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  • Ham 6.0 kg
  • Dijon mustard 300.0 g
  • Wholegrain Mustard 200.0 g
  1. Method

    • Combine both mustards in a bowl.
    • Spread evenly over ham and bake in oven at 160 degree Celsius for 45 minutes, basting when required.
  2. Tip

    • To remove the skin, carefully push your fingers under the skin. Once done, score the ham 1cm deep using a sharp knife, forming a diamond pattern.