A common question is “Can I replace honey with maple syrup in recipes?” The answer is, generally, yes! It works especially well in dishes that need that darker fuller flavor. This baked ham with maple glaze recipe is a perfect example.
Maple syrup can be substituted for honey on a 1 to 1 basis but remember to stick to pure maple syrup and avoid corn syrups, they´re too watery and you won´t get the effect you want.
1 x 5 pound fully-cooked, bone-in-ham
¼ cup of maple syrup
1 tablespoon of red wine vinegar
2 tablespoons of Dijon mustard
1 tablespoon of dry mustard
Preheat the oven to 325°F.
Place the ham fat side up in the roasting pan and with a sharp knife score a diamond pattern, making shallow cuts about 1 inch apart.
Roast for around 30 minutes.
In a small bowl, mix together the maple syrup, red wine vinegar, Dijon mustard and mustard powder.
Once the 30 minutes are up, brush 1/3 of the glaze over the ham.
Bake it again for 20 minutes and repeat twice with the remaining glaze.
Cover the ham loosely in foil and let it stand for 10-15 minutes before carving.
Leftovers are great for casseroles, soups and pasta dishes.
Use the ham bone for bean soups or pea soup.
Studding the ham with cloves before cooking can add another depth to the flavour, especially good for Thanksgiving or Christmas.