Christmas Maple Mustard Glazed Ham2013 Dec 23 | Written by: Mary Ann de Mesa | Tags: Christmas, Dinner, Meat
A mouth-watering glazed ham always makes a wonderful Christmas table centrepiece. Plus the beauty of this classic Christmas dinner staple is that it offers versatility in terms of glaze variations that you can use, depending on your personal taste and preference. While you can also serve your Christmas ham without glaze, it won’t be nearly as appetising and pleasant to eat as one that has been carefully scored and glazed before serving.
Below is an example of a delicious and holiday-perfect glazed ham that’s ideal to make and serve for a hungry crowd. This Christmas Maple Mustard Glazed Ham recipe features a sweet-tangy combination of sugar, maple syrup, cider vinegar and mustard that complements the natural salty taste of the ham. Served with boiled potatoes, fruit preserves or chutneys, this glazed ham is sure to get people in a more festive mood this Christmas!
Maple Mustard Glazed Ham
1.5 to 2 Hours
- 1 leg of ham (about 7 kg), fully cooked
- 1 cup lightly packed brown sugar
- 80 ml maple syrup
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- Whole cloves (for studding ham)
- Preheat oven to 180C.
- Combine the sugar, maple syrup, vinegar and mustard in a mixing bowl.
- Mix well until the sugar is dissolved. Set aside.
- Using a sharp knife, score around the shank of the ham, about 10 cm from the end.
- Next, carefully slice under the rind of the ham at the underside.
- By sliding your fingers between the rind and the fat layer, slowly lift the rind off, taking care to retain enough fat for scoring.
- Score the fat evenly in a crisscross pattern to form diamonds, about 5mm deep.
- To decorate the ham, stud the corners of the diamonds with cloves.
- Transfer the ham in a large roasting pan with a cup of water.
- Using a pastry brush, spread 1/2 of the glaze over the ham.
- Place the ham in the oven. Cook for 1.5 hour, basting with the glaze every 20 minutes, until golden and warmed through.
- Remove from the oven. Allow to rest for 30 minutes before carving.