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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  • 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



    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



    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…


  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)

angelajanebrookes's picture

OMG - very easy, absolutely amazing recipe. I had to stand in front of the cooling ham to keep the family at bay. All our christmas visitors asked for the recipe and we have now ordered another ham for this weekend so we can keep it for just the five of us :-)

ebrierley's picture

Fab-u-lous! Wow ... easy and totally delicious. As others have done, we adapted for a smaller cut of meat, but the method is perfect. It made our Boxing Day lunch.

purplemuffin's picture

Lovely recipe and delicious ham. I think it is going to become a regular for our Christmas ham, although I am not quite sure I can wait until next year to make it again. :-)

madison456's picture

Fabulous recipe. I couldn't stop my brood from eating it as soon as it came out of the oven!! 10 out of 10

mattymart's picture

Absolutely superb. Adapted slightly by adding a tangerine peel, small ginger root and a pinch of nutmeg to the boil. Wasn't sure if cloves should be included in the spices so added 10 to the pot.

galeboo's picture

Most delicious recipe for gammon I've ever cooked. All wanted seconds.

paganmarket1974's picture

I cooked this last Xmas and it was absolutely divine! Well worth the effort - we've never tasted ham so good!! Will absolutely be making this again this year and probably every yr from here on in!

mumblina's picture

Best. Ham. Ever.

lamise23's picture

I made this for my boyfriend's parents who can be quite fussy but they loved it. His mother ended up cooking it the following week for her friends that came to stay! I served it with mustard mash and brocolli and made a gravy out of the glaze - absoloutely delicious, will definately make again.

tlbloxham's picture

Have used this recipe for the last 3 years for christmas and will again this year. Best ham tasted by friends and family, so much so as soon as it is out of the oven xmas eve it is being eaten!
It gets very sticky when roasting glaze so my tip is to buy one of those turkey roasting foil throw away tins I think they are made by bacofoil or something! It saves scrubbing tins over xmas when there are more important things to be doing.
I also glaze it more often and leave it to cool in the tin to get the most of the flavours.

Ham is fantastic and much in demand again this year!!!!

kittydowner's picture

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!

bamburysheba's picture

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

bamburysheba's picture

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.

toffeebonbon's picture

mmmm... deliucious!

l-thomson's picture

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 :)

kbouchard's picture

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

mrsemilyirvine's picture

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

wilsonetti's picture

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

wendy40's picture

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.

icelesley's picture

Absolutely brilliant for christmas. Really tasty.


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