Maple-glazed ham
- Preparation and cooking time
- Total time
- + resting
- Easy
- Serves 12
Skip to ingredients
- 1 whole gammon hamabout 5kg (rolled but with the knuckle bone intact)
- 6 allspice berries
- 3 star anise
- 2 sticks cinnamon
- 8 coriander seeds
- 8 black peppercorns
- 1 onionquartered
- 2 small carrotspeeled
SPICED MAPLE GLAZE
- 100ml maple syrup
- 100g brown sugar
- a pinch chilli flakes
- 2 tsp Dijon mustard
- 1/2 tsp ground allspice
- 20-30 cloves
Nutrition: per serving
- kcal554
- fat30.9g
- carbs11.4g
- protein58.3g
- salt7.55g
Method
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.
