Maple Baked Ham

    Maple Baked Ham

    (126)
    5saves
    1hr45min


    113 people made this

    About this recipe: A well-flavoured ham joint that's easy to make. Pre-cooked ham is baked with a maple syrup and red wine vinegar glaze. Enjoy for Sunday lunch or Christmas dinner.

    Ingredients
    Serves: 8 

    • 1 (2.25kg) fully-cooked, bone-in ham
    • 4 tablespoons maple syrup
    • 1 tablespoon red wine vinegar
    • 2 tablespoons Dijon mustard
    • 1 tablespoon mustard powder

    Method
    Prep:15min  ›  Cook:1hr20min  ›  Extra time:10min resting  ›  Ready in:1hr45min 

    1. Preheat oven to 170 C / Gas 3. Trim excess fat off the ham and score in a diamond pattern with a sharp knife, making shallow cuts about 2.5cm apart. Place in a roasting tin.
    2. Roast for 30 minutes in the preheated oven. In a small bowl, mix together the maple syrup, red wine vinegar, Dijon mustard and mustard powder.
    3. When the 30 minutes are up, brush 1/3 of the glaze over the ham. Bake 20 minutes, and repeat twice with remaining glaze. Let the ham stand for 10 to 15 minutes before carving.
    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:
    (126)

    Reviews in English (126)

    by
    119

    For this recipe, use a generous tablespoon of bourbon and omit the red wine vinegar. I used this recipe for sliced baked ham (fully cooked hickory smoked pit ham) that I served to more than 150 people at a function. Each piece of ham was layered in a pan and got a generous helping of sauce in which to marinate through the heating process, which was kept covered on low temperature to heat. For serving, I spashed each plate with a line of the sauce to punctuate and freshen the flavor. This recipe was a huge success...and everyone wanted to know what the "secret" ingredient was!  -  18 Sep 2007  (Review from Allrecipes US | Canada)

    by
    101

    This was delicious! I've never ventured from our traditional pinapple topped ham until this recipe!.. When mixing the glaze for the top, I almost didn't add the dry mustard because I'd already put in the dijon and I thought it smelled too mustardy, but I did add it and I'm so glad!... While cooking the mustard mellows and the sweet of the maple syrup comes through... I was wishing for more mustard taste as I ate it!.. Next time I think I'll score the ham and let the glaze marinade for a few hours, then cover with foil for the first 30 min. then uncover to nicely brown for the rest of the time!...  -  13 Nov 2008  (Review from Allrecipes US | Canada)

    by
    85

    Good as is, but would have preferred a stronger maple flavor, even though I used Grade B pure maple syrup. I will probably increase the ratio of syrup to the other ingredients if I make this again.  -  30 Oct 2007  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate

    More collections