Maple Baked Ham

    (131)
    1 hour 45 min

    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.


    113 people made this

    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.

    Recently viewed

    Reviews & ratings
    Average global rating:
    (131)

    Reviews in English (93)

    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

    More collections