Maple Glazed Ham

By Cafe Delites · 180 min

Ingredients

Instructions

1. Preheat the oven to 300°F (150°C) with a rack in the lower third. Remove any plastic packaging or netting from the ham and cut away the rind. Let the ham rest at room temperature for 1 to 2 hours.
2. Line a baking tray or dish with foil or parchment paper.
3. Take off the skin, leaving the fat on. Score a 1-inch diamond pattern over the whole ham, cutting no deeper than 1/4 inch. Put the ham in the tray, pour in the pineapple juice and water, cover with two layers of foil or parchment, and bake for 30 minutes.
4. While the ham bakes, melt the butter in a small saucepan over medium heat until golden brown. Add the brown sugar, maple syrup, Dijon mustard, cinnamon and cloves, and stir for about 2 minutes until the sugar has fully dissolved.
5. Lower the heat to low, add the garlic and bring to a simmer. Take off the heat and let the glaze cool until lukewarm, about the thickness of room-temperature honey.
6. After 30 minutes, take the ham out and raise the oven to 425°F (220°C). Remove the foil or parchment, brush one third of the glaze over the ham, getting between the cuts. Bake uncovered for 15 minutes.
7. Brush on another third of the glaze and some of the pan juices, then bake 15 more minutes. Glaze once more and bake until a dark golden-brown crust forms, about 30 minutes in total.
8. For more depth, mix some pan juices into the glaze left in the pot to keep it loose enough to brush. If the crust is still pink at the end, switch on the broiler and broil for 2 to 5 minutes, watching closely so the sugar does not burn.
9. Let the ham rest for 10 to 20 minutes before slicing.

Summarized from Cafe Delites's video. Watch it for the details.

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