1960s Maple-Glazed Baked Ham

1960s Maple-Glazed Baked Ham

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.

Serve warm.



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