PURE MAPLE MAGIC! Cooking with pure maple syrup from Canada! Recipe > Baked Ham with Maple Mustard Glaze ! www.maplefromcanada.co.uk
Baked Ham with Maple Mustard Glaze
Ingredients
1 cooked, bone-in half ham (about 3.5kg)
15 whole cloves
85g dark brown sugar
85g delicate-tasting golden maple syrup
2 tablespoons Dijon mustard
Method
Preheat oven to 325°c. Cut off the tough, leather like skin from ham if it has it and score the fat in a crosshatch pattern.
Stud ham all over with cloves, put in a large roasting pan, and loosely tent with foil.
Place the ham in the oven at 180°c-200° After 15 mins turn the temperature down to 160°c.
While the ham is baking, make the glaze: In a medium bowl, combine brown sugar, maple syrup, and mustard. Whisk until smooth.
Brush the ham generously with the glaze and cook for a further 20 mins. Continue basting until the glaze is golden brown.
Maple Mince Pies
Ingredients
1 jar mincemeat (600g)
2 satsumas segmented
1 apple finely chopped
Zest 1 lemon
100ml delicate-tasting golden maple syrup
For the pastry:
375g plain flour
260g unsalted butter, softened
125g caster sugar
2 large eggs
Method
Place 375g plain flour and 260g softened unsalted butter in a bowl and rub together to a crumb consistency.
Add 125g caster sugar and 1 large beaten egg and mix together.
Tip out onto a lightly floured surface and fold until the pastry comes together, be careful not to over mix.
Wrap the pastry in cling film and chill for 10 mins or overnight.
Scoop the large jar of mincemeat into a bowl and add 2 segmented satsumas, 1 finely chopped apple, zest of 1 lemon and maple syrup.
Heat the oven to 220°C/gas 7
Roll out pastry to 3mm thick and using a round cutter (about 10cm), cut out 16 bases and place them into muffin trays. Put 1 ½ tbsp mincemeat mixture into each. Brush the edge of each pie with a little beaten egg.
Re-roll out the pasty and garnish with a maple shaped cutter on top. Glaze with the beaten egg, sprinkle with the extra caster sugar, then make a small cut in the tops.
Bake the mince pies for 15-20 mins until golden brown. Leave to cool before releasing them from the muffin trays and dusting with a little more icing sugar before serving.
Maple to Montreal
Ingredients
12.5ml amber, rich tasting maple syrup
25ml lime juice
35ml Nusa Cana rum
Prosecco
Orange zest
Method
Add maple syrup, lime juice and rum to a shaker with ice
Shake for ten seconds or until the shaker is frosty
Strain the liquid into a champagne flute and top up with prosecco
Garnish with orange zest
Mixologist tip:
If you can’t get your hands on Nusa Cana rum, any white rum will work just as well!
