Maple-Honey Holiday Ham with Sweet Gravy
Yield: 12 servings
Total Time: 3 hr
I posted my featured photo in r/tonightsdinner and it was removed because it was flagged as AI trash. Enjoy 💀
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Accompaniment: steamed asparagus, stuffing
Ingredients
For the ham and gravy base
- 1 (~8 lb.) spiral cut ham, fully cooked
- 3 tbsp Dijon mustard
- 215g (~1 cup) brown sugar, packed
- 125mL (~½ cup) pure maple syrup
- 125mL (~½ cup) honey
- 1 tbsp Worcestershire
- 1 tbsp ponzu
- 1 tbsp balsamic vinegar
- 250mL (~1 cup) apple juice
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp cardamom
For the roux
- 6 tbsp unsalted butter
- 50g (~6 tbsp) all-purpose flour
Instructions
Step 1: Gather all of the ingredients.
Step 2: Remove the plastic button/disc from the bottom of the ham — if applicable — and place the ham, cut side down, in a roasting pan. Let rest at room temperature while you prepare the gravy base.
Step 3: In a saucepan combine the Dijon mustard, brown sugar, maple syrup, honey, Worcestershire, balsamic vinegar, apple juice, cinnamon, nutmeg, and cardamom.
Step 4: Whisk to combine — It will look separated at this point but it will come together as you heat it.
Step 5: Bring to a gentle boil over medium heat. About 12-13 mins.
Step 6: Reduce heat to medium-low.
Important note!
Step 7: Briefly remove saucepan if it starts to boil over.
Step 8: Whisk to cool down then return to heat.
Step 9: Simmer, whisking occasionally, until reduced by half.
Step 10: Pour the gravy base into a separate bowl and let the it rest for 15 mins to cool.
Step 11: Preheat the oven to 325°F/160°C. Separate the ham slices then pour some of the gravy base between the slices and over top. Flip the ham and repeat for the other sides. Place ham, cut side down, and drizzle any remaining sauce on top.
Step 12: Cover tightly with foil and cook in the preheated oven initially for 1 hr 30 mins — Note: It takes about 12-15 mins per pound. Depending on the size of your ham the total time should take ~2 hrs for the size listed in this recipe.
Step 13: When 1 hr 30 mins is up, remove the foil, baste the ham with the liquids, then continue baking in the oven until it’s done. About 30-40 mins more, basting every 10 mins.
Step 14: Set ham aside and cover with foil to keep warm.
Step 15: Strain the liquid from the baking dish into a fat separator — or skim off the fat with a spoon — then reserve 1,000mL (~4 cups), adding water if needed to reach the amount. Set aside.
Step 16: Gather the ingredients for the roux.
Step 17: Melt the butter in a saucepan over medium heat for 4 mins.
Step 18: Add the flour.
Step 19: Cook, stirring frequently, until darkened. About 6 mins.
Step 20: Add the gravy base.
Step 23: Bring to a simmer about 4-5 mins.
Step 24: Cook until thickened and reduced, about 12 mins. Let the gravy cool for 15 mins. Season with salt and pepper, to taste — I used 1 tsp salt and ½ tsp ground pepper.