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Maple Dijon Rosemary Ham

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Maple Dijon Rosemary Ham
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Servings
12
Ingredients
  • 8 lbs cooked ham butt end
  • 1/4 cup unsalted butter
  • 1/2 cup chicken stock
  • 1/4 cup brown sugar
  • 1/4 cup pure maple syrup
  • 2 tablespoons whole grain mustard
  • 1 teaspoon dried rosemary
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 garlic clove minced
  • 2 shallots minced
  • salt and pepper to taste
Servings
12
Ingredients
  • 8 lbs cooked ham butt end
  • 1/4 cup unsalted butter
  • 1/2 cup chicken stock
  • 1/4 cup brown sugar
  • 1/4 cup pure maple syrup
  • 2 tablespoons whole grain mustard
  • 1 teaspoon dried rosemary
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 garlic clove minced
  • 2 shallots minced
  • salt and pepper to taste
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 325 degrees.
  2. Place the ham with skin side up in a large roasting pan. Score the ham in a diamond pattern.
  3. In a saucepan, over low heat, melt the butter. Add the chicken stock, brown sugar, maple syrup, whole grain mustard, rosemary, cinnamon, and nutmeg. Stir until all ingredients are evenly mixed.
  4. Add in the garlic, shallots, salt, and pepper.
  5. Drizzle marinade over ham, leaving a 1/4 cup of reserve to glaze the ham towards the end of the cooking process.
  6. Bake the ham for 2 hours.
  7. Brush with the reserved glaze and cook for an additional 15 minutes.
  8. Remove from oven and serve immediately.
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