This baked ham with spiced apples and pears recipe is the essence of Quebecois holiday food. It's substantial enough for frosty Canadian nights, and made with locally sourced maple syrup and orchard fruit. The fact the it fills the house with an irresistible aroma as it bakes and browns is almost beside the point. Almost. This maple baked ham is the full holiday experience in one dish: sweet, smoky, salty, and spicy flavors blend to make an intoxicating and unforgettable winter meal.
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Prep Time: 15 minutes
Cook Time: 1 hour, 40 minutes
Total Time: 1 hour, 55 minutes
Yield: 10 to 12 servings maple ham
Ingredients:
- 1 8-lb smoked, fully-cooked, spiral-cut ham
- 1 teaspoon dry mustard
- 1/4 cup water
- 3/4 cup packed brown sugar
- 1 1/2 cups pure maple syrup
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/8 teaspoon ground allspice
- 4 sweet-tart baking apples, cored and halved
- 4 pears, cored and halved
Preparation:
How to make baked ham with spiced apples and pears:
Preheat the oven to 325F. Using kitchen twine, wrap the ham first vertically, and then once on each diagonal, making sure to loop around the bottom of the ham, to hold it together. Place the ham in a large, deep roasting pan, cut side down.
Dissolve the dry mustard in the 1/4 cup water. Stir the mustard mixture into the brown sugar, maple syrup, cinnamon, cloves, and allspice. Brush the maple glaze over the surface of the ham. Arrange the apples and pears around the ham and bake it, uncovered, for 1 hour and 40 minutes, basting the ham and fruit every 20 minutes. Loosely tent foil over the ham if it appears to be browning too quickly.
Allow the ham and fruit to cool down slightly before removing the twine and serving warm or at room temperature.
This baked ham with maple glaze and spiced fruit recipe makes 10 to 12 servings.
Serving suggestions:
Option 1: Serve maple glazed ham with sautéed green beans, oven-roasted sweet potatoes, a chopped side salad, and chive biscuits.
Option 2: Serve maple glazed ham with steamed asparagus spears, potato and onion gratin, sautéed carrots, and a country loaf, cut on the diagonal.
