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Maple Garam Masala Glazed Ham

Yields: 1-9 lb. ham
Make this recipe how many times?
Savory Spice Shop Ingredients
Sugar, Maple, Pure 2 oz bag $4.75
Garam Masala (Salt-Free) 1 oz bag $3.90

Ingredients:

Directions:

Preheat the oven to 350 degrees. 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-inch 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 min., brushing with glaze and juices from the roasting pan every 15 min. 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 min. Carve the ham, arrange on a platter and serve.

Yields:

1-9 lb. ham

Thanks to:

Shantelle Stephens, Savory Spice Shop—Platte St/Denver, CO assistant manager
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.

Maple Garam Masala Glazed Ham

“Just wanted to say that your Shallot Salt may be a delivery pizza's best friend. A little sprinkle lifts an ordinary pie to something great!”

-Daniel H. of Grand Junction, CO

Maple Garam Masala Glazed Ham


Yields: 1-9 lb. ham

Ingredients:

Directions:

Preheat the oven to 350 degrees. 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-inch 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 min., brushing with glaze and juices from the roasting pan every 15 min. 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 min. Carve the ham, arrange on a platter and serve.

Yields:

1-9 lb. ham

Thanks to:

Shantelle Stephens, Savory Spice Shop—Platte St/Denver, CO assistant manager
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.