This Gordon Ramsay Maple Glazed Ham Recipe is a sweet and tangy recipe, which is made with pure maple syrup and Dijon mustard. It’s a holiday-worthy finish, ready in about 3 hours.
Jump to RecipeGordon Ramsay Maple Glazed Ham Recipe Ingredients
- 3.2–3.6 kg bone-in or boneless ham
- 30 ml canola oil
- 5 g sumac
- Kosher salt, to taste
- Fresh black pepper, to taste
- 240 ml pure maple syrup
- 30 g Dijon mustard
- 15 ml apple cider vinegar
- 30–45 ml cherry juice
- 22 g ground cloves
- 2 g allspice
How To Make Gordon Ramsay Maple Glazed Ham Recipe
- Prep Oven and Ham: Preheat your oven to 230°C (450°F). If your ham has a thick skin, trim it off, leaving a good layer of fat. Score the fat cap in a diamond pattern and pat the entire ham dry with a paper towel.
- Season and First Roast: In a small bowl, mix the canola oil, sumac, salt, and pepper. Brush this mixture all over the ham. Place the ham on a rack in a roasting pan and roast for 30 minutes.
- Second Roast: Lower the oven temperature to 190°C (375°F) and continue to roast for another 90 minutes.
- Make the Glaze: While the ham is roasting, combine the maple syrup, Dijon mustard, apple cider vinegar, cherry juice, ground cloves, and allspice in a small saucepan. Bring to a simmer over medium heat until the ingredients are combined and the glaze has slightly thickened.
- Glaze and Finish Roasting: After the 90-minute roast, remove the ham from the oven and brush it generously with the maple glaze. Return it to the oven and roast for 30 minutes more, basting with more glaze every 10-15 minutes.
- Optional Broil and Rest: For an extra caramelized crust, you can place the ham under the broiler for 2–5 minutes at the very end. Watch it carefully to prevent burning. The internal temperature should be 63°C (145°F). Let the ham rest for 15 minutes before slicing and serving.
Recipe Tips
- Why should I score the fat? Scoring the fat in a diamond pattern does two things: it creates more surface area for the glaze to cling to, and it helps the thick layer of fat to render down, becoming deliciously crisp and flavorful.
- How do you get an even glaze? Using a pastry brush, not a spoon, is the best way to apply the glaze. It allows you to paint on a thin, even layer that will caramelize perfectly without dripping off in clumps.
- How do I prevent a soggy bottom? Using a roasting rack is key. It elevates the ham above the bottom of the pan, allowing hot air to circulate all around and preventing the underside from steaming in its own juices.
- What should I do with the pan drippings? The drippings in the bottom of the pan are liquid gold. After the ham is done, you can pour them into a saucepan, skim off any excess fat, and simmer them to create an incredibly flavorful sauce or gravy booster.
What To Serve With Maple Glazed Ham
This sweet and savory ham is a perfect centerpiece for a holiday meal. Serve it with classic sides like:
- Scalloped potatoes or creamy mashed potatoes
- Roasted asparagus or green bean casserole
- Macaroni and cheese
- Dinner rolls or cornbread
How To Store Maple Glazed Ham
- Refrigerate: Store leftover sliced ham in an airtight container or wrapped tightly in foil in the refrigerator for up to 4 days.
- Freeze: Slices of cooked ham freeze well. Wrap them tightly and store in a freezer-safe bag for up to 2 months. Thaw in the refrigerator before using.
Maple Glazed Ham Nutrition Facts
- Calories: 573 kcal
- Protein: 45g
- Fat: 30g
- Carbohydrates: 30g
- Sodium: 2500mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What is the best type of ham to use for this recipe?
This recipe works well with either a bone-in or boneless pre-cooked ham (often labeled as u0022fully cookedu0022 or u0022ready to eatu0022). A bone-in ham will have slightly more flavor, while a boneless ham is easier to carve.
Is the sumac necessary in the initial rub?
The sumac adds a bright, lemony tang that balances the richness of the ham. If you can’t find it, you can omit it or substitute it with a little extra black pepper and a pinch of paprika.
How do I know when my ham is ready?
The most reliable way to know when your ham is perfectly heated through is to use a meat thermometer. Insert it into the thickest part of the ham, avoiding the bone. The target internal temperature is 63°C (145°F).
Gordon Ramsay Maple Glazed Ham Recipe
Course: DinnerCuisine: BritishDifficulty: Easy8
servings15
minutes2
hours30
minutes573
kcalA show-stopping centerpiece ham with a perfectly caramelized, sweet, and tangy glaze made from maple syrup, Dijon, and warm spices.
Ingredients
3.2–3.6 kg bone-in or boneless ham
30 ml canola oil
5 g sumac
Kosher salt & black pepper
Glaze: 240 ml pure maple syrup, 30 g Dijon mustard, 15 ml apple cider vinegar, 30–45 ml cherry juice, 22 g ground cloves, 2 g allspice.
Directions
- Preheat oven to 230°C (450°F). Score the fat on the ham and pat it dry.
- Rub the ham with a mixture of oil, sumac, salt, and pepper. Roast for 30 minutes.
- Lower oven to 190°C (375°F) and roast for another 90 minutes.
- Simmer all glaze ingredients in a saucepan until combined and slightly thickened.
- Brush the ham with the glaze and roast for a final 30 minutes, basting frequently.
- Check for an internal temperature of 63°C (145°F), then rest for 15 minutes before slicing.
Notes
- Scoring the fat cap before seasoning helps the glaze adhere and the fat to render beautifully.
- Using a roasting rack is highly recommended to keep the bottom of the ham from becoming soggy.
- A meat thermometer is the best tool to ensure your ham is heated through perfectly without drying out.
- Save the pan drippings to create a delicious sauce or gravy.
