Baked Honey-Mustard Ham – Hungarian Recipes

The traditional Hungarian boiled smoked ham is prepared for Easter in a variety of ways.  These ham slices tenderised with special spices and baked with a piquant glaze are delicious hot or cold.


  • 1 smoked boneless ham
  • 1 orange peel
  • 4 slices ginger
  • 1 large onion
  • several cloves, star anise, whole peppercorns, bay leaves
  • 5 dl cider

For the honey-mustard glaze:

  • 2 T honey
  • 2 T mustard
  • 2 T cider

Retie the ham, then place in pot with cold water.  Bring to a boil, then add the spices.  Simmer for approximately 3 hours until soft.  Remove from the water and while still hot, remove the string.  For the glaze, combine the honey, mustard, and cider.  Place the ham in a baking pan and pour the glaze over the top.  Bake in a pre-heated oven at 180˚C (with convection ovens 160˚C) for 30 minutes

Tip:  The ham will be more flavourful if you cook it in a pot, rather than a pressure cooker.  It is important that the water covers the ham completely and that it cooks slowly at a simmer, not a boil.


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