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Recipe: Baked Ham with Maple Syrup and Clove Glaze

First things first: you don’t have to glaze and warm your ham, you can eat it exactly how it comes (i.e. it’s already cooked).

Glazing is just an option if you want to infuse a bit more flavour in to the ham and eat it warm.

Ingredients:

  • 1 cooked leg of ham
  • 1 cup brown sugar
  • 2 teaspoons mustard powder
  • 1/4 cup cider vinegar
  • 1/4 maple syrup
  • 2 tablespoons dried cloves

Method:

  • Preheat oven to 180°C (or 160°C fan forced).
  • Remove skin from ham and score fat in a diamond shape.
  • Press a clove into the centre of each diamond shape.
  • Place ham in a large baking paper-lined baking dish and bake for 15 minutes.
  • Combine sugar, mustard powder, vinegar and maple syrup. Brush some of the glaze over the ham.
  • Bake ham for a further 30 minutes or until heated through and golden brown, basting frequently with the glaze.

Tip:

To really infuse the flavour and ensure your ham stays moist during the cooking process, it’s really important to regularly baste your ham.

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5 Responses to Recipe: Baked Ham with Maple Syrup and Clove Glaze

  1. Shann November 26, 2013 at 7:16 pm #

    Great timing Alison! You’ve saved me from having to look up a recipe for the Christmas Day ham. Now just need to ensure all ingredients are in stock!

  2. Margaret November 27, 2013 at 11:46 am #

    The glazed ham looks lovely but we have found Ben’s hams to be so tasty that we prefer to enjoy it as it comes.

  3. Kirsten November 28, 2013 at 12:47 pm #

    Awesome! I tried a recipe like this years ago resulting in lots of compliments! but I lost the recipe when we moved so I’m chuffed to find it again! THANK YOU!

  4. Jodi December 5, 2017 at 12:06 pm #

    This glaze looks delicious. How long does the ham last in the fridge if you do this? Does it last longer if you don’t glaze it?

    Thanks!

    • Alison Clinch
      Alison Clinch December 6, 2017 at 7:27 am #

      Thanks Jodi – I can assure you that it’s a delicious glaze! Your ham will last the same amount of time (2 weeks easily) regardless of whether or not it’s been glazed. After serving, cover the remaining ham with the reserved rind, then wrap with a moist tea towel or ham bag. Do not use plastic wrap to cover the ham. Rinse out your Ham Bag and repeat the vinegar process every 3 days to retain freshness. Consider slicing enough ham to last 2 – 3 days and storing it covered, on a plate in the fridge. This way the rest of the ham can stay safely wrapped up in the Ham Bag and will retain it’s moistness (otherwise each time you pull it out to carve a few slices it will lose a little of it’s moisture). Always keep your Ham Bag moist.

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