I thought I had some maple syrup, but darn. Substituted molasses and doubled recipe because it was very large ham. Lot's of compliments!
Classic Baked Ham with Maple-Mustard Glaze
Ham is the centerpiece of any Easter meal; it's quick to prepare and easily serves a crowd. A simple maple-mustard glaze delivers the sweetness of traditional pineapple rings and maraschino cherries, but adds a layer of spice. Prep and Cook Time: 2 1/2 hours. Notes: You can heat the ham ahead, then keep it warm in a low oven. Save the bone for split-pea soup.
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2 Hours, 30 Minutes
- Calories: 228
- Calories from fat: 39%
- Protein: 26g
- Fat: 10g
- Saturated fat: 3.5g
- Carbohydrate: 6.2g
- Fiber: 0.0g
- Sodium: 1743mg
- Cholesterol: 67mg
- 1 cooked, bone-in half ham (about 7 to 8 lbs.)
- 15 whole cloves
- 1/4 cup dark brown sugar
- 1/4 cup maple syrup
- 2 tablespoons Dijon mustard
- 1. Preheat oven to 325°. Cut off the tough, leatherlike skin from ham (if it has it; some hams will not), and score the fat in a crosshatch pattern. Stud ham all over with cloves, put in a large roasting pan, and loosely tent with foil. Bake until a thermometer inserted in center of thickest part (not touching the bone) registers 135°, about 20 minutes per lb. or 2 to 2 1/2 hours total, basting occasionally with any accumulated juices.
- 2. While ham is baking, make the glaze: In a medium bowl, combine brown sugar, maple syrup, and mustard. Whisk until smooth. When ham has about 40 minutes left to bake (internal temperature will be 120° to 125°), brush generously on all sides with glaze. Continue baking until ham reaches 135° and glaze is well browned.
- Note: Nutritional analysis is per serving.
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