rum spiced ham recipe

Rum Spiced Roast Ham Recipe

Rum Spiced Roast Ham Recipe

A delicious rum-spiced ham, perfect for the festive period! Goes well with slow-cooked red cabbage and dauphinoise potatoes. Plus, it’s surprisingly easy to prepare!

Mouthwatering rum-spiced roast ham recipe, courtesy of Maldon Salt!

Serves: 10 – 12 people 

Prep time: 25 minutes 

Cook time: 3 hours 


  • 4kg gammon joint, boneless 
  • 450ml black treacle
  • 2 bay leaves
  • ½ an orange
  • 1 cinnamon stick
  • 1 star anise
  • 6 black peppercorns
  • 6 cloves


  • For the glaze
  • 50ml spiced rum
  • 2 tbsp black treacle
  • 1 tbsp Dijon mustard
  • 1 tsp Maldon salt
  • Olive oil  


Traditionally, a gammon joint would often require soaking overnight to remove some of the strong salt from the cure. However, more often these days the butchers use cures that don’t require this – check with your butcher first if you are unsure.  

Take a large pan, big enough to hold your ham and fill the pan halfway with water. To the water add the black treacle and mix in well. Then add your gammon joint and top up the pan with some more cold water until it just covers the ham. Add the bay leaves, half an orange, cinnamon stick, star anise, black peppercorns and cloves. Place on the hob and bring the liquid up the boil and then reduce to a low simmer and let it simmer for 2 hours 30 mins. Keep topping up the water level if necessary, to ensure the ham is evenly covered.  

Preheat oven to 180C.  

After 2 hours 30 mins remove the ham from the heat and allow to cool slightly before removing carefully from the pan of water.  

Place the ham on a large baking tray and using a sharp knife, score the skin in a diamond pattern. In small bowl mix together the spiced rum, 2 tbsp black treacle, Dijon mustard, Maldon salt and 1 tbsp olive oil. Use a pastry brush to rub this glaze all over the ham. Then place into the oven for 15 – 20 minutes. Remove from the oven and brush again with any remaining glaze.  

Let the ham rest for 30 minutes before slicing and serving.