Baked Ham with Maple Syrup Glaze

Crown your ham with our signature house-made glaze which combines maple syrup, mustard powder and apple cider vinegar - decorative as well as delicious.

  • 200g brown sugar
  • 20g dried mustard
  • 60ml cider vinegar
  • 60ml maple syrup
  • 1 cup of cloves
  • 1 whole ham
    20 minutes
    40 minutes

    1. To make the glaze, place the brown sugar, dried mustard, cider vinegar and maple syrup into a bowl and stir to combine.
    2. If you have purchased our ham glaze readymade:
    3. Place packet (lid on) in microwave and heat for 30 seconds to make the liquid easier to dispense.
    4. Empty contents into a saucepan and gently warm over low heat for approximately two minutes, or until sugar has been completely dissolved.
    5. For the ham – preheat the oven to 190°C. 
    6. Gently remove the ham skin (reserve the skin as this can be useful when storing your ham or cooking a Whole Turkey). Next, use a sharp knife to score the meat in a criss-cross (diamond) pattern.
    7. Optional - pour boiling water over the scored ham fat to open the score marks. 
    8. Stud the center of each diamond with a clove. 


    1. Place the ham in a baking tray and apply half the glaze to the ham using a pastry brush. 
    2. Bake the ham at 190°C for approximately 40 minutes, or until the glaze begins to caramelize.
    3. Baste with glaze every 12 minutes throughout the cooking process. 
    4. Once baking is complete and ham is nicely caramelized - the ham can be served immediately or allowed to rest to room temperature.  
    To store any leftover ham, cover with the reserved skin and place in a ham bag. Soak the ham bag in a light vinegar solution. 
    For the ham-bag solution, mix:
    • 1 litre of water 
    • 2-3 teaspoons of white vinegar 
    • Wring out excess water before using
    • Resoak the bag every 2 days and store the ham for up to one week.

    Please be aware that this is a guide only. All ovens work slightly differently and this should be taken into consideration.

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