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Traditional Boiled Roast Ham

The classic Christmas ham with a Partie de Moi twist. Instead of spending time pushing in cloves or sourcing other spices, Partie de Moi Artisan Spice Blends and Seasonings can give you all that and more.

Recipe based on a 2kg ham so adjust timings accordingly and season to taste.


  • Large saucepan of water

  • 3 roughly chopped carrots

  • 2 large roughly chopped onions

  • Optional: a few black peppercorns and a couple of bay leaves

  • 1 heaped tsp of either Partie de Moi Artisan Pumpkin Spice or Artisan Winter Spice

For the glaze:

  • 3tbsps Partie de Moi Artisan Sugar and Spice or 2 heaped tsps Partie de Moi Artisan Winter or Pumpkin Spice. I like using the Artisan Winter Spice.

  • 250ml water

  • Sweetener of your choice, I use honey but you could also use demerara sugar. Amount used depends on you and your taste


  1. Add the onions, carrots, flavours and Partie de Moi Spice blend of your choosing to the saucepan, add the ham and enough water to cover it.

  2. Bring to the boil and simmer for 1hr 20mins. Top up with boiling water if needed.

  3. Take it off the heat and allow the ham to cool overnight.

  4. Make up the glaze, add ingredients to a saucepan and reduce until it reaches the consistency of syrup.

  5. Lift the ham out of the stock (keep this for pea and ham soup if there are leftovers) and place in a roasting tin. Turn the oven on to 170 fan.

  6. Remove the skin at the top of the fat and score the remaining fat in 2 directions to make a diamond pattern.

  7. Pour the glaze over the top and place in the oven and roast for 40mins. halfway through cooking sprinkle some demerara sugar over the top for a caramelised finish.

  8. Remember to rest the ham before carving.

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