Honey Glazed Ham with Pear & Saffron Chutney
Honey Glazed Ham with Pear & Saffron Chutney is a medium British recipe that serves 8. 320 calories per serving. Recipe by Gordon Ramsay on YouTube.
Prep: 30 min | Cook: 3 hrs 20 min | Total: 4 hrs 10 min
Cost: $29.30 total, $3.66 per serving
Ingredients
- 2 kg Gammon (unsmoked ham joint) (Bone‑in, skin on; remove any packaging)
- 3 L Water (Enough to fully cover the ham in the pot)
- 2 Carrots (Coarsely chopped)
- 1 Leek (White and light green parts only, sliced)
- 10 Whole peppercorns (Lightly crushed)
- 1 tsp Coriander seeds (Lightly crushed)
- 2 Cinnamon sticks
- 4 Bay leaves
- 100 g Demerara sugar
- 100 ml Madeira wine
- 2 tbsp Cherry vinegar
- 2 tbsp Honey
- 2 tbsp Olive oil (For chutney)
- 1 Large onion (Finely chopped for chutney)
- 1 tsp Fresh ginger (Grated)
- 1/2 tsp Nutmeg (Freshly grated if possible)
- 1 tsp Cinnamon (ground)
- 1 tsp Cayenne pepper
- 100 g Granulated sugar (For chutney)
- 100 ml White wine vinegar
- 2 Williams pears (Cored and diced)
- 2 Cooking apples (Diced; tart variety like Granny Smith)
- 2 tbsp Sultanas
- a pinch Saffron threads (Approximately 10–12 threads)
- 2 Oranges (Zest and juice)
- 2 Tomatoes (Chopped, added at end of chutney)
Instructions
Prepare the ham stock
Place the 2 kg gammon joint in a large stockpot. Cover with cold water (about 3 L) and bring to a gentle boil. Add the coarsely chopped carrots, sliced leek, crushed peppercorns, crushed coriander seeds, cinnamon sticks, and bay leaves. Reduce to a simmer and cook for 2 hours 30 minutes, skimming any foam that rises.
Time: PT2H30M
Make the glaze
While the ham simmers, combine demerara sugar, Madeira, cherry vinegar, and honey in a small saucepan. Bring to a gentle boil, then reduce heat and simmer for 3–4 minutes until the mixture darkens to a deep amber but does not burn.
Time: PT4M
Remove and prep the ham
When the stock time is complete, carefully lift the ham out of the pot onto a cutting board. Discard the stock (reserve for soups or sauces). Trim excess fat, snip the cooking string, and gently peel back the skin. Score the surface in a criss‑cross pattern, cutting just through the fat layer.
Time: PT10M
First bake
Pre‑heat the oven to 190 °C (375 °F). Place the scored ham on a rack in a roasting pan. Brush a thin layer of the prepared glaze over the entire surface. Roast for 15 minutes.
Time: PT15M
Temperature: 190°C
Glaze and finish roasting
After the initial 15 minutes, remove the ham, brush generously with more glaze, and return to the oven. Continue roasting for an additional 35 minutes, basting every 5 minutes with fresh glaze.
Time: PT35M
Temperature: 190°C
Rest the ham
Transfer the glazed ham to a cutting board, tent loosely with foil, and let rest for 15 minutes before slicing.
Time: PT15M
Prepare the pear & saffron chutney
Heat 2 tbsp olive oil in a saucepan over medium heat. Add the chopped onion and sauté until translucent (≈5 minutes). Stir in grated ginger, nutmeg, ground cinnamon, and cayenne; cook 1 minute. Add the sugar and white wine vinegar; stir until sugar dissolves.
Time: PT7M
Build the chutney
Add diced Williams pears, cooking apples, sultanas, a pinch of saffron threads, orange zest and juice, and the chopped tomatoes. Bring to a gentle boil, then reduce heat and simmer for 15 minutes, stirring occasionally. Finish with a pinch of salt and pepper, then cook for another 30 seconds.
Time: PT15M
Store or serve
Transfer the chutney to a sterilised jar, seal, and let cool to room temperature before refrigerating. The ham can be sliced and served immediately with the chutney, or both can be made a day ahead.
