Maple-Mustard Glazed Spiral Ham
This Maple-Mustard Glazed Spiral Ham is perfect for any holiday dinner or gathering. The sweet caramelized glaze is the perfect complement to the moist, salty, smoky ham, and it's sure to be enjoyed by everyone!
Servings: 10 to 12
Estimated Calories: 200
Ingredients
- 1 8 to 9-pound bone-in, fully-cooked spiral-sliced ham
- ½ cup pure maple syrup
- ½ cup dark brown sugar, packed
- 3 tablespoons Dijon mustard
- ½ teaspoon ground ginger
- ⅛ teaspoon ground cloves
Instructions
- Remove the ham from the refrigerator and let it sit at room temperature for an hour to take the chill off.
- Preheat the oven to 325°F. Place the rack in the lowest position of the oven.
- Make a large piece of heavy-duty aluminum foil that will be able to completely wrap the ham without leaving gaps for the juice to leak out by joining two long pieces of foil together. Place one sheet of foil on top of the other and then fold one of the long sides over on itself 2 to 3 times (the folds should be about ½ inch wide). Then open it up like a book, and you've got one big piece.
- Remove the ham from the packaging. If there is a piece of plastic protecting the bone, remove it. If there is a glaze packet, discard it.
- Place the ham, cut-side down, in the center of the foil. Bring up the two longer sides of foil together over the top of the ham and roll the foil down to the ham (make sure it is closed, but don't make it too tight because you will need to open it later on to glaze the ham). Then roll up the two shorter sides of foil so the ham is completely enclosed. Note: Just to be absolutely sure no juices leak out, I always put a regular-sized piece of foil on the bottom of the wrapped ham.
- Place the wrapped ham on a rack in a large roasting pan. Bake the ham until it is heated through (internal temperature of 140°F). This usually takes about 15 minutes per pound (so about 2 hours for an 8-pound ham).
- While the ham is baking, make the glaze. Combine the maple syrup, brown sugar, mustard, ginger, and cloves in a small pot. Bring to a simmer over medium-low heat and simmer for 1 to 2 minutes, stirring occasionally, until the sugar has completely dissolved (don't walk away from this, you need to keep an eye on it so it doesn't boil, bubble over, or burn). Remove from the heat and set aside.
- When the ham is done baking, unroll the foil at the top and pull the foil apart to expose the ham (be careful, there is hot steam in there). Slowly pour the glaze evenly over the ham, spreading it with a spoon or brush, if needed, to cover any bare spots.
- Leave the foil open and return the ham to the oven. Increase the heat to 400°F.
- Bake for an additional 30 minutes or just until the glaze is caramelized.
- Allow the ham to rest for 15 minutes, then transfer to a serving platter.
- Optional (but highly recommended): pour the cooking juices from the foil into a bowl or gravy dish to serve drizzled over the ham slices.
Recipe Notes
- Estimated calories are for a 3-ounce serving of ham.
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