Retro Recipe Revival: Christmas Honey Glazed Ham

Retro Recipe Revival: Christmas Honey Glazed Ham
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Retro Recipe Revival: Christmas Honey Glazed Ham

It’s time for another one from the archives, this time from a recipe book that accompanied the Tower Pressure Cooker sold throughout the late-90s. This week’s Retro Recipe Revival sees us getting into the Christmas spirit (well, it is December now) and bringing you a lip-smacking festive favourite – it’s Christmas Honey Glazed Ham!

Recommended appliance

Tower 5.5 Litre Aluminium High Dome Pressure Cooker Total time to table:  3 hours 10 minutes Total Cost Per Serving: £3.79 Contains Nuts? No Suitable for Vegetarians? No Serves: 8 - 10


  • x1 5kg leg of gammon (bone-in)
  • x1 tsp peppercorns
  • x1 tsp coriander seeds
  • x2 bay leaves
  • x1 cinnamon stick
  • x25 whole cloves

For the glaze:

  • 200ml maple syrup
  • x2 tbsp coarse-grain mustard
  • x2 tbsp soy sauce
  • x2 tbsp Worcestershire sauce


  • Place the ham into the pressure cooker along with the spices and bay leaves then close the lid and cook for 15 minutes at full pressure. Release the pressure using the cold water quick release method.
  • Whilst the ham is cooking, preheat the oven to 190°C/375°F/Gas Mark 5 and lightly grease a large roasting tin – the Tower Roaster & Rack will do the job admirably.
  • Remove the ham from the pressure cooker and place in the roasting tin and using a sharp knife, cut away the outer skin making sure to leave an even layer of fat. The 7-inch Santoku knife that comes in the Tower 8 Piece Professional Knife Set is perfect for this task.
  • Next, score the fat layer in a criss-cross pattern so that the entire ham is covered and then stud cloves all over.
  • Add all of the glaze ingredients into a mixing just then mix together until well combined (around 1-2 minutes). You can either do this by hand or save time by using something like the Tower 200W Stainless Steel Hand Mixer.
  • Pour half of the glaze over the fat, place the ham in the oven and roast for 15 minutes, then pour the rest over and return to the oven for a further 35 minutes. Whilst its cooking, make sure to baste with the pan juices 3 or 4 times as it bakes.
  • Turn the roasting tin a few times during cooking to ensure that the fat colours evenly. When the cooking time has elapsed, remove and set aside to rest for around 15 minutes ahead of serving.


  • Carve into generous slices (check out the Tower Electronic Knife if you haven’t got a suitable carving knife) and serve with all the trimmings including roasties, sprouts, roasted parsnips swede mash, and lashings of gravy.
If this recipe or others from the Retro Recipe Revival series have you reaching for the apron and clamouring to get busy in the kitchen then head over to our Pressure Cookers and Food Preparation pages before you do. There’s all manner of useful appliances (in addition to those mentioned here) that can help you make this culinary creation and more!
2 December 2015
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