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Article: Sage & Maple Glazed Ham Roast

Pictured is ham with sage and sweetgrass beside Wabanaki Maple's barrel aged bourbon maple syrup

Sage & Maple Glazed Ham Roast

Maple & Sage Glazed Ham Roast
For your holiday family dinner!
  • 10 to 15 lbs cured ham, bone-in 
  • 1/4 cup unsalted butter
  • 1 cup Bourbon Barrel-Aged Maple Syrup 
  • 1 cup brown sugar 
  • 2 tablespoons dijon mustard 
  • 3 twigs of fresh sage
  • 1 twig of fresh rosemary and thyme  
  • salt & pepper  
  1. In a saucepan, melt butter, then add maple syrup, brown sugar, dijon mustard, salt, and pepper.
  2. When heated and mixed, add in a full twig of sage, rosemary, and thyme, then set aside to cool. 
  3. Put the ham in a roasting pan skin side up. Put any juices from the bag in the bottom of the roasting pan. Score the top of the ham
  4. Cover the ham with half of the glaze. For extra flavour, pin sage leaves around the ham with toothpicks. Add the used tigs of sage, rosemary, and thyme from your glaze to the bottom of the roasting pan. 
  5. Bake the ham covered in the oven at 325 degrees for 15 to 20 minutes per pound. Baste and re-glaze the ham halfway through. For the remaining 30 minutes, cook the ham uncovered with the leftover glaze.