maple glazed ham

RECIPE VIDEO ABOVE. Baked ham made easy! The most incredible ham glaze ever with a subtle perfurme from maple and festive spices. If using a larger ham, use recipe Scaler (click on Servings and slide). Recipe will serve 30 - 40 with another main and sides, or 25 if it&#x27;s the only main. New to Glazed Ham? Start here -&gt; Guide to Making Glazed Ham

Maple Glazed Ham

kg / 10 lb leg ham,

Cloves ((for studding

oranges (, cut into quarters (Note 2))

(250 milliliters) water

(165 grams) brown sugar (, packed)

mustard

cinnamon

tsp All Spice

Take ham out of fridge 1 hour prior.

Preheat oven to 160°C / 320°F (140°C fan). Arrange shelf in lower third so the ham will be sitting in the centre of the oven (rather than in top half of oven).

Place the Glaze ingredients in a bowl and mix until combined - use whisk if needed.

Run small knife around bone handle, down each side of the ham, and under the rind on the cut face. (See video &amp; photos in post)

Slide fingers under the rind on the cut face of the ham, and run them back and forth to loosen while pulling the rind back. Use knife if needed to slice off any residual rind.

Lightly cut 2.5cm / 1&quot; diamonds across the fat surface of the ham, about 75% of the way into the fat. Avoid cutting into the meat.

Insert a clove in the intersection of the cross of each diamond on the surface (optional).

Remove ham rind (skin)

Place the ham in a large baking dish. Prop handle up on edge of pan + scrunched up foil so surface of the ham is level (more even browning).

Squeeze the juice of 1 orange (4 quarters) over the ham. Then place them along with the remaining orange into the baking dish around the ham.

Brush / spoon half the glaze all over the surface and cut face of the ham (don&#x27;t worry about underside, glaze drips down into pan)

Pour the water in the baking dish, then place in the oven.

Bake for 1.5 - 2 hrs, basting very generously every 30 minutes with remainig glaze + juices in pan, or until sticky and golden.

Use foil patches to protect bits that brown faster than others - press on lightly, caramelisation won&#x27;t peel off with the foil.

Allow to rest for at least 20 minutes before serving. Baste, baste, baste before serving - as the glaze in the pan cools, it thickens which means it &quot;paints&quot; the ham even better - but be sure to save pan juices for drizzling. 

Glaze and Baking

Sauce: Use pan juices as the sauce - it&#x27;s loaded with flavour. Drizzle sparingly as the glaze flavour is intense! Note juices need to be warm for drizzling, it thickens when cooled. Thin slightly with water if required.

Presentation: Wrap handle with baking paper and ribbon if desired. Remove cloves. Cover serving platter with lots of green fluffage, then place ham on. Surround with more quartered oranges, for colour. Let people admire before carving!

Serving: Personal preference whether to serve at room temp or warm, I like either. I also like to drizzle with pan juices - it looks messier but tastes fabulous. Slice thinly! I start slicing at the table, then finish it in the kitchen (towards end when it gets messy!)

Leftovers: See list in post for recipe using leftover ham and ham bone!

Serving and presentation tips

RECIPE VIDEO ABOVE. Making glazed ham is easy! If using a larger ham, use recipe Scaler to scale up the glaze recipe (click on Servings and slide on the respective glaze recipe). A 5 kg / 10lb ham will serve 30 - 40 with another main and sides, or 25 if it&#x27;s the only main.

How To Make Glazed Ham

Maple Ham Glaze ((extra special))

Brown Sugar Ham Glaze ((classic!))

How to make Glazed Ham

Make Glaze per recipe.

Run small knife around bone handle, cutting through rind.

Cut the rind down each side of the ham, from the cut face of the ham, down to the cut you jujst made around the handle of the bone.

Run the knife between the fat and the skin on the cut face of the ham.

Slide fingers under the rind on the cut face of the ham, and run them back and forth to loosen so you can get your fingers under.

Start pulling back, while continuing to slide fingers back and forth. The rind comes of fairly easily. Use knife if needed to slice off any residual rind.

