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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19th Dec, 2013
Will this work with smoked gammon?
11th Dec, 2013
can you do stage 1 & 2 the day before ?
22nd Dec, 2013
I was just wondering exactly the same thing, can't really see why not
29th Nov, 2013
This was delicious and something I will definitely be cooking again. I was slightly concerned when the cola started to simmer as it seemed to churn up a load of weird black icky residue, but that disappeared after a while. I had to use honey instead of maple syrup as I could not find it anywhere in the supermarket and I also omitted the cloves as I cannot stand the taste, but it smelt amazing and glazed up a treat in the oven. Very impressed with how moist and juicy this was, and it has put me in the festive spirit! Yum yum, certainly a "keeper"....
19th Oct, 2013
I have made this last week and it was delicious :D
26th Aug, 2013
Have made this numerous times and is always amazing! My 3 yr old loves it to & is just as good throughout the summer with new pots & salad as it is at Christmas!
wfraser's picture
17th May, 2013
This was a hit with all who tried it and the left overs froze well too. One to make time and time again.
22nd Apr, 2013
Really good recipe. The cola and syrup gives a lovely sweetness to the ham and cuts through the salt in the ham perfectly. Will do this over and over again.
27th Mar, 2013
So tasty for so easy
23rd Mar, 2013
I have made this tree times now and each time it gets better! I used ground Allspice and 180ml of maple syrup in the glaze. When roasting, I used a foil tray as it left me with more sauce at the end. (using glass dish made the gammon dry). Goes really well over salad whilst still warm.


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