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Maple Dijon Glazed Ham

Maple Dijon Glazed Ham


•1 (7-9 pounds) bone-in ham

• 4 cloves garlic, minced

• 2 tablespoons fresh rosemary, chopped

• 1 tablespoon fresh thyme leaves

• 1/4 teaspoon cayenne pepper (adjust to taste)

• 2 teaspoons pickling spice

• 1/2 cup maple syrup

• 1/4 cup Dijon mustard

• Salt and black pepper to taste


1.Preheat your oven to 325`F (160`C).

2, In a small bowl, combine the minced garlic, chopped rosemary, thyme leaves, cayenne pepper, pickling spice, maple syrup, Dijon mustard, salt, and black pepper. Mix well to create the glaze.

3. Place the ham in a roasting pan or baking dish, fat side up.

4. Score the surface of the ham with a sharp knife in a diamond pattern, about 1/4 inch deep.This will help the glaze penetrate the meat.

5. Brush the glaze generously over the surface of the ham, making sure to get into the scored lines.

6. Cover the ham loosely with aluminum foil and place it in the preheated oven.

7. Bake the ham for about 15-20 minutes per pound, or until it reaches an intemal
temperature of 1400F (600C). Baste the ham with the pan juices and glaze every 30minutes.

8. About 30 minutes before the ham is done, remove the foil to allow the surface to caramelize and develop a beautiful golden color.

9. Once the ham is cooked through and nicely glazed, remove it from the oven and let it rest for about 10-15 minutes before slicing. O SIice the ham and serve warm, drizzling any remaining glaze from the pan over the slices.

11. Garnish with fresh rosemarvspriqs, if desired,
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