Maple-Glazed Ham Recipe

Spiced maple-glazed ham

  • serves 12
  • Easy

This recipe for maple-glazed ham with allspice, cinnamon and star anise is simply packed with flavour and makes a great Christmas centrepiece.


Try this spiced maple-glazed ham recipe, then check out our slow cooker gammon, roast gammonbaked ham and more Christmas ham recipes.

Simmering the ham keeps the meat incredibly juicy, but if you’d rather bake it you can do the first part of cooking in the oven. Put the spices and veg in a roasting tin, cover with about 4cm water then sit the ham on top on a trivet. Cover the tin with a tight double layer of foil and bake at 160C/fan 140C/gas 3 for 4 hours



  • gammon ham 1 whole, about 5kg (rolled but with the knuckle bone intact)
  • allspice berries 6
  • star anise 3
  • cinnamon 2 sticks
  • coriander seeds 8
  • black peppercorns 8
  • onion 1, quartered
  • carrots 2 small, peeled


  • maple syrup 100ml
  • brown sugar 100g
  • chilli flakes a pinch
  • Dijon mustard 2 tsp
  • ground allspice 1/2 tsp
  • cloves 20-30


  • Step 1

    Put the ham in a very large pan and cover with cold water. Add the spices, onion and carrot. Bring to the boil, then turn down and simmer for 3 1/2 hours, topping up the liquid level with boiling water, if necessary. Scoop off any scum that rises to the top every now and then.

  • Step 2

    Carefully pour the liquid away then let the ham cool until you can handle it.

  • Step 3

    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 diamond pattern, then stud the centre of each diamond with a clove.

  • Step 4

    Put the glaze ingredients in a small pan and gently heat until the sugar has melted. Simmer for a minute. Pour half the glaze all over the ham, cook for 15 minutes, then pour over the rest and return to the oven for another 30 minutes, spooning the glaze from the tray back over a few times as it bakes. Turn the tin around a few times during cooking so the fat colours evenly to a dark golden brown. Remove from the oven and leave to rest for an hour before carving. You can cool and chill the ham and it will keep, covered in the fridge, for 2 days.

Check out our best ever Christmas ham recipes

Baked ham with a negroni glaze recipe

Nutritional Information

  • Kcals 554
  • Fat 30.9g
  • Carbs 11.4g
  • Protein 58.3g
  • Salt 7.55g