Mum's Maple Ham

Last for days and good with everything. This is a staple in my household and very popular with the neighbours.

Prep Time 45

Cook Time 2 40

Total Time 3 25

Servings People

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.

Best served with home made chips/fries and pineapple chutney. Absolutely lovely.