Mustard and Maple Glazed Boneless Ham

Smithfield Smoked Boneless Ham baked with a rich maple syrup and mustard reduction

Home >


Serves 32


8 Tbsp. 
Dijon or stone ground mustard 
2 cups
Maple syrup
2 Tbsp. Sea salt
2 Tbsp. Black pepper, coarse ground
4 Tbsp. Extra virgin olive oil
10 ea. Garlic cloves
16 lb.    Smithfield Naturally Hickory Smoked Boneless Pit Ham


For the Glaze:

  1. In a small saucepot, combine mustard and maple syrup.  Bring to a simmer over medium heat, stirring constantly.  Reduce until mixture becomes thick and syrupy.
  2. Remove from heat.

For the Ham:

  1. Heat a conventional oven to 450°F.
  2. In a food processor, combine salt, pepper, olive oil, and garlic.  Process on high for 30 seconds.  Remove and set aside.
  3. Score all sides of the ham with a paring knife, making shallow criss-cross cuts across the ham to create a diamond pattern. Place ham into a large baking pan.
  4. Rub garlic, oil, and pepper mixture thoroughly into the ham.
  5. Bake ham in the oven for 20 minutes.  Reduce oven temperature to 350°F. Cover ham with aluminum foil and bake for 1 hour.
  6. Remove foil cover from ham and brush ham with mustard and maple glaze every 30 minutes for the remaining hour and a half or until the ham’s internal temperature reaches 145°F.  
  7. Remove ham from oven and allow to rest before carving, approximately 5-10 minutes.