Time: PT5M
Nutrition Facts
- Calories
- 320
- Protein
- 22 g
- Carbohydrates
- 28 g
- Fat
- 12 g
- Fiber
- 3 g
Dietary info: Contains pork, Gluten‑free, Dairy‑free, low-calorie
Allergens: Honey, Wine (sulphites)
Ingredient Substitutions
- Instead of Gammon (unsmoked ham joint): Smoked ham joint, Fully cooked ham
- Instead of Carrots: Parsnips
- Instead of Leek: Onion
- Instead of Whole peppercorns: Ground black pepper (use less)
- Instead of Coriander seeds: Cumin seeds
- Instead of Cinnamon sticks: Ground cinnamon (1/2 tsp)
- Instead of Bay leaves: Thyme
- Instead of Demerara sugar: Brown sugar
- Instead of Madeira wine: Marsala, Port
- Instead of Cherry vinegar: Apple cider vinegar
- Instead of Honey: Maple syrup
- Instead of Olive oil: Vegetable oil
- Instead of Large onion: Shallot
- Instead of Fresh ginger: Ground ginger (1/4 tsp)
- Instead of Nutmeg: Mace
- Instead of Cinnamon (ground): Cinnamon stick
- Instead of Cayenne pepper: Paprika (mild)
- Instead of Granulated sugar: Brown sugar
- Instead of White wine vinegar: Apple cider vinegar
- Instead of Williams pears: Bosc pears
- Instead of Cooking apples: Pears
- Instead of Sultanas: Raisins
- Instead of Saffron threads: Turmeric (for colour only)
- Instead of Oranges: Lemon zest & juice
- Instead of Tomatoes: Red bell pepper
Equipment Needed
- Large stockpot (at least 6 L)
- Roasting pan with rack
- Oven
- Basting brush
- Sharp kitchen shears
- Sharp carving knife
- Meat thermometer
- Saucepan (for glaze)
- Saucepan (for chutney)
- Wooden spoon
- Fine mesh sieve (optional)
Critical Steps — Do Not Skip
- Scoring the ham skin without cutting into the meat.
- Achieving the correct dark amber colour for the glaze without burning.
- Basting the ham every 5 minutes during the final roast.
- Removing excess moisture from the mushroom‑chestnut mixture (if making Wellington, not applicable here).
Chef Tips from the Video
- Use a heavy‑bottomed pot for the stock to prevent scorching.
- A pinch of ground cloves in the glaze adds a subtle holiday spice.
- For extra shine, brush the ham with a thin layer of melted butter mixed with a little extra honey just before the final 5‑minute glaze.
Troubleshooting
Ham turns out dry.
Ensure the ham is fully covered with water during simmering and do not over‑bake. Use a meat thermometer; remove from oven at 70 °C (160 °F) and let rest.
Glaze becomes bitter.
Reduce heat immediately if the glaze darkens too quickly; remove from heat once it reaches a deep amber colour. Add a splash more honey to balance bitterness.
Chutney is watery.
Simmer longer to evaporate excess liquid, or add a few more sultanas for natural thickening.
Storage
Refrigerator: Ham: up to 3 days, tightly wrapped. Chutney: up to 6 months in a sealed jar.
Freezer: Ham can be frozen for up to 2 months; thaw before reheating. Chutney freezes well for 3 months.
Room temperature: Do not store ham or chutney at room temperature for more than 2 hours.
Make-Ahead Tips
- Simmer the ham a day ahead, cool in its stock, and refrigerate; reheat with glaze before serving.
- Prepare the chutney up to 2 weeks in advance; flavors improve with time.
- Glaze can be made and stored in a small jar for up to 1 week.
Frequently Asked Questions
What is the cultural significance and history of Honey Glazed Ham with Pear & Saffron Chutney in British cuisine?
Honey glazed ham has long been a centerpiece of British festive tables, especially at Christmas and Easter, symbolising abundance and celebration. The addition of pear and saffron chutney reflects a Victorian‑era fascination with exotic spices, blending sweet, fruity, and aromatic notes that became popular in upper‑class holiday feasts. Today the dish embodies both tradition and modern British culinary creativity.
