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Maple Glazed Ham
Makes Serves 16. Photo By: Campbells
By Campbell's


  1. Mix 2 tbsp (30 mL) maple syrup and 1 tbsp (15 mL) 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 (30 mL) 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.
  • 1/4 cup (60 mL) pure maple syrup
  • 2 tbsp (30 mL) whole grain Dijon-style mustard
  • 6 lb (3 kg) fully cooked bone-in spiral ham
  • 1 tbsp (15 mL) cornstarch
  • 1 carton (480mL) CAMPBELL'S STOCK FIRST™ Chicken stock
  • 1 tsp (5 mL) chopped fresh thyme leaves
  • 1/8 tsp (0.5 mL) freshly ground black pepper
  • 1 tbsp (15 mL) butter or margarine
  • 1/4 cup (60 mL) chopped shallots