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Holiday Ham with Maple-Mustard Glaze

A simple maple-mustard glaze delivers the sweetness of traditional pineapple rings and maraschino cherries, but adds a layer of spice to your Christmas meal.


1 cooked, bone-in half ham (about 7 to 8 lbs.)

15 whole cloves

1/4 cup dark brown sugar

1/4 cup maple syrup

2 tablespoons Dijon mustard

Step 1

Preheat oven to 325°. Cut off the tough, leatherlike skin from ham (if it has it; some hams will not), and score the fat in a crosshatch pattern. Stud ham all over with cloves, put in a large roasting pan, and loosely tent with foil. Bake until a thermometer inserted in center of thickest part (not touching the bone) registers 135°, about 20 minutes per lb. or 2 to 2 1/2 hours total, basting occasionally with any accumulated juices.

Step 2

While ham is baking, make the glaze: In a medium bowl, combine brown sugar, maple syrup, and mustard. Whisk until smooth. When ham has about 40 minutes left to bake (internal temperature will be 120° to 125°), brush generously on all sides with glaze. Continue baking until ham reaches 135° and glaze is well browned.

Step 3

Note: Nutritional analysis is per serving.



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