Maple & mustard glazed ham

Maple & mustard glazed ham

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(65 ratings)

Prep: 30 mins Cook: 2 hrs, 40 mins

More effort

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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  • 1 whole leg of gammon, smoked or unsmoked, around 5kg weight bone-in
  • 1 cinnamon stick
  • 1 tsp peppercorns
  • 1 tsp coriander seeds
    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



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

For the glaze

  • 200ml maple syrup
    Maple syrup

    Maple syrup

    may-pul sir-rup

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

  • 2 tbsp coarse-grain mustard



    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 sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…


  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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23rd Dec, 2016
I have done this recipe many years now for Christmas Eve family get togethers, it is the best! My husband and I had a "cook off" where he did another recipe using cola and I did this one and it won hands down! Wouldn't change a thing! I soak my gammon overnight - this year it is a 6kg boneless - can't wait!
18th Nov, 2014
Does the gammon have to be soaked first to get rid of the excess salt as usual with gammon?
1st Nov, 2014
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.
22nd Jun, 2014
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.
28th May, 2014
This recipe is great..have made it several times now...simple and tasty. There will not be any leftovers.
27th Nov, 2013
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 :)
15th Dec, 2013
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.
17th Feb, 2013
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 :-)
15th Jan, 2013
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.
2nd Jan, 2013
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!


Kate Kodagoda's picture
Kate Kodagoda
10th Dec, 2017
Do you cover the ham at all when it is in the oven or leave it uncovered to brown for the whole time? Thanks!
goodfoodteam's picture
10th Dec, 2017
Thanks for your question. You don't need to cover the ham.
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