Non-VegetarianVermont Farmhouse cuisine Main Course

Vermont Maple-Glazed Ham

Name: Vermont Maple-Glazed Ham
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 10 servings
Cuisine: Vermont Farmhouse
Ingredients: 8 lb Bone-in smoked ham; 1 cup Pure Vermont maple syrup; 3 tbsp dijon mustard; 2 tbsp Apple cider vinegar; 20 piece whole cloves; 1 tsp Black pepper; 0.5 cup Apple cider

A bone-in smoked ham brushed repeatedly with a syrup, mustard, and cider vinegar glaze until it lacquers into a dark, sticky crust. It is the centerpiece of Vermont holiday tables and sugarhouse suppers alike.

🇺🇸United States· Vermont

Prep: 15 min
Cook: 120 min
Total: 135 min
Servings: 10
Difficulty: Medium
Calories: 420 kcal

Ingredients

0 of 7 gathered

Servings

8 lb Bone-in smoked ham — fully cooked
1 cup Pure Vermont maple syrup — Grade A dark, robust
3 tbsp dijon mustard
2 tbsp Apple cider vinegar
20 piece whole cloves
1 tsp Black pepper
½ cup Apple cider — for the roasting pan

Equipment

•Roasting pan
•Basting brush
•Meat thermometer

Nutrition

Per serving, approximate

Calories: 420 kcal
fat: 22
carbs: 22
protein: 32
calories: 420

Instructions

1
Preheat your oven to 325°F. Place the ham fat-side up in a roasting pan.
2
Cut shallow diamond lines across the top fat. Push whole cloves into the crossings.
3
Pour the apple cider into the bottom of the pan. Cover the ham loosely with foil.
4
Bake for about 1.5 hours. Cook until the internal temperature reaches 120°F.
5
Whisk the maple syrup, mustard, vinegar, and pepper together to make the glaze.
6
Take off the foil. Brush a thick layer of glaze all over the ham.
7
Bake uncovered for 30-40 minutes more, spooning juices over it every 15 minutes. Stop when it reaches 140°F and turns dark and sticky.
8
Let the ham rest for 15 minutes before carving. Spoon pan glaze over the slices.

Chef's tips

Cut diamond lines in the fat before glazing so the syrup mixture soaks in and caramelizes evenly.

Storage

Refrigerate leftover ham tightly wrapped for up to 5 days.

Reheating

Reheat sliced ham covered in a 300°F oven with a splash of extra glaze to keep it moist.

Common mistakes to avoid

•Adding the glaze too early, which burns the sugars before the ham warms through.
•Not spooning the pan juices over the ham often enough, leaving the coating pale and thin.