Recipe: Honey Mustard Glazed Ham Roast


Sep 22
Roasted Ham, Honey Roasted ham

I’ve been experimenting with different cuts of pork and I was  surprised at how satisfied my family was when they tasted this Honey Mustard Glazed Ham Roast.

I never cooked a ham before and so I was a little intimidated (Just like when I did the pork chops). It turned out to have the right amount of flavor and was fragrant, savory and tender.

You could use just about any cut of ham roast – this was called fresh ham, but you could also use a loin or shoulder cut. I get this pork from my farmer so I am sure it is the best quality and the animal is pasture raised.

Cooking a ham is with the same basic idea as pot roast, but with difference spices and it cooks in less time. I add the chunks of radish (I use Daikon) as it gives it a little more flavor and the chunks are reminiscent of chunks of potato. You could also use chunks of celeriac instead of the stalks of celery to the same effect.

Honey Mustard Glazed Ham Roast


Recipe: Honey Mustard Glazed Ham Roast

Roasted Ham, Honey Roasted ham
  • Author: Dr. Jill
  • Prep Time: 15 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 15


Ingredients for roast

Ingredients for the glaze


  1. Rinse and pat dry the ham roast
  2. In a small bowl mix the ingredient for the glaze
  3. Spoon onto the ham roast and cover both sides with the glaze
  4. Heat the dutch oven on top of the stove
  5. Add some bacon fat or lard and brown the glazed roast on both sides (about 4 minutes a side)
  6. Take the roast out of the dutch oven and add all the chopped vegetables and the apple chunks
  7. Cook the vegetables until softened (about 6 minutes)
  8. Place the roast over the vegetables and add the water (or chicken stock)
  9. Cover and place in a 325º F oven for 2 hours or until the internal temperature is 160º F.
  10. When done, let the roast rest for ten minutes and then slice and serve with the cooked vegetables and juices from the pot.



For more ideas about cooking pork get a copy of Beyond Bacon. This book really opened my eyes to the diversity in cooking pork and has made it easier to transition into using it.

Read my review of the book here.




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