Maple Glazed Rum Ham
This maple glazed rum ham is a premium spiral-sliced ham brushed with a glossy maple and dark rum glaze, with Dijon, orange and warm spices.
Servings: 16 servings
Ingredients
For the ham
- 1 bone-in spiral-sliced half ham premium, fully cooked, 8-10 lb
- 1 cup apple juice for the roasting pan
For the maple rum glaze
- 3/4 cup pure maple syrup
- 1/2 cup packed dark brown sugar
- 1/2 cup dark or aged rum not overproof
- 1/4 cup orange juice
- 2 tablespoons Dijon mustard
- 2 tablespoons unsalted butter
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves or allspice
- 1/4 teaspoon black pepper
Instructions
- Prepare the ham. Heat the oven to 325°F. Remove all packaging and any plastic bone cap. Place the ham cut side down on a rack in a roasting pan. Add the apple juice to the pan and cover tightly with foil.
- Warm gently. Bake according to the package directions, about 12 to 15 minutes per pound as a guide. Keep covered until the final 20 to 30 minutes.
- Make the glaze. Away from any flame, combine the rum, maple syrup, brown sugar, orange juice, Dijon, vinegar and spices in a saucepan. Simmer uncovered 8 to 12 minutes, stirring, until lightly syrupy. Stir in the butter. If the ham came with a seasoning packet, stir that in too. Set aside 1/3 of the glaze for serving.
- Glaze and finish. Remove the foil and raise the oven to 400°F. Brush the ham with glaze and bake uncovered 20 to 30 minutes, brushing every 10 minutes, until glossy and caramelized. Heat to 140°F in the thickest part, away from the bone.
- Rest and serve. Rest loosely tented 15 to 20 minutes. Warm the reserved glaze and spoon over the slices.
Notes
Use pure maple syrup. No added salt is needed. For an alcohol-free version, replace the rum with apple juice.