Spice-Rubbed Ham with Apple-Maple Sauce
- Servings: 8
A coating of cumin and garlic gives this ham savory flavor while its sweet, mustardy glaze provides an enticing counterpoint. For best flavor, be sure to use pure maple syrup—not maple-flavor pancake syrup—for glaze making. It may be a bit more expensive, but worth it. Use aluminum foil to cover the ham at the end of baking time if it is getting too brown. When you first take the ham from the oven, cover it with aluminum foil to keep the surface from cooling off too fast while it stands before carving. The short standing time helps it retain its juices so the ham won’t be dry.
- 3 tablespoons packed brown sugar
- 4 teaspoons minced garlic (about 8 cloves)
- 1 tablespoon ground cumin
- 1 6- to 8-pound cooked ham (shank portion)
- 1/2 cup Dijon-style mustard
- 1/4 cup apple cider
- 1/4 cup pure maple syrup
- Ground black pepper
- Roasted apple slices (optional)
- Fresh sage leaves (optional)
- Aluminum foil
Preheat oven to 325 degrees . In a small bowl combine brown sugar, garlic, and cumin. Score ham by making diagonal cuts in a diamond pattern. Using your fingers, rub ham evenly with the sugar mixture. Place ham on a rack in a shallow roasting pan lined with aluminum foil. Insert an oven-going meat thermometer into center of ham. The thermometer should not touch bone.
Bake for 1-1/2 to 2-1/4 hours or until thermometer registers 140 degrees F. If needed to avoid overbrowning, cover ham loosely with aluminum foil during the last 30 minutes of cooking time.
For sauce, in a small bowl stir together mustard, cider, and maple syrup. Season to taste with salt and pepper. If desired, serve with apple slices and garnish with sage leaves. Pass sauce with ham. Makes 8 to 10 servings.
Used with permission. © Meredith Corporation. http://www.meredith.com. All rights reserved.
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