Maple & mustard glazed ham

Maple & mustard glazed ham

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(65 ratings)

Prep: 30 mins Cook: 2 hrs, 40 mins

More effort

Serves 8 - 10
Gordon Ramsay’s succulent maple-glazed ham is perfect for a Boxing Day feast

Nutrition and extra info

Nutrition: per serving

  • kcal608
  • fat35g
  • saturates13g
  • carbs7g
  • sugars7g
  • fibre0g
  • protein66g
  • salt6.63g
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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
    Coriander seeds

    Coriander seed

    kor-ee-and-er seed

    The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…

  • 2 bay leaves
  • about 25 whole cloves
    Cloves

    Clove

    klo-ve

    The dry, unopened flower bud of the tropical myrtle tree family used to flavour a wide variety…

For the glaze

  • 200ml maple syrup
  • 2 tbsp coarse-grain mustard
    Mustard

    Mustard

    muss-tard

    A condiment made by mixing the ground seeds of the mustard plant with a combination of…

  • 2 tbsp Worcestershire sauce
  • 2 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

Method

  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.

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Comments, questions and tips

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loolindley
26th Dec, 2012
Thank you Simon. Everything ready to go for cooking my in laws their first christmas meal here. Wish me luck!
cath34980
25th Dec, 2012
5.05
Spot on
stripy-cat
25th Dec, 2012
5.05
Fab recipe. Definitely the best gammon recipe I've tried.
simon1973
24th Dec, 2012
5.05
loolindley, you do not cover the meat at all, the reason is you want the glaze to form a slightly sticky substance on the ham, plus not covering it crisps the small amount of fat you've scored. Hope this helps. Kind Regards
loolindley
24th Dec, 2012
I'm making this for boxing day. As a complete novice cook I have a question...do I need to cover it with foil or a lid when I am roasting it? Thanks!
davidpullin75
15th Dec, 2012
5.05
Made for the past two Christmases, couldn't find A tastier recipe, I would advise to try it as it is.
vickwebb
24th Nov, 2012
5.05
Forgot to rate...
vickwebb
24th Nov, 2012
5.05
Lovely! I halved the cooking time and glaze for 2.5kg ham. I didn't have all the spices so used whatever was to hand, star anise, coriander, black pepper, cloves, and I put a carrot and onion in the water as well. The glaze is fantastic. My partner said this was the best ham he has ever had.
granty
1st Nov, 2012
Made this previous years and forgot to rate it! Will do again and again! Only pity is that SuperValu don't offer ham own the bone outside the festive season!!!!!
itybity's picture
itybity
3rd Sep, 2012
5.05
made on a smalller scale for my partner and i, wow was delicious and will be made again! :)

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