Maple-Glazed Ham With Maple-Mustard Sauce
Originally found in Cooking Light 1995, page 130. There is a companion recipe (Spicy Ham-and-Bean Soup) that uses the leftover ham. I don't know which my family likes better, the ham or the soup I make the next day.
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INGREDIENTS
Nutrition- 1(8 1/2 lb) low-sodium smoked ham
- vegetable cooking spray
- 1 1⁄2
- 2⁄3
- 1teaspoon grated orange rind
- 2tablespoons orange juice
- 1cup orange marmalade
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DIRECTIONS
- Trim fat and rind from ham. Score outside of ham in a diamond pattern. Place ham on rack coated with cooking spray, and place rack in a shallow roasting pan.
- Combine 1/4 cup maple syrup, 2 tablespoons mustard, orange rind, and orange juice; stir well, and brush over ham.
- Bake at 425 degrees for 5 minutes. Reduce oven temperature to 325 degrees and cook an additional hour and 30 minutes or until thoroughly heated. Baste ham with maple syrup mixture every 30 minutes. Transfer ham to a platter and let stand 15 minutes before slicing.
- Combine remaining syrup, remaining mustard, and marmalade in a small saucepan. Cook over medium heat 3 minutes or until thoroughly heated, stirring constantly.
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