Maple & mustard glazed ham

Latest comments and suggestions

Results 1-20

• JennieLucas

  25 December 2007

  JennieLucas rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Kathryn

  26 December 2007

  Kathryn rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• kate

  03 March 2008

  kate rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• icelesley

  16 December 2008

  icelesley rated and commented on this recipe

  

  Absolutely brilliant for christmas. Really tasty.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• mssteel

  21 December 2008

  mssteel rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Wendy

  21 December 2008

  Wendy rated and commented on this recipe

  

  This will be the third time I have cooked this, this year and everybody loved it. It tastes fantastic and the aroma that fills the house makes your mouth water.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• wilsonetti

  22 December 2008

  wilsonetti commented on this recipe

  tried this last year and i,m glad i did, it was delicious, brother- inlaw said it was the best ham he had ever tasted

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Emily Irvine

  24 December 2008

  Emily Irvine rated and commented on this recipe

  

  This is an excellent easy to follow (and do).

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• ceylan

  27 December 2008

  ceylan rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Lamb's Food

  17 January 2009

  Lamb's Food rated and commented on this recipe

  

  OMG - This is amazing and so easy to follow - visually impressive and tastes gorgeous!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Yummy stuff

  08 February 2009

  Yummy stuff rated and commented on this recipe

  

  This is a fantastic recipe that I have done several times, I use onion seeds in place of corrieander seeds. Thoroughly reccomend this to all though- and it makes such a tasty stock for soups or pies :)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• bonbon

  04 April 2009

  bonbon rated and commented on this recipe

  

  mmmm... deliucious!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Tish

  26 August 2009

  Tish commented on this recipe

  I would like to do this. Cannot get bone in ham on time and probably need to do slightly less anyway. Can anyone give me any idea of timing using boned ham.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Tish

  26 August 2009

  Tish commented on this recipe

  I meant of course how much boiling and how much baking.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Middle Donalnd

  16 October 2009

  Middle Donalnd rated and commented on this recipe

  

  My first ham ever and it was super delicious! I bought a smoked half joint with out bone and used exactly the same water of spice for cooking the ham. Everybody loves it!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/3032/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 8 - 10

Preparation and cooking times

Prep 30 mins

Cook 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, sugar 7g, salt 6.63 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.