Description of this recipe
This Christmas Maple Glazed Ham recipe transforms an ordinary ham into a show-stopping centerpiece perfect for your holiday feast. The combination of sweet maple syrup, rich brown sugar, tangy Dijon mustard, and warm spices creates a luscious glaze that caramelizes beautifully in the oven, resulting in a stunningly flavorful and visually appealing ham that will impress your guests.
Why you will love this recipe
- Spectacular Flavor: The maple-brown sugar glaze infused with cinnamon and allspice offers a delightful balance of sweetness, tanginess, and warmth, creating a truly unforgettable flavor profile that perfectly complements the savory ham.
- Impressive Presentation: Studded with cloves (optional) and coated in a glistening glaze, this ham is a visual masterpiece that will be the star of your holiday table. The aromatic oranges baked alongside add an extra touch of festive charm.
- Easy to Make: Despite its impressive appearance, this recipe is surprisingly simple to execute. With just a few steps and readily available ingredients, you can create a restaurant-quality glazed ham in your own kitchen.
- Perfect for a Crowd: This recipe yields a generous amount of ham, making it ideal for feeding a large gathering of family and friends during the holiday season.
- Delicious Leftovers: The flavorful leftovers are fantastic for sandwiches, salads, soups, and other creative dishes, allowing you to enjoy the taste of Christmas long after the holiday is over.
Ingredients:
- 5 kg / 10 lb leg ham, bone in, skin on
- 30 Cloves (optional, for studding)
- 2 oranges, cut into quarters
- 1 cup (250ml) water
Glaze:
- 3/4 cup (185ml) maple syrup (can substitute honey)
- 3/4 cup (165g) brown sugar, packed
- 3 tbsp Dijon mustard (can substitute American or other plain mustard)
- 3/4 tsp ground cinnamon
- 1/2 tsp All Spice (or nutmeg)
Preparation:
Step 1: Prepare the Ham
Take the ham out of the refrigerator 1 hour before baking to allow it to come closer to room temperature. This will help it cook more evenly. Preheat your oven to 160°C / 320°F (140°C fan). Arrange the oven shelf in the lower third of the oven so that the ham will be sitting in the center rather than the top half.
Step 2: Make the Glaze
In a medium-sized bowl, combine the maple syrup, brown sugar, Dijon mustard, ground cinnamon, and allspice. Whisk the ingredients together until they are well combined and the sugar has dissolved. The glaze should be smooth and consistent.
Step 3: Remove the Ham Rind
Using a small, sharp knife, carefully run the knife around the bone handle of the ham. Then, run the knife down each side of the ham and under the rind on the cut face. This will help you loosen the rind for easy removal.
Step 4: Loosen and Remove the Rind
Slide your fingers under the rind on the cut face of the ham and gently run them back and forth to loosen the rind. While loosening, pull the rind back gradually. Use your knife to slice off any residual rind that remains attached to the ham. The goal is to remove the rind while leaving as much of the fat layer intact as possible.
Step 5: Score the Fat
Lightly cut 2.5cm / 1″ diamonds across the fat surface of the ham, about 75% of the way into the fat. Be careful not to cut into the meat. Scoring the fat allows the glaze to penetrate the ham and creates beautiful caramelization. Insert a clove into the intersection of each diamond on the surface for a decorative touch (optional).
Glaze and Baking
Step 6: Prepare the Ham for Baking
Place the ham in a large baking dish. Prop the handle up on the edge of the pan with scrunched-up foil to keep the surface of the ham level. This ensures more even caramelization during baking.
Step 7: Add Oranges and Initial Glaze
Squeeze the juice of one orange (all four quarters) over the ham. Then, place the squeezed orange quarters, along with the remaining orange quarters, into the baking dish around the ham. Brush or spoon half of the prepared glaze all over the surface and cut face of the ham. Don’t worry about the underside, as the glaze will drip down into the pan.
Step 8: Add Water and Bake
Pour the water into the baking dish. This will create steam and help keep the ham moist during baking. Place the ham in the preheated oven.
