BETA
Maple-mustard glazed ham
A fully cooked boneless ham warmed gently under a sticky maple and mustard glaze.
150 minutes · Medium · 8 pieces / portions
Original house recipe · Not yet kitchen-tested
Ingredients
- Fully cooked boneless ham1.5 kg
- Maple syrup60 ml
- Dijon mustard2 tbsp
- Apple cider vinegar1 tbsp
- Water150 ml
Keep this original batch size for consistent texture and setting.
Allergen notes
Mustard. Check the ham for additional allergens.
Method
Check the ham
Use a refrigerated, fully cooked, ready-to-eat boneless ham, not raw or partially cooked gammon. Check its label. Heat oven to 180°C (350°F). Remove all packaging and put ham in a snug roasting dish with the water. Cover tightly with foil.
Warm gently
Bake for approximately 90–120 minutes, following any longer package heating instructions. Whisk maple syrup, mustard and vinegar. Use a thermometer to track the thickest centre, avoiding any fat pocket.
Glaze and finish
Remove foil, brush with glaze and bake uncovered for 15–20 minutes, brushing once more halfway. If the glaze colours too fast, cover loosely. The centre must reach 74°C (165°F); continue covered as needed.
Rest and serve
Rest 10 minutes on a clean board, then slice. Keep hot at 60°C or above, or refrigerate in shallow containers within two hours. Use refrigerated leftovers within 2–3 days or freeze; reheat to 74°C (165°F).
Optional alongside turkey. This batch makes generous portions when two meats are served; choose one centrepiece if you prefer.
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