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Whisky Maple Mustard Ham

Yields12 ServingsPrep Time10 minsCook Time1 hr 15 minsTotal Time1 hr 25 mins

The classic Easter ham gets a flavour upgrade! An easy glaze of brown sugar, grainy Dijon mustard and a Maple Syrup from Quebec that has been aged in Whisky barrels.

 ½ country ham, bone in
 2 whole star anise
 8 whole cloves
 3 cups water
 ½ cup brown sugar
 ½ cup maple syrup (we used La Fabrick Whisky Aged Maple Syrup)
 ½ cup grainy Dijon mustard
Directions
1

Preheat oven to 325° F. Arrange oven shelf in lower third so the ham will be sitting in the centre of the oven (not right at the top of the oven, this causes more uneven cooking on surface).

2

Pat the ham dry. Remove any skin but leave the fat. Use a small sharp knife to cut 1" diamonds across the fat surface of the ham. Avoid cutting into the meat.

3

Place the star anise, cloves and water in the bottom of a roasting pan set with a rack.

4

In a small bowl combine the brown sugar, maple syrup and Dijon mustard. Whisk together to make a thick pasty glaze. Brush a bit of the glaze on the underside of the ham, then place in the rack cut side down. Generously brush some of the glaze over the top and sides of the ham, reserving the rest to baste with.

5

Place in the oven. Bake the ham for 20 minutes, then brush a generous amount of the glaze over the entire ham. Place back in the oven and bake another 20 minutes. Repeat with remaining glaze and continue to bake until the internal temperature is 140 F. This will take about 1 hour to 1 hour plus 15 minutes. At this point you will have used up all the glaze. The ham will have a gorgeous, shiny appearance, and a crispy, crackling crust.

Nutrition Facts

Servings 0