Maple & mustard glazed ham

Maple & mustard glazed ham

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(76 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



    A clove is the dry, unopened flower bud of the tropical myrtle tree family used to flavour a…

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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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!
26th Dec, 2012
Thank you Simon. Everything ready to go for cooking my in laws their first christmas meal here. Wish me luck!
25th Dec, 2012
Spot on
25th Dec, 2012
Fab recipe. Definitely the best gammon recipe I've tried.
24th Dec, 2012
loolindley, you do not cover the meat at all, the reason is you want the glaze to form a slightly sticky substance on the ham, plus not covering it crisps the small amount of fat you've scored. Hope this helps. Kind Regards
24th Dec, 2012
I'm making this for boxing day. As a complete novice cook I have a I need to cover it with foil or a lid when I am roasting it? Thanks!
15th Dec, 2012
Made for the past two Christmases, couldn't find A tastier recipe, I would advise to try it as it is.
24th Nov, 2012
Forgot to rate...


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