Simple recipe from my mum. Hence it is called Mums Maple Ham. She first made this decades ago. Whenever I would return home from college, University and the forces, I always knew one would be waiting. This recipe takes a while to cook but the result is amazing. It lasts for days and can be used in main meals, sarnies, picnics, lunch and even breakfast and brunch. The secret ingredient that I could never identify was Soy Sauce. This added to the Maple Glaze with the Worcestershire Sauce and Coarse Mustard give the entire joint a superb crust and flavour throughout. Mum Maple Ham can be served hot and cold – it is flexible without losing its flavour.
Mum’s Maple Ham
Last for days and good with everything. This is a staple in my household and very popular with the neighbours.
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Servings: 8 People
Calories: 73kcal
Ingredients
- 1 leg smoked gammon 5kg
- 1 stick cinnamon
- 1 tsp peppercorns
- 1 tsp coriander seeds
- 2 leaves bay
- 25 whole cloves
- 200 ml maple syrup
- 2 tbsp coarse grain mustard
- 2 tbsp Worcestershire Sauce
- 2 tbsp soy sauce
Instructions
- Put the gammon in a very large pan and cover with cold water. Add the spices and bay leaves.1 leg smoked gammon, 1 stick cinnamon, 1 tsp peppercorns, 1 tsp coriander seeds, 2 leaves bay, 25 whole cloves
- 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.
- Carefully pour the liquid away, 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.
- The ham can now be chilled for up to 2 days.
- Mix the glaze ingredients in a jug.200 ml maple syrup, 2 tbsp coarse grain mustard, 2 tbsp Worcestershire Sauce, 2 tbsp soy sauce
- 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.
Notes
Best served with home made chips/fries and pineapple chutney. Absolutely lovely.
Nutrition
Calories: 73kcal | Carbohydrates: 18g | Protein: 0.4g | Fat: 0.2g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 289mg | Potassium: 97mg | Fiber: 0.2g | Sugar: 15g
15 comments
This maple glaze is so good, I would have it on toast
The glaze caramelised perfectly, giving a sticky, rich finish that had everyone coming back for seconds. The combination of maple syrup and mustard is divine. Will definitely make again and again.
The soy sauce in the glaze is a genius touch, giving the ham an unexpected umami boost. A guaranteed crowd-pleaser
This was a showstopper at our family gathering! The simmering process infused the gammon with the aromatic spices, while the maple glaze added a perfect balance of sweetness and savoury tang.
This dish combines the comforting saltiness of gammon with a beautifully caramelised glaze.
This has been saved into my online recipe collection.
The mustard and Worcestershire sauce add depth, balancing the maple syrup’s sweetness. The preparation was straightforward, and the aroma while cooking was irresistible.
The flavours seemed to deepen after chilling, and it was so easy to carve and serve. Perfect for entertaining without the stress of last-minute cooking.
A brilliant choice for the holidays.
The spice-infused simmering liquid gives this dish a unique depth of flavour, and the bay leaves add an earthy undertone. The fat scored with cloves is both beautiful and flavourful, and the glaze brought everything together with a sticky, shiny finish.
The meat was melt-in-the-mouth tender, and the cloves gave a festive touch. A truly rewarding recipe, though a bit time-consuming—it’s worth every minute
I loved that this ham can be served hot or cold, making it ideal for both fancy dinners and casual buffets.
This recipe proves that you don’t need advanced skills to create an impressive dish. The cooking instructions are clear and simple, resulting in a ham that’s both juicy and flavourful.
A bit of effort but well worth it for the final product
The gammon is tender and juicy, and the glaze is an absolute game-changer. The mix of sweet maple, tangy mustard, and savoury soy is simply perfection.