Maple baked ham
A family recipe that’s emblematic of our Christmas, Sugar Shack and Easter celebrations, or in fact, any time we deserve a well seasoned, caramelized, baked ham. Pay close attention to the water level in the baking dish during cooking, to make sure that the liquid – or eventual spicy/sweet gravy – doesn’t burn off.
Ingredients
- 1 ham on the bone 3-4 lbs
- 1 can of Maple ham spices
- 2 Tbsp cider vinegar or wine
- 2 Tbsp rum or white wine or water
Method
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1
Heat the oven to 350 °F.
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2
Should it apply, remove the cheese cloth, the rind and any excess fat from the ham. Using a knife, make a grid on any fat remaining on the ham.
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3
Pour the ham spices into a bowl. Incorporate the vinegar and rum. Let rest for 5 minutes in order to rehydrate the spices and make a paste.
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4
Rub the paste on all surfaces of the ham. Place in a baking dish, pour ¼-inch of water into the bottom of the dish.
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5
Bake 1 ½ hours in the oven. If necessary, add water during cooking so that the liquid does not dry up or burn.
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6
Remove from the oven and let rest 15 minutes before slicing. Serve drenched in gravy.
