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Maple roasted ham

March 12, 2012










  • 1 boneless or bone in gammon, up to you if you regard it as a hassle or waste of money buying with the bone in. Over here in Sweden I find it’s more cost effective to buy off the bone, back home bone in is cheaper and no idea why…
  • Water to cover


  • Soak your joint of gammon in running water for 12 hours or over night to remove as much salt as possible.Β  In a professional kitchen, I run it under the cold tap for a few hours before putting it in the fridge overnight, then running it under the cold water again for 30 mins in the morning before cooking it. At home I place the gammon in a bucket, put that in the bath tub and place the shower head on a trickle of cold water for 24 hrs πŸ˜‰
  • After the gammon has been well soaked, place in a saucepan and cover with cold water
  • Bring to simmer on the stove top and cook for approx 3-4 hrs topping up with water as and when required. You should ensure the ham is covered at all times with the water or if like me at home your saucepan is a bit on the small side, turn the ham over regularly during cooking, say every 30 mins til it’s done
  • To check your ham is cooked, insert a skewer into your joint and the skewer should slide off easily once the ham is cooked
  • When cooked, carefully remove from the cooking liquor which is best saved to make soup or whatever you fancy. Allow to cool for 15 mins or so then the joint is easier to handle, or just get stuck in when it’s fresh out the water, depending on how asbestos- proof your fingers are and how much/little time and patience you have πŸ˜‰
  • Pre-heat oven to 180c
  • If the ham has skin on, carefully remove this along with as little or much fat as you like. For me the fat is the best bit as it’s so full of flavour so I keep a fair amount on πŸ™‚
  • With a sharp knife, score the fat and cover with maple syrup. Honey works well too of course, I just had some maple to use up, hence my topping of choice on this occasion. There are many variations you can do as a tasty topping to glaze your ham before baking, just experiment with whatever you fancy but generally speaking, if the flavour goes well with pork or ham, it will work well as part of a glaze, i.e mustard, honey, treacle, cloves, brown sugar, chilli, etc, etc, just be creative and enjoy!
  • Bake in a hot oven for approx 20-30 minsΒ  or until a nice caramelisation is achieved
  • Cool overnight before slicing to get the best shape to your slices where the natural gelatine in the joint has chilled enough to re-set the joint in shape. Unless you want it hot of course, just carve away!

Chef’s tips

  • The slices will freeze very well for home use, ideally vac packed in a professional kitchen or at home in between baking paper in freezer bags or cling filmed well is fine
  • You can also pull the meat from the bone to make terrines or patties or put the trimmings through a risotto or a pasta dish for example, or a simple salad
  • If serving hot it makes a delicious main course, lovely with mashed potatoes, parsley sauce etc being classics to serve with it from many European countries


Over here, it works out at approx 1 Swedish krona for my 30g breakfast portion which is what I use the ham for. That’s approx Β£0.10p back home, or cheaper of course with UK prices.

Happy cooking all πŸ™‚


From → Recipes

  1. So, when are you inviting me over for dinner!!?? YUM!

    • Lol, maybe I should start one of those pop up guerilla restaurants at home, that could be fun! πŸ˜€

  2. That looks absolutely delicious!!!

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