Maple Glazed Ham

SERVES: 8

COOK TIME: 1 Hr 45 Min

They'll go hog wild at your holiday meal when you serve up this tangy-sweet maple glazed ham. Brush up on our easy recipe and your guests will surely clamor for more!

What You'll Need

1 5- to 6-pound fully cooked semi-boneless ham
1 cup maple syrup
1/4 cup orange marmalade
1 tablespoon Dijon-style mustard
8 medium sweet potatoes, peeled and cut into 2-inch chunks (see Preparation Shortcut)
1 (20-ounce) can pineapple chunks, drained
1 (7-ounce) jar maraschino cherries, drained

What to Do

Preheat oven to 350 degree F. Line a roasting pan with aluminum foil and coat foil with cooking spray. Place ham in roasting pan.
In a large bowl, combine maple syrup, marmalade, and mustard; mix well. Add potatoes and toss, coating completely. Place potatoes around ham and use remaining maple syrup mixture to coat ham on all sides.
Sprinkle pineapple chunks and cherries over potatoes and bake 1-3/4 to 2 hours, or until ham is golden and potatoes are fork-tender, basting with pan juices and stirring potatoes every 30 minutes.

Note

Using canned sweet potatoes instead of fresh will not only reduce your preparation time, but your cooking time, too!

Nutritional InformationShow More

Servings Per Recipe: 8

Amount Per Serving % Daily Value *
Calories 685
Calories from Fat 84
Total Fat 9.3g 14 %
Saturated Fat 3.1g 15 %
Trans Fat 0.0g 0 %
Protein 63g 127 %

Amount Per Serving % Daily Value *
Cholesterol 182mg 61 %
Sodium 2,494mg 104 %
Total Carbohydrates 86g 29 %
Dietary Fiber 5.6g 22 %
Sugars 60g 0 %

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NoviceCook

Dec 25, 2012

With most meats I have heard to remove fmo the oven, open and let rest before slicing. It that a good approach with ham?

greeneyedcrystal 1 851673

Apr 14, 2014

Yes, for 15 to 20 min depending on the size of the ham, and keep it covered with foil while resting it.

NoviceCook

Dec 25, 2012

I am confused about the glazing process. The recipe indicates that the glazing occurs just after scoring, before cooking. The video shows the fat of the ham already cooked when the glaze is applied. Which is the better way?

NoviceCook

Dec 25, 2012

To add one more question to this, should the ham be covered with foil during the cooking time or left open on top? I have heard tha tthis will keep it moist, but will it brown?