Boiled Ham with Mustard-Honey Crust


Preparation info

  • Difficulty


Appears in

Home Made

By Yvette van Boven

Published 2011

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This recipe is for 10 people at least, since you will obviously prepare a whole ham. Boiled ham can be kept for more than a week in the refrigerator. Always wrap neatly and with clean material.


  • 1 large leg of ham (can be ordered from the butcher). Ask him to leave in the bone. Here in the photo I used a suckling pig ham, but this is by no means a must!
  • 4 tbsp salt
  • 2 onions, coarsely chopped
  • 1 carrot, clean and in chunks
  • 4 blanched celery stalks, clean and in coarse chunks
  • ¼ celeriac, clean and cubed
  • 3 garlic cloves, unpeeled
  • some thyme sprigs
  • 3 bay leaves
  • 2 cloves
  • 1 tbsp juniper berries, crushed
  • 2 tbsp honey
  • 4 tbsp spicy mustard
  • freshly ground pepper


Place the ham in a large pan. Pour 3 litres (12 cups) cold water over it, add the salt and bring to a boil. Skim off and add the onion, carrot, celery and celeriac. Crush the garlic and add to the broth with the thyme, bay, cloves and juniper berries. Allow the ham to simmer for 1½ hours until fully cooked.

Remove from the broth and leave to cool for at least 2 hours on a plate.

Stir the honey through the mustard and crush a generous amount of pepper on the mixture. Spread the honey mixture on the ham and place it in an oven preheated to 180°C (350°F/Gas 4) for approx. 25 minutes or until golden brown.

Cut into slices and serve with mustard, with drinks, add a salad as an appetiser or serve the ham with turnip greens.