Entree: United States – New Hampshire, New England – Maple Mustard Glazed Ham

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr 20 min

Additional 20 min

Total 2 hrs 10 min

Ingredients

- 1 bone-in half ham, fully cooked, about 6 lb (2.7 kg)
- 1 cup (240 ml) pure New Hampshire maple syrup
- 1/3 cup (80 ml) Dijon mustard
- 1/4 cup (60 ml) whole-grain mustard
- 2 tbsp (30 ml) apple cider vinegar
- 2 tbsp (25 g) packed light brown sugar
- 1/2 tsp (1 g) ground cloves
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 tsp (3 g) kosher salt (optional; ham may already be salty)
- 2 tbsp (28 g) unsalted butter, softened (for glaze)
- 2 lb (900 g) Yukon Gold or baby potatoes, halved
- 1 lb (450 g) carrots, peeled and cut into 2-inch (5 cm) pieces
- 1 lb (450 g) Brussels sprouts, trimmed and halved
- 3 tbsp (45 ml) olive oil
- 2 tbsp (28 g) unsalted butter (for vegetables)
- 1 tbsp (4 g) fresh thyme leaves (or 1 tsp dried thyme)
- Salt and freshly ground black pepper, to taste
- Chopped fresh parsley, for garnish (optional)
- Extra maple syrup, for serving (optional)

Instructions

Short Description:
A bone-in half ham roasted with a glossy New Hampshire maple syrup and mustard glaze, served with roasted root vegetables and potatoes for a complete New England main course. The glaze is brushed on near the end of cooking to create a sweet-savory caramelized finish.

Regional Notes:
This New Hampshire variation highlights local pure maple syrup paired with Dijon and whole-grain mustard for a balanced sweet-and-tangy glaze; the use of root vegetables reflects traditional New England harvest sides. The glaze ratio and light use of cloves keep the profile distinctly regional compared with heavier, fruit-forward glazes elsewhere.

1. Preheat oven to 325°F (163°C). If using a fully cooked ham (typical grocery half ham), this recipe reheats to serving temperature; if using an uncooked ham, follow package guidelines and cook to a final internal temperature of 145°F (63°C) with a 3-minute rest — adjust times accordingly.
2. Place the ham cut-side down in a large roasting pan. If the ham has a thick rind, score the fat in a diamond pattern about 1/4 inch (6 mm) deep to help the glaze adhere and to render fat.
3. Tent the ham loosely with foil and roast on the middle rack until the internal temperature reaches about 120–125°F (49–52°C), roughly 10–12 minutes per pound for a 6 lb (2.7 kg) fully cooked half ham (about 1–1.5 hours). This step gently warms the ham before glazing.
4. While the ham warms, combine the glaze: in a medium saucepan or bowl whisk together maple syrup, Dijon mustard, whole-grain mustard, apple cider vinegar, brown sugar, ground cloves, black pepper, kosher salt (if using), and 2 tbsp (28 g) softened butter. Warm gently over low heat just until the sugar dissolves and butter melts, stirring to combine; do not boil. Remove from heat and keep warm.
5. On a rimmed baking sheet, toss potatoes, carrots, and Brussels sprouts with olive oil, 2 tbsp (28 g) butter, fresh thyme, salt, and pepper until evenly coated. Spread in a single layer.
6. Place the vegetable sheet on a lower oven rack and roast at 325°F (163°C) alongside the ham after the ham has been in the oven for about 20–30 minutes; roast vegetables 35–45 minutes total, stirring once halfway, until tender and caramelized. Timing may be adjusted so vegetables finish when ham is glazed and rested.
7. When the ham reaches 120–125°F (49–52°C), remove foil and increase oven temperature to 400°F (205°C). Brush a generous layer of the maple-mustard glaze over the ham, covering scored surfaces.
8. Return the ham to the oven and bake uncovered for 10–15 minutes, then brush with another layer of glaze and bake an additional 5–10 minutes, watching closely. For deeper caramelization, finish the ham under the broiler 1–3 minutes (rack about 6–8 inches from heat), watching constantly to avoid burning — glaze should be glossy and slightly caramelized. Target final internal temperature for a fully cooked ham is about 135–140°F (57–60°C). If your ham was uncooked, ensure it reaches 145°F (63°C) plus 3 minutes rest.
9. Remove ham from oven and tent loosely with foil; let rest 15–20 minutes. During this time the juices redistribute and vegetables can be kept warm.
10. Carve the ham into slices across the grain. Arrange sliced ham on a warmed platter with roasted potatoes, carrots, and Brussels sprouts. Spoon any pan juices or remaining glaze over sliced meat and vegetables.
11. Garnish with chopped parsley and serve extra maple syrup at the table if desired.