Maple and Mustard Glazed Ham with Apple Chutney
Indulge in the harmonious blend of flavors with our Maple and Mustard Glazed Ham paired with a tangy Apple Chutney. This recipe is perfect for any festive gathering, offering a succulent ham that’s sweet, tangy, and beautifully caramelized. The glaze, made from pure maple syrup and Dijon mustard, infuses the ham with a delightful sweetness and a hint of spice, while the apple chutney adds a refreshing contrast with its sweet and sour notes.
To prepare this dish, start by scoring the surface of your ham in a diamond pattern, which allows the delicious glaze to penetrate deeper. The glaze, a mix of maple syrup, Dijon mustard, apple cider vinegar, and warm spices, is brushed over the ham and basted regularly as it bakes to create a beautiful caramelized finish.
The apple chutney is a perfect accompaniment, made with fresh apples, onions, brown sugar, and a blend of aromatic spices. Simmered to perfection, it provides a tangy and sweet complement to the rich flavors of the ham.
This Maple and Mustard Glazed Ham with Apple Chutney is sure to be the centerpiece of your holiday table, impressing your guests with its stunning presentation and delicious taste.
Maple and Mustard Glazed Ham with Apple Chutney
Equipment
- Roasting pan
- Small bowl
- Basting brush
- Aluminum foil
- Saucepan
Ingredients
- 1 fully cooked bone-in ham about 8-10 pounds
- 1 cup pure maple syrup
- 1/2 cup Dijon mustard
- 1/4 cup apple cider vinegar
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground black pepper
- For the Apple Chutney:
- 4 large apples peeled, cored, and diced
- 1 large onion finely chopped
- 1/2 cup apple cider vinegar
- 1/2 cup brown sugar
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- Instructions:
Instructions
- Preheat your oven to 325°F (163°C).
- Score the surface of the ham in a diamond pattern and place it in a roasting pan.
- In a small bowl, mix together the maple syrup, Dijon mustard, apple cider vinegar, ground cloves, ground cinnamon, and ground black pepper.
- Brush the glaze over the ham, ensuring it gets into the scored areas.
- Cover the ham loosely with aluminum foil and bake for 1.5 to 2 hours, basting every 30 minutes with the remaining glaze.
- Remove the foil during the last 30 minutes to allow the ham to brown and caramelize.
- For the Apple Chutney:
- In a large saucepan, combine the diced apples, chopped onion, apple cider vinegar, brown sugar, ground ginger, ground cinnamon, ground cloves, salt, and black pepper.
- Bring to a boil, then reduce the heat and simmer for about 30-40 minutes, stirring occasionally, until the mixture is thick and the apples are tender.
- Let the chutney cool slightly before serving with the ham.
