Easter Ham with Maple Glaze

Place 1 boneless ham in roasting pan and bake @ 325" for 10 to 15 minutes per pound.

Mix together 2 tablespoons Dijon mustard
1/4 tsp ground cloves
2 tablespoons maple syrup
1/2 cup of orange marmalade

Baste with the above glaze during the final 15 minutes of cooking.

Or use one of the glazes below.

Old Fashioned Glaze
Combine 2 cups brown sugar with 2 Tbsp all-purpose flour, 2 Tbsp corn syrup, 2 tsp dry mustard and 3 Tbsp white wine vinegar; mix well.

Marmalade Glaze
Heat ½ cup orange marmalade with 2 Tbsp brown sugar, 2 tsp Dijon mustard and ¾ tsp ground ginger, stirring until well blended.

Canadiana Maple Glaze
Combine ¼ cup Dijon mustard with ¼ cup maple syrup and ½ tsp dried thyme; mix well.

Remove ham from pan and allow to rest for 10 to 15 minutes before carving.

Leftovers can be wrapped and stored in refrigerator for up to 5 days.

All hams come fully cooked and are labeled as such but I have always cooked them again for better taste.

Allow 2 servings per pound with a bone in ham and with no bone allow 4 servings per pound of ham .Index