Marcia Adams's Maple Baked Ham
Yield
16 servingsPrep
20 minCook
1 hrsReady
2 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | pounds |
ham
cooked |
|
| 1 | cup |
maple syrup
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| ½ | teaspoon |
dry mustard
|
|
| 1 | cup |
water
|
|
| 2 | teaspoons |
worcestershire sauce
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3.6 | kg |
ham
cooked |
|
| 237 | ml |
maple syrup
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 2.5 | ml |
dry mustard
|
|
| 237 | ml |
water
|
|
| 1E+1 | ml |
worcestershire sauce
|
|
Directions
Heat oven to 325℉ (160℃).
Have ready a foil-lined shallow roasting pan fitted with a rack.
Place ham on rack and bake about 1 hour.
Pour juices into a 1 quart saucepan and place in freezer about 10 minutes to cool (so fat congeals).
Pour syrup over ham and return to oven.
Bake ½ hour longer, basting once with syrup from pan.
Meanwhile remove saucepan from freezer.
Skim off and discard fat. Whisk in flour and mustard until smooth.
Whisk in water and Worcestershire sauce. Increase oven temperature to 375 degree and baste ham with drippings in pan.
Bake about 15 minutes longer until meat thermometer inserted in thickest part of meat, not touching the bone.
