Maple Mustard Glaze: The Perfect Partner for Ham

My grandmother, Nana Rose, always made the Easter ham. And while the ham itself was undeniably delicious, what I truly remember was the shimmering, mahogany-colored glaze that coated it. It was sweet, tangy, and had just a hint of something special that I could never quite put my finger on as a child. Years later, after countless failed attempts to replicate it, I finally realized the secret: a generous spoonful of Dijon mustard, playing perfectly against the rich maple syrup. This recipe is my take on Nana Rose’s classic, a tribute to her and a hope to continue the tradition in my own kitchen.

Recipe Overview

• Prep Time: 5 minutes
• Cook Time: 30 minutes (as part of the ham baking process)
• Total Time: 35 minutes
• Yields: Approximately 9 tablespoons of glaze
• Dietary Type: Gluten-Free

Ingredients

• ½ cup maple syrup
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh tarragon, chopped (or 1 teaspoon dried)

Equipment Needed

• Small bowl
• Whisk
• Saucepan (optional, for making a sauce from pan drippings)
• Basting brush

Instructions

1. In a small bowl, combine the maple syrup, Dijon mustard, and fresh tarragon. Whisk until well combined. The mixture should be smooth and emulsified.

2. Prepare your ham according to your preferred method. I typically bake a fully cooked ham at 400 degrees Fahrenheit, allowing approximately 10 minutes per pound of ham.

3. During the last 30 minutes of the ham’s baking time, begin glazing it. Using a basting brush, generously apply the maple mustard glaze all over the surface of the ham.

4. Return the ham to the oven and continue baking. Baste the ham with the glaze every 10 minutes to build up a beautiful, flavorful crust. Keep a close eye on it to prevent burning. If the glaze starts to darken too quickly, loosely tent the ham with foil.

5. Once the ham is cooked through and the glaze is a deep, glossy brown, remove it from the oven. Let it rest for at least 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful ham.

6. (Optional: Sauce Enhancement) If desired, pour the ham drippings into a saucepan. If there aren’t enough drippings, you can extend them with chicken stock. Add the remaining maple mustard glaze to the saucepan.

7. Bring the mixture to a boil over medium heat, and then reduce heat and simmer for a few minutes until slightly thickened. This creates a delicious sauce to serve alongside the ham.

Expert Tips & Tricks

• Tarragon Time: I’ve called for 1 tablespoon of fresh tarragon (or 1 tsp dried) in this recipe. If you’re not a fan of tarragon, other herbs like thyme or rosemary work beautifully. Start with a smaller amount (about 1/2 tablespoon fresh, or 1/2 tsp dried) and adjust to taste.
• Mustard Matters: While Dijon is my go-to, you can experiment with other mustards. A grainy mustard will add texture, while a honey mustard will amplify the sweetness.
• Preventing Burns: Keep a close watch on the ham during the last 30 minutes of baking to prevent the glaze from burning. If it starts to get too dark, tent the ham with foil. Alternatively, lower the oven temperature slightly.
• Glaze Consistency: If you prefer a thinner glaze, add a tablespoon or two of water or chicken stock to the mixture before applying it to the ham. For a thicker glaze, simmer it in a saucepan for a few minutes before using it.
• Make Ahead: You can prepare the glaze up to 3 days in advance and store it in an airtight container in the refrigerator. Let it come to room temperature before using.

Serving & Storage Suggestions

Serve the maple mustard glazed ham sliced, alongside your favorite sides. It pairs perfectly with scalloped potatoes, green beans, roasted vegetables, and a fresh salad.

Leftover ham should be stored in an airtight container in the refrigerator. It will keep for up to 3-4 days. You can also freeze cooked ham for up to 2 months. To reheat, wrap the ham in foil and bake in a preheated oven at 325 degrees Fahrenheit until warmed through.

The glaze itself will last for a week in the refrigerator, in an airtight container.

Nutritional Information

Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.

Nutrient	Amount per Serving (approx. 1 tbsp)	% Daily Value*
Calories	50 kcal	2%
Total Fat	0g	0%
Saturated Fat	0g	0%
Cholesterol	0mg	0%
Sodium	21mg	1%
Total Carbohydrate	12g	4%
Dietary Fiber	0g	0%
Sugars	11g	22%
Protein	0g	0%

*Percent Daily Values are based on a 2,000 calorie diet.

Variations & Substitutions

• Herb Variations: Swap out the tarragon for other herbs like rosemary, thyme, or sage. A blend of herbs can also be delicious.
• Spice It Up: Add a pinch of red pepper flakes to the glaze for a touch of heat.
• Citrus Zest: A teaspoon of orange or lemon zest will brighten the flavor of the glaze.
• Whiskey or Bourbon: Add a tablespoon of whiskey or bourbon to the glaze for a deeper, more complex flavor.
• Maple Alternative: If you don’t have maple syrup, you can use honey or agave nectar as a substitute, but the flavor will be slightly different.

FAQs (Frequently Asked Questions)

Q: Can I use dried tarragon instead of fresh?
A: Yes, you can. Use 1 teaspoon of dried tarragon in place of 1 tablespoon of fresh tarragon. Remember that dried herbs are generally more potent than fresh herbs.

Q: Can I make this glaze ahead of time?
A: Absolutely! The glaze can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Let it come to room temperature before using.

Q: What if I don’t have Dijon mustard?
A: While Dijon is the preferred choice, you can substitute it with another type of mustard, such as yellow mustard or stone-ground mustard. The flavor will be slightly different, but it will still work well.

Q: My glaze is burning in the oven. What should I do?
A: If the glaze is burning, tent the ham loosely with foil to protect it from the direct heat. You can also lower the oven temperature slightly to prevent further burning.

Q: Can I use this glaze on other meats besides ham?
A: Yes, this glaze is also delicious on chicken, pork tenderloin, or even salmon. Adjust the cooking time accordingly for the specific meat you are using.

Final Thoughts

This Maple Mustard Glaze is more than just a recipe; it’s a connection to family, tradition, and the simple joy of sharing a delicious meal. I encourage you to try it on your next ham, and I’m confident that it will become a new favorite. Don’t be afraid to experiment with different herbs and spices to customize it to your own taste. And most importantly, share it with the people you love. If you try it out, please come back and leave a comment, I’d love to know what you think. Pair it with a crisp, dry Riesling to elevate the whole experience!