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Maple Glazed Holiday Ham

By: Stephen Richards, author of Delicious Meets Nutritious
Maple Glazed Holiday Ham

For Christmas, you always need a tasty Ham recipe. Try Maple Glazed Holiday Ham this year and you'll enjoy serving your family and friends a ham recipe that delivers a sweet and savory flavor.

Serves: 20

  • 1 12-14 pound bonless or semibonless fully cooked ham
  • 3 tablespoons butter, melted
  • 2 tablespoons thyme, chopped
  • 1/4 cup cider vinegar
  • 1/4 cup cider Xagave
  • 1 can (20 ounce) unsweetened pineapple, slices
  • 2 tablespoons Better Than Maple Maple Syrup
  • 1 teaspoon Worcestershire sauce
  1. Preheat oven to 350 degrees F with rack in lower third.
  2. Peel off and discard any rind or skin from ham, leaving 1/4 inch of fat on ham. Score fat on top of ham in a crosshatch pattern without cutting into meat. Cover ham with parchment paper, then cover roasting pan with foil. Bake 3/4 hours.
  3. In a blender, mix melted butter, thyme, vinegar, Xagave, ¼ cup of pineapple juice from, Better Than Maple Maple Syrup, Worcestershire sauce, and vinegar in a small saucepan, bring to a boil and reduce to rolling simmer for about 20 minutes (reducing the glaze by about 1/3).
  4. After ham has baked about 1¾ hours, uncover ham and baste with about ½ the glaze. Discard foil and parchment paper. If there is no liquid in roasting pan, add 1 cup of water to prevent glaze from burning).
  5. Bake another hour, repeating the basting process each 30 minutes. Use ½ of the remaining glaze each time.
  6. Remove and serve when ham is heated through. Decorate and garnish with pineapple slices.

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I love it when the ham is not only cooked with a glaze but also basted with a glaze so that it soaks into the ham itself as well as the outside...and although I have no clue what Xagave is or better than maple, maple syrup the other ingredients sound delicious enough where I wouldn't need either. Instead maybe incorporating some maraschino cherries into the blender with the other ingredients would make it really tasty on its own?

Is the original cooking time 3 to 4 hours or 45 minutes??? I have never heard of CIDER Xagave ... is that a misprint? The glaze sounds amazing but I don't want to try it until I find out about the cooking time


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