The mouthwatering combination of ham and maple makes this 1960s vintage recipe a party favorite. It’s party time with your favorite boneless ham with a yummy maple twist!
Serves 18–20 | Prep and Resting time 30 minutes | Cooking time 3 hours 20 minutes
¾ cup light-brown sugar, firmly packed
1 cup dark corn syrup
1 boneless ham, fully cooked, about 8–10 pound Whole cloves
2 tablespoons prepared mustard
1 tablespoon maple flavoring
Preheat the oven to 325°F.
Add the ham, fat side up, to a shallow roasting pan. Insert a thermometer in the ham.
Bake until the thermometer reads 130°F, about 2½–3 hours.
Remove the ham from the oven, remove the thermometer, and finally remove the ham rind.
Make diamond-shaped cuts in the ham fat and place a clove in each diamond shape.
In order to glaze, increase the oven temperature to 450°F.
Combine all the remaining ingredients in a mixing bowl.
Spread half the glaze over the ham; bake for 10 minutes.
Spread remaining glaze and bake for 10 more minutes.