Prep 0 mins
Cook 2 hrs
I'm collecting Marcia Adams recipes and found this posted on the internet. It is originally from Cooking from Quilt Country. This would be nice for a brunch, holiday dinner or family gathering.
- 1 -6 lb cooked ham shank (or ham butt) or 5 lbs boneless cooked ham
- 1 cup real maple syrup or 3⁄4 cup maple-flavored pancake syrup
- 2 tablespoons all-purpose flour
- 1⁄2 teaspoon dry mustard
- 1 cup water
- 2 teaspoons Worcestershire sauce
- Preheat oven to 325 degrees F.
- Have ready a foil-lined shallow roasting pan fitted with a rack. Place ham on rack and bake about 1 hour.
- Pour juices into a 1 quart saucepan and place in freezer about 10 minutes to cool (so fat congeals).
- Pour syrup over ham and return to oven. Bake 1/2 hour longer, basting once with syrup from pan.
- Meanwhile remove saucepan from freezer. Skim off and discard fat.
- Whisk in flour and mustard until smooth.
- Whisk in water and Worcestershire sauce.
- Increase oven temperature to 375 degree and baste ham with drippings in pan.
- Bake about 15 minutes longer until meat thermometer inserted in thickest part of meat, not touching the bone, registers 140 degree F.
- Remove ham to cutting board. Let stand 15 minutes before carving.
- Add drippings from roasting pan to saucepan.
- Bring to a boil over medium heat, whisking often. Boil gently 2 to 3 minutes until thickened.
- Pour drippings into gravy boat. Serve with ham.