Yield:10 to 12 servings
  • 1(6- to 8-pound) boneless, unsliced city ham (brined and cooked, unsmoked or lightly smoked)
  • 20 to 30cloves
  • 6clementines, halved through the equator then deseeded
  • 2fresh (or dried) bay leaves
  • ¾packed cup Demerara sugar
  • 4tablespoons dry English mustard powder (such as Colman’s)
  • 2tablespoons plus 1 teaspoon classic yellow mustard (such as French’s)
  • 1tablespoon white wine vinegar
  • 2tablespoons olive oil
  • 1scant cup mayonnaise
  • 1star anise (or ⅛ teaspoon star anise powder)


  1. Step 1

    Heat the oven to 350 degrees. Score the ham by cutting across the ham at an angle with a small, sharp knife, only going about ½ inch deep. Repeat the scoring multiple times in the same direction, creating parallel lines that are about 1½ inches apart all the way across the ham, and then repeat the scoring process in the opposite direction to create a diamond pattern. Stud the corners of each diamond on the top side of the ham with a clove.

  2. Step 2

    Place the ham in a roasting pan large enough to fit the ham with around 3 inches of space around the edge. Surround it with 8 of the clementine halves, setting them cut side up. Add the bay leaves and ½ cup water. Cover the pan tightly with foil and cook for 30 minutes.

  3. Step 3

    Remove from the oven and carefully transfer the cooked clementines to a blender, along with the sugar, mustard powder, yellow mustard, vinegar and oil. Blend until smooth, then pour the mixture over the ham.

  4. Step 4

    Place the remaining clementines around the ham, setting them cut side up, reduce the oven temperature to 325 degrees and roast, uncovered, for another 2 to 3 hours (roughly 20 minutes cook time per pound). Check every 30 minutes or so, and add ¼ cup of water at a time if the sauce starts to run dry around the edges of the pan. Remove from the oven once the glaze is golden and the pan juices are nice and sticky. Increase the oven temperature to 400 degrees.

  5. Step 5

    Transfer the ham to a cutting board and whisk the mayonnaise into the glaze in the pan, then use a spatula to transfer the mixture into a bowl. Return the ham to the pan, and apply a thin layer (around ¼ cup) of the mayonnaise mixture onto the ham as a glaze. Cook for a further 6 to 8 minutes until the glaze is glossy.

  6. Step 6

    Remove from the oven, grate the star anise on top using a microplane, and set aside to rest for 20 minutes before carving. Serve the remaining mayonnaise mixture with the ham, or later as a condiment to make sandwiches from any leftovers.

    Click here for the full recipe

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