Since we are only 7 days till Christmas, we’ve decided to share our delicious Maple and Mustard Ham recipe created for the 2017 menu for those who are still struggling and running out of time to prepare their feast.
Super easy and deliciously sticky it’s a MUST have on your festive table.
This can be made ahead and served warm or at room temperature.
Important tips when buying your HAM!!
Make sure you get the ham with the skin on. Between the skin and the ham is a layer of fat which is what makes it deliciously sticky.
Buy the best ham you can afford. The more you pay, the better the meat.
Also, make sure you get a cooked ready-to-eat ham, not a raw one otherwise this recipe is not suitable.
Maple & Mustard Glazed Ham
4 – 5 kg ham, bone in, skin on
Cloves for studding the ham
2 oranges cut in 4
Juice of 2 oranges
3/4 cup maple syrup
3/4 cup brown sugar, packed
3 tbsp. Dijon mustard
- Preheat the oven to 300F/150C . Arrange shelf in lower third so the ham will be sitting in the centre of the oven (not right at the top of the oven, this causes more uneven cooking on surface).
- Place the Glaze ingredients in a bowl and mix until combined.
- Use a small sharp knife to cut 2.5cm / 1″ diamonds across the fat surface of the ham. If you prefer you can remove the skin but ensure you leave the fat on.
Glaze and Baking
- Place the ham in a large baking dish as well as the oranges cut in 4.
- Rub/brush a little bit of Glaze on the underside of the ham. Then slather about 2/3 of the remaining Glaze on the top and sides of the ham, including the cut face (save some for basting).
- Insert a clove in the intersection of the cross of each diamond on the surface.
- Pour a cup of water un the baking dish then place in the oven.
- Bake for 1 1/2 hrs, basting very generously every 30 minutes, or until sticky and golden. At the first 30 minutes, slather with remaining glaze, then after that, spoon over pan juices very generously. Rotate pan if required to brown evenly.
- Allow to rest for at least 15 minutes before serving. Baste, baste, baste before serving – as the glaze in the pan cools, it thickens which it means is “paints” the ham even better – but be sure to save pan juices for drizzling.
- Slice thinly and try to get a bit of the glaze on every slice!