Maple Baked Ham
Ham baked and basted with pure maple syrup and served with an incredible sauce made from the pan drippings.
1 (5-pound) bone-in, fully-cooked ham
3 cups pure maple syrup
4 tablespoons all-purpose flour
Water as needed
- Bake ham according to package directions or place ham on a rack in a shallow roasting pan. Insert a meat thermometer into the thickest portion of the meat. Cook approximately 15 to 24 minutes per pound or until thermometer registers 140°F (60°C).
- Thirty minutes before ham is done, remove from oven. Score surface. Remove half the drippings and reserve.
- Pour maple syrup over the ham, return ham to oven and continue baking. When ham is done, remove from oven and pour the pan drippings into a saucepan. Add the reserved drippings and reduce to about half.
- In a small cup whisk together the flour with just enough water to make a loose paste (a slurry). Add to the drippings to thicken and serve with the sliced ham.
Makes 10 to 12 servings.
Note: Directions are for a bone-in, fully cooked ham. Also called “ready-to-eat” or “heat-and-serve” ham. A “cook-before-eating” ham must be cooked to an internal temperature of 160°F (70°C), approximately 18 to 20 minutes per pound.