Try this Dijon Maple Glazed Spiral Ham recipe
- Carbohydrate 486.306316868752 g
- Cholesterol 0 mg
- Fat 0.613093750205145 g
- Fiber 0.318574993610382 g
- Protein 0.607937500672773 g
- Saturated Fat 0.328594750036926 g
- Serving Size 1 1 recipe (4782g)
- Sodium 138.368875172222 mg
- Sugar 485.987741875142 g
- Trans Fat 0.0907416250000001 g
- Calories 1889 calories
Step-by-step
- Preheat oven to 300 degrees F.
- Place ham in a roasting pan. ( I love disposable ones). Pour water into the bottom of the pan and cover the ham with foil. Bake for about 1 hour and 40 minutes or 18 minutes per pound.
- In a small saucepan over medium heat, whisk together the maple syrup, brown sugar, mustard, cloves and nutmeg. Bring to a simmer and turn stove down to low and simmer for 2 minutes.
- When ham is heated through, remove the ham form the oven and turn the temperature up to 400 degrees F.
- Remove the foil from the ham and pour the sauce down into the spiral cuts and lather using a pastry brush. Pour the remainder of the sauce over the ham and return the ham to the oven cook for another 15 to 20 minutes until glaze is caramelized and bubbly.
- Let rest for 10 minutes before serving.
Standard ingredient lists omit the physical demands of heating a nine-pound cut, leaving home cooks unprepared for moisture management inside the oven. Roasting large meat cuts requires blocking vapor escape to prevent surface desiccation before the interior reaches serving temperature.
Standard roasting pans work well, but disposable aluminum foil pans serve as an efficient workaround that eliminates heavy scrubbing later. Pouring three-quarters of a cup of water into the base generates steam, keeping the meat moist under a tight aluminum foil seal at 300 degrees Fahrenheit for approximately one hour and forty minutes.
Temperature management dictates texture outcomes here. Excessive heat early on burns the sugar content before the interior warms, while insufficient heat leaves the exterior soggy rather than sticky and crisp. Removing the foil and increasing the oven to 400 degrees Fahrenheit during the final fifteen to twenty minutes transforms the liquid maple and brown sugar mixture into a bubbling, caramelized shell.
Spreading the glaze deep between the pre-cut slices ensures every bite absorbs the mustard and spice blend rather than just the exterior surface. Letting the meat rest for ten minutes allows the muscle fibers to relax and retain internal moisture before slicing. Substituting whole grain mustard for Dijon alters the visual presentation without changing the underlying acid-to-sugar balance.
