Maple Mustard Glazed Ham Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Place the ham in a roasting dish with 1 cup water in the bottom of the dish. Roast for 1 hour and 15 minutes. (Check the ham after 45 minutes and add more water if necessary or tent with aluminum foil if it is getting past a dark golden brown.)
• Meanwhile, combine the syrup, mustard, soy sauce, brown sugar, vinegar, Worcestershire and cayenne in a saucepan over medium-high heat. Cook, stirring frequently, until the mixture is thick and bubbly, 15 to 20 minutes.
• If you used it, remove the foil from the ham and slather the ham with the glaze. Return the ham to the oven uncovered. Continue to roast, brushing the ham with the glaze every 15 minutes, until the internal temperature is between 140 and 150 degrees F, another 1 hour and 30 minutes. (If the ham starts to become too dark on the outside, tent it with aluminum foil. We are looking for a dark, sticky, flavorful glaze on the outside of the ham. Use all the glaze! Really slather it on!)
• Remove the ham from the oven, remove the foil, brush with any remaining glaze and cook, uncovered for another 5 minutes. Let it rest for 20 to 30 minutes.
• Serve hot or at room temperature.

Steps:

• Put the gammon in a very large pan and cover with cold water. Add the spices and bay. Bring to the boil, then turn down and simmer for around 1 hr 50 mins, topping up the water level with boiling water, if necessary. Scoop off any scum that rises to the top every now and then.
• Carefully pour the liquid away (I like to keep it for making soup), then let the ham cool a little while you heat the oven to 190C/fan 170C/gas 5. Lift the ham into a large roasting tin, then cut away the skin leaving behind an even layer of fat. Score the fat all over in a criss-cross pattern, then stud cloves all over the ham. Can now be chilled for up to 2 days.
• Mix the glaze ingredients in a jug. Pour half over the fat, roast for 15 mins, then pour over the rest and return to the oven for another 35 mins, basting with the pan juices 3-4 times as it bakes. Turn the pan around a few times during cooking so the fat colours evenly. Remove from the oven and allow to rest for 15 mins before carving. Can be roasted on the day or up to 2 days ahead and served cold.

Steps:

• Put 2kg unsmoked boneless gammon joint in a large pan and cover with 2l cola. Add 1 chopped carrot, 1 quartered onion, 1 chopped celery stick, 1 cinnamon stick, ½ tbsp peppercorns and 1 bay leaf.
• Bring to the boil, then turn down to simmer for around 2 ½ hrs, topping up with boiling water if necessary to keep the gammon fully covered.
• Carefully pour the liquid away, then let the ham cool a little while you heat the oven to 190C/170C fan/gas 5.
• Lift the ham into a roasting tin, then cut away the skin leaving behind an even layer of fat. Score the fat all over in a criss-cross pattern.
• Mix 150ml maple syrup, 2 tbsp wholegrain mustard, 2 tbsp red wine vinegar and a pinch of ground cloves or five-spice in a jug.
• Pour half over the fat, roast for 15 mins, then pour over the rest and return to the oven for another 30 mins, baste half way through.
• Remove from the oven and allow to rest for 10 mins, then spoon more glaze over the top. Can be roasted on the day or up to 2 days ahead and served cold.

Steps:

• Preheat oven to 350 degrees. Line a roasting pan with heavy-duty aluminum foil.
• Rinse ham under cool running water. Pat dry and wrap with parchment paper-lined aluminum foil; place in prepared roasting pan. Transfer to oven for 4 1/2 hours.
• Meanwhile, in a small saucepan, heat vinegar over medium-high heat until reduced to 2 tablespoons, about 6 minutes. Add maple syrup, mustard, jam, and salt; season with pepper. Cook, whisking, until well combined, about 2 minutes. Set glaze aside.
• Remove ham from oven and uncover. When cool enough to handle, cut off rind using a sharp knife. Slice off most of the fat, leaving a 1/4-inch-thick layer. Score fat on top of ham in a pattern of 1- to 2-inch diamonds.
• Brush ham evenly with one-third of the glaze and return to oven. After 20 minutes, brush ham again with half the remaining glaze. Cook for 15 minutes and brush with remaining glaze. Continue baking ham until an instant-read thermometer inserted into thickest part of ham reaches 145 to 150 degrees, about 15 minutes more.
• Transfer to a cutting board. Let ham cool 30 minutes before carving.

Steps:

• Trim fat and rind from ham. Score outside of ham in a diamond pattern. Place ham on rack coated with cooking spray, and place rack in a shallow roasting pan.
• Combine 1/4 cup maple syrup, 2 tablespoons mustard, orange rind, and orange juice; stir well, and brush over ham.
• Bake at 425 degrees for 5 minutes. Reduce oven temperature to 325 degrees and cook an additional hour and 30 minutes or until thoroughly heated. Baste ham with maple syrup mixture every 30 minutes. Transfer ham to a platter and let stand 15 minutes before slicing.
• Combine remaining syrup, remaining mustard, and marmalade in a small saucepan. Cook over medium heat 3 minutes or until thoroughly heated, stirring constantly.

Steps:

• Combine all ingredients.
• Tip: When using on ham, bake ham at 400 degrees, cooking approximately 10 minutes per pound.
• Add the glaze during the last 30 minutes.
• You can also add the ham dripping (extended with chicken stock if necessary) to the remainder of the glaze in a sauce pan and bring to a boil for a great sauce!