Food for New Year's: Maple-Glazed Ham

For New Year's parties and other social occasions in winter, maple-glazed ham is certain to be a hit.

| January/February 1989

  • maple glazed ham
    Even just a picture of maple glazed ham is enough to make the mouth water.
    PHOTO: ELIZABETH WATT

  • maple glazed ham

The vegetarians and vegans out there will want to take a pass on this one. The rest of us are good to go. Indeed, many people already consider roasted ham a holiday season tradition if not a New Year’s tradition. Maple glazed recipe ham is a variation on the more common honey glazed ham that substitutes — what else? — maple syrup for honey. Some versions also use wine vinegar, but we thought apple cider was a better fit.

1 country-cured ham
3 1/4 cups apple cider, divided
1/2 cup maple syrup
Whole cloves

Soak ham overnight in cold water. The next day, scrub ham with vegetable brush, and rinse.

Put ham and 3 cups cider in large pot, and add water to cover. Bring to a boil, reduce to simmer, and cook 15 minutes per pound. After ham has cooled in its cooking water, cut off heavy skin.



Preheat oven to 325°F. Place ham in roasting pan, and baste with a mixture of 1/2 cup maple syrup and 1/4 cup cider. Bake 1 hour, brushing frequently with the syrup mixture. Remove ham from oven, score it diagonally with a knife in two directions, stud with cloves, brush again with syrup, and return to the oven for another 20 minutes.


See "New Year's Menu" for more recipes.






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