Scoring fat (making diamonds)

Bake for 2 hrs, basting very generously every 30 minutes with remainig glaze + juices in pan, or until sticky and golden.

Presentation: Wrap handle with baking paper and ribbon if desired. Remove cloves, if you used them. Cover serving platter with lots of green fluffage, then place ham on. Surround with quartered oranges or other fruit, for colour. Let people admire before carving!

Get fancy, but in the most effortless way possible, with this honey mustard maple glazed ham. Perfect for the holidays and family feasts, this sweet and tangy spiral ham is delicious for any occasion.

Honey Mustard Maple Glazed Spiral Ham

Tbsp Brown Sugar

Cup Maple Syrup

Dijon Mustard

Tbsp Honey

Preheat

Combine

To make glaze combine honey, maple syrup, and dijon mustard in a small bowl.

Whisk

Chill

Line

Unwrap

Place

Rub brown sugar all over top and sides of ham.

Cover

Bake

Bake for about 15 minutes per pound. The ham pictured was about 8 lbs. and took two hours.

Uncover

After that, remove from oven and uncover.

Pour

Pour glaze over ham. Return ham to oven uncovered on broil for no more than five-eight minutes, watching it to make sure it doesn’t burn. This is just long enough to heat glaze and caramelize it.

Check

Ham should be heated all the way through and top should be nice and brown.

Remove

Serve

This Pomegranate Maple Glazed Ham is covered with a sticky sweet tangy glaze made with pomegranate juice, coconut sugar, dijon, maple syrup and warm spices. An easy holiday ham recipe guaranteed to be the star of your dinner table. 

Pomegranate Maple Glazed Ham

lb. fulled cooked spiral bone-in ham

pomegranate juice

maple syrup

coconut sugar

dijon mustard

clove

allspice

Tightly wrap the entire ham with tin foil and place on a rack, fat side down, in a roasting pan. Fill roasting pan with 2-3 cups of water.

Bake on middle rack of oven for 1 1/2 hours or until internal temperature is 120°F.

In the meantime, to a small sauce pan add pomegranate juice, maple syrup, coconut sugar, dijon mustard, ground cinnamon, ground clove and ground allspice. Whisk together and bring to a slow boil, stirring throughout. Once sauce has thickened, about 3-4 minutes. Remove from heat and set aside.

Remove ham from oven and open the top part of the tin foil so ham is exposed. Liberally apply pomegranate maple glaze to the ham. (I use about half) Return ham the oven, uncovered, and bake for another 30 minutes.

Remove ham from oven and let rest for 10 minutes.

This maple glazed ham recipe is a delightful centerpiece for any festive gathering. You'll love the sweet, tangy glaze and beautifully caramelized crust.

brown sugar

Dijon mustard

apple cider vinegar

cloves

ginger

black pepper

unsalted butter

orange juice or apple cider

Take the ham out of the fridge and let it warm to room temperature for about 60 minutes. If needed, remove the skin.

Preheat the oven to 325°Fahrenheit. Score the surface of the ham with a sharp knife in a diamond pattern (about 1/4-inch deep). Then, place the meat onto a large piece of heavy-duty foil in a roasting pan.

Combine the maple syrup, brown sugar, mustard, apple cider vinegar, cinnamon, cloves, ginger, and black pepper in a saucepan. Warm over medium heat, stirring until the sugar dissolves and the glaze thickens, about 3-4 minutes. Stir in the butter to add a smooth, glossy finish.

Brush some of the glaze over the ham, cover loosely with the foil, and roast in the oven for 1 1/2 to 2 hours, until it reaches 140°Fahrenheit. Brush with more glaze every 30 minutes or so.

After 1 1/2 to 2 hours, remove the ham from the oven and increase the temperature to 400°Fahrenheit.

Brush with the remaining glaze and pour the orange juice over the top. Return to the oven and bake uncovered for another 20-30 minutes. Brush the ham with the pan juices every 10 minutes.

Remove the ham from the oven and let it rest for 15-20 minutes before slicing and serving with additional pan juices, potatoes, and vegetables. Enjoy!

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