Maple Glazed Ham

 

What goes in the Ham Glaze

Here’s what you need for the Maple Ham Glaze. So few ingredients, it’s magical how it transforms once baked! It’s the combination of the glaze, the caramelization of the fat on the surface of the ham and the salt in the ham itself (which is why I don’t use any salt in the glaze).

• Maple syrup is what gives this ham glaze a special little touch. No one can put their finger on it – they just know it’s got something magical about it! Sub with honey in a heartbeat! No maple or honey? Make this Brown Sugar Ham Glaze!
• Brown sugar adds to the caramelised flavour of the glaze;
• Dijon Mustard is a thickener for the ham glaze AND adds a touch of much needed tang to an otherwise sweet glaze;
• Cinnamon and all spice for a touch of festive spices;
• Oranges – for a bit of liquid in the pan that’s more interesting than just using water, plus a touch of extra natural sweetness. You can’t taste the oranges in the end result once cooked. Orange juice has more flavour than just using water which adds to the flavour of the glaze and also the sauce made using the pan drippings;
• Cloves – optional, for studding! I really can’t taste it so I do it for visual / traditional purposes only. Also, they are a bit impractical – you can’t freely baste as you have to dab around the cloves (otherwise you brush them off) and also you need to remove them before carving. No one wants to bite into a clove!

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How to make Glazed Ham

Making Glazed Ham is a 3 step process:

1. Remove rind (skin) from ham;
2. Slather with maple glaze then bake for 2 hours, basting with more glaze every 20 to 30 minutes;
3. Baste loads after removing from oven – the trick for a thick, golden glaze!

1. HOW TO REMOVE RIND FROM HAM

If this is the part you’re worried about – don’t be! The skin is thick, sturdy and WANTS to come off – so it peels off with little effort, mostly in one piece!

Here’s how to remove the rind from the ham. The recipe video below also provides a visual tutorial – and if you’re new to making Glazed Ham, start here -> Guide: How to Make Glazed Ham.

2. BASTE AND BAKE

This part couldn’t be easier – just brush or spoon the Maple Ham Glaze all over the ham, squeeze over the orange juice then pop it into the oven to bake, spooning over reserved glaze every 20 minutes or so!

3. BASTE, BASTE, BASTE BEFORE SERVING!!

Now here’s the trick for an incredible glaze on your ham – baste LOADS after it comes out of the oven using the syrupy sauce in the baking pan! As that syrupy sauce cools, it will thicken and darken slightly in colour, so as you brush or spoon it over the ham, it creates an incredible thick to-die-for glaze!