RECIPE

Maple and Spice Glazed Ham

Name: Maple and Spice Glazed Ham
Cook time: 2 h 30 min
Yield: 10-12

Recipe Created For

4.7 L Oval Dutch Oven

Main Course

Pork

Cook Time

Over 2 hours

Serving Size

10-12

Cook Mode

INGREDIENTS

1 bone-in smoked pork shoulder (picnic ham), 6 to 8 lb (2.7 to 3.6 kg)
1 cup (250 ml) water
1 cup (250 ml) maple syrup
½ cup (125 ml) chicken broth
½ cup (125 ml) freshly squeezed orange juice
¼ cup (60 ml) homemade or store-bought whole-grain mustard
2 tbsp (30 ml) apple cider vinegar
1 tsp (5 ml) salt
1 tsp (5 ml) ground allspice
1 tsp (5 ml) Chinese 5-spice powder
½ tsp (2.5 ml) freshly cracked black pepper
2 star anise
2 rosemary branches

Looking for an easy-to-prepare recipe ahead of the holiday season? Our Maple and Spice Glazed Ham is everything you need in a main course: Easy to prepare, delicious, and enough to leave leftovers for the next day, this recipe is ideal for holiday hosting or entertaining.

The Round Dutch Oven embodies the set-it-and-forget it nature of cooking and this recipe is no exception. Simply set your Dutch Oven to medium heat and let this versatile piece of cookware take care of the rest. Coming equipped with a tight-fitting lid and thick, enamelled cast iron walls, the Dutch Oven ensures all the rich flavours and spices infuse themselves evenly throughout the ham.

Our Maple and Spice Glazed Ham recipe offers home cooks a delicious centerpiece for any dinner table, and is easier to make than it looks. This recipe takes over two hours, including prep and cook time, serving between 10 and 12 portions at a time. Be sure to grab all the ingredients you need on your next grocery run and follow the steps below!

INGREDIENTS

1 bone-in smoked pork shoulder (picnic ham), 6 to 8 lb (2.7 to 3.6 kg)
1 cup (250 ml) water
1 cup (250 ml) maple syrup
½ cup (125 ml) chicken broth
½ cup (125 ml) freshly squeezed orange juice
¼ cup (60 ml) homemade or store-bought whole-grain mustard
2 tbsp (30 ml) apple cider vinegar
1 tsp (5 ml) salt
1 tsp (5 ml) ground allspice
1 tsp (5 ml) Chinese 5-spice powder
½ tsp (2.5 ml) freshly cracked black pepper
2 star anise
2 rosemary branches

EQUIPMENT

INSTRUCTIONS

Remove any netting or string from the ham. Let sit out at room temperature for 1 hour before cooking.

Preheat the oven to 325°F (160°C).

Place the ham in Oval Dutch Oven and add the water. Cover and bake on the lower rack of the oven for 1 hour (see note).

Meanwhile, in a pot, combine the maple syrup, chicken broth, orange juice, mustard, vinegar, spices and rosemary. Bring to a boil. Let simmer gently until the sauce is thick and syrupy, about 45 minutes. Remove the star anise and rosemary. Adjust the seasoning.

Remove the cover from the Dutch Oven. Transfer the ham to a cutting board and peel off the pork rind to reveal the layer of fat underneath. Using a sharp knife, score the fat in a crisscross pattern, cutting just slightly into the flesh. Discard all of the cooking juices that have accumulated in the Dutch Oven. Return the ham to the French Oven.

Brush the top of the ham with a generous amount of the maple glaze. Continue to cook the ham until a thermometer inserted in the thickest part without touching bone reaches 160°F (71°C), about 1 hour 30 minutes (see note). Brush the ham with the remaining glaze every 30 minutes as it cooks.

Remove the ham from the oven and let rest for at least 15 minutes before slicing and serving.

Notes:

If the ham is too tall for the Dutch Oven lid to fit snuggly, cover tightly with foil.

Cooking time will vary depending on the size of your ham. You should calculate your total cooking time based on about 20 minutes per pound.