Dijon Maple Glazed Spiral Ham
Easter is tomorrow and one of the most traditional things at the table is ham. I’ll be honest, my family usually vetoes the ham and ops for chicken :) BUT my husband is about as traditional as they come and has to have ham at Easter, understandably.
So, I have been working on a glaze that both he and I could enjoy over the ham and this one is absolutely fantastic! I even enjoyed eating this ham, and that is saying something!
If you are looking to change up the flavor or your ham and want something out-of-this-world delicious for a glaze, then use this recipe! Everyone will be raving about it! My husband ate leftovers for days he couldn’t get enough of it!
- 9 pound bone-in spiral ham
- ¾ cup water
- 1 cup maple syrup
- 1 cup brown sugar
- 4 Tablespoons Dijon mustard (I used 2 Tablespoons Grey Poupon Dijon and 2 Tablespoons whole grain mustard)
- ½ teaspoon cloves
- ½ teaspoon nutmeg
- Preheat oven to 300 degrees F.
- Place ham in a roasting pan. ( I love disposable ones). Pour water into the bottom of the pan and cover the ham with foil. Bake for about 1 hour and 40 minutes or 18 minutes per pound.
- In a small saucepan over medium heat, whisk together the maple syrup, brown sugar, mustard, cloves and nutmeg. Bring to a simmer and turn stove down to low and simmer for 2 minutes.
- When ham is heated through, remove the ham form the oven and turn the temperature up to 400 degrees F.
- Remove the foil from the ham and pour the sauce down into the spiral cuts and lather using a pastry brush. Pour the remainder of the sauce over the ham and return the ham to the oven cook for another 15 to 20 minutes until glaze is caramelized and bubbly.
- Let rest for 10 minutes before serving.
What is the initial baking temperature of the oven? It wasn't mentioned.
Chef in Training
so sorry about that it is 300 degrees F. Corrected that in the recipe now. Thanks so much for bringing it to my attention.
Is that ground cloves and ground nutmeg?
Chef in Training
yes both are ground. Sorry for the confusion. I will update that in the recipe.
1 hr 40 min or 18 min per lb? 9 lb ham x 18 min = 2 hr 42 min?
It was good but if I did it again I would cut down water by half.
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