Maple & mustard glazed ham

Recipe uploaded by

Gordon Ramsay

5 ratings

Recipe by Gordon Ramsay

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1. Put the gammon in a very large pan and cover with cold water. Add the spices and bay. Bring to the boil, then turn down and simmer for around 1 hr 50 mins, topping up the water level with boiling water, if necessary. Scoop off any scum that rises to the top every now and then.
2. Carefully pour the liquid away (I like to keep it for making soup), then let the ham cool a little while you heat the oven to 190C/fan 170C/gas 5. Lift the ham into a large roasting tin, then cut away the skin leaving behind an even layer of fat. Score the fat all over in a criss-cross pattern, then stud cloves all over the ham. Can now be chilled for up to 2 days.
3. Mix the glaze ingredients in a jug. Pour half over the fat, roast for 15 mins, then pour over the rest and return to the oven for another 35 mins, basting with the pan juices 3-4 times as it bakes. Turn the pan around a few times during cooking so the fat colours evenly. Remove from the oven and allow to rest for 15 mins before carving. Can be roasted on the day or up to 2 days ahead and served cold.

Per serving

608 kcalories, protein 66g, carbohydrate 7g, fat 35 g, saturated fat 13g, fibre 0g, salt 6.63 g

Latest comments and suggestions

• JennieLucas

  25 December 2007

  JennieLucas rated this recipe

  

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• Kathryn

  26 December 2007

  Kathryn commented on this recipe

  I cooked this for a boxing day lunch, using a much smaller piece or gammon which without bone weighed about 1.25kg. I still used the same quantities for the poaching liquid but as I had forgotten to buy coriander seeds I added the zest of an orange instead. I poached it very gently for 1 1/2 hours ish before roasting it for 15 mins without glaze. I made up just half the quantity of the glaze, spooned over half, roasted for 20 minutes, spooned over the remainder roasting for another 20 minutes. I didn't stud the skin with cloves as I thought they would be a nuisance to pick out as people ate. Seconds wanted by everyone.

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• Kathryn

  26 December 2007

  Kathryn rated this recipe

  

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• kay

  27 December 2007

  kay rated and commented on this recipe

  

  I made this last Christmas from the magazine, it was a great success and so I decided to do it again this year and managed to find the receipe online! I used a much smaller piece and cooked it for just over an hour then used half the glaze ingredients. It carved really easily and was delicious. For years I have soaked it overnight and then roasted it in the oven only to find it was too salty but cooking it this way is much less hassle and gave a much better flavour and texture, thank you Gordon.

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• kate

  03 March 2008

  kate rated and commented on this recipe

  

  I copied Kathryn's adaptation, and it worked a treat- thanks!

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• PoshPaws

  26 August 2008

  PoshPaws commented on this recipe

  I adapted this all over the place, as I didn't really have the right ingredients - and my piece of gammon was only 700gm. However, I kept the method the same - and the result was fabulous. I will always do my gammon this way in future - it was moist and delicious.

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• Deekay78

  09 September 2008

  Deekay78 rated and commented on this recipe

  

  Very nice flavour. We had this with other cold meats for a main, very tasty and will make again.

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• Mary

  11 October 2008

  Mary commented on this recipe

  Will give this a try on Boxing Day. I usually do Delia's recipe from her Complete cookery book, have done it for years and it is delicious too.

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Ingredients

• 1 whole leg of gammon , smoked or unsmoked, around 5kg weight bone-in
• 1 cinnamon stick
• 1 tsp peppercorns
• 1 tsp coriander seeds
• 2 bay leaves
• about 25 whole cloves

FOR THE GLAZE

• 200ml maple syrup
• 2 tbsp coarse-grain mustard
• 2 tbsp Worcestershire sauce
• 2 tbsp soy sauce

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Difficulty and servings

Serves 8 - 10

Preperation and cooking times

Prep 30 mins

Cook min 2 hrs 40 mins

Ingredients

• 1 whole leg of gammon , smoked or unsmoked, around 5kg weight bone-in
• 1 cinnamon stick
• 1 tsp peppercorns
• 1 tsp coriander seeds
• 2 bay leaves
• about 25 whole cloves

FOR THE GLAZE

• 200ml maple syrup
• 2 tbsp coarse-grain mustard
• 2 tbsp Worcestershire sauce
• 2 tbsp soy sauce

Per serving

608 kcalories, protein 66g, carbohydrate 7g, fat 35 g, saturated fat 13g, fibre 0g, salt 6.63 g

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