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Maple & mustard glazed ham

Maple & mustard glazed ham

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(61 ratings)

Prep: 30 mins Cook: 2 hrs, 40 mins

Moderately easy

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 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

    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

    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 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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Comments (66)

mswood's picture

Does the gammon have to be soaked first to get rid of the excess salt as usual with gammon?

silverfin's picture

Tried this out to see if we liked it enough to have at Christmas really enjoyed it and will definitely be using this recipe at Christmas. Very easy to follow and great result.

annabel1982's picture
5

The best ham recipe I've ever done. Delicious, succulent ham with a sweet/savoury glaze. I would advise buying the best piece of meat you can afford, but this would work with anything really.

tanmayorch's picture
5

This recipe is great..have made it several times now...simple and tasty. There will not be any leftovers.

Mare711's picture

The recipe reads gammon but the title of it is ham; Is it okay to use ham for this recipe? I have never made either and would like to this Christmas :)

pd1612's picture

It's gammon when it's raw and ham when cooked, ask your butcher for a bone in gammon joint or if you prefer boneless then a horseshoe gammon joint.

kyntea's picture
1

My first gammon ever, but just doing it second time as I type. :-) as a foreigner it earned me the joy of "passing" the traditional Sunday roast ritual. My English husband was really proud of me in front of his family :-)

jennyhw's picture
5

This recipe is wonderful the meat was so tender and moist. I have only ever roasted ham before but I now never will again. Served it cold to extended family and everyone loved it.

sarahzoehills's picture
4

Made this for boxing day lunch. Apart from realising my pan wasn't big enough and having to borrow another it was great. I did it with the size gammon recommended and it would have fed about 18!
I even forgot to add spices to pan but the glaze more than made up for it!

loolindley's picture

Thank you Simon. Everything ready to go for cooking my in laws their first christmas meal here. Wish me luck!

stripy-cat's picture
5

Fab recipe. Definitely the best gammon recipe I've tried.

simon1973's picture
5

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's picture

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's picture
5

Made for the past two Christmases, couldn't find
A tastier recipe, I would advise to try it as it is.

vickwebb's picture
5

Forgot to rate...

vickwebb's picture
5

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's picture

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
5

made on a smalller scale for my partner and i, wow was delicious and will be made again! :)

lizag83's picture
5

Lovely glaze for the ham! Although I couldn't be bothered with the full process, I made up the glaze poured half over my (roughly) 3lb ham flung it in the oven for about 2hrs, half an hour before it was ready I poured over the remaining glaze, I also basted the ham every 20mins or so!

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