Maple-Dijon Baked Ham

10 hours


Without Eggs Without peanuts Without nuts Low in Saturated Fat Dairy Free

Nutritional Facts Per Serving

28 g
8 g
Show all nutrition facts

Nutritional Facts

1 8
  • Amount For Serving % Daily Value
  • Calories 200
  • Lipides 6 g
    • Saturated fat  2 g
  • Cholesterol 85 mg
  • Sodium  1470 mg
  • Carbs 8 g
  • Protein 28 g


  • 1 bone-in ham (6 lb/2.7 kg)
  • 1/3 cup (75 mL) maple syrup
  • 3 tbsp (45 mL) Dijon mustard
  • 2 tbsp (30 mL) balsamic vinegar
  • 1/2 tsp (2 mL) ground cinnamon
  • 1/8 tsp (0.5 mL) ground cloves
  • black pepper to taste


  1. Trim and discard tough outer skin and excess fat from ham; leaving thin layer of fat about 1/8 in. (3 mm) thick. Score top and sides of ham with shallow criss-cross cuts 1 in. (2.5 cm) apart, creating a diamond pattern. Set ham, scored-side up, in large bowl or baking dish.
  2. In small bowl, mix maple syrup, mustard, vinegar, cinnamon, cloves and pepper. Pour over ham. Cover and chill ham overnight; brushing top and sides with maple syrup mixture (collected in bottom of bowl) several times.
  3. Preheat oven to 325°F (160°C). Place ham in roasting pan lined with parchment paper, scored-side up. Keep maple syrup mixture (from bowl) chilled. Bake ham, uncovered, 1 hr. 15 min. Baste with 1/3 of maple syrup mixture; bake another 10 min. Baste and bake 10 min. twice more. Check that internal temperature reaches 160°F (71°C). Transfer ham to cutting board or platter. Tent with foil; rest 15 min. before slicing and serving.

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