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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24th Jan, 2012
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!
1st Jan, 2012
Great with potato gratin
28th Dec, 2011
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.
26th Dec, 2011
Made for Christmas Day. A huge hit with everyone asking for more (none left for Boxing Day ;-( ). Easy and delish. Definitely be making it again
25th Dec, 2011
I went the through the trouble to register JUST to rate this recipe. Having never made a ham before, I trolled the internet looking for the perfect choice. I am so very glad I chose this one. It was very easy to do and absolutely delicious. Now that I know how easy it is, I will make more often. Thanks Gordon for a fantastic Christmas ham!
24th Dec, 2011
Fantastic recipe. The ham seems to absorb the lovely flavours of the maple syrup/mustard glaze really well so it is flavoured all the way through. Like everyone else, I had a smaller joint without the bone and just used the same amount of glaze and cooked it the same.
21st Dec, 2011
First ham i've ever cooked was lovely! I am going to make one for boxing day for all the family!
21st Dec, 2011
thanks Lieann !
10th Dec, 2011
Its the uncooked kind becsterbear. Well worth it. Cooked before. Am making making a 2.5kg one for dinner tomorrow as a trial run for the Xmas masses!! Very tasty. One tip - make sure you have a pot big enough for boiling stage. Last year I didn't and middle was not cooked properly so had to put back in oven.
7th Dec, 2011
hate to sound stupid ---- is the gammon cooked or uncooked kind? i when to the butcher and didn;t know which one to pick. helpppp....


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