Mustard and Maple Baked Ham
1 smoked ham, about 5 to 6 pounds (preferably from a grass fed ecofarmed ham)
1 1/2 cups dry white wine
5 tablespoons Dijon mustard + 2 tablespoons
1/3 cup honey
1/3 cup real maple syrup + 3 tablespoons
1 1/4 cups organic chicken stock
1 teaspoon cornstarch
Score the ham with a sharp knife. Pour the dry white wine over the ham. Place the ham in a large roasting pan and cover with aluminum foil.
Set the oven temperature on 350 and allow the oven to preheat. Once the oven reaches desired temperature bake the ham 50 minutes.
Place the 5 tablespoons of Dijon mustard into a bowl. Add the honey and 1/3 cup maple syrup. Mix well to combine the ingredients. After 50 minutes remove the aluminum foil and baste the ham with the mustard mixture.
Return the ham, uncovered to the oven and continue baking 1 hour 45 minutes. Be sure to baste the ham occasionally with the mustard sauce. The ham is cooked through when the internal temperature reaches 150 degrees.
Remove the ham from the oven and the roaster. Cover with the aluminum foil. This will help the ham to continue too cook slowly and reach an internal temperature of 165 degrees.
Place the juices in a saucepan over medium heat. Bring the juices to a quick boil. Pour in 1 cup of the chicken stock. Gently stir in the 2 tablespoons of Dijon mustard and the 3 tablespoons of maple syrup.
Place the cornstarch into the remaining 1/4 cup of stock. Whisk to dissolve the cornstarch. Pour the cornstarch mixture into the saucepan.
Cook 1 1/2 minutes or until the sauce thickens to your liking. Slice the ham and pour the sauce over the top of each slice.