Cola ham with maple & mustard glaze

Cola ham with maple & mustard glaze

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(47 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 peppercorn
  • 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 the gammon in a large pan and cover with cola. Add the carrot, onion, celery, cinnamon stick, peppercorns and bay leaf. Bring to the boil, then turn down to simmer for around 2 1/2 hrs, topping up with boiling water if necessary to keep the gammon fully covered.

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

  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 30 mins, baste half way through. 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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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
30th Nov, 2014
Made this yesterday as a trial for Christmas...WOW! It was absolutely delicious. The only change I made was to add 6 cloves to the cola for the boiling liquid and omitted it from the glaze. Can't wait to have the leftovers in a roll tonight!
21st May, 2014
I made this yesterday and it was so delicious but I actually did it in my slow cooker and all my family loved it!
11th Jun, 2014
How long and what setting did you have your slow cooker on? Thankyou in advance :-)
23rd Feb, 2014
I made this as a meat choice for Christmas was delicious and has been requested by my 10 year old son for a special family lunch next week. It's easy to do the day before you need it and keeps well if some left over too. The house smelt lovely whilst it was cooking!
31st Jan, 2014
This was just delicious!! Was so sad when it was all finished!
tonz1981's picture
5th Jan, 2014
I made this for a new years eve party and it went down a treat. Left it to boil for about 3 1/2 hours as the gammon I bought was larger than 2kg. Half way through boiling I turned the gammon over. It seemed to get bigger as it boiled and the very top was exposed even though a large saucepan was used and covered with cola up to the brim. The meat was tender and juicy and the flavour was amazing. I used ground allspice instead of cloves. Very easy to make.
4th Jan, 2014
Just made this with a 6Kg ham on the bone. Adjusted ingredients accordingly, boiled for 4 hours and baked for 1 hour, basting throughout. Family absolutely loved it!! I have to say that I'm a fussy goody, but this came out as a sublime taste experience. Plenty left over, so in the fridge overnight, out with the slicer tomorrow, then vac-pack and freeze... Highly Recommended!
28th Dec, 2013
We cooked this for Christmas and it was absolutely AMAZING!!!


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