Recipe courtesy of Gourmet Magazine

Spice Crusted Ham with Maple Mustard Sauce

  • Level: Easy
  • Total: 1 hr 40 min
  • Prep: 25 min
  • Cook: 1 hr 15 min
  • Yield: 8 servings
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For the Ham:

1 (8 to 10-pound) fully cooked shank-end ham

4 garlic cloves

1 1/2 teaspoons fine sea salt

1 tablespoon whole coriander seeds

1 tablespoon mixed peppercorns (containing black, pink, white, and green peppercorns but not allspice)

1 tablespoon all-purpose flour

3 tablespoons unsalted butter, softened

For the Sauce:

1/2 cup Dijon mustard

1/4 cup Grade B maple syrup


  1. Preheat oven to 350 degrees F.
  2. For Ham: Remove any thick skin from ham and all but about 3/4-inch layer of fat.
  3. Mince and mash garlic with salt to a paste. Coarsely grind coriander and peppercorns in coffee/spice grinder and stir together with flour, butter, and garlic paste in a bowl.
  4. Spread spice paste all over ham, then put ham, cut side down, in a greased large roasting pan. Bake in middle of oven until crust is golden and an instant-read thermometer inserted into center (do not touch bone) registers 150 degrees F, about 1 1/4 hours.
  5. Transfer ham to a platter and let stand 15 minutes before slicing. Garnish with parsley.
  6. For Sauce: Stir together mustard and maple syrup until combined well. Serve with ham.
  7. Cook's note: Sauce can be made 2 days ahead and chilled, covered. Bring to room temperature before serving.
  8. Garnish: 2 large bunches fresh flat-leaf parsley .
  9. Special equipment: an electric coffee/spice grinder .
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