Eosinophilic Esophagitis Friendly Maple Glazed Ham
Total time2 hr 55 min
Prep time15 min
Cook time2 hr 30 min
4.8(3)
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Learn more →Ingredients
8 servings
- 1 bone-in fully cooked ham (7–8 lb), preferably shank or butt end
- 1 cup water
For the glaze
- ¾ cup pure maple syrup
- 2 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 tsp fresh ginger, finely grated
- 1 tsp dijon mustard
- ¼ tsp ground cinnamon
- ¼ tsp salt
Instructions
- 1
Remove the ham from the refrigerator 30 minutes before roasting. Position a rack in the lower third of the oven and preheat to 325°F (165°C). Pour 1 cup of water into the bottom of a roasting pan and set a roasting rack inside.
- 2
Using a sharp knife, score the surface of the ham in a crosshatch pattern, cutting about 1/4 inch deep and spacing the cuts roughly 1 inch apart. Place the ham cut-side down on the rack.
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