Gordon Ramsay’s succulent maple glazed ham can be boiled 2 days ahead and roasted on the day you want it. It’s easy to adapt for smaller quantities and works just as well with smoked or unsmoked gammon.
MAPLE AND MUSTARD GLAZED HAM
5 kg leg gammon, bone in
1 cinnamon stick
1 teaspoon peppercorns
1 teaspoon coriander seeds
2 bay leaves
about 25 whole cloves
for the glaze:
200 ml maple syrup
2 tablespoons coarse grain mustard
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
Put the gammon in a very large pan and cover with cold water. Add the cinnamon, peppercorns, coriander seeds and bay leaves.
Bring to the boil, reduce the heat and simmer for 1 hr 50 minutes, Scoop off any scum from time to time and top up with boiling water when necessary.
Transfer the ham to a large roasting tin and leave until cool enough to handle.
Preheat the oven to 190C/Gas 5.
Remove the skin from the ham, leaving an even layer of fat. Score the fat all over in a criss-cross pattern and stud evenly with the cloves.
The ham can be chilled for up to 2 days at this point before roasting.
Mix all the glaze ingredients together and pour half of the mixture over the fat. Roast for 15 minutes.
Pour the remaining glaze over the ham and roast for a further 35 minutes basting 3-4 times and turning the pan around each time to brown evenly.
Remove from the oven and allow to rest for 15 minutes before carving.