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Maple Garam Masala Glazed Ham

Yields: 1/4 cup
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Savory Spice Shop Ingredients
Garam Masala (Salt-Free) 1/2 oz bag $2.40

Ingredients:

  • 1/4 cup maple sugar
  • 2 tsp. Garam Masala
  • 2 tsp. orange juice
  • 1 x 9lb bone in, butt, shank or half ham

Directions:

Preheat the oven to 350 degrees F. For the glaze, combine the dry ingredients and break up any lumps with your fingers. Add enough orange juice to make the mixture spreadable.

Score the ham with a long thin knife into a 1” wide diamond pattern. Put the ham in a roasting pan and bake for 1 hour. After 1 hour, remove the ham from the oven and cover the top and sides, as evenly as possible, with the glaze. Press cloves into the points of the diamonds. Put the ham back in the oven and continue baking for another 1 hour and 15 minutes, brushing with glaze and juices from the roasting pan every 15 minutes. Cover the ham with foil if it starts to get too dark. Remove from oven and set aside on a cutting board to cool for 10 to 15 minutes. Carve the ham, arrange on a platter and serve.

Yields:

1/4 cup

Thanks to:

Shantelle Stephens, Savory Spice Shop employee
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.

Maple Garam Masala Glazed Ham

“Received my order of Urfa and Aleppo chilies recently and had to let you know that these are the freshest chilies I have purchased since being in Istanbul a few years ago. Believe me when I need replenishment I will go only to Savory Spice Shop. Thanks for the quality.”

-Elizabeth T. of San Luis Obispo, CA

Maple Garam Masala Glazed Ham


Yields: 1/4 cup

Ingredients:

  • 1/4 cup maple sugar
  • 2 tsp. Garam Masala
  • 2 tsp. orange juice
  • 1 x 9lb bone in, butt, shank or half ham

Directions:

Preheat the oven to 350 degrees F. For the glaze, combine the dry ingredients and break up any lumps with your fingers. Add enough orange juice to make the mixture spreadable.

Score the ham with a long thin knife into a 1” wide diamond pattern. Put the ham in a roasting pan and bake for 1 hour. After 1 hour, remove the ham from the oven and cover the top and sides, as evenly as possible, with the glaze. Press cloves into the points of the diamonds. Put the ham back in the oven and continue baking for another 1 hour and 15 minutes, brushing with glaze and juices from the roasting pan every 15 minutes. Cover the ham with foil if it starts to get too dark. Remove from oven and set aside on a cutting board to cool for 10 to 15 minutes. Carve the ham, arrange on a platter and serve.

Yields:

1/4 cup

Thanks to:

Shantelle Stephens, Savory Spice Shop employee
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.