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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23rd Aug, 2011
I bought a smoked joint about half the weight without bone and used honey instead of maple syrup as I didn't have any. The ham was melt in the mouth and everyone enjoyed it (made it for a group of friends before hitting the town to line the tummys). I used the left overs and the stock to make pea and ham soup yummy!!
22nd Aug, 2011
I've just cooked this again today, it's not Xmas but the house sure smells like it! I used a 3.25kg smoked ham (not on the bone) as I have done every Xmas - I'm sure the ham on the bone is better but way more expensive and this, as always, is absolutely delicious!
11th Jun, 2011
Made this for a family get together, it's was perfect and everyone loved it!
15th Jan, 2011
Absolutely perfect. Succulent and tasty.
14th Jan, 2011
OMG - very easy, absolutely amazing recipe. I had to stand in front of the cooling ham to keep the family at bay. All our christmas visitors asked for the recipe and we have now ordered another ham for this weekend so we can keep it for just the five of us :-)
5th Jan, 2011
Fab-u-lous! Wow ... easy and totally delicious. As others have done, we adapted for a smaller cut of meat, but the method is perfect. It made our Boxing Day lunch.
28th Dec, 2010
Lovely recipe and delicious ham. I think it is going to become a regular for our Christmas ham, although I am not quite sure I can wait until next year to make it again. :-)
27th Dec, 2010
Fabulous recipe. I couldn't stop my brood from eating it as soon as it came out of the oven!! 10 out of 10
24th Dec, 2010
Absolutely superb. Adapted slightly by adding a tangerine peel, small ginger root and a pinch of nutmeg to the boil. Wasn't sure if cloves should be included in the spices so added 10 to the pot.
6th Dec, 2010
Most delicious recipe for gammon I've ever cooked. All wanted seconds.


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