The perfect Christmas ham.


  • 2.5 kg ham
  • 20 cloves
  • 30 ml treacle
  • 30 ml golden syrup
  • 400 ml honey
  • 150 g butter
  • for the parsley sauce:
  • ¾ pint milk
  • 25 g butter
  • 25 g flour
  • 1 veg stock cube
  • 1 bunch flat parsley


  • Prepare the ham by scoring the surface with a sharp knife. Stud the ham with the cloves spaced apart evenly.
  • Line a baking tray with tinfoil to avoid unnecessary mess.
  • For the glaze simply mix all the remaining ingredients together and warm up in a small pot.
  • Glaze the ham liberally and bake in a pre-heated oven at 165°C for 1hr 30mins basting every 10mins with the remaining warm glaze.
  • For the last 5 minutes of baking turn on the grill and allow the glaze to colour evenly.
  • Remove from the oven, allow to rest for 5 minutes and serve.
  • To make the parsley sauce simply heat up the milk in the microwave to just before boiling point.
  • In a small saucepan melt the butter, add the flour and allow to cook for 1-2 minutes over a low heat.
  • Gradually add the hot milk whisking continuously until it reaches a nice sauce consistency.
  • Crumble in the stock cube and season with salt and freshly ground pepper to taste. Keep the sauce warm and just before serving add the freshly chopped flat parsley.
  • Top tip: To prevent Ham drying out, don’t remove the ham from the stock until it’s cold

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