Maple, bourbon and orange gammon
Prep time: 15 minsTotal time: 
Maple, bourbon and orange gammon
Sticky, sweet and a little smoky – everything you could want for Boxing Day
Prep time: 15 minsTotal time: 
Spencer Lengsfield
Spencer Lengsfield
Ingredients
- 1.6kg boneless unsmoked gammon joint
- 3 garlic cloves, peeled
- 1 onion, quartered
- 1 carrot, roughly chopped
- 1 cinnamon stick
- 1 orange, quartered
- 1 tbsp cloves
- 1 tbsp black peppercorns
- 1 bay leaf
For the glaze
- 3 tbsp bourbon whisky
- zest and juice of 1 orange
- 4 tbsp maple syrup
- 1 tbsp wholegrain mustard*
- ½ tsp smoked paprika
Step by step
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Put the gammon in a large deep pan and cover with water. Add the garlic, onion, carrot, cinnamon, orange, cloves, peppercorns and bay leaf. Bring to the boil, cover with a lid and turn down the heat to low, letting it simmer for 1 hour. If your joint is smaller, boil for slightly less time. Turn off the heat and let it sit in the liquid for a further 20 minutes.
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While the gammon is cooking, make the glaze. Combine the bourbon, orange zest and juice, maple syrup, mustard, paprika and some seasoning in a small pan. Bring to the boil then reduce to a simmer for 5 minutes, or until the glaze coats the back of a spoon or spatula.
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Preheat the oven to 200°C, fan 180°C, gas 6. Remove the gammon from the liquid and leave to cool until cold enough to handle. Remove the netting and peel off the skin, leaving the fat on the joint. Score the fat in a criss-cross pattern, ensuring you don’t cut all the way through to the meat. Transfer to a roasting tray and brush with half of the glaze. Roast for 15 minutes before brushing with the remaining glaze and roasting for a further 15 minutes, or until golden brown and sticky. Pour any juices from the roasting pan into the glaze pan, mix, and brush over the gammon one last time before serving. Allow to cool for 10 minutes before carving.
*Check your mustard is gluten-free, if required.
