Ingredients
- Bone-in or Boneless Ham (8-10 pounds): The heart of the recipe. Choose a good quality, fully cooked ham. Bone-in hams tend to be more flavorful, while boneless hams are easier to carve.
- Pure Maple Syrup (1 cup): The natural sweetener that provides that signature maple flavor and beautiful glaze. Ensure it’s pure maple syrup for the best taste, not pancake syrup.
- Dijon Mustard (1/2 cup): Adds a tangy, sharp counterpoint to the sweetness of the maple syrup, creating a complex and balanced flavor profile.
- Brown Sugar (1/4 cup, packed): Enhances the sweetness and contributes to a richer, caramelized glaze texture. Light or dark brown sugar works well.
- Apple Cider Vinegar (2 tablespoons): Provides a touch of acidity that cuts through the richness of the ham and glaze, adding brightness and depth.
- Garlic Powder (1 tablespoon): Infuses a subtle savory garlic note into the glaze, complementing the other flavors without being overpowering.
- Onion Powder (1 teaspoon): Adds a mild oniony undertone that enhances the overall savory complexity of the glaze.
- Ground Cloves (1/2 teaspoon): A warm, aromatic spice that beautifully complements maple and ham, adding a touch of festive warmth and depth.
- Water or Pineapple Juice (1 cup): Used in the bottom of the roasting pan to create steam and keep the ham moist during baking, preventing it from drying out. Pineapple juice adds a subtle sweetness that pairs well with the glaze.
- (Optional) Fresh Rosemary or Thyme Sprigs: For an aromatic garnish. Fresh herbs add a lovely visual appeal and a subtle herbal note to the finished ham.
Instructions
- Preheat Your Oven and Prepare the Ham: Preheat your oven to 325°F (160°C). This moderate temperature ensures the ham cooks through gently without drying out and allows the glaze to caramelize beautifully. While the oven is preheating, prepare your ham. Place the ham on a large cutting board. If your ham has a thick rind, you may want to trim some of it off to allow the glaze to penetrate better. However, leaving some rind on can help retain moisture.
- Score the Ham for Flavor Penetration: Using a sharp knife, score the surface of the ham in a diamond pattern. Make shallow cuts, about ¼ to ½ inch deep, across the top of the ham. Then, rotate the ham and make another set of cuts diagonally to create the diamond pattern. Scoring serves two important purposes: First, it creates more surface area for the delicious maple mustard glaze to adhere to and penetrate the ham, infusing it with flavor throughout. Second, it allows fat to render out during cooking, resulting in a more flavorful and less fatty final product. Visually, the scored pattern also looks beautiful after glazing and baking, adding to the presentation.
- Whisk Together the Magnificent Maple Mustard Glaze: In a medium-sized bowl, prepare the star of the show – the Maple Mustard Glaze. Combine the pure maple syrup, Dijon mustard, brown sugar, apple cider vinegar, garlic powder, onion powder, and ground cloves. Whisk all these ingredients together thoroughly until they are completely combined and the brown sugar is dissolved into the mixture. Taste the glaze – it should be a harmonious blend of sweet, tangy, and savory. The maple syrup provides the primary sweetness, balanced by the sharpness of the Dijon mustard and the acidity of the apple cider vinegar. The brown sugar adds depth and caramel notes, while the garlic powder, onion powder, and cloves contribute subtle savory and warm spice elements. This glaze is what will transform your ham into a truly spectacular centerpiece.
- Prepare the Roasting Pan and Position the Ham: Place the scored ham in a large roasting pan. Pour water or pineapple juice into the bottom of the roasting pan – about 1 cup is usually sufficient. The liquid in the bottom of the pan creates steam as the ham bakes. This steam helps to keep the ham moist and prevents it from drying out during the cooking process. It also aids in creating a more tender and juicy final product. If using, nestle fresh rosemary or thyme sprigs around the ham in the roasting pan. These herbs will infuse a subtle aromatic flavor into the ham as it cooks and add a beautiful visual touch.
- Generously Glaze the Ham and Reserve for Basting: Using a pastry brush or a spoon, generously brush the prepared maple mustard glaze all over the surface of the ham, ensuring you get into the scores and crevices you made earlier. Make sure the entire ham is well coated with the glaze. Reserve about half of the glaze in the bowl for basting later during the cooking process. Basting is crucial for building layers of flavor and creating that beautiful, glossy, caramelized crust we’re aiming for.
- Bake the Ham to Perfection, Basting Regularly: Place the roasting pan with the glazed ham in the preheated oven. Bake for approximately 15-20 minutes per pound of ham. For an 8-10 pound ham, this will be roughly 2 to 3 hours of baking time. However, always rely on a meat thermometer for accurate doneness (see next step). During baking, baste the ham with the reserved glaze every 20-30 minutes. Open the oven, carefully brush the ham with more glaze, and then return it to the oven. This regular basting is key to developing a rich, flavorful, and beautifully caramelized glaze. It also keeps the ham moist throughout the cooking process. If you notice the ham browning too quickly, you can loosely tent it with aluminum foil to prevent over-browning while still allowing it to cook through.
- Check for Doneness with a Meat Thermometer: The most accurate way to determine when your ham is perfectly cooked is to use a meat thermometer. Insert the meat thermometer into the thickest part of the ham, avoiding the bone. Fully cooked hams are generally safe to eat cold, but for optimal flavor and texture, you want to heat them to an internal temperature of 140°F (60°C). However, many experts recommend heating to 145°F (63°C) for enhanced safety and tenderness. Once the meat thermometer registers 145°F (63°C), the ham is done. Avoid overcooking, as this can dry out the ham.
- Rest the Ham Before Carving for Juiciness: Once the ham reaches the desired internal temperature, remove it from the oven. Transfer the ham from the roasting pan to a cutting board and tent it loosely with aluminum foil. Let the ham rest for at least 10-15 minutes before carving. Resting is a critical step in achieving a juicy and tender ham. During resting, the juices, which have been drawn to the center of the ham during cooking, redistribute throughout the meat. This results in a more flavorful and moist final product. If you carve the ham immediately, these juices will run out, leading to a drier ham.
- Carve and Serve Your Masterpiece: After resting, your Maple Mustard Ham is ready to be carved and served. For a bone-in ham, start by slicing around the bone to remove large sections of meat. Then, slice the ham against the grain into desired thickness. For a boneless ham, simply slice across the grain into even slices. Arrange the carved ham on a serving platter. You can spoon some of the pan juices over the ham for extra moisture and flavor. Garnish with fresh rosemary or thyme sprigs, if desired, for a beautiful presentation. Serve immediately and enjoy the rave reviews!
Nutrition
- Serving Size: one normal portion
- Calories: 520
- Protein: 45g