I made this for the second time and made some modifications based on my previous review. If you want the maple to be more dominant than the mustard, for a 5lb ham, I'd recommend cutting the dry and dijon mustard portions in half and for the maple syrup, reduce a 1/2 cup to about 1/4 cup. Also, I definitely recommend using bourbon instead of the vinegar (I added it as I was finishing the maple reduction). The mustard was still present with these modifications, but it tasted more like a maple glaze than a mustard glaze, which was what I was looking for. This was a really big hit with everyone at Easter this year!
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I made this for the second time and made some modifications based on my previous review. If...