Maple roast gammon recipe

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Our syrupy maple roast gammon is a crowd-pleasing classic. It makes a great centrepiece of a festive feast and you can serve it warm straight from the oven, or cold, buffet-style.

maple roast gammon
(Image credit: Alamy Stock Photo)
  • healthy
Serves8–10
SkillEasy
Cooking Time2 hours 35 mins (see cooking notes)
Total Time2 hours 35 mins
Nutrition Per PortionRDA
Calories220 Kcal11%
Fat12 g17%
Saturated Fat4 g20%

We love this maple roast gammon recipe served up with piles of buttery mashed potatoes and a light gravy for an indulgent Sunday lunch or dinner.

The sweetness of the sticky maple syrup glaze in this recipe works perfectly with the saltiness of the gammon. While you’ll find different methods for roasting gammon, we’ve gone for the half-boiled, half-baked method as it helps keep the meat moist and full of flavour. While boiling, adding beer, orange juice or stock will give added aroma and an increased flavour hit. It will also make a great stock base for gravy or a rich soup. Gammon is traditionally served around Christmas time, either for a Boxing Day feast or New Year celebration dinner.

Ingredients

  • 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

WEIGHT CONVERTER

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Method

  1. 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.
  2. Place the gammon in a large pan and pour in enough water to cover it. Add the bay leaves to the water.
  3. 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.
  4. Set the oven to 190°C/375°F/Gas Mark 5.
  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.
  6. 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.

Top tips for making maple roast gammon

What's the difference between gammon and ham?

Gammon and ham are in fact the same cut and cure of meat, it's just gammon usually refers to it in its cured but still raw state, and ham is the finished, cooked meat.

Why is gammon so salty?

When ham is being processed, butchers use large amounts of salt to cure the meat. To help reduce the salty taste of the meat you can soak your ham to help remove the excess. For the best advice, talk to your butcher about what they used to cure the meat as some ingredients will be stronger than others, however normally it might take between 12-48 hours to soak. You should change the water to fresh water every 12 hours to really maximise the effectiveness of the soak.

To freeze: Any leftover cooked ham can be packed into freezer bags and frozen for up to one month. Allow the ham to defrost before serving.

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Food & Recipes writer

Sue McMahon is a former Food and Recipes Writer at GoodTo and Cooking Editor at Woman's Weekly. Her primary passion is cakes and Sue regularly travels the world teaching cake decorating. Her biggest achievement to date was winning the Prix d’honneur at La Salon Culinaire International de Londres beating over 1,200 other entries.