Maple-Orange Glazed Ham

Name: Maple-Orange Glazed Ham
Prep time: 20 min
Total time: 2 h 10 min
Yield: 15 serving(s)
Ingredients: 1 (10-pound) precooked smoked ham with bone, trimmed; 2 tsp. whole cloves; 1/4 c. whole-grain Dijon mustard; 1/2 c. dark-brown sugar; 1/2 c. maple syrup; 1 1/2 c. low-sodium chicken broth; 2 tbsp. bourbon; 1 large navel orange, juiced; 1 tbsp. chopped fresh thyme; 1 tbsp. maple sugar (optional); 1 tsp. fresh orange zest; 1/4 tsp. kosher salt

A favorite sweetener of the pioneers, maple syrup today lends its distinctive tang to winter dishes.

By Cheryl SlocumPublished: Feb 20, 2006

1 Rating

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Brooke Slezak

Yields:

15 serving(s)

Prep Time:

20 mins

Total Time:

2 hrs 10 mins

Cal/Serv:

663

A favorite sweetener of the pioneers, maple syrup today lends its distinctive tang to winter dishes.

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Ingredients

1 (10-pound) precooked smoked ham with bone, trimmed
2 tsp. whole cloves
1/4 cup whole-grain Dijon mustard
1/2 cup dark-brown sugar
1/2 cup maple syrup
1 1/2 cups low-sodium chicken broth
2 Tbsp. bourbon
1 large navel orange, juiced
1 Tbsp. chopped fresh thyme
1 Tbsp. maple sugar (optional)
1 tsp. fresh orange zest
1/4 tsp. kosher salt

Directions

1. Step 1Prepare the ham: Heat oven to 325°F. Trim the skin and the fat to a 1/4-inch layer on the ham. Score the fat in a diamond pattern (using a sharp knife). Insert a whole clove into each crosshatch, pat the mustard over the top and sides of the ham, and sprinkle with the brown sugar. Pour the maple syrup and chicken broth into a 12- by 17-inch roasting pan. Add the ham. Bake, basting every 30 minutes, for 1 1/2 hours. Add the bourbon, orange juice, and thyme to the pan. Sprinkle the ham with the maple sugar, if desired. Bake, basting after 15 minutes, for 30 more minutes, and remove from the oven.
2. Step 2Prepare the sauce: Strain the pan juices and skim the fat off the top. Add the orange zest and salt, and boil for about 10 minutes. Serve hot with the ham.