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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Ingredients

  • 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
    Cloves

    Clove

    klo-ve

    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
    Mustard

    Mustard

    muss-tard

    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…

Method

  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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lizag83's picture
lizag83
27th Aug, 2012
5.05
Lovely glaze for the ham! Although I couldn't be bothered with the full process, I made up the glaze poured half over my (roughly) 3lb ham flung it in the oven for about 2hrs, half an hour before it was ready I poured over the remaining glaze, I also basted the ham every 20mins or so!
miablom
6th Aug, 2012
3.05
I've cooked Gammon many times, found this one not as good.
lizzydripping1
9th May, 2012
5.05
delicious
stives
8th Apr, 2012
5.05
Used a smaller gammon but same quantities of the glaze - delicious simplicity.
djwinkles
9th Feb, 2012
5.05
Although I haven't tasted this recipe yet, just from ease of method and look of finished product I've rated it 5 stars on the assumption that it will taste as good as it looks and as good as everyone says! I've made it today to use cold in a ploughman's lunch on Saturday for a house full of guests. House smells, divine pity the guests won't get to sample that part of it. I used boned ham 2.5kg and simmered the ham for 20mins per 450g/1lb as directed elsewhere on bbc food and made up half of the glaze which was ideal.
djwinkles
9th Feb, 2012
5.05
Although I haven't tasted this recipe yet, just from ease of method and look of finished product I've rated it 5 stars on the assumption that it will taste as good as it looks and as good as everyone says! I've made it today to use cold in a ploughman's lunch on Saturday for a house full of guests. House smells, divine pity the guests won't get to sample that part of it. I used boned ham 2.5kg and simmered the ham for 20mins per 450g/1lb as directed elsewhere on bbc food and made up half of the glaze which was ideal.
djwinkles
9th Feb, 2012
5.05
Although I haven't tasted this recipe yet, just from ease of method and look of finished product I've rated it 5 stars on the assumption that it will taste as good as it looks and as good as everyone says! I've made it today to use cold in a ploughman's lunch on Saturday for a house full of guests. House smells, divine pity the guests won't get to sample that part of it. I used boned ham 2.5kg and simmered the ham for 20mins per 450g/1lb as directed elsewhere on bbc food and made up half of the glaze which was ideal.
misslulu
24th Jan, 2012
5.05
Now use the sticky treacle glazed ham recipe way of cooking ham in oven but using ingredients from this recipe along with those from that recipe in the water and the glaze from this one. Best ever cooked ham!
damson
1st Jan, 2012
5.05
Great with potato gratin
karenian
28th Dec, 2011
5.05
Yum, made this as part of Christmas dinner. I used a piece of ham with no bone and half the glaze ingredients. Was absolutely delicious, will definitely do again.

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