This gorgeous ham makes for a perfect centerpiece at your next Easter dinner. The glaze is made of a combination of maple syrup, dry mustard and brown sugar.

Yield: Serves 8.



  • 7 1/2 lb (3.5 kg) bone-in ham or smoked pork picnic shoulder
  • 1/4 cup maple syrup
  • 1 cup packed dark brown sugar
  • 1/4 cup apple juice
  • 2 tbsp maple syrup
  • 1 tsp dry mustard
  • 1/4 tsp cloves
  • 2 cups raisins


  1. Place ham in a large stockpot. Cover ham with cold water. Cover and refrigerate for 8 hours or overnight.
  2. Drain; add 6 cups fresh cold water and 1/4 cup syrup. Bring to a boil; reduce heat, cover and simmer for 1 1/2 - 2 hours.
  3. Remove ham from cooking liquid and place on a cutting board. Reserve 1 cup cooking liquid and discard remainder.
  4. Preheat oven to 350°F.
  5. Leaving a thin layer of fat, trim rind and excess fat from ham. Score fat in a criss-cross pattern, if desired. Place ham in a roasting pan.
  6. Stir together brown sugar, apple juice, 2 tbsp maple syrup, mustard and cloves; spoon over ham.
  7. Add raisins and reserved cooking liquid to roasting pan.
  8. Bake, basting occasionally, until ham is glazed and pan sauce is bubbling, about 40 - 45 minutes. Let ham stand 15 minutes before carving. Serve with pan sauce.
Nutritional analysis per serving:

577 calories, 12.5 g fat, 55.3 g protein, 65.8 g carbohydrate, 1.5 g fibre, 4108 mg sodium