skin and score the fat in a criss-cross pattern with a sharp knife.

Reheat oven to 180C/160C fan/gas 4

Roast for 10 mins to allow some of the fat to render, then use a pastry brush to paint the ham evenly with the glaze. Roast the ham for 15 mins more, then add a second layer of glaze and roast for another 15 mins until sticky and caramelised. Rest the ham for another 30 mins before serving in thick slices. You should have leftovers to enjoy cold over the next few days.

bottom of page