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Kevin dundon ham edit main

Whole Glazed Ham on the Bone

This ham recipe from Kevin Dundon is perfect for your Christmas main course.



  • Whole ham on the bone (approx 15lb/7kg)
  • 4 tablespoons Irish Whiskey
  • 5-6 dessertspoons of homemade marmalade
  • 50g brown sugar
  • 12 cloves


  • Soak the ham in a bowl of water for up to an hour to remove any excess salt. Place the ham into a large pot, cover with water and bring to the boil. Allow to simmer for about 2 ½ hours and turn off the heat allowing the meat to cool in the cooking liquor.
  • Remove the ham from the cooking liquor and remove the outer rind. Score diamond shaped lines into the fat. Stud the cloves into the layer of fat and put onto a baking tray.
  • Mix the sugar, marmalade and Irish whiskey together and mix well until combined. Spread this over the clove-studded ham
  • Loosely cover with tin foil and bake in the oven at 150C/300F/Gas Mark 2 for about an hour or perhaps a little more, depending largely on your oven.
  • Take the tin foil off at this stage and turn up the heat for an additional 20 minutes.
  • Rest the meat for an additional 30 minutes out of the oven before slicing.