Wednesday, April 9, 2014

Maple Brandied Ham case you are looking for a great ham recipe for Easter, here's one for you.  Although we really like Honey Maple Glazed Ham & Carrots, this recipe creates a ham that is not quite so sweet, which I like better.  While the brandy and mustard impart a little more of a sophisticated flavor, this is one of the easiest recipes you will ever make.

Maple Brandied Ham
  • 1 C real Grade B maple syrup
  • 1/4 C brandy or bourbon
  • 2 T grainy mustard
  • 1 bone-in half ham (about 6 pounds), fully cooked
  1. In a small saucepan, combine sucanat, brandy, and mustard. Bring to a boil over medium; cook until glaze is thick and syrupy, 3 minutes. (To store, refrigerate, up to 2 days. Reheat before using.)
  2. Preheat oven to 275 degrees. Using a sharp knife, cut off hard rind from ham (if any); score the fat in a diamond pattern. Place ham, cut side down, in a roasting pan or on a rimmed baking sheet and cover tightly with foil. Bake (without glaze!) until thermometer inserted in thickest part reads 145 degrees, about 1- 1/2 hours.
  3. Brush ham generously with glaze, making sure to coat all exposed areas. Increase oven temperature to 350 degrees and bake, uncovered, until glaze is sticky and ham is browned, about 35 minutes. 
  4. Slice and drizzle a small amount of the glaze over the top of the cut pieces.  Serve warm or at room temperature.

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