Step 9: Bake and Baste
Bake the ham for 1.5 to 2 hours, basting it very generously every 30 minutes with the remaining glaze and the juices that accumulate in the pan. Continue baking until the ham is sticky and golden brown. If certain areas of the ham begin to brown too quickly, use foil patches to protect them. Press the foil lightly onto the browning areas; the caramelization won’t peel off with the foil.
Step 10: Rest and Baste Again
Once the ham is cooked, remove it from the oven and allow it to rest for at least 20 minutes before serving. Before serving, baste the ham generously with the glaze in the pan. As the glaze cools, it will thicken, which means it “paints” the ham even better. Be sure to save the pan juices for drizzling.
COOKING Rating:
- Difficulty: Easy to Medium
- Flavor: Sweet, Savory, Spiced
- Aroma: Festive, Warm, Inviting
Serving Suggestions:
- Carve the ham thinly and serve it warm or at room temperature.
- Drizzle the ham with the pan juices for added flavor.
- Serve with classic holiday side dishes such as mashed potatoes, roasted vegetables, cranberry sauce, and stuffing.
- Accompany the ham with Dijon mustard, wholegrain mustard, onion jam, tomato chutney, or cranberry sauce for additional flavor options.
Tips:
- If you don’t have maple syrup, you can substitute honey in the glaze.
- For a deeper flavor, you can add a splash of bourbon or whiskey to the glaze.
- Be sure to baste the ham frequently during baking to keep it moist and develop a beautiful glaze.
- If the ham starts to brown too quickly, cover it loosely with foil.
- Use a meat thermometer to ensure that the ham is cooked to a safe internal temperature of 63°C (145°F).
- If you don’t have cloves, you can omit them or substitute them with other spices such as star anise or cardamom.
- To prevent the ham from drying out, store it in a water-vinegar-soaked ham bag or pillowcase in the refrigerator.
Prep Time:
20 minutes
Cook Time:
- 5 – 2 hours
Total Time:
2 – 2.5 hours
Nutritional Information:
(Note: Nutritional information is approximate and will vary depending on the specific ingredients used.)
- Calories: Approximately 350-450 per serving
- Protein: 30-40 grams per serving
- Sodium: 800-1200 mg per serving
Conclusion
This Christmas Maple Glazed Ham recipe is a guaranteed crowd-pleaser that will elevate your holiday feast to the next level. With its exquisite flavor, stunning presentation, and easy-to-follow instructions, this ham is sure to become a cherished tradition in your family for years to come. Enjoy the process of creating this culinary masterpiece and savor the delicious moments shared with loved ones around the table.
Questions and Answers:
Q1: Can I make this recipe ahead of time?
A: Yes, you can bake the ham a day or two in advance and store it in the refrigerator. However, for the best flavor and moisture, it’s recommended to glaze the ham just before serving. You can also prepare the glaze ahead of time and store it in an airtight container in the refrigerator.
Q2: Can I freeze leftover ham?
A: Absolutely! Leftover ham freezes very well. Wrap the ham tightly in plastic wrap and then in aluminum foil, or place it in an airtight freezer bag. Frozen ham can be stored for up to 2-3 months. Thaw it in the refrigerator overnight before using.
Q3: What can I do with the ham bone after the ham is finished?
A: Don’t throw away that ham bone! It’s packed with flavor and can be used to make a delicious and hearty soup. Simply simmer the ham bone in a large pot of water with vegetables such as carrots, celery, and onions for several hours. You can then add beans, lentils, or barley to create a satisfying soup.
Q4: Can I use a different type of mustard in the glaze?
A: While Dijon mustard is recommended for its tangy flavor, you can certainly substitute it with other types of mustard. American mustard will provide a milder flavor, while wholegrain mustard will add a bit of texture and a more robust flavor.
Q5: How can I prevent the ham from drying out during baking?
A: To prevent the ham from drying out, be sure to baste it frequently with the glaze and pan juices during baking. You can also add a cup of water or broth to the bottom of the baking dish to create steam, which will help keep the ham moist. If the ham starts to brown too quickly, cover it loosely with foil.
