Maple-Glazed Vermont Country Ham
Discover the irresistible flavors of Vermont with this Maple-Glazed Country Ham recipe, inspired by Governor Howard Dean, M.D. This succulent dish features a tender, sweet ham slowly simmered in rich apple cider, then coated in a delectable blend of Vermont maple sugar, mustard, and spices. Served with plump raisins that soak up the flavorful drippings, this ham is perfect for festive gatherings, family celebrations, or cozy dinners with friends. Your guests will savor every bite and be left asking for the recipe!
16
Servings
N/A
Calories
7
Ingredients
Ingredients
Ham
8 lbs (Fully cooked, bone-in ham)
Sweet apple cider
3 quarts (Fresh, non-alcoholic apple cider)
Raisins
2 cups (Seedless)
Vermont maple sugar
2 cups (Or brown sugar if not available)
Dry mustard
2 teaspoons (Prepared mustard can be used)
Powdered clove
1 teaspoon (Ground)
Water
1/2 cup (Room temperature)
Instructions
1
In a large pot, combine the ham and apple cider. Bring to a simmer over medium heat and cook for about 2 hours until the ham is heated through and tender.
2
Carefully drain the ham and allow it to cool slightly. Use a sharp knife to remove the skin, leaving a thin layer of fat to help with flavor.
3
In a bowl, mix together the maple sugar, dry mustard, powdered clove, and water to form a paste. Generously coat the surface of the ham with this flavorful mixture.
4
Transfer the glazed ham to a baking pan. Pour the remaining apple cider over the ham, and scatter the raisins around it to soak up the juices.
5
Cover the pan loosely with foil and bake at 325°F (163°C) for 2-1/2 hours, basting the ham every 30 minutes with the pan drippings. Remove the foil for the last 30 minutes of baking to allow the glaze to caramelize.
6
Once done, remove the ham from the oven and let it rest for 15 minutes before slicing.
7
For the gravy, use the drippings from the pan, adding a bit of water if necessary, and bring to a simmer on the stovetop until thickened. Serve alongside the ham.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Maple-Glazed Vermont Country Ham?
It is a succulent dish featuring a tender ham simmered in apple cider and coated in a blend of Vermont maple sugar, mustard, and cloves.
Who inspired this recipe?
This recipe was inspired by Governor Howard Dean, M.D.
How many servings does this recipe yield?
This recipe yields approximately 16 servings.
What kind of ham is required?
The recipe calls for an 8-pound fully cooked, bone-in ham.
What is the first step in cooking the ham?
The first step is to combine the ham and apple cider in a large pot and simmer for about 2 hours.
What type of apple cider should I use?
Use 3 quarts of fresh, sweet, non-alcoholic apple cider.
Why is the skin removed from the ham?
The skin is removed after simmering to allow the glaze to penetrate the meat, though a thin layer of fat should remain for flavor.
What ingredients are in the maple glaze?
The glaze is made from Vermont maple sugar, dry mustard, powdered clove, and water.
Can I use brown sugar instead of maple sugar?
Yes, brown sugar can be used as a substitute if Vermont maple sugar is not available.
How do you prepare the glaze?
Mix the maple sugar, dry mustard, powdered clove, and water together in a bowl to form a paste.
How long does the ham need to bake?
The ham needs to bake for a total of 2.5 hours at 325°F (163°C).
Should the ham be covered while baking?
Yes, cover the pan loosely with foil, but remove it for the last 30 minutes of baking.
What is the purpose of the raisins in this recipe?
The raisins are scattered around the ham to soak up the juices and provide plump, flavorful accents to the dish.
How often should I baste the ham?
You should baste the ham every 30 minutes with the pan drippings.
How do I make the glaze caramelize?
Remove the foil during the final 30 minutes of baking to allow the glaze to caramelize.
How do you prepare the gravy?
The gravy is made by simmering the pan drippings on the stovetop until thickened.
Should I add water to the gravy?
You can add a bit of water to the drippings if necessary to reach your desired consistency.
How long should the ham rest before slicing?
Let the ham rest for 15 minutes after removing it from the oven.
Can I substitute dry mustard with anything else?
Yes, prepared mustard can be used if dry mustard is unavailable.
What kind of cloves are used?
The recipe calls for 1 teaspoon of ground powdered clove.
What temperature should the oven be set to?
The oven should be set to 325°F (163°C).
How much water is needed for the glaze paste?
You need 1/2 cup of room temperature water to form the glaze paste.
What kind of raisins are best for this ham?
The recipe suggests using 2 cups of seedless raisins.
Is this recipe suitable for holidays?
Yes, it is tagged as a holiday recipe and is perfect for festive gatherings.
What flavors characterize this dish?
This dish is known for its sweet and savory flavors, combining maple, cloves, and apple cider.
Do I use all the cider for simmering?
Most is used for simmering, but you pour the remaining cider over the ham when transferring it to the baking pan.
Is the ham fully cooked when I buy it?
Yes, the recipe specifies using a fully cooked, bone-in ham.
What is the total preparation and cook time?
Including simmering and baking, the total cooking time is approximately 4.5 hours plus resting.
Where does this recipe originate from?
This recipe is inspired by Vermont country cooking traditions.
Can I serve the raisins with the ham?
Yes, the plump raisins that soak up the drippings are served alongside the ham.