Baked Ham with Maple Caramelized Onions & Mustard Sauce

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Traditional ham gets an update with a sweet and savoury glaze and sauce. 


9 to 10 lb bone-in smoked ham (4.5 to 5 kg)
2 tbsp 35% whipping cream (30 mL)
2 tbsp pure maple syrup (30 mL)
2 tsp Dijon mustard (10 mL)
2 tbsp butter (30 mL)
4 onions, thinly sliced     
2 tbsp pure maple syrup (30 mL)
1-3/4 cups 35% Real Whipping Cream (425 mL)
1 tbsp Dijon mustard (15 mL)
Salt and pepper 

1. Preheat oven to 325*F (160*C).  Place ham in large roasting pan.

2. In a bowl, combine cream, syrup and mustard.  Brush a thin layer over ham; refrigerate remaining glaze.  Bake ham for about 3 hours, brushing every 30 minutes with more of the glaze, until ham reaches an internal temperature of 140*F (60*C).

3. Sauce: About 20 minutes before ham is ready, melt butter in a large skillet over medium heat.  Add onions and syrup; cook, stirring, for 2 minutes.  Reduce heat to medium-low and cook onions, stirring often, for 20 to 25 minutes or until very soft and caramelized.  Stir in cream, mustard, salt and pepper to taste.  Bring to a boil over medium heat.  Boil gently for about 3 minutes or until slightly thickened.

4.  Meanwhile, transfer ham to a cutting board and tent with foil for 10 minutes.  Slice ham and serve sauce spooned over top. Yield: 8 servings (plus leftover ham)

Source: Dairy Farmers of Canada Recipes
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