Maple Glazed Ham

Directions

Preheat the oven to 300°F | 150°C and arrange a rack in the lower third. Remove any plastic packaging or netting from the ham. Set the ham aside to rest at room temperature for 1-2 hours.

Using a sharp knife score a 1-inch-wide diamond pattern (don’t cut more than ¼ inch deep) over the entire ham. Place the ham in the baking tray; pour pineapple juice and water into the base of the pan add the carrots, onion and celery and cover the ham with two pieces of foil or parchment paper and bake for 30 minutes.

Meanwhile, heat the butter in a small pot or saucepan over medium heat until golden browned. Add in the brown sugar, maple syrup, mustard, cinnamon and cloves, stirring to mix together well until the brown sugar has completely dissolved, (about 2 minutes). 

Reduce heat to low, add the garlic and bring to a simmer. Set it aside and let cool to lukewarm (the glaze should be the consistency of room-temperature honey).

After 30 minutes baking time, carefully remove the ham from the oven and increase the oven temperature to 425°F | 220°C. Discard the foil or parchment paper and pour ⅓ of the glaze all over the ham, brushing in between the cuts to evenly cover. Return to the oven and bake uncovered for 15 minutes.

Remove from the oven, brush with another third of the glaze and some of the pan juices, and repeat again after 15 minutes more minutes of baking until a dark golden-brown crust has formed, (about 30 minutes total). For added depth of flavour, mix some of the ham pan juices together with the glaze in the pot which will help keep it runny enough for brushing. If your crust is still pink after the suggested baking time, turn on your broiler (or oven grill), and allow it to broil for 2-5 minutes, while keeping an eye on it so it doesn't burn from the sugar. 

Let the ham rest 10-20 minutes before slicing.