Maple glazed ham is a real party classic. Made with a sweet glaze this maple glazed gammon is really moreish, and a cheap way to feed a crowd. We love this recipe served up with piles of buttery mashed potatoes and a light gravy for a Christmas or Easter lunch – but it would equally be just as delicious with all your usual Sunday roast sides come the end of the week. We’ve gone for a half boiled, half baked method for our maple glazed ham, so help keep it moist and full of flavour. While you’re boiling it you can add other things too, to help perfume the meat. Cooking it in beer, orange juice or stock will give it an extra hit of flavour and will also make a great liquid to make gravy or rich soup from.
- 2kg (4lb) smoked gammon joint (boneless)
- 2 bay leaves
- For the glaze:
- 4 level tbsp Amber No.2 Maple Syrup
- 1 level tsp ground cloves
Weigh the gammon to calculate the boiling time. It will take 25 mins per 500g (1lb), plus 20 mins, so a 2kg (4lb) joint will take 2 hours.
Place the gammon in a large pan and pour in enough water to cover it. Add the bay leaves to the water.
Place the pan on the hob and bring the contents to the boil. Reduce the heat and cover the pan. Simmer the gammon for the calculated cooking time, and then remove pan from the heat.
Set the oven to 190°C/375°F/Gas Mark 5.
Lift the gammon out of the pan and place it on a board. Pour about 150ml (¼ pint) cooking juices into a roasting tin and discard the rest.Cut away any string or netting which is holding it in shape, and any skin, to leave a thin layer of fat. Use a small, sharp knife to cut through the fat in a diamond pattern. Mix together the maple syrup and ground cloves, and brush it over the top of the gammon.
Place the ham in the roasting tin with a small amount of cooking liquor and put the tin in the centre of the oven for 25-35 mins, or until the topping is a light golden colour. Remove the ham from the oven and transfer it to a warmed serving plate or board, cover it with foil and leave it in a warm place for about 10 mins before carving.
To freeze: Any leftover cooked ham can be packed into freezer bags and frozen for up to 1 month. Allow the ham to defrost before serving.