Best Maple Mustard Glazed Ham Recipes

MAPLE & MUSTARD GLAZED HAM

Steps:

• Put the gammon in a very large pan and cover with cold water. Add the spices and bay. Bring to the boil, then turn down and simmer for around 1 hr 50 mins, topping up the water level with boiling water, if necessary. Scoop off any scum that rises to the top every now and then.
• Carefully pour the liquid away (I like to keep it for making soup), then let the ham cool a little while you heat the oven to 190C/fan 170C/gas 5. Lift the ham into a large roasting tin, then cut away the skin leaving behind an even layer of fat. Score the fat all over in a criss-cross pattern, then stud cloves all over the ham. Can now be chilled for up to 2 days.
• Mix the glaze ingredients in a jug. Pour half over the fat, roast for 15 mins, then pour over the rest and return to the oven for another 35 mins, basting with the pan juices 3-4 times as it bakes. Turn the pan around a few times during cooking so the fat colours evenly. Remove from the oven and allow to rest for 15 mins before carving. Can be roasted on the day or up to 2 days ahead and served cold.

MUSTARD-MAPLE GLAZED HAM

Steps:

• Preheat oven to 350 degrees. Line a roasting pan with heavy-duty aluminum foil.
• Rinse ham under cool running water. Pat dry and wrap with parchment paper-lined aluminum foil; place in prepared roasting pan. Transfer to oven for 4 1/2 hours.
• Meanwhile, in a small saucepan, heat vinegar over medium-high heat until reduced to 2 tablespoons, about 6 minutes. Add maple syrup, mustard, jam, and salt; season with pepper. Cook, whisking, until well combined, about 2 minutes. Set glaze aside.
• Remove ham from oven and uncover. When cool enough to handle, cut off rind using a sharp knife. Slice off most of the fat, leaving a 1/4-inch-thick layer. Score fat on top of ham in a pattern of 1- to 2-inch diamonds.
• Brush ham evenly with one-third of the glaze and return to oven. After 20 minutes, brush ham again with half the remaining glaze. Cook for 15 minutes and brush with remaining glaze. Continue baking ham until an instant-read thermometer inserted into thickest part of ham reaches 145 to 150 degrees, about 15 minutes more.
• Transfer to a cutting board. Let ham cool 30 minutes before carving.

MAPLE-GLAZED HAM WITH MAPLE-MUSTARD SAUCE

Steps:

• Trim fat and rind from ham. Score outside of ham in a diamond pattern. Place ham on rack coated with cooking spray, and place rack in a shallow roasting pan.
• Combine 1/4 cup maple syrup, 2 tablespoons mustard, orange rind, and orange juice; stir well, and brush over ham.
• Bake at 425 degrees for 5 minutes. Reduce oven temperature to 325 degrees and cook an additional hour and 30 minutes or until thoroughly heated. Baste ham with maple syrup mixture every 30 minutes. Transfer ham to a platter and let stand 15 minutes before slicing.
• Combine remaining syrup, remaining mustard, and marmalade in a small saucepan. Cook over medium heat 3 minutes or until thoroughly heated, stirring constantly.