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Maple Dijon Holiday Ham With Orange And Cloves Recipe

Maple Dijon holiday ham is baked with whole cloves and finished with a glossy maple, Dijon, and orange glaze. The bone-in ham stays covered as it heats, then browns uncovered until glossy and warmed through.
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Prep Time 20 minutes
Cook Time 2 hours 43 minutes
resting 15 minutes
Total Time 3 hours 18 minutes
Servings: 16 servings
Course: Dinner
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

For the ham
  • 1 ham 8- to 10-pound, fully cooked, bone-in shank-end, not spiral-sliced
  • 30 cloves whole
  • 1 cup water
For the glaze
  • 0.75 cup pure maple syrup
  • 0.33 cup light brown sugar packed
  • 0.25 cup Dijon mustard
  • 1 orange large, zested (about 1 tablespoon zest)
  • 0.33 cup orange juice

Equipment

  • 1 large roasting pan

Method
 

Prepare the ham
  1. Heat the oven to 325°F and position a rack in the lower third of the oven.
  2. Remove the ham rind, leaving about 1/4 inch of fat, and score the fat in a 1-inch diamond pattern; press a whole clove into each diamond intersection.
  3. Pour the water into a large roasting pan fitted with a rack, set the ham cut-side down on the rack, and cover the pan tightly with foil.
Make the glaze
  1. Stir the maple syrup, brown sugar, Dijon mustard, orange zest, and orange juice together in a small saucepan; simmer over medium-low heat for 6 to 8 minutes, stirring, until slightly thickened.
Bake the ham
  1. Bake the covered ham for 1 1/4 to 2 hours, beginning to check after 1 hour 15 minutes, until the thickest part (without touching the bone) reaches 110°F to 115°F; continue in 15-minute increments if needed.
  2. Uncover the ham and brush it all over with the glaze; bake for 25 to 35 minutes, basting with pan juices every 10 minutes, until glossy and heated to 140°F, or 165°F if the ham is not labeled as packaged in a USDA-inspected plant; loosely tent with foil if it browns too quickly.
  3. Rest the ham for 15 minutes before carving, and remove the cloves as you carve.

Notes

For the most even heating, check the thickest part without touching the bone. Refrigerate leftovers for 3 to 4 days or freeze them; for a lower-sodium option, choose a lower-sodium fully cooked ham.