Honey Mustard and Treacle Glazed Ham Recipe By Chef Chad Byrne of The Brehon

chad byrne glazed ham

Chad Byrne

Banging ham recipe we will be doing over the Christmas period

Its all about the baste to get that sticky glaze going, in my humbler

The finest Honey Mustard and Treacle glazed ham recipe. Always best to soak the ham the night before, just submerge in cold water ,will take the saltiness away! Make sure to discard water after soaking. We promise your family and friends will love this one at the festive dinner table.


3½ -4kg/7lb 10oz-9lb boned rolled piece unsmoked ham
2 oranges
1 cut into wedges and finely grated zest and juice of the other
1 cinnamon stick,ground giner
2 tbsp English mustard
100g black treacle
100g Honey
handful of cloves

Cranberry Chutney
100g light muscovado sugar
100ml orange juice, fresh or from a carton
lemon zest from 1 lemon
All optional , add a few spives for flavor i’ve used ,cardamon pod, ginger, cloves, bay leaf
250g pack fresh or frozen cranberry

Big bunch bay leaves and orange segments, to serve (optional)


Roast Ham
1. Heat oven to 180C/fan 160C/gas 4.
2. Place the ham, skin-side up, in a deep roasting tin, then add enough water to cover the base of the tin.
3. Scatter the orange wedges and cinnamon stick around. Cover the pan with a tight tent of foil, then cook the ham for about 2½ hrs. (If using a different weight of ham, you want 20 mins per 450g.)
4. While the ham is cooking, mix the mustard, treacle and orange zest together and honey with enough orange juice to make a mixture loose enough to paint over the ham.
5. When the ham has had its time, remove the roasting tin from the oven and turn up the heat to 220C/ fan 200C/gas 7.
6. Remove the foil, leave the ham until cool enough to handle, take the first layer of fat away from the ham, will peel off easily , then pour away any liquid in the tin.
7. Using a sharp knife, carefully cut away the skin to leave an even layer of fat.
8. Use the tip of the knife to score the ham fat diagonally at 3cm intervals – first in one direction, then the other, to produce a diamond pattern.
9. Liberally paint the glaze over the fat, then stud with the cloves at the points of the diamond shapes.
10. Roast the ham for 30 mins until glazed and just beginning to char around the edges. Leave to cool and serve warm or cold, decorated with the bay and orange wedges, if you like, along with my delicious cranberry favourite chutney.

Cranberry Chutney
1. Tip the sugar and orange juice into a pan with spices, then bring to the boil.
2. Stir in the cranberries, then simmer until tender but still holding their shape – this will take about 5 mins if using frozen cranberries or 8-10 mins if using fresh.
3. The sauce will thicken as it cools. Will keep in the fridge for 1 week.
4. On the day, bring to room temperature before serving.


Honey Mustard and Treacle Glazed Ham Recipe By Chef Chad Byrne of The Brehon

Honey Mustard and Treacle Glazed Ham Recipe By Chef Chad Byrne of The Brehon


Spiced Lamb Recipe Currently the Executive Head Chef at Danú Restaurant in The Brehon, Killarney, Chef Chad Byrne has extensive experience working in renowned establishments such as the Michelin Star restaurant Ristorante Semplice in London, the five star Heritage Golf & Spa Resort in Killenard, The Killarney Park Hotel and The Clarence and Merrion Hotel in Dublin.

Chad was awarded Irish Gastro Chef of the Year in 2012 along with a Gold Medal from Chef Ireland 2012 and has also represented Ireland in the culinary Olympics in Errfurt Germany. Danú Restaurant holds 2 AA Rosettes and Chad runs the kitchen with the ethos of food, focus and fun.


Salad of New Potatoes and Smoked Salmon with a Dill and Mustard Dressing


 A great idea for an ‘all in one’ lunch

Serves 4

Cooking time: 15 Minutes

Preparation time: 10 Minutes


  • 750g/1½ lbs small new potatoes, cooked and chilled (you could also use leftover potatoes for this)
  • 225g/6oz smoked salmon, cut into thin strips


  • 2 tsp. muscovado sugar (if you can’t get muscovado, use a good quality dark brown sugar)
  • 1 tsp. fresh lemon juice
  • 2 tsp. Dijon mustard
  • 1 tsp. olive oil
  • 1 heaped tbsp. mayonnaise
  • 2 heaped tbsp. finely chopped fresh dill (or 4 tsp. of dried dill)
  • Seasalt and freshly ground black pepper

To Cook

Whisk the muscovado sugar and lemon juice together until the sugar has dissolved.

Add the mustard, oil and mayonnaise, whisking all the time.

Finally, add the fresh dill, season with a pinch of seasalt and freshly ground pepper. Whisk again. This sauce is meant to be fairly runny. If you find it too runny, add a little more mayonnaise. (If you have a blender, put all the ingredients in and whizz for one minute!)

This sauce can be kept for a week in the fridge and actually tastes even better a day old, as it allows the dill to penetrate the sauce even more.

Serving Suggestions

Toss the potatoes, salmon strips and dressing together and serve with a green salad.

Nutritional Analysis per Serving

Protein: 18.05 

Carbohydrates: 33.1 

Fat: 8.5 

Fibre: 2.5 

Energy: 261.9 


Crispy Baked Hake with Yogurt Tartar Sauce

 Panko breadcrumbs, if available, make the coating extra crispy but they are not essential.

Serves 4

Cooking time: 30 minutes


  • 4 hake fillets, approx. 175g each, skinned and boned
  • 25g butter, melted
  • 75g of stale breadcrumbs or Panko breadcrumbs
  • 15g finely grated cheese
  • 1 tablesp. chopped parsley leaves
  • 40g plain flour
  • 1 egg, lightly beaten
  • Salt and freshly ground black pepper

Yogurt Tartar Sauce

  • 150g Greek style yogurt
  • 1 teasp. Dijon-style mustard
  • 1 tablesp. capers, drained and finely chopped
  • 1 small gherkin, finely chopped
  • 1 tablesp. chopped parsley leaves

To Cook

Preheat oven to Gas Mark 6, 200°C (400°F). Line a large baking tray with parchment paper. Brush a little of the melted butter over the parchment paper.

Place the breadcrumbs in a shallow dish with the grated cheese and parsley. Place the flour and egg in separate shallow dishes.

Season the hake with a little salt and black pepper. Dip the hake, one piece at a time, into the flour, shake off the excess, then dip into the egg and finally into the breadcrumb mixture. Place on the baking tray. Brush the remaining melted butter over the top and sides of the fish. Place in the oven and bake for 15 minutes or until cooked through.

Meanwhile make the Yogurt Tartar Sauce:
Place yogurt, mustard, capers, gherkin, parsley, salt and pepper in a small bowl. Mix well to combine.

Serving Suggestions

Serve the sauce with the crispy hake, tender stem broccoli and sautéed potatoes.

Nutritional Analysis per Serving

Protein: 43g 

Carbohydrates: 44g 

Fat: 17g 

Iron: 2.3mg 

Energy: 504kcal