Vermont Country Baked Ham from Governor Howard Dean M D
Savor the heartwarming flavors of New England with this Vermont Country Baked Ham, a cherished recipe from Governor Howard Dean, M.D. This crowd-pleasing dish features a succulent, bone-in ham glazed to perfection with rich Vermont Grade A Dark maple syrup, tangy Dijon mustard, and a hint of apple cider vinegar. Whole cloves add an aromatic touch, while the caramelized crust created during baking delivers an irresistible combination of sweet and savory. Perfect for festive gatherings or a cozy family dinner, this baked ham pairs beautifully with roasted vegetables or creamy mashed potatoes. With just 15 minutes of prep time, this recipe ensures an elegant centerpiece with minimal fuss, making it a timeless classic in any kitchen.
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Recipe Information
Ingredients
- 8 pounds bone-in, fully cooked ham
- 1 cup maple syrup (preferably Vermont grade A dark)
- 0.5 cup brown sugar
- 2 tablespoons Dijon mustard
- 20 whole cloves
- 1.5 cups water
- 0.25 cup apple cider vinegar
Instructions
Preheat your oven to 325°F (165°C).
Trim any excess fat from the ham, leaving a thin layer for flavor. Use a sharp knife to score the surface of the ham in a diamond pattern, about 1/4 inch deep.
Insert whole cloves into the intersections of the scored lines, spacing them evenly across the surface of the ham.
In a medium saucepan, combine the maple syrup, brown sugar, Dijon mustard, water, and apple cider vinegar. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture begins to simmer. Remove from heat and set aside.
Place the ham on a rack in a roasting pan. Pour about 1 cup of water into the bottom of the pan to prevent drippings from burning.
Brush a generous layer of the maple syrup glaze over the surface of the ham. Cover the ham loosely with aluminum foil to prevent excessive browning.
Bake the ham in the preheated oven for approximately 15 minutes per pound, or until the internal temperature reaches 140°F (60°C). Baste the ham with additional glaze every 30 minutes.
Remove the foil during the last 20-30 minutes of cooking to allow the glaze to caramelize and form a golden crust.
Once done, remove the ham from the oven and let it rest for 15-20 minutes before carving. Serve warm with additional glaze drizzled over the slices, if desired.
Nutrition Facts
Calories |
7064 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 310.2 g | 398% | |
| Saturated Fat | 108.1 g | 540% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2134 mg | 712% | |
| Sodium | 44392 mg | 1930% | |
| Total Carbohydrate | 301.4 g | 110% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 257.7 g | ||
| Protein | 771.0 g | 1542% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 928 mg | 71% | |
| Iron | 28.0 mg | 156% | |
| Potassium | 11913 mg | 253% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
