Glazed Ham with Maple Rum Sauce

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1 1/2 hours


    • 5 lb
      2.5 kg
      fully cooked Canadian Ham
    • 1/3 cup
      75 mL
      maple syrup
    • 1/4 cup
      50 mL
      amber rum
    • 1/2 cup
      125 mL
      beef broth
    • 2 tsp
      10 mL
      Dijon mustard


Roast ham at 325ºF (160ºC) uncovered, about 15 minutes per lb/500 g. Meanwhile, combine maple syrup and rum. After 45 minutes, brush ham with maple mixture frequently, to an internal temperature of 140ºF (60ºC). Remove to a platter and keep warm. Skim any fat from pan juices; add remaining glaze, beef broth and mustard. Stir to scrape up browned bits. Bring to a boil; reduce heat and simmer, adding water if necessary. Slice ham. Serve with maple rum sauce.

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