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Maple Glazed Ham with Cloves and Orange Recipe

★★★★★

4.7 from 51 reviews
  • Author: Mariam
  • Total Time: 2 hours 5 minutes
  • Yield: Serves approximately 12-16 people 1x

Description

This Maple Glazed Ham recipe features a succulent 10 lb bone-in leg ham, beautifully decorated with cloves and glazed with a rich mixture of maple syrup, brown sugar, Dijon mustard, and warm spices. Slow-baked to a golden caramelized perfection and basted frequently to enhance the sweetness and moisture, this ham is perfect for festive occasions or special family dinners. The glaze creates a sticky, flavorful crust, while the pan juices double as a delicious sauce, making every bite indulgent and satisfying.

Ingredients

Scale

Ham

  • 5 kg / 10 lb leg ham, bone in, skin on
  • 30 cloves (for studding, optional, mainly decorative)
  • 2 oranges, cut into quarters

Glaze

  • 3/4 cup (185 ml) maple syrup (can substitute honey)
  • 3/4 cup (165 g) packed brown sugar
  • 3 tbsp Dijon mustard (can substitute American or other plain mustard)
  • 3/4 tsp ground cinnamon
  • 1/2 tsp allspice (or nutmeg)
  • 1 cup (250 ml) water

Instructions

  1. Bring Ham to Room Temperature: Take the ham out of the fridge 1 hour prior to cooking to allow it to come to room temperature, ensuring even cooking throughout.
  2. Preheat Oven: Preheat the oven to 160°C / 320°F (140°C fan). Position the oven shelf in the lower third so the ham will be centered vertically in the oven for even heat distribution.
  3. Make the Glaze: In a bowl, combine maple syrup, brown sugar, Dijon mustard, ground cinnamon, and allspice. Whisk thoroughly until all ingredients are well incorporated, forming a smooth glaze.
  4. Remove the Skin (Rind): Carefully remove the ham rind by running a small knife around the bone handle and under the rind on the cut face. Use fingers to loosen the rind by sliding them under and pulling back, cutting off any remaining rind with the knife.
  5. Score the Fat: Lightly score the fat surface of the ham in 2.5 cm (1 inch) diamond patterns about 75% through the fat layer, avoiding cutting into the meat.
  6. Stud with Cloves (Optional): Insert a clove in the intersection points of the diamond pattern on the ham surface for added aroma and decorative appeal.
  7. Arrange Ham in Baking Dish: Place the ham in a large baking dish, propping the bone handle up on the edge of the pan with scrunched foil to level the surface of the ham for even caramelization.
  8. Add Oranges: Squeeze the juice of one orange (4 quarters) over the ham, then arrange the remaining orange quarters around the ham in the baking dish.
  9. Apply Initial Glaze: Brush or spoon half of the prepared glaze evenly over the entire surface and cut face of the ham. Do not worry about the underside; the glaze will drip down during baking.
  10. Pour Water and Bake: Pour 1 cup (250 ml) of water into the baking dish beneath the ham and place the dish in the preheated oven.
  11. Baste and Bake: Bake the ham for 1.5 to 2 hours, basting generously every 30 minutes with the remaining glaze and pan juices to build up a sticky, golden crust.
  12. Protect Over-Browning Areas: If certain parts brown faster, loosely cover those spots with foil patches. The glaze will adhere well despite the foil.
  13. Rest the Ham: After baking, allow the ham to rest at least 20 minutes. Before serving, baste it multiple times with the thickened pan juices to enhance flavor and presentation.
  14. Serve: Serve the ham warm or at room temperature. Drizzle with pan juices or accompany with condiments like Dijon mustard, wholegrain mustard, onion jam, tomato chutney, or cranberry sauce.
  15. Presentation Tips: Remove cloves before carving. For a festive look, wrap the bone handle with baking paper and ribbon, place ham on a platter decorated with greenery and additional orange quarters.
  16. Storing Leftovers: Store leftovers properly in the refrigerator for up to a week using a water-vinegar soaked ham bag or pillowcase. Alternatively, freeze leftover ham and bone. Consult recipe notes for ideas on using leftovers.

Notes

  • Removing the rind allows the glaze to penetrate the fat for better caramelization and flavor.
  • Scoring the fat helps the glaze seep into the ham, creating a beautiful textured crust.
  • Cloves are optional and mainly decorative but add a fragrant touch.
  • Use scrunched foil to prop up the bone handle to ensure even cooking and caramelization.
  • Frequent basting prevents the glaze from drying and encourages stickiness and color.
  • Resting the ham allows juices to redistribute, keeping the meat moist and flavorful.
  • Save pan juices for a rich, flavorful sauce to serve alongside the ham.
  • Leftover ham can be used in soups, sandwiches, casseroles, and other recipes as suggested in the full post.
  • Proper storage extends freshness and maintains ham quality.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 45 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Keywords: maple glazed ham, baked ham, holiday ham, glazed ham recipe, roasted ham, maple syrup ham, festive ham, Christmas ham

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Find it online: https://aromaofgrandma.com/maple-glazed-ham-with-cloves-and-orange-recipe/