Tassel Ridge Maple-Glazed Ham


  • 1 7 –10 lb spiral-sliced bone-in ham
  • 1 12- oz jar apple jelly
  • ½ cup plus ¼ cup dark brown sugar
  • ¼ cup maple syrup
  • 3 Tbsp whole-grain mustard
  • 1 cinnamon stick broken into pieces
  • ¼ tsp ground nutmeg
  • 2 Tbsp unsalted butter
  • ½ tsp mustard powder


  1. Place ham in large oven bag. Tie bag closed.
  2. Cut 4 approximately ½-inch slits in top of bag to allow steam to escape. Place in large roasting pan. Let stand at room temperature for 1½ hours.
  3. Adjust oven rack to lowest position. Preheat oven to 300°F.
  4. Bake ham 1½ to 2½ hours, or until internal temperature reaches 100°F.
  5. Meanwhile, bring jelly, ½ cup sugar, syrup, mustard, cinnamon, and nutmeg to a boil in medium saucepan.
  6. Reduce heat to low. Simmer, stirring often, until mixture is very thick and reduced to ½ cup, about 45 minutes.
  7. Remove from heat. Discard cinnamon pieces.
  8. Whisk in butter. Set aside.
  9. Combine remaining ¼ cup brown sugar and mustard powder in small bowl.
  10. Remove ham from oven. Cool 5 minutes.
  11. Increase oven temperature to 400°F.
  12. Cut open bag and roll back. Using pastry brush, brush ham with syrup mixture.
  13. Using hands, carefully press sugar mixture onto exterior of ham.
  14. Return ham to oven. Bake until dark brown and caramelized, about 20 minutes.
  15. Remove from oven. Place on cutting board and loosely tent with foil. Let rest 15 minutes.
  16. Carve and serve. Serves 16–20.

Recipe Notes

Wine Recommendation: Tassel Ridge Iowa St. Croix Rosé With this recipe, I’d want a very fruity, flavorful rosé, and Tassel Ridge Iowa St. Croix Rosé is a good choice. Iowa St. Croix Rosé is a dry rosé with strawberry, raspberry, peach, and nectarine notes and a slightly drying finish. Made from St. Croix grapes grown in our Mahaska County, Iowa, vineyards. Serve at room temperature. — Bob Wersen, Owner, Tassel Ridge Winery