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
- Put the gammon in a very large pan and cover with cold water. Add the spices and bay leaves.
- 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. 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.