Maple Glazed Easter Smoked Ham with Cider and Grain Mustard Sauce

James Tanner's tender ham is finished with a rich maple syrup glaze and tasty sauce to make a terrific centrepiece for the Easter table
By James Tanner
Maple Glazed Easter Smoked Ham with Cider and Grain Mustard Sauce
  • Rating:
  • Serves: 6-8
  • Cook Time: 3 hours 45 minutes
  • Prep Time: 30 minutes
  • Effort: medium


For the ham

  • 1 x 2.5kg smoked ham, with skin on
  • 1.5 litres dry cider
  • 1.5 litres water
  • 1 bay leaf
  • 8 peppercorns
  • 1 large onion
  • 2 sticks celery
  • ½ head garlic
  • ½ bunch of thyme

For the glaze

  • 5 tbsp maple syrup
  • handful cloves
  • 1 tbsp brown sugar
  • 100 ml cooking stock

For the sauce

  • 400 ml cooking stock
  • 400 ml cider
  • 200 ml whipping cream
  • 3 tbsp wholegrain mustard
  • 60 g cold unsalted butter

To serve

  • 500 g roasted asparagus
  • 500 g buttered anya potatoes


1. For the ham: tie the ham with string to keep in shape. Put in a large pan with the cider, water, bay leaf, peppercorns, celery, garlic, and thyme. Cover with a lid, bring to the boil and simmer gently for 2 hours 45 minutes until the meat is tender.

2. Leave to cool in the stock, then remove the string and layer of skin, but keep the fat on the ham. Score the fat into diamond shapes with a sharp knife. Put the ham into a roasting tin.

3. Preheat the oven to 220C/gas 7.

4. For the glaze: put all the ingredients in a medium pan and bring to the boil. Stir well and pour over the ham. Stud the fat with the cloves and bake for 20 minutes.

5. For the sauce: put the stock and cider into a pan and bring to the boil. Cook steadily until reduced by half. Add the cream and mustard and cook until reduced by a quarter. Remove from the heat and whisk in the cold butter.

6. To serve: slice the ham and put on a serving plate. Pour over the sauce and serve with roasted asparagus and buttered anya potatoes.

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