Maple Glazed Ham
A fully cooked bone in ham is warmed slowly with orange quarters, then brushed with a sticky maple, brown sugar, and Dijon glaze until deep golden brown.
Equipment
- Large roasting pan with rack
- Small saucepan
- Basting brush
- Instant read thermometer
- Aluminum foil
- Sharp knife
Ingredients
Main Ingredients
- 10 lb bone in fully cooked leg ham skin on
- 30 whole cloves optional, for studding
- 2 oranges cut into quarters
- 1 cup water for the roasting pan
- ¾ cup pure maple syrup
- ¾ cup packed brown sugar
- 3 tbsp Dijon mustard
- ¾ tsp ground cinnamon
- ½ tsp ground allspice
Instructions
Cooking
- Bring to room temperature. Let the ham stand for 1 hour and heat the oven to 325 degrees F. Score. Cut off the skin, leave about 1/4 inch of fat, and score it in a diamond pattern. Press in cloves if using.
- Prepare the pan. Place the ham on a rack in a roasting pan with the orange quarters and water, then tent loosely with foil.
- Bake covered. Bake about 1 1/2 hours until the center is about 110 degrees F.
- Cook the glaze. Simmer the maple syrup, brown sugar, mustard, and spices for 5 minutes until slightly thick.
- Glaze. Uncover, brush with glaze, and bake 45 to 60 more minutes, brushing every 15 minutes, until the center reaches 140 degrees F.
- Rest. Tent with foil for 20 minutes, then carve and spoon over the pan juices.
Notes
Substitutions: Honey can replace the maple syrup, and plain yellow mustard can replace the Dijon.
Tips: Use a thermometer, glaze only during the last hour, and skim the pan juices for a sauce.
Storage: Refrigerate carved ham for 3 to 4 days and reheat to 165 degrees F. Freeze for up to 2 months.