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04/15/2011 National Glazed-Spiral Ham Day Dijon Maple Glazed Spiral Ham

Source of Recipe

Food Network


Recipe Introduction

To quote poet Ogden Nash, "The pig, if I am not mistaken, gives us ham and pork and bacon. Let others think his heart is big, I think it stupid of the pig." As yet another porcine boon, spiral ham is one of the most tender, moist preparations for the hog's hind leg, whether served at formal holiday dinners or simply sliced for sandwiches. The spiral-slicing process, popular for boneless or bone-in hams served in U.S. delicatessens, allows for easy servings while keeping the ham in one piece, while a variety of sweet glazes permeate the meat for pleasant saccharine nuances. For those of you that haven't been raised with spiral ham as a regular holiday centerpiece, find recipes and tips on how to bake, score and carve the holiday ham yourself, or simply check out our list of recommended online ham vendors. My Punch Bowl

List of Ingredients

HOME COOKIN’ 04/15/2011 National Glazed-Spiral Ham Day Dijon Maple Glazed Spiral Ham



Dijon Maple Glazed Spiral Ham


• 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
•
Optional fixings for ham:
•
• Pumpernickel bread
• Assorted mustards
• Pickled shallots
• Cornichons
• Assorted cheeses



Recipe


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.

Food Network