Truffle Glazed Ham with Clove & Mustard


For the ham:

    • 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


  1. 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.
  2. Remove your boiled ham – keeping your stock to add to some dried pea soup or for a winter stew later.
  3. 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.
  4. 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.
  5. 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.