Dijon Maple Glazed Spiral Ham

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Made it this past Christmas...best ham I've ever had!!!

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I loved it! My kids loved it! Even people who don't like ham loved it! Perfect.

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We have made this the past 3 Christmases to rave reviews each time. It can not go wrong. I have forgotten to buy the expensive pure maple syrup and had use whatever syrup we had onhand for waffles and pancakes and didn't notice any difference whatsoever in the taste.

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I have made this twice- once for new years and just this easter! It is easy and gets rave reviews. So much better than honeybaked ham and much cheaper.

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Made this for the first time for Easter 2009. Bought a 9 lb. generic store brand butt end bone-in sprial cut ham (shank is fine too, but butcher thought I'd like butt portion better since it has less fat & more meat & followed recipe exactly as it stated. 2 things I did that were suggested from other reviews which I would highly recommend :
1.place on wire rack to elevate it from liquid during cooking
2.Used apple cider instead of water.
I did put it out on the counter for 1 hour to bring to room temp prior to cooking. Also, once it was done, I couldn't bare to throw the pan juices away, so I turned it into a glaze for those who wanted it to pour over the ham. I poured the entire amount of pan juices from the roasting pan to a skillet & let it boil down a few minutes, then combined 1 tbsp conrstarch to 1 tbsp water to make a slurry & wisked it into pan. Let that simmer for another few minutes. It made a sweet glaze gravy. It was wonderful for sandwiches too. I saved so much money since we didn't buy a Honey baked ham & we all thought it was just as good.

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We read, when you buy a pre-cooked ham, to warm it in a sink of hot water for 45 minutes, then refill the sink with fresh hot water and soak for another 45 min. to help bring the temp. of the meat up. Then, place ham in an oven cooking bag, with a few slits to release steam buildup. The last 1/2 hour of cooking time, apply the glaze. WOW, this glaze is wonderful and is going in my homemade Favorite Recipes Cookbook!!!! Everyone raved about it, even those that did not care for hem before said it was very good.

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The recipe for the glaze was good but the suggested time for baking the ham was way off! It took me twice as long to bake the ham of the same weight before glazing it and even then I had to cut it in half to expedite the process.

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The glaze was wonderful and I would definitely make it again. The only thing I would do different next time is use a rack instead of putting the ham in the water to steam it and not use spiral just whole ham. The spiral ham tend to dry out eventually and I also like to slice my own cut which would be a little thicker.

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this is the 2nd year i have made this ham . . . i didnt use a spiral either, and it was still delicious. my family will now expect this every Christmas! i love finding wonderful, new, EASY recipes that I can use as a christmas menu "staple".

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This was easy, moist, and tasty - even on a non-spiral cut ham!