Best 6 Maple Mustard Sauce For Ham Recipes

SPICE-CRUSTED HAM WITH MAPLE MUSTARD SAUCE

Steps:

• Preheat oven to 350°F.
• Remove any thick skin from ham and all but about 3/4-inch layer of fat.
• Mince and mash garlic with salt to a paste. Coarsely grind coriander and peppercorns in coffee/spice grinder and stir together with flour, butter, and garlic paste in a bowl.
• Spread spice paste all over ham, then put ham, cut side down, in a greased large roasting pan. Bake in middle of oven until crust is golden and an instant-read thermometer inserted into center (do not touch bone) registers 150°F, about 1 1/4 hours.
• Transfer ham to a platter and let stand 15 minutes before slicing.

MAPLE MUSTARD SAUCE FOR HAM

Steps:

• Bring mustard and maple syrup to a boil, or until well combined.
• Serve with warm, sliced ham.

MAPLE-GLAZED HAM WITH MAPLE-MUSTARD SAUCE

Steps:

• Trim fat and rind from ham. Score outside of ham in a diamond pattern. Place ham on rack coated with cooking spray, and place rack in a shallow roasting pan.
• Combine 1/4 cup maple syrup, 2 tablespoons mustard, orange rind, and orange juice; stir well, and brush over ham.
• Bake at 425 degrees for 5 minutes. Reduce oven temperature to 325 degrees and cook an additional hour and 30 minutes or until thoroughly heated. Baste ham with maple syrup mixture every 30 minutes. Transfer ham to a platter and let stand 15 minutes before slicing.
• Combine remaining syrup, remaining mustard, and marmalade in a small saucepan. Cook over medium heat 3 minutes or until thoroughly heated, stirring constantly.

EASY MAPLE-MUSTARD-ROSEMARY HAM GLAZE

Steps:

• In small bowl, beat all ingredients with whisk. Brush over ham the last 45 minutes of baking.

MAPLE HONEY MUSTARD SAUCE

Steps:

• Add creamy dressing, honey, maple mustard, vinegar, garlic powder, paprika, salt, and pepper to a measuring cup; mix until fully combined.

MAPLE & MUSTARD GLAZED HAM

Steps:

• Put the gammon in a very large pan and cover with cold water. Add the spices and bay. Bring to the boil, then turn down and simmer for around 1 hr 50 mins, topping up the water level with boiling water, if necessary. Scoop off any scum that rises to the top every now and then.
• Carefully pour the liquid away (I like to keep it for making soup), then let the ham cool a little while you heat the oven to 190C/fan 170C/gas 5. Lift the ham into a large roasting tin, then cut away the skin leaving behind an even layer of fat. Score the fat all over in a criss-cross pattern, then stud cloves all over the ham. Can now be chilled for up to 2 days.
• Mix the glaze ingredients in a jug. Pour half over the fat, roast for 15 mins, then pour over the rest and return to the oven for another 35 mins, basting with the pan juices 3-4 times as it bakes. Turn the pan around a few times during cooking so the fat colours evenly. Remove from the oven and allow to rest for 15 mins before carving. Can be roasted on the day or up to 2 days ahead and served cold.