• 8 Tbsp. Dijon or stone ground mustard
  • 2 cups Maple syrup
  • 2 Tbsp. Sea salt
  • 2 Tbsp. Black pepper, coarse ground
  • 4 Tbsp. Extra virgin olive oil
  • 10 ea. Garlic cloves
  • 16 lb. Smoked Pit Ham




Meal Course:


Dish Type:



For the Glaze:

  1. In a small sauce-pot, combine mustard and maple syrup. Bring to a simmer over medium heat, stirring constantly. Reduce until mixture becomes thick and syrupy.
  2. Remove from heat.

For the Ham:

  1. Heat a conventional oven to 450°F.
  2. In a food processor, combine salt, pepper, olive oil, and garlic. Process on high for 30 seconds. Remove and set aside.
  3. Score all sides of the ham with a paring knife, making shallow criss-cross cuts across the ham to create a diamond pattern. Place ham into a large baking pan.
  4. Rub garlic, oil, and pepper mixture thoroughly into the ham.
  5. Bake ham in the oven for 20 minutes. Reduce oven temperature to 350°F. Cover ham with aluminum foil and bake for 1 hour.
  6. Remove foil cover from ham and brush ham with mustard and maple glaze every 30 minutes for the remaining hour and a half or until the ham’s internal temperature reaches 145°F.
  7. Remove ham from oven and allow to rest before carving, approximately 5-10 minutes.