Maple-Dijon Baked Ham

Prep Time: 10 minutes
Total Time: 2 hours 30 minutes
Makes: 8


  1. 1 bone-in ham (6 lb/2.7 kg)
  2. 1/3 cup (75 mL) maple syrup
  3. 3 tbsp (45 mL) Dijon mustard
  4. 2 tbsp (30 mL) balsamic vinegar
  5. 1/2 tsp (2 mL) ground cinnamon
  6. 1/8 tsp (0.5 mL) ground cloves
  7. 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.