Cola ham with maple & mustard glaze on a plate

Cola ham with maple & mustard glaze

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(76 ratings)

Prep: 10 mins Cook: 3 hrs, 15 mins


Serves 6 - 8

Cook a juicy gammon joint in a cinnamon-spiced stock, then add a sticky syrup and clove sauce and serve in thick slices

Nutrition and extra info

Nutrition: per serving

  • kcal393
  • fat20.4g
  • saturates6.7g
  • carbs13.6g
  • sugars12.7g
  • fibre0.3g
  • protein38.2g
  • salt5g
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  • 2kg unsmoked boneless gammon joint
  • 2l cola (not diet)
  • 1 carrot, chopped



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 onion, peeled and quartered



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 stick celery, chopped



    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 1 cinnamon stick
  • ½ tbsp peppercorns
  • 1 bay leaf

For the glaze

  • 150ml maple syrup
    Maple syrup

    Maple syrup

    may-pul sir-rup

    The rising spring sap of a number of varieties of maple tree

  • 2 tbsp wholegrain mustard
  • 2 tbsp red wine vinegar
  • pinch of ground cloves or five-spice



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


  1. Put 2kg unsmoked boneless gammon joint in a large pan and cover with 2l cola. Add 1 chopped carrot, 1 quartered onion, 1 chopped celery stick, 1 cinnamon stick, ½ tbsp peppercorns and 1 bay leaf.

  2. Bring to the boil, then turn down to simmer for around 2 ½ hrs, topping up with boiling water if necessary to keep the gammon fully covered.

  3. Carefully pour the liquid away, then let the ham cool a little while you heat the oven to 190C/170C fan/gas 5.

  4. Lift the ham into a roasting tin, then cut away the skin leaving behind an even layer of fat. Score the fat all over in a criss-cross pattern.

  5. Mix 150ml maple syrup, 2 tbsp wholegrain mustard, 2 tbsp red wine vinegar and a pinch of ground cloves or five-spice in a jug.

  6. Pour half over the fat, roast for 15 mins, then pour over the rest and return to the oven for another 30 mins, baste half way through.

  7. Remove from the oven and allow to rest for 10 mins, then spoon more glaze over the top. 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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27th Dec, 2016
Well actually I put it under the grill for 10mins so the top crisps up a bit and it's much better but I would probs simmer it in the point for a shorter time even though it was a bigger ham I got and I cooked for 3 hours 30mins in pot but it needed less I think.
27th Dec, 2016
I found this recipe way too sweet, my mum liked it but I didn't as I used a 3.3kg unsmoked gammon but I found it a bit dry and sickly sweet. Such a shame after all that hard work I think I would have prefered just a plain one with bloody mustard spread on it lol
24th Dec, 2016
We found this recipe too sweet and will not use it agai
23rd Dec, 2016
Made this in the slow cooker and finished off in the oven. Came out very dry. Don't know if it was the gammon joint I used (from a good butcher) but it just didn't work for me.
3rd May, 2016
Recently made 2 of these for a party, tried a little experiment and used 2 different cola's, 1 a cheap one from tesco, the other Coca Cola. There was a difference in taste with the end result joint. And surprisingly when I polled the guests about who preferred which joint it split approx 50/50. Some preferred the one made with tesco sand other vice versa. Both joints still tasted great though.
17th Jan, 2016
Made this for Christmas this year and it's absolutely delicious, hot or cold. Definitely making again!
14th Dec, 2015
Used this recipe for cooking my first ever gammon joint. It turned out amazing and I will definitely be making for Christmas day! I didn't have a bay leaf or the red wine vinegar, but still tasted great!
michelle_30's picture
24th May, 2015
Made this today ready for tomorrow's lunch.....very easy to make, looks great and tastes even better. Only down thing was i did boil in water before following the recipe to reduce salt but still is quite salty tasting so next time would leave to soak overnight but otherwise def make again
10th Jan, 2015
This is the best ham I've ever tasted, hands down - and I usually don't like ham. Made this for Christmas Day, and I'm making another one right now, as we've decided it has to be a 'once a month''s too yummy for just once a year! I used five-spice instead of cloves, and the glaze is fabulous. The ham comes out really tender and juicy, and we managed to keep the leftovers in the fridge for up to a week. (Although there wasn't much left of it by then with us all scoffing pieces).
Daniel Barne
31st Dec, 2014
Absolutely gorgeous taste. Just spooned over the final glaze at 12 midnight ready for a lovely lunch/dinner tomorrow. Obligatory taster slice has been carved off and im having to fight a sincere urge to eat the entire 2kg joint....right now. Will be making this again for sure


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