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DIJON MAPLE GLAZED HAM

 When we lived in New Jersey, we loved ordering a Spiral Honey Baked Ham for Christmas Eve. You would think hubs won the lottery with that ham. He would make ham sandwiches, lots of mustard, ham and eggs, and ham and potato soup! The recipes are limitless with a big ham.

 

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I decided to make my own ham with Dijon mustard, brown sugar and Maple syrup. It tasted just as great or even better than a Honey Baked Ham! Make one for your Christmas Eve.

 

DIJON MAPLE GLAZED HAM
Yield: 9 lbs

DIJON MAPLE GLAZED HAM

Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes

Better than a Honey baked Ham that you buy pre-made. Make your Christmas Eve special and serve with mashed potatoes, mac and cheese and green beans.

Ingredients

  • 1 (9-pound) store bought bone-in spiral ham
  • 3/4 cup water
  • For the glaze:
  • 1/2 cup maple syrup
  • 1/2 cup dark brown sugar
  • 2 tablespoons whole-grain Dijon mustard
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

Instructions

  1. Preheat oven to 300 degrees F.
  2. Place ham in a roasting pan and pour about 3/4 cup water into the bottom of pan. Cover with aluminum foil and bake for 1 hour and 40 minutes or until heated through, soft and tender.
  3. Make the glaze:
  4. Whisk all ingredients together in a saucepan until smooth and heat over medium-low to medium heat until simmering. Simmer for 2 minutes and remove from heat.
  5. When ham is heated through, remove the aluminum foil, and pour or brush the glaze over the top to cover completely. Raise oven temperature to 400 degrees F.
  6. Return the ham to the oven and cook, uncovered, for 20 minutes or until glaze is caramelized and bubbly. Let rest for 10 minutes before slicing. Serve with desired fixings.

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Denver Photographer

Tuesday 9th of December 2014

I made one of these last year. I left off the cinnamon and nutmeg, because I don't like that that over the top holiday spicing, but otherwise it was fantastic.

nettiemoore11

Tuesday 9th of December 2014

You can't beat a home made ham, so delicious and great for making soups and mac and cheese! Nettie

Lorinda McKinnon - the Rowdy Baker

Saturday 29th of November 2014

Ahhhh....this is why my glazed hams never turn out right. I didn't kick the heat up at the end. This sounds absolutely succulent!

nettiemoore11

Saturday 29th of November 2014

Thank you Lorinda, always a treat! Nettie

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