This Maple-Mustard Glazed Baked Ham is your go-to centerpiece for any festive gathering. With a sweet and tangy glaze that caramelizes beautifully, it promises to be a showstopper at your table.
The star of the show is the bone-in ham. It not only provides flavor but also keeps the meat juicy. The maple syrup adds a natural sweetness that complements the saltiness of the ham. Dijon mustard brings a sharp, tangy element, balancing the sweetness. Brown sugar enhances the caramelization process, giving the ham a beautiful crust. Apple cider vinegar cuts through the richness with its acidity. Worcestershire sauce adds depth, while black pepper and garlic powder lend a bit of spice and warmth. Finally, cloves add a fragrant, holiday feel when studded into the ham.
This ham pairs wonderfully with roasted vegetables like carrots and Brussels sprouts. Consider serving it with a creamy potato gratin or a fresh green salad to balance the flavors. The leftover glaze can be drizzled over everything for added taste.
Start by preheating your oven to 325°F (165°C). You want it hot enough to cook the ham evenly, but not so hot that it dries out. Place your bone-in ham in a large roasting pan. Make sure it fits comfortably, as you'll need space for basting.
In a medium bowl, whisk together the maple syrup, Dijon mustard, brown sugar, apple cider vinegar, Worcestershire sauce, black pepper, and garlic powder. Mix until smooth—this is your glaze.
Next, score the surface of the ham in a diamond pattern. This helps the glaze penetrate deeper for more flavor. Carefully stud each diamond with a clove to infuse the ham with a warm, spicy aroma.
Brush the glaze generously over the ham, making sure every inch is covered. You want it to seep into the cuts and coat the entire surface. Cover the ham loosely with foil to prevent the glaze from burning and bake for 1 hour.
After 1 hour, remove the foil. Baste the ham with more glaze to build up that beautiful, sticky layer. Continue baking for another 1.5 to 2 hours, basting every 30 minutes. Aim for an internal temperature of 140°F (60°C) to ensure it's perfectly cooked.
Once done, let the ham rest for 15 minutes. This allows the juices to redistribute, making it easier to slice and serve.
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