Think maple syrup is only great on pancakes and waffles? Think again!
-Federation of Quebec Maple Syrup Producers
Glazed ham is so easy to prepare, cook and great to eat hot with roast potatoes and vegetables. It’s perfect cold for a summer salad and the left-overs can be used for savoury quiches, pies, pasta dishes and lunch-time sandwiches. There are many glazes that go well with ham, gammon or bacon joints, but my preference is Canadian Maple Syrup.
I have loved Maple Syrup since I was a child; my parents emigrated to Canada when I was aged two and we lived in Mississauga till I was ten. We then returned home to Scotland. I still have so many fond memories of our time there.
Good News: Maple Syrup is a natural sweetener, it really is better for you and is a healthy alternative to other syrups.
Personally, I am not keen on honey, so I find the nutty flavour of a maple glaze ideal. I have used it in this recipe, but I often use it with lemon to glaze pan-sautéd vegetables, with walnuts and pecans to add crunch to peach tarts and not forgetting pancakes, which personally, I think deserve to be eaten anytime of the day…
- 750g unsmoked ham/bacon joint
- 2 tsp dried English mustard
- 2 tablespoons maple syrup
- 1 tablespoon brown soft sugar
- Preheat the oven to 200ºC (180º for fan assisted ovens)/ 400ºF/ Gas Mark 6.
- Place the ham in a shallow roasting tin, cover loosely with tin foil and roast for 50 mins.
- Remove from the oven, then using a sharp knife remove the skin, leaving the fat behind.
- Score the fat into a diamond pattern, spread a little mustard all over, then top with syrup and sprinkle with the sugar.
- Return the joint to the oven for 30 more minutes or until the ham is golden all over.
- To serve warm, cover and leave to rest for about 20 minutes before carving.
I always buy 100% pure Canadian Maple Syrup and a little goes along way, adding a tasty twist to many of my recipes.
Mmmm…think I fancy pancakes🍴