Maple Orange Glazed Ham

Maple Orange Glazed Ham

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"This recipe for Cook's Ham comes courtesy of Chef Peter Davis of Henrietta's Table, Boston, Massachusetts. A spiced orange reduction is mixed with maple syrup to become the glaze for this stunning main dish."
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2 h 40 m servings 315 cals
Serving size has been adjusted!

Original recipe yields 20 servings



  • Calories:
  • 315 kcal
  • 16%
  • Fat:
  • 15.4 g
  • 24%
  • Carbs:
  • 27.3g
  • 9%
  • Protein:
  • 22 g
  • 44%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 1293 mg
  • 52%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Prepare and heat ham according to package directions.
  2. To prepare glaze, place the orange juice, star anise, cinnamon and cloves in a sauce pan and heat until reduced to 1 cup. Remove from the stove; add the maple syrup. Strain and cool.
  3. Brush glaze on your Cook's ham 30 minutes before meat is done. Heat ham uncovered for final 30 minutes. Carve ham and serve.
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Used this glaze last year and the entire family loved it so much that I'm using it again this year. Real easy to prepare and use. :)

This was the hit of Thanksgiving, hardly anyone ate turkey. In addition to the glaze, I cooked the ham on the bar-b-que and used hickory chips for a little extra flavor. While the ham was cook...

My fault, I did not read the fine print cook time. I made it too late and didn't realize how long it took to cook down to 1 cup! Everyone was starving. I did not purchase real star anise-too ...

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