Kevin Dundon's Glazed Ham with Brown Sugar, Chilli & Mustard is perfect for Christmas.


  • 1 x 5kg Hampshire ham on the bone
  • 1 orange, quartered
  • 1 onion, peeled and studded with 3 cloves
  • 1 carrot
  • 1 bay leaf

For the glaze:

  • 50g dark brown sugar
  • 1 tbsp English mustard
  • 1 tbsp wholegrain mustard
  • 1 tbsp smoked paprika
  • 1 chilli, deseeded and slice


  1. Place the ham in a large heavy-based saucepan. Add the orange, onion, carrot, bay leaf and enough cold water to cover the ham completely. Bring to the boil, then reduce the heat and allow to simmer 3 hours 20 minutes to 4 hours 10 minutes for a 5kg ham. Remove from the heat and allow the ham to cool in its cooking juices.
  2. To make the glaze, combine the brown sugar, mustards, smoked paprika and chilli in a small bowl.
  3. Preheat the oven to 160ºC/gas mark 3.
  4. Remove the ham from the cooking juices, reserving the liquid to use as a stock for soup. Using a sharp knife, carefully remove the skin from the ham, then score the fat in a criss-cross diamond, glaze over the top of the ham with a spoon.
  5. Place the ham on a baking tray and bake in the oven for 15 to 20 minutes, until the glaze is golden brown. Remove from the oven and rest for 20 minutes, loosely covered in a foil tent, before carving. Serve warm or cold.

Recipe courtesy of SuperValu Good Food Karma Project ambassadors.