Through the course of cooking the leg of ham a rich maple syrup glaze is applied three times creating a deap, sweet finish.
For this recipe, use a generous tablespoon of bourbon and omit the red wine vinegar. I used this recipe for sliced baked ham (fully cooked hickory smoked pit ham) that I served to more than 150 people at a function. Each piece of ham was layered in a pan and got a generous helping of sauce in which to marinate through the heating process, which was kept covered on low temperature to heat. For serving, I spashed each plate with a line of the sauce to punctuate and freshen the flavor. This recipe was a huge success...and everyone wanted to know what the "secret" ingredient was! - 18 Sep 2007 (Review from Allrecipes USA and Canada)
This was delicious! I've never ventured from our traditional pinapple topped ham until this recipe!.. When mixing the glaze for the top, I almost didn't add the dry mustard because I'd already put in the dijon and I thought it smelled too mustardy, but I did add it and I'm so glad!... While cooking the mustard mellows and the sweet of the maple syrup comes through... I was wishing for more mustard taste as I ate it!.. Next time I think I'll score the ham and let the glaze marinade for a few hours, then cover with foil for the first 30 min. then uncover to nicely brown for the rest of the time!... - 13 Nov 2008 (Review from Allrecipes USA and Canada)
Good as is, but would have preferred a stronger maple flavor, even though I used Grade B pure maple syrup. I will probably increase the ratio of syrup to the other ingredients if I make this again. - 30 Oct 2007 (Review from Allrecipes USA and Canada)