Quinoa is a grain that is healthy and high in protein. It can take the place of couscous and creates a beautiful side dish. This recipe makes a nutritious, crispy dish that tastes like lemon and may be served as a side dish or a light supper.
| Prep Time: | 10 mins |
| Cook Time: | 2 hrs |
| Additional Time: | 15 mins |
| Total Time: | 2 hrs 25 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 1 (5 pound) bone-in ham
- ⅓ cup prepared yellow mustard
- ⅓ cup maple syrup
- 2 tablespoons brown sugar
- 2 teaspoons onion powder
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Rinse the ham and pat dry with paper towels.
- Place the ham in a shallow roasting pan. In a small bowl, mix together the mustard, maple syrup, brown sugar and onion powder. Coat the ham entirely with the glaze using a spoon or brush.
- Roast the ham uncovered for 2 hours in the preheated oven, or until heated through. Let it rest for about 15 minutes before carving to keep it from drying out.
Nutrition Facts
| Calories | 604 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 127 mg |
| Dietary Fiber | 0 g |
| Protein | 42 g |
| Saturated Fat | 15 g |
| Sodium | 3014 mg |
| Sugars | 9 g |
| Fat | 42 g |
| Unsaturated Fat | 0 g |
Reviews
I’m glad I read the reviews. This ham was perfect. I got rave reviews, even from the mustard hater in the house. They used the leftover glaze for a dipping sauce. I had a 8.5lb turkey and there was plenty of glaze.
This marinate is awesome. I also added some liquid smoke to it which made the flavor much better. It’s definitely a keeper.
The taste was overpowered by the mustard, I would reduce it if I ever did this recipe again. Not a fan of this recipe as is.
I believe that 325 for 2 hours is too long; we did 2 hours at 300 and one side was still a bit dry, despite basting at 1.5 hours. All in all, a good recipe and meal. BTW: we added pineapple rings at 90 minutes.
I’m adding this to my previous review. I use this for whatever size ham I have. I bake 15 minutes per pound. Therefore, 2 hours for a 5 pound ham IS way too long. I baste about every 15-20 minutes. For a 5# ham I would bake it 1.25 hours.
I haven’t made this yet. I just want to suggest that all the people who comment and rate these recipes MAKE THE ACTUAL RECIPE!!! Then you can review it. A little sub here and there is no big deal, but don’t go on and on about all the different things you do, things you use, etc. that don’t have a thing to do with the recipe you’re reviewing! I don’t care! Please just review the dang recipe!!
I’m making this now, and put in a bag like someone suggested. it’s a Cooks ham not a Farmer John like I usually like but with the COVID, we are grateful for anything. I did add equal amounts of garlic and smoked paprika as the onion and a dash of applewood smoke. We used the French’s stone ground dijon. This year I have an injector so I took the glaze and pumped it in. THIS SMELLS ABSOLUTELY AMAZING. This has got to taste great! we still have 2 hours to go. I am more of a savory girl than sweet but my husband and daughter don’t do heat. I’d make soup if I could find dried beans. I am also making the sauteed apples on this site, with mashed potatoes. Thank you so much for the recipe!
Good reviews by my family on Easter.
i had to adjust to a small ham and yes i would make it again!
If you ask for a fresh ham at the grocery store, the butcher will give you a Picnic Ham. That is the wrong end of the pig for the holidays. It is very fatty and not used for holiday gatherings, that I know of. Fresh hams need to be smoked low and slow, till about 205 degrees internal, shredded and then pour on the BBQ sauce.
I made many changes using mango pulp” pineapple. Chili flakes” lots of minced fresh garlic and soy sauce. Served with Cuban style rice and pinto beans, mashed sweet potatoes, steamed collards. I made a big green salad and finished with a vegan apple crisp. Yum.
I tried this for the first time last year and everyone loved it. Even people who don’t like mustard thought it was delish! I didn’t change a thing. Although if I have real maple syrup next time that may change the taste to even better!
Made this ham for Easter. Fantastic. The glaze is amazing. I divided the mustard into half yellow and half Dijon. Will definitely use this recipe again.
We loved this recipe. I used Dijon mustard, rather than yellow. Other than that, I kept it the same. It added a nice flavor to the ham without being overly sweet. I’ll definitely make this again.
I used a three pound ham but kept the glaze proportions so I had some leftover glaze. I also substituted sugar-free syrup and brown mustard (yellow mustard -bleack!), but it still came out very tasty. It made a nice Sunday brunch with some instant potatoes and steamed Asian veggies, and a few days of ham sandwiches for lunches. This went into my recipe box and will be used often!
Used pre-cooked ham to make 2 of these for a party. It didn’t make it through the night. Mustard and ham just go together and the maple adds a nice sweetness.
Made this for Easter 2015 – cooked in the slow cooker while we were at church! Excellent! I used less mustard than recommended … great comments! – Herb turned the ham 🙂
My first time making a ham. When others made it, I usually end up putting syrup on my individual pieces. With this recipe it’s so not necessary. I used Molasses instead of Maple syrup and garlic powder instead of onion (The garlic was a mistake that turned out great). It turned out delicious. I had a 10 lb ham. I didn’t have to increase the other ingredients. It was more than enough but I did cook it for 3 hours. I will definitely use the recipe again.
I made this on Easter, so simple. I didn’t have onion powder so I left it out. I used Dijon Mustard. I am really enjoying all the left overs!
I’ve made this ham for years and passed the recipe around,it is the easier and best ham recipe hands down!Thanks so much!!!
I added a can of pineapple juice (with fruit) to the mix and it was perfect.