Maple and honey roast ham
Maple and honey roast hamSubscribe to Sainsbury's magazine
Feast your eyes on this deliciously festive maple and honey roast ham from supper club hosts Laura Jackson and Alice Levine
- 1 unsmoked, boneless gammon joint (about 2.5kg)
- 1 cinnamon stick
- 1 onion, peeled and halved
- 3 bay leaves
- 20 cloves
For the glaze
- 150ml maple syrup
- 100ml honey
- 1 tbsp of English mustard
- a handful of cloves
Make a day ahead. Once the ham is cool, cover with foil on a plate and chill. Bring up to room temperature before serving. The ham will keep, wrapped, in the fridge for 4 days.
Put the gammon in a large pan with cold water to cover (if it’s not completely covered, turn the gammon over halfway through cooking).
Add the cinnamon, onion, bay leaves and cloves to the pan and bring to the boil, then turn the heat down, cover and simmer for around 1½ hours, skimming the surface every so often to remove the scum that rises. Top up with water during cooking if you need to. Remove the pan from the heat and strain off the liquid (you can save this for soups).
If your gammon joint is a different size, simply boil it for 15-20 mins per 450g.
Preheat the oven to 200°C, fan 180°C, gas 6 and put the ham in a foil-lined roasting tray while you make the glaze.
Whisk the maple syrup, honey and mustard together to combine. If there is skin on the ham, remove and discard, then score the fat every 1cm with a knife both ways to form a diamond pattern. Push a clove into the middle of each scored cross. Brush half of the glaze over the top, giving it an even coating.
Roast for around 10 minutes, then take out of the oven and brush over the remaining glaze. Put back in the oven for around 15-20 minutes, or until the top is golden. Watch to make sure the glaze doesn’t burn. Rest the ham for at least 15 minutes before serving, or make the day before and chill. Bring up to room temperature to serve.
Jackson & Levine Round To Ours is out now.