Healey’s Ham with Rattler and Scrumpy Mustard

Rattler Ham


For the Ham

  • 4.5 IL (pound) gammon
  • 1.5 – 2 litres of Rattler Cyder


For the Glaze and Sauce

  • 1 x Jar of Healey’s Scrumpy Mustard
  • 2 x Tablespoons Demerara Sugar
  • Some Rattler Cyder juice from the ham.



Put the Ham in a pan skin side down or a saucepan and cover with Cornish Rattler, bring to the boil on the hob.

Once boiling simmer for at least 20 minutes

Pre-heat oven to 170 (160 Fan)

Once it has finished simmering on the hob place in the centre of the oven for 20 minutes per IL (pound).

Leave to rest for ½ an hour before cutting the skin off, leaving a thin layer of fat.

Score the fat and smother with Healey’s Scrumpy Mustard.

Using some of the Rattler Cyder Juice, mix it with Scrumpy Mustard and the Demerara sugar to create a sauce.

Pop back into the oven for 20 minutes, basting at regular intervals.

Then serve – Perfect.