Fresh roasted ham is coated with an easy glaze of mustard and maple syrup. Great for an Easter buffet.

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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 325 degrees F (165 degrees C). Rinse the ham and pat dry with paper towels.

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  • Place the ham in a shallow roasting pan. In a small bowl, mix together the mustard, maple syrup, brown sugar and onion powder. Coat the ham entirely with the glaze using a spoon or brush.

  • Roast the ham uncovered for 2 hours in the preheated oven, or until heated through. Let it rest for about 15 minutes before carving to keep it from drying out.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

604 calories; 42.4 g total fat; 127 mg cholesterol; 3014 mg sodium. 10.6 g carbohydrates; 42.4 g protein; Full Nutrition

Reviews (78)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/24/2008
This recipe should say to use a "Fully cooked" ham. If using an uncooked ham follow the directions on the wrapper. Read More
(207)

Most helpful critical review

Rating: 2 stars
03/10/2011
If you don't like mustard don't make this recipe or decrease the amount used in the recipe. Mustard is too strong for us in this recipe. Read More
(6)
106 Ratings
  • 5 star values: 64
  • 4 star values: 37
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1
Rating: 4 stars
03/24/2008
This recipe should say to use a "Fully cooked" ham. If using an uncooked ham follow the directions on the wrapper. Read More
(207)
Rating: 4 stars
03/24/2008
This recipe should say to use a "Fully cooked" ham. If using an uncooked ham follow the directions on the wrapper. Read More
(207)
Rating: 5 stars
09/30/2007
I regularly make ham to be able to make soup the next day and the recipe I used previously was good but fairly ingredient intensive. This recipe was quick easy and tasted great. I used a spicy brown mustard as that is what I had in the fridge. It gave it a nice zip. The ham was both sweet and savory at the same time. I will definately be using this for my everyday hams from now and probably even my special occassion hams also. Read More
(92)
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Rating: 5 stars
04/08/2007
Easy and delicious. I had to improvise: The store was out of bone-in ham so I used a pre-cooked 2lb ham. I didn't have maple syrup so I substituted with honey. My husband raved! Read More
(72)
Rating: 4 stars
03/23/2008
Very nice ham. I used a 9 pound spiral sliced precooked ham and this turned out very well. I did not adjust the baste even though the ham was bigger and it was plenty. My son thought it was the best ham he ever ate. I admit I even had to get just one more piece even after I thought I was full. My husband doesn't like cloves and this was perfect for him too since it is one of the few recipes I've found without it. Nice balance of the mustard and the sweet it wasn't too much one or the other. Read More
(50)
Rating: 5 stars
04/13/2008
Was very easy to make. Substituted honey for the maple syrup dijon mustard for the yellow mustard and omitted the onion powder..turned out great!! Read More
(44)
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Rating: 4 stars
04/24/2011
I made this as described but I left out the onion powder.. I used a 10 lb. butt portion ham and put everything in an oven bag. It came out great! Moist tender and oh so flavorful! I will definitely use this recipe again. Read More
(42)
Rating: 5 stars
03/24/2008
This was a hit! I made this for easter and everyone was raving about the taste and the smell. I used a 9lb. ham instead of a 5lb. and there was plenty of sauce to cover the ham 3 times. Read More
(29)
Rating: 4 stars
03/24/2008
I made this glaze for our Easter ham and it was really good...although I used a 10lb ham and it was plenty of glaze for that. I will use this glaze again for sure but next time I might switch out half of the prepared mustard for Dijon. Read More
(22)
Rating: 4 stars
04/25/2011
The concept of this recipe is good and works well in principle. For my family dinner I use a 9lb butt end Bone-In Ham and before any preperation I check for salt content and decide whether soaking is required. To proceed I take two lengths of Heavy-Duty foil and lay them crosswise on the counter. Then I place the Ham in the centre and loosley cover it making sure that is completely enclosed. I place the whole bundle on a rack in a deep roasting pan and cook at 325F for 20 minutes per pound. Thirty minutes before it is done I lift the whole package and carefully remove the ham carefully pouring the juices into a bowl. I then remove all the skin and make criss-cross cuts across the ham and increase the oven temperature to 425F. I then spread a mixture of dry mustard and honey and stud all over with whole cloves. I then return the ham (without the foil) to the rack in the roast pan and finish baking. The Ham should rest for at least thirty minutes before carving. The juices in the bowl will seperate into bacon fat which can be used later for potato-boulagnes and the jelly for lentil or ham-bone soup. I serve with a Cumberland sauce. Read More
(20)
Rating: 2 stars
03/10/2011
If you don't like mustard don't make this recipe or decrease the amount used in the recipe. Mustard is too strong for us in this recipe. Read More
(6)