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, 2012
This is a great recipe I have made this but got lots left as only the two of us and a little one, any ideas for the left overs had the inevitable gammon and mustard butties today again!! Looking for other ideas ??
27th Dec, 2012
This is beautiful. Started this morning and basted a few extra times to make an extra sticky glaze. Like everyone else I had to have a taster sliced and my goodness. There may not be any left for when my other half gets home.
26th Dec, 2012
This made Christmas day that extra bit special. Great recipe. Not technically tricky, however quite time consuming but definitely well worth the effort.
26th Dec, 2012
Made this for christmas eve in the slow cooker so lovely.
26th Dec, 2012
going to make this tomorrow but you guys need to read the recipe again. It calls for 5 spice not star anise.
26th Dec, 2012
Did this today for family. Really pleased with it and would definitely do it again!
26th Dec, 2012
I had a 1.25 kg joint and boiled it for 1.5 hours. Then in the oven for the prescribed time (15 min + 30 min). It was lovely! More popular than the turkey on Christmas day. Went well with the homemade cranberry sauce and apple chutney (see "Slow-roast pork rolls with apple chilli chutney" on this site).
24th Dec, 2012
Absolutely delicious, so easy to make and had planned to have some this evening and more on the big day (tomorrow), but it hasnt lasted that long. Will definately be making again.
24th Dec, 2012
I have 2 joints at kg each, should i cook for same time as 1 x 2kg joint ? Am simmering at moment . Please help be greatly appreciated
russell42's picture
23rd Dec, 2012
A great recipe I have just made this for boxing day ,Yum Yum


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