Maple and brown sugar glazed ham

By Lynn Crawford
  • Facebook
  • Tweet
  • Pinterest
  • Email
  • Print

Bringing the taste of a traditional European Christmas market to your kitchen. 



  • 1 fully cooked ham, about 2.7 to 3.6 kilograms
  • 1/2 cup pure maple syrup
  • 1/2 cup brown sugar
  • 1/2 cup apple cider
  • 2 tablespoon brown or Dijon mustard
  • 2 tablespoons grated ginger
  • 1/4 cup cloves for studding


  1. Place ham, fat side up, on rack in a foil-lined roasting pan; score fat and stud with cloves, if desired.
  2. Cook at 325° for about an hour and a half, until meat thermometer or instant read thermometer registers 148°.
  3. Combine glaze ingredients in saucepan; bring to a boil and boil for about two minutes (be careful not to let it boil over).
  4. About 20 minutes before the ham is done, spoon about half of the glaze over top of ham, then about ten minutes before done, spread remaining glaze over ham.

Watch The Marilyn Denis Show Daily at 10am ET on CTV

Follow Lynn Crawford: