Maple & mustard glazed ham

Maple & mustard glazed ham

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(61 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 (66)

miablom's picture
3

I've cooked Gammon many times, found this one not as good.

lizzydripping1's picture
5

delicious

stives's picture
5

Used a smaller gammon but same quantities of the glaze - delicious simplicity.

djwinkles's picture
5

Although I haven't tasted this recipe yet, just from ease of method and look of finished product I've rated it 5 stars on the assumption that it will taste as good as it looks and as good as everyone says! I've made it today to use cold in a ploughman's lunch on Saturday for a house full of guests. House smells, divine pity the guests won't get to sample that part of it. I used boned ham 2.5kg and simmered the ham for 20mins per 450g/1lb as directed elsewhere on bbc food and made up half of the glaze which was ideal.

djwinkles's picture
5

Although I haven't tasted this recipe yet, just from ease of method and look of finished product I've rated it 5 stars on the assumption that it will taste as good as it looks and as good as everyone says! I've made it today to use cold in a ploughman's lunch on Saturday for a house full of guests. House smells, divine pity the guests won't get to sample that part of it. I used boned ham 2.5kg and simmered the ham for 20mins per 450g/1lb as directed elsewhere on bbc food and made up half of the glaze which was ideal.

djwinkles's picture
5

Although I haven't tasted this recipe yet, just from ease of method and look of finished product I've rated it 5 stars on the assumption that it will taste as good as it looks and as good as everyone says! I've made it today to use cold in a ploughman's lunch on Saturday for a house full of guests. House smells, divine pity the guests won't get to sample that part of it. I used boned ham 2.5kg and simmered the ham for 20mins per 450g/1lb as directed elsewhere on bbc food and made up half of the glaze which was ideal.

misslulu's picture
5

Now use the sticky treacle glazed ham recipe way of cooking ham in oven but using ingredients from this recipe along with those from that recipe in the water and the glaze from this one. Best ever cooked ham!

damson's picture
5

Great with potato gratin

karenian's picture
5

Yum, made this as part of Christmas dinner. I used a piece of ham with no bone and half the glaze ingredients. Was absolutely delicious, will definitely do again.

sl230l's picture

Made for Christmas Day. A huge hit with everyone asking for more (none left for Boxing Day ;-( ).

Easy and delish. Definitely be making it again

pbwhittle's picture
5

I went the through the trouble to register JUST to rate this recipe. Having never made a ham before, I trolled the internet looking for the perfect choice. I am so very glad I chose this one. It was very easy to do and absolutely delicious.

Now that I know how easy it is, I will make more often. Thanks Gordon for a fantastic Christmas ham!

stripy-cat's picture
5

Fantastic recipe. The ham seems to absorb the lovely flavours of the maple syrup/mustard glaze really well so it is flavoured all the way through. Like everyone else, I had a smaller joint without the bone and just used the same amount of glaze and cooked it the same.

ctainsh's picture
5

First ham i've ever cooked was lovely! I am going to make one for boxing day for all the family!

becsterbear's picture

thanks Lieann !

lieann's picture

Its the uncooked kind becsterbear. Well worth it. Cooked before. Am making making a 2.5kg one for dinner tomorrow as a trial run for the Xmas masses!! Very tasty. One tip - make sure you have a pot big enough for boiling stage. Last year I didn't and middle was not cooked properly so had to put back in oven.

becsterbear's picture

hate to sound stupid ---- is the gammon cooked or uncooked kind? i when to the butcher and didn;t know which one to pick. helpppp....

michelledene's picture
5

I bought a smoked joint about half the weight without bone and used honey instead of maple syrup as I didn't have any. The ham was melt in the mouth and everyone enjoyed it (made it for a group of friends before hitting the town to line the tummys).

I used the left overs and the stock to make pea and ham soup yummy!!

paganmarket1974's picture
5

I've just cooked this again today, it's not Xmas but the house sure smells like it! I used a 3.25kg smoked ham (not on the bone) as I have done every Xmas - I'm sure the ham on the bone is better but way more expensive and this, as always, is absolutely delicious!

glasgowsgirl's picture
5

Made this for a family get together, it's was perfect and everyone loved it!

juliusbuckle's picture
5

Absolutely perfect. Succulent and tasty.

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