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

Serving Size: 6

Approximate Time

Prep 40 min

Cook 1 hr 30 min

Additional 15 min

Total 2 hrs 25 min

Ingredients

- 1 bone-in half ham (spiral-cut or uncut), fully cooked, approx. 6–8 lb (2.7–3.6 kg)
- 1 cup (240 ml) apple cider or water (for roasting pan)
- Glaze:
  - 1/2 cup (120 ml) Vermont pure maple syrup
  - 2 tbsp (30 ml) Dijon mustard
  - 2 tbsp (30 ml) whole-grain mustard
  - 1/4 cup (50 g) packed light brown sugar
  - 2 tbsp (30 ml) apple cider vinegar
  - 1/2 tsp (2 g) ground black pepper
  - 1/4 tsp (1 g) ground cloves
  - 1 tsp (2 g) orange zest (optional)
- Mashed potatoes:
  - 2 lb (900 g) russet or Yukon Gold potatoes, peeled and cut into 1–2 in (2.5–5 cm) chunks
  - 4 tbsp (60 g) unsalted butter
  - 3/4 cup (180 ml) whole milk, heated
  - Salt and black pepper to taste (start with 1 tsp / 5 g salt)
  - 2 tbsp (8 g) chopped fresh chives (optional)
- Maple-butter carrots:
  - 1 lb (450 g) carrots, peeled and cut into 1/2 in (1.2 cm) thick diagonals
  - 2 tbsp (30 g) unsalted butter
  - 2 tbsp (30 ml) Vermont pure maple syrup
  - 1 tbsp (15 ml) fresh lemon juice or apple cider vinegar
  - Salt and black pepper to taste
- Optional for serving:
  - Extra warmed glaze, chopped parsley or thyme sprigs

Instructions

Short Description:
A bone-in, fully cooked ham glazed with a tangy-sweet Vermont maple and mustard glaze, served with creamy mashed potatoes and maple-butter carrots to form a complete New England main course.

Regional Notes:
This Vermont version highlights local maple syrup paired with mustard for bright tang that balances the ham's saltiness — a distinct contrast to purely brown-sugar or fruit glazes. The accompaniment of buttery mashed potatoes and a maple-accented vegetable keeps the plate rooted in New England home-cooking traditions.

1. Preheat the oven to 325°F (163°C). Position a rack in the lower third of the oven.
2. Remove the ham from refrigeration 30 minutes before cooking. Place the ham, cut-side down if spiral, in a roasting pan fitted with a rack. Pour 1 cup (240 ml) apple cider or water into the bottom of the pan to keep the ham moist.
3. Make the maple-mustard glaze: In a medium bowl, whisk together 1/2 cup (120 ml) maple syrup, 2 tbsp (30 ml) Dijon mustard, 2 tbsp (30 ml) whole-grain mustard, 1/4 cup (50 g) brown sugar, 2 tbsp (30 ml) apple cider vinegar, 1/2 tsp (2 g) black pepper, 1/4 tsp (1 g) ground cloves, and 1 tsp (2 g) orange zest (if using). Set aside.
4. Tent the ham loosely with foil and heat in the preheated oven about 10–12 minutes per pound (total ~60–96 minutes for a 6–8 lb ham), until a probe inserted into the thickest part reads about 120–125°F (49–52°C). (For a spiral-cut ham be gentle to avoid separating slices; many spiral hams are fully cooked and only need reheating.)
5. Remove the foil and brush the ham all over with about one-third of the glaze. Increase oven temperature to 400°F (204°C). Return the ham to the oven, uncovered.
6. Roast the ham at 400°F (204°C) for about 12–20 minutes, basting with additional glaze every 5 minutes, until glaze is sticky and caramelized and the internal temperature reaches 140°F (60°C). Watch carefully so the sugars in the glaze do not burn; if they begin to darken excessively, lower the temperature to 375°F (190°C).
7. While the ham finishes, cook the potatoes: place the potato chunks in a large pot and cover with cold water by 1 in (2.5 cm). Add 1 tsp (5 g) salt and bring to a boil over high heat. Reduce to a simmer and cook until potatoes are fork-tender, 15–20 minutes. Drain well.
8. Mash the potatoes: return drained potatoes to the hot pot, add 4 tbsp (60 g) butter and begin mashing. Gradually add 3/4 cup (180 ml) heated whole milk until smooth and creamy. Season to taste with salt and black pepper and stir in 2 tbsp (8 g) chopped chives if using. Keep warm.
9. Make the maple-butter carrots: while glazing the ham, heat a large skillet over medium heat. Add 2 tbsp (30 g) butter. When melted, add the sliced carrots and 1–2 tbsp (15–30 ml) water; cover and cook 6–8 minutes until just tender. Uncover, add 2 tbsp (30 ml) maple syrup and 1 tbsp (15 ml) lemon juice or apple cider vinegar, and sauté 2–4 more minutes until carrots are glazed and liquid is reduced. Season with salt and pepper.
10. When the ham reaches 140°F (60°C), remove it from the oven and tent loosely with foil. Let rest 15 minutes; internal temperature will rise slightly while juices redistribute.
11. Transfer ham to a cutting board and carve. Warm any remaining glaze and serve alongside carved ham, mashed potatoes, and maple-butter carrots. Garnish with parsley or thyme if desired.