Cola ham with maple & mustard glaze on a plate

Cola ham with maple & mustard glaze

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(77 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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26th Dec, 2018
Have to admit, I was really disappointed with this recipe after all the positive reviews. Normally I'd use a honey mustard or marmalade glaze for my ham which are munch nicer. The problem I think is the maple syrup is too runny and doesn't stick to the ham plus the flavour of the syrup is too mild.
22nd Dec, 2018
Just come out of the oven - a firm favourite during the festive season. Also great for a cold lunch in the summer. Everyone loves it.
Irene Semple's picture
Irene Semple
17th Dec, 2018
It’s on the menu this year again...everyone loves it
Pauline Camp's picture
Pauline Camp
14th Mar, 2018
Family favourite ... Wouldnt change anything about it... Melts in your mouth.. Well recommended.
28th Dec, 2017
Very interested to read everyones feedback here, so now just trying the recipe for the first time... kitchen now full of the most wonderful ham/cola aroma. No honey in the cupboard so trying with Golden Syrup will let u know how it turns out!!
27th Dec, 2017
I always cook ham in the slow cooked with coke, or cherry coke or ginger beer. I don't bother to glaze it after. We love it
26th Dec, 2017
This is a winner for Boxing Day. It’s so moreish. It serves the main course plus snacks ahead including sandwiches and cheese and biscuit platters. I bought a smoked 3.2kg joint from a good supermarket. Didn’t soak it or pre boil it I just cooked it from about 8am ready for a late lunch. I boiled it as per recipe for 3.5hrs because of its weight and cooking it from cold. I then roasted it for 45 mins but in foil so that the glaze didn’t burn or go to waste. I don’t like cloves so omitted those just added a bit of all spice. I made plenty of glaze with 180mls of maple syrup. 3 tbl spoons of red wine vinegar and 3tbl spoons of whole grain mustard. I basted it and let the glaze darken slightly but not go black or burn! The glazed fat is so tasty don’t let it burn. I rested it and when it came to carving it just sliced and fell apart easily almost like pulled pork. Save the glaze for your gravy! Make gravy as normal and mix together it’s delicious! I served it with roast vegetables and steamed cabbage and also as it was a big dinner party a steamed rice noodle salad with shredded veg and herbs. The sweet sticky glaze goes really well with the noodles and is a fresh alternative to heavy roast veg. The cola balances the salt and the succulent sweet taste is superb. Highly recommend.
kirtony's picture
26th Dec, 2017
Nice but not great. The cola cooking juice makes a lovely gravy though.
2nd Jan, 2017
Made this for a party and served with crusty baguettes. It was delicious and our guests loved it. Would certainly make it again as it was very easy and a popular choice.
1st Jan, 2017
For my first time making a gamon joint it came out perfectly!! Will definitely make it again.


24th Dec, 2018
Can you make this with an already cooked ham leg? Would you just boil for less time?
goodfoodteam's picture
24th Dec, 2018
Thanks for your question. No, this is specifically for raw gammon.
22nd Dec, 2013
Hi, do you think it would be ok to boil the ham, refrigerate overnight then roast just before serving ??? thank you
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