Honey Maple Glazed Ham

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Honey Maple Glazed Bone-In Ham 

IG: @mangia.con.elena


This is the perfect glaze for your holiday ham. Sweet  honey and brown sugar  is paired with tangy  whole grain mustard and apple cider to create a sticky sweet and earthy glaze that everyone will love. 
It is a simple recipe that requires minimal preparation.
When purchasing a ham for the holidays, I prefer bone-in and not spiral. I find spiral hams dry out quicker and we all agree at our table that we love the thick cut hams slices over thin. 

As with all of my recipes and in keeping with the traditional Mediterranean way of cooking, my measurements are just estimates and my spices are just recommendations. If you don't like an ingredient then leave it out or add one that you do like! 

Cook by eye  👁(ad occhio) and let your taste buds be your guide.  Remember to season as you go along and build the flavours slowly. Taste test frequently to make sure it is to your liking and adjust if needed! 
See below for ingredients and directions! 



Ingredients
  • 2 cups of apple juice or cider (divided)
  • additional apple juice for glaze
  • 3/4 cup of light brown sugar
  • 3/4 cup honey
  • 1/4 to 1/2 cup of whole grain mustard 


Directions

  1. Preheat oven to 325º with rack in middle position
  2. Score your ham in a diamond pattern and if you like cloves (as in picture) dot them on the ham. 
  3. Place ham in a deep roasting pan and add 1 cup of apple juice or cider. Tent loosely with foil.
  4. Cook for approximately 30 minutes. In the meantime, prepare your glaze.
  5. Add all the ingredients (except the remaining cup of apple cider) into a bowl and stir well until combined. Slowly add enough apple juice just to thin the sauce out slightly. It should be a fairly thick consistency (enough that you can pour it over the ham and spread it with a marinade brush)
  6. Remove ham and spread glaze over ham. Add additonal juice to the pan if needed.
  7. Cover with tin foil and cook for an additional 1-2 hours depending on size of the ham.
  8. Baste about every half hour with the pan juices.
  9. Once done, remove from oven and let sit for about 20 minutes before carving.
  10. Pour pan juices over cut slices and serve.
A Mangia,
Elena






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Please leave a comment! Let me know if you have any questions and if you have tried it! Thanks for the feedback!!

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