Maple-Glazed Ham
"The first step to a stellar Maple-Glazed Ham recipe was selecting the right cut. Tasters preferred shank-end hams because they contained less gristle and fat and were easier to carve than butt-end hams. To minimize baking timeâ??and reduce the risk of a dried-out hamâ??we let the ham sit out on… read more..."
INGREDIENTS
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spiral-sliced, bone-in ham
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apple jelly
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packed dark brown sugar
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maple syrup
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whole-grain mustard
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cinnamon stick
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ground nutmeg
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unsalted butter
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dry mustard
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1 (7- to 10-pound) spiral-sliced, bone-in ham (see note)
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1 (12-ounce) jar apple jelly
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3/4 cup packed dark brown sugar
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1/4 cup maple syrup
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3 tablespoons whole-grain mustard
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1 cinnamon stick, broken into rough pieces
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1/4 teaspoon ground nutmeg
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2 tablespoons unsalted butter
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1/2 teaspoon dry mustard
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