1 pre-cooked, bone-in half ham (about 3.5kg)
15 whole cloves
85g maple sugar
85g maple syrup (preferably golden colour for its delicate flavour)
2 tablespoons Dijon mustard
Preheat oven to 250°c. Cut off any tough skin from the ham and score the fat in a crosshatch pattern.
Stud ham all over with cloves, put in a large roasting pan, and loosely cover with foil.
Place the ham in the oven. After 15 mins, turn the temperature down to 160°c.
While the ham is baking, make the glaze. In a medium bowl, combine maple sugar, maple syrup and mustard. Whisk until smooth.
Remove the ham from the oven, discard the foil and brush generously with the glaze, then put it back in the oven uncovered to cook for a further 20 mins.
Continue basting periodically until the glaze is golden brown.
Find more Christmas recipes in our free ‘A Very Maple Christmas’ cookbook here.
The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.
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