Rich, savory, sweet, and just a little bit sharp -- that's how we love our Easter ham! And you can get that glorious glaze yourself using brown sugar, marmalade -- or even maple syrup. This glazed ham recipe is not too sweet, and since it's already sliced, it's easier to serve. You can swap in honey instead of maple if you like, and you can use any kind of mustard if Dijon isn't your thing. A couple tips from one Food Network reader: Bake the ham cut-side down to keep it from drying out, and put an old dish towel in the bottom of the pan for an easier clean-up.
Dijon Maple Glazed Spiral Ham by Dave Leiberman via Food Network
- 1 (9-pound) store bought bone-in spiral ham
- 3/4 cup water
For the glaze:
- 1/2 cup maple syrup
- 1/2 cup dark brown sugar
- 2 tablespoons whole-grain Dijon mustard
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Preheat oven to 300 degrees F.
Place ham in a roasting pan and pour about 3/4 cup water into the bottom of pan. Cover with aluminum foil and bake for 1 hour and 40 minutes or until heated through, soft, and tender.
Make the glaze:
Whisk all ingredients together in a saucepan until smooth and heat over medium-low to medium heat until simmering.
Simmer for 2 minutes and remove from heat. When ham is heated through, remove the aluminum foil, and pour or brush the glaze over the top to cover completely. Raise oven temperature to 400 degrees F.
Return the ham to the oven and cook, uncovered, for 20 minutes or until glaze is caramelized and bubbly. Let rest for 10 minutes before slicing. Serve with desired fixings, such as: pumpernickel bread, pickles, cheeses.