Maple & mustard glazed ham

Maple & mustard glazed ham

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(70 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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24th Dec, 2008
This is an excellent easy to follow (and do).
22nd Dec, 2008
tried this last year and i,m glad i did, it was delicious, brother- inlaw said it was the best ham he had ever tasted
21st Dec, 2008
This will be the third time I have cooked this, this year and everybody loved it. It tastes fantastic and the aroma that fills the house makes your mouth water.
16th Dec, 2008
Absolutely brilliant for christmas. Really tasty.
11th Oct, 2008
Will give this a try on Boxing Day. I usually do Delia's recipe from her Complete cookery book, have done it for years and it is delicious too.
9th Sep, 2008
Very nice flavour. We had this with other cold meats for a main, very tasty and will make again.
poshpause's picture
26th Aug, 2008
I adapted this all over the place, as I didn't really have the right ingredients - and my piece of gammon was only 700gm. However, I kept the method the same - and the result was fabulous. I will always do my gammon this way in future - it was moist and delicious.
3rd Mar, 2008
I copied Kathryn's adaptation, and it worked a treat- thanks!
27th Dec, 2007
I made this last Christmas from the magazine, it was a great success and so I decided to do it again this year and managed to find the receipe online! I used a much smaller piece and cooked it for just over an hour then used half the glaze ingredients. It carved really easily and was delicious. For years I have soaked it overnight and then roasted it in the oven only to find it was too salty but cooking it this way is much less hassle and gave a much better flavour and texture, thank you Gordon.
26th Dec, 2007
I cooked this for a boxing day lunch, using a much smaller piece or gammon which without bone weighed about 1.25kg. I still used the same quantities for the poaching liquid but as I had forgotten to buy coriander seeds I added the zest of an orange instead. I poached it very gently for 1 1/2 hours ish before roasting it for 15 mins without glaze. I made up just half the quantity of the glaze, spooned over half, roasted for 20 minutes, spooned over the remainder roasting for another 20 minutes. I didn't stud the skin with cloves as I thought they would be a nuisance to pick out as people ate. Seconds wanted by everyone.


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