Bring more to the table by serving maple syrup-glazed roast gammon with your Christmas dinner. Perfect for feeding a large crowd at Christmas
Serves: 8-10
Cooking time: 2 hrs 35 mins
Total time: 2 hrs 35 mins
Skill level: Easy peasy
Costs: Mid-price




    • 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






    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.


    1. Place the gammon in a large pan and pour in enough water to cover it. Add the bay leaves to the water.


    1. 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.


    1. Set the oven to 190°C/375°F/Gas Mark 5.


    1. 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.


    1. 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.



Nutritional information per portion



fat 12.0g saturates 4.0g calories 220(kcal)


This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.