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Baked Ham with Maple Glaze

Baked Ham with Maple Glaze

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MICHELLE0011

Maple syrup and wine vinegar blend to make a sweet and spicy glaze for baked ham.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 581 kcal
  • 29%
  • Fat:
  • 38.1 g
  • 59%
  • Carbs:
  • 7.8g
  • 3%
  • Protein:
  • 48.7 g
  • 97%
  • Cholesterol:
  • 139 mg
  • 46%
  • Sodium:
  • 2758 mg
  • 110%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven to 325 degrees F (165 degrees C). Trim excess fat off the ham and score in a diamond pattern with a sharp knife, making shallow cuts about 1 inch apart. Place in a roasting pan.
  2. Roast for 30 minutes in the preheated oven. In a small bowl, mix together the maple syrup, red wine vinegar, Dijon mustard and mustard powder.
  3. When the 30 minutes are up, brush 1/3 of the glaze over the ham. Bake 20 minutes, and repeat twice with remaining glaze. Let the ham stand for 10 to 15 minutes before carving.
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Reviews

travelerdude
95
9/25/2007

For this recipe, use a generous tablespoon of bourbon and omit the red wine vinegar. I used this recipe for sliced baked ham (fully cooked hickory smoked pit ham) that I served to more than 150 people at a function. Each piece of ham was layered in a pan and got a generous helping of sauce in which to marinate through the heating process, which was kept covered on low temperature to heat. For serving, I spashed each plate with a line of the sauce to punctuate and freshen the flavor. This recipe was a huge success...and everyone wanted to know what the "secret" ingredient was!

Traci-in-Cali
86
11/14/2008

This was delicious! I've never ventured from our traditional pinapple topped ham until this recipe!.. When mixing the glaze for the top, I almost didn't add the dry mustard because I'd already put in the dijon and I thought it smelled too mustardy, but I did add it and I'm so glad!... While cooking the mustard mellows and the sweet of the maple syrup comes through... I was wishing for more mustard taste as I ate it!.. Next time I think I'll score the ham and let the glaze marinade for a few hours, then cover with foil for the first 30 min. then uncover to nicely brown for the rest of the time!...

naples34102
76
10/30/2007

Good as is, but would have preferred a stronger maple flavor, even though I used Grade B pure maple syrup. I will probably increase the ratio of syrup to the other ingredients if I make this again.