What are the traditional regional variations of Honey Glazed Ham with Pear & Saffron Chutney in the United Kingdom?
In the West Country, ham is often glazed with cider and mustard, while in Scotland a whisky‑infused glaze is common. Some northern English families substitute the pear‑saffron chutney with a cranberry or redcurrant sauce. The core idea—sweet‑savory glaze on a cured ham—remains constant across regions.
How is Honey Glazed Ham with Pear & Saffron Chutney authentically served in a traditional British Christmas feast?
The ham is typically sliced thickly and arranged on a warm platter alongside the chilled chutney, allowing guests to spoon the bright sauce over each slice. It is accompanied by roasted vegetables, mashed potatoes, and seasonal greens such as Brussels sprouts. The presentation often includes decorative sprigs of rosemary and a drizzle of extra glaze for sparkle.
What occasions or celebrations is Honey Glazed Ham with Pear & Saffron Chutney traditionally associated with in British culture?
Besides Christmas, the dish is popular at Easter brunches, New Year’s gatherings, and summer garden parties where a make‑ahead ham is convenient. It also appears at formal banquets and charity dinners that require an impressive yet manageable centerpiece. Its sweet‑savory profile makes it suitable for both family meals and larger celebrations.
How does Honey Glazed Ham with Pear & Saffron Chutney fit into the broader British cuisine tradition of festive meat dishes?
British festive cuisine often features rich, glazed meats—think roast turkey, beef Wellington, and glazed ham. The honey‑glaze adds a caramelised sweetness that mirrors the sugar‑spice flavors of Christmas pudding, while the pear‑saffron chutney introduces a sophisticated, fruity contrast typical of modern British gastronomy. Together they showcase the balance of comfort and refinement in British holiday cooking.
What are the authentic traditional ingredients for Honey Glazed Ham with Pear & Saffron Chutney versus acceptable substitutes in British cooking?
Traditional ingredients include unsmoked gammon, honey, Madeira wine, fresh pears, and genuine saffron threads, along with carrots, leek, and whole peppercorns for the stock. Acceptable substitutes are brown sugar or maple syrup for honey, dry sherry for Madeira, and turmeric for saffron if cost is a concern. However, using the original ingredients preserves the dish’s classic flavor profile.
What other British dishes pair well with Honey Glazed Ham with Pear & Saffron Chutney?
Roasted root vegetables such as parsnips and carrots complement the ham’s sweetness, while buttery mash potatoes provide a neutral base. A classic British side like Brussels sprouts with chestnuts adds texture, and a simple green salad with a mustard vinaigrette offers acidity. For dessert, a traditional Christmas pudding or mince pies round out the meal.
What are the most common mistakes to avoid when making Honey Glazed Ham with Pear & Saffron Chutney from the YouTube channel Gordon Ramsay?
Over‑cooking the ham can dry it out, so monitor the internal temperature and remove it from the oven as soon as it reaches 140 °F (60 °C). Skipping the simmer in vegetable stock reduces the ham’s moisture and flavor depth. Finally, applying the glaze too early can cause it to burn; reserve the final glaze for the last 15‑20 minutes of roasting.
How do I know when the Honey Glazed Ham with Pear & Saffron Chutney is done cooking and the glaze is properly caramelised?
The ham is done when a meat thermometer inserted into the thickest part reads 140 °F (60 °C) and the surface shows a deep amber glaze that cracks slightly when pressed. The chutney should be thickened but still glossy, and a spoonful should coat the back of a spoon without running off. Letting the ham rest for 10‑15 minutes allows the juices to redistribute and the glaze to set.
What does the YouTube channel Gordon Ramsay specialize in, and how does its cooking philosophy influence the Honey Glazed Ham with Pear & Saffron Chutney recipe?
The YouTube channel Gordon Ramsay specializes in high‑energy, restaurant‑style cooking tutorials that blend classic techniques with modern twists. Ramsay’s philosophy emphasizes bold flavors, precise timing, and making dishes accessible for home cooks, which is evident in the recipe’s clear steps, use of a simple stock, and the balance of sweet honey glaze with aromatic saffron chutney. This approach makes a traditionally festive British ham both approachable and elevated.
Last updated: August 20, 2026
