Description
This Maple Glazed Ham recipe features a beautifully baked leg of ham coated in a sweet and aromatic glaze made with maple syrup, brown sugar, Dijon mustard, and warming spices. Studded with cloves and accompanied by fresh oranges, this holiday centerpiece offers a perfect balance of savory and sweet flavors that will impress guests and family alike.
Ingredients
Scale
Ham
- 5 kg / 10 lb leg ham (bone in, skin on)
- 30 cloves (for studding the ham, optional – mainly for decorative purposes)
- 2 oranges, cut into quarters (Note 2)
Glaze
- 1 cup (250ml) water
- 3/4 cup (185ml) maple syrup (can substitute honey)
- 3/4 cup (165g) packed brown sugar
- 3 tbsp Dijon mustard (can substitute American or other plain mustard)
- 3/4 tsp ground cinnamon
- 1/2 tsp allspice (or nutmeg)
Instructions
- Bring the Ham to Room Temperature: Remove the ham from the refrigerator and let it sit at room temperature for 1 hour before cooking. This helps the ham cook evenly.
- Preheat the Oven: Set your oven to 160°C / 320°F (140°C fan). Position the oven rack in the lower third so the ham will be in the center of the oven, preventing it from being too close to the top heat source and ensuring even cooking.
- Prepare the Glaze: In a bowl, whisk together the water, maple syrup, brown sugar, Dijon mustard, ground cinnamon, and allspice until all ingredients are well combined and smooth.
- Prepare the Ham: Score the skin of the ham in a diamond pattern if not already done. Stud the ham with the cloves by inserting them at the intersections of the scored lines. Place the ham on a roasting rack in a large roasting pan. Arrange the orange quarters around and under the ham to add moisture and flavor during roasting.
- Apply the Glaze and Roast: Brush the ham generously with the prepared glaze. Cover the ham loosely with foil to prevent excessive browning. Roast in the preheated oven for about 1 hour and 45 minutes to 2 hours, basting every 20 minutes with additional glaze and the pan juices to build a rich, flavorful crust.
- Finish and Rest: Remove the foil during the last 15 minutes of cooking to allow the glaze to caramelize and become sticky. Once cooked through and beautifully glazed, remove the ham from the oven and let it rest for 15-20 minutes before carving. This resting time helps retain the juices and improves slicing.
Notes
- Note 1: Using a bone-in, skin-on leg ham adds flavor and keeps the meat moist during cooking.
- Note 2: The oranges add a fresh citrus aroma and subtle tang that complements the sweetness of the glaze.
- Studding the ham with cloves is optional but enhances visual appeal and adds a mild spicy aroma.
