Delicious and easy! Thanks for posting!
I made this over the weekend in the crockpot.I cooked the 8lb ham for about 5 hours on high. The sweet taste of the syrup, juice and sugar was just perfect with the slight twang of the mustard. I strained the juices and spooned over the ham on each plate.
A friend of mine made this over the weekend too. She said her family kept going back and eating a slice all day Sunday.
Simple and yummy!
Make sure that you put the ham on a small rack in the roasting pan and Follow the suggestion of another reviewer to spray Pam on the roasting pan. You want the flavor of the mustard to stay with the ham, not entirely mix with the apple juice, that is the reason for the rack. The apple juice is the steaming agent. If you do not have liquid mustard, substitute dry mustard (1 tblsp) per half a cup of mayonnaise, mix and spread over ham (it is strong flavored) but it needs to be, then the brown sugar, then maple syrup, drizzled slowly. I will try the crockpot next time. I try to remove as much of fat as possible because of the layers of flavor going into the meat you don't need the fat. Thanks for posting.
This was delicious! The combo of the mustard and brown sugar was wonderful. I want to make this for my family on the holidays, they will love it. We are a family who uses the pineapple all the time for our hams, but we found a contender! Thanks for the shake-up!
My family wasn't impressed with this at all. They didn't feel that the flavors came through at all. They did say the ham was very moist, it just didn't taste like anything had been added to enhance the flavor. Next time I may uncover toward the end of baking so it will form a crust around the ham. I will also bake according to the directions on the ham as an hour and a half won't be enough time in the oven for all sizes of hams. Maybe my ham was too big and that's why it didn't have enough flavor. An estimated size of ham to use would be good in the directions.
Wonderful. I used a mixture of dijon and yellow mustard and no maple syrup (it was plenty sweet without it).
Put apple slices on ham with cloves; had no apple juice & used pomegranate juice. Made in the crock pot. Put yams on the bottom, then added ham. Nice flavor. First time I really washed off the brine. I like that idea.
This was a perfect way to do ham! I had about a 9 lb. half ham that I cooked at 325Â° @ 15 minutes per pound. I kept the ham tightly covered in foil (but tented to avoid burning off the glaze) and it came out perfect! If you like it a little crispy on the outside, simply uncover and raise the temp to 400Â° and cook for 5-10 minutes, watching carefully to make sure it doesn't burn. Using real maple syrup is a treat if you have any on hand.
This was sooo good. I am not a ham lover, but my family really enjoyed this! I also do this in the crock pot.
Even my son's girlfriend, affectionately known as Picky Nicky, liked ham this way.
mm mmm good. this is the only way I cook my ham now. I do mine the crock pot , delic!