Maple-Glazed Ham With Maple-Mustard Sauce

“Originally found in Cooking Light 1995, page 130. There is a companion recipe (Spicy Ham-and-Bean Soup) that uses the leftover ham. I don't know which my family likes better, the ham or the soup I make the next day.”
2hrs 20mins

Ingredients Nutrition

  • 1 (8 1/2 lb) low-sodium smoked ham
  • vegetable cooking spray
  • 1 12 cups maple syrup, divided
  • 23 cup Dijon mustard, divided
  • 1 teaspoon grated orange rind
  • 2 tablespoons orange juice
  • 1 cup orange marmalade


  1. Trim fat and rind from ham. Score outside of ham in a diamond pattern. Place ham on rack coated with cooking spray, and place rack in a shallow roasting pan.
  2. Combine 1/4 cup maple syrup, 2 tablespoons mustard, orange rind, and orange juice; stir well, and brush over ham.
  3. Bake at 425 degrees for 5 minutes. Reduce oven temperature to 325 degrees and cook an additional hour and 30 minutes or until thoroughly heated. Baste ham with maple syrup mixture every 30 minutes. Transfer ham to a platter and let stand 15 minutes before slicing.
  4. Combine remaining syrup, remaining mustard, and marmalade in a small saucepan. Cook over medium heat 3 minutes or until thoroughly heated, stirring constantly.

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