The brown sugar glaze on this delicious baked ham gets extra flavor from maple syrup and apple juice. If you aren't a fan of maple syrup, you can substitute honey.
Ham is an excellent choice for Thanksgiving, Christmas, or Easter, and it makes a delicious Sunday dinner. Or cook the ham for any weeknight meal and use the leftovers for casseroles, breakfast dishes, soups, and pasta dishes throughout the week. Use the ham bone for bean soups or pea soup.
- 1 fully cooked ham, about 6 to 8 pounds
- cloves, optional
- 1/2 cup pure maple syrup
- 1/2 cup brown sugar
- 1/2 cup apple juice
- 1 heaping tablespoon brown or Dijon mustard
- dash of ground cinnamon and ginger or allspice, optional
- Line a roasting pan with foil and place a rack in it. Heat the oven to 325° F (165° C/Gas 3).
- Place the ham, fat side up, on a rack in the prepared roasting pan. Score the fat all over in a diamond pattern, cutting to a depth of about 3/4 of an inch. If desired, stud with cloves. Insert a clove into each intersection, or "X" of the diamond pattern.
- Bake the ham at in the preheated oven for about 18 minutes per pound, or until meat thermometer or instant read thermometer registers at least 140° F (60° C), the safe minimum temperature for a fully cooked ham. If the ham is not fully cooked, it must be cooked to at least 145° F (62.8 °C).
- In a medium saucepan combine the maple syrup, brown sugar, apple juice, mustard, and ground spice (if using). Place it over medium-high heat and bring to a boil. Boil the mixture for about 2 minutes (be careful not to let it boil over).
- About 20 minutes before the ham is done, spoon about half of the glaze over top of ham, then about 10 minutes before done, spread the remaining glaze over the ham.
- Cover the ham loosely with foil and let it stand for 10 to 15 minutes before carving and serving.
Substitute honey or golden cane syrup for the maple syrup in the brown sugar glaze.