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Photo: Annabelle Breakey; Styling: Karen Shinto Photo by: Photo: Annabelle Breakey; Styling: Karen Shinto

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.

Sunset APRIL 2007

  • Yield: Makes 8 to 10 servings
  • Total: 2 Hours, 30 Minutes

Ingredients

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 228
  • Calories from fat: 39%
  • Protein: 26g
  • Fat: 10g
  • Saturated fat: 3.5g
  • Carbohydrate: 6.2g
  • Fiber: 0.0g
  • Sodium: 1743mg
  • Cholesterol: 67mg
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Classic Baked Ham with Maple-Mustard Glaze Recipe

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