Maple Glazed Ham

How to Make Maple Glazed Ham

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1. Heat the oven to 160°C / 320°F. Remove any rind from the ham and trim the fat to a layer of about 5 mm.

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2. Score the fat in a diamond pattern 1 cm deep and stud each diamond with a whole clove.

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3. Set the ham cut side down in a roasting tin, pour in the water, and cover tightly with foil.

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4. Heat the ham for 1 hour 45 minutes, until the centre reads about 50°C / 122°F.

   Mark done Start 1 hr timer

5. Meanwhile, simmer the maple syrup, mustard, brown sugar, vinegar and ground cloves in a small pan for 8 minutes, until slightly thickened.

   Mark done Start 8 min timer

6. Raise the oven to 200°C / 400°F, remove the foil, and brush the ham with a third of the glaze.

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7. Roast for 30 minutes, brushing on more glaze every 10 minutes, until the ham is deep amber and the centre reads 60°C / 140°F.

   Mark done Start 30 min timer

8. Rest for 20 minutes before carving, and spoon over any glaze from the tin.

   Mark done Start 20 min timer

Tips for Making Maple Glazed Ham

• Buy a fully cooked ham and only heat it. The temperature to aim for is 60°C, and going much higher dries it out.
• Add the glaze late. Maple syrup is mostly sugar and it burns, so a glaze that goes on for the whole bake ends up bitter and black.
• Use pure maple syrup. Maple-flavoured pancake syrup is thin and mostly corn syrup, and it has no depth.

What to Serve with Maple Glazed Ham

• Scalloped potatoes
• Roasted carrots
• Green beans with almonds

Storing & Reheating Maple Glazed Ham

Keeps in the fridge for up to 5 days. Slice it cold for sandwiches, or freeze slices for up to 2 months. Use the bone for split pea soup.

Maple Glazed Ham FAQ: Common Questions

Maple Glazed Ham Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.