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!

Dijon Maple Glazed Spiral Ham... The glaze on this ham is seriously THE BEST! Everyone will be raving about how delicious it is!

Dijon Maple Glazed Spiral Ham
 
The glaze on this ham is seriously THE BEST! Everyone will be raving about how delicious it is!
Author:
Recipe type: Dinner
Ingredients
Ham
  • 9 pound bone-in spiral ham
  • ¾ cup water
Glaze
  • 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
Instructions
  1. Preheat oven to 300 degrees F.
  2. 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.
To make the glaze:
  1. 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.
  2. When ham is heated through, remove the ham form the oven and turn the temperature up to 400 degrees F.
  3. 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.
  4. Let rest for 10 minutes before serving.
Notes
Recipe Adapted from: Food Network

Enjoy!

If you make this recipe, snap a photo and hashtag it #chefintraining and/or #chefintrainingblog. I would love to see how these recipes take shape in your kitchens.

Filed under: dinner, ham

Leave a Comment

Your email address will not be published.

Rate this recipe

Comments

  1. janet

    What is the initial baking temperature of the oven? It wasn't mentioned.

    1. 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.

  2. Nicole

    Is that ground cloves and ground nutmeg?

    1. Chef in Training

      yes both are ground. Sorry for the confusion. I will update that in the recipe.

  3. Dogfan

    1 hr 40 min or 18 min per lb? 9 lb ham x 18 min = 2 hr 42 min?

  4. Jo

    It was good but if I did it again I would cut down water by half.