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.
- 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
Heat the oven to 350 °F.
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.
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.
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.
Bake 1 ½ hours in the oven. If necessary, add water during cooking so that the liquid does not dry up or burn.
Remove from the oven and let rest 15 minutes before slicing. Serve drenched in gravy.