Featured Maple Leaf Product: Easy Carve Bone-In Smoked Ham (#64696)
Smoky Barbecue Ham
Recipe Information
Yield
25 Servings
Portion Size
128 g/4.5 oz
Ingredients
| Metric | Imperial | |
|---|---|---|
| Easy Carve Ham | 2.5 kg | 5 lbs 8 oz |
| Water, tap | 250 ml | 1 cup |
| Maple Syrup | 250 ml | 1 cup |
| Cumin Powder | 30 ml | 2 Tbsp |
| Smoked Paprika | 60 ml | 1/4 cup |
| Cinnamon, ground | 30 ml | 2 Tbsp |
| Garlic Powder | 30 ml | 2 Tbsp |
| Black Pepper, ground | 30 ml | 2 Tbsp |
| Onion Powder | 30 ml | 2 Tbsp |
Method
- Preheat the convection oven to 300°F/150°C. Place carved ham, fat side up, in a roasting pan on top of a roasting rack; pour 250-500 mls of water into pan. Score the top fat and sides of carved ham in a diamond crosshatch pattern, cutting about 1 inch wide and 1/2 inch deep. Bake for approximately 18-20 minutes per lb/0.5 kg.
- Brush the ham with maple syrup but reserve some syrup for basting while cooking.
- Combine the rest of the ingredients in a medium bowl, then rub all over ham, pressing into syrup to adhere to the ham. Cover ham with foil and bake for 60 minutes.
- Remove pan from oven, remove foil and brush ham with reserved maple syrup. Increase the oven temperature to 375°F/190°C. Return ham to oven uncovered. Bake until glaze has caramelized and an internal temperature of 145°F/63°C is held for at least 15 seconds. Let rest 10 minutes before carving.
- Serve 90 grams of Smoky BBQ Ham per serving. CCP-Maintain >140°F/60°C; discard unused product.
Suggested Accompaniments
Serve with roasted potatoes and steamed broccoli (sides not included in nutritional information).
Nutritional Information
per 128 g/4.5 oz
| Nutrient | Quantity |
|---|---|
| Calories | 150 kcal |
| Protein | 17 g |
| Carbohydrates | 15 g |
| Total Fat | 3 g |
| Trans Fats | 0 g |
| Saturated Fat | 1 g |
| Total Sugars | 10 g |
| Total Dietary Fiber | 0 g |
| Calcium | 20 mg |
| Potassium | 40 mg |
| Sodium | 656 mg |
| Iron | 0 mg |
| Vitamin A | 0.22 RE |
| Vitamin C | 0.12 mg |
| Calories from Protein | 44 % |