Ingredients
1/4 cup pure maple syrup
2 tbsp whole grain Dijon-style mustard
6 lb fully cooked bone-in spiral ham
1 tbsp cornstarch
1 carton Chicken stock
1 tsp chopped fresh thyme leaves
1/8 tsp freshly ground black pepper
1 tbsp butter or margarine
1/4 cup chopped shallots
Directions
1. Mix 2 tbsp maple syrup and 1 tbsp mustard to create basting mixture
2. Roast ham according to package directions. Half an hour before end of expected bake time, uncover, brush liberally with basting mixture and bake 30 minutes more, or until meat thermometer reads 165°F (74°C). Reserve 2 tbsp pan drippings.
3. Mix cornstarch, chicken stock, thyme, black pepper, remaining maple syrup and remaining mustard until smooth. Set aside.
4. Heat butter in small saucepan over medium heat. Add shallots and cook until tender. Stir in cornstarch mixture and add reserved pan drippings.
5. Heat until mixture boils and thickens, stirring often. Serve sauce with ham.
PREP TIME: 15 MIN.
COOK TIME: 4 HRS.
SERVES: 16 PEOPLE
