Festive Pieday Friday Recipe – Hubby’s maple glazed ham


Now, I really can’t take credit for today’s festive recipe. In fact, the only input I had was telling my husband that we had a bottle of maple syrup in the cupboard. Yes, really, that’s it! Hubby created this festive ham recipe all by himself and I arrived at the end of the process to ‘taste test’ it. It was so good that I simply couldn’t not share the recipe with you, so here it is:


A big piece of ham

Cheap cola

1 onion

2 carrots


Maple syrup

Dijon or course grain mustard


Peel the onion and chop in half. Stud each half with some cloves. Put this into the pressure cooker with the two carrots.


Put the giant piece of ham into the pressure cooker (removing any packaging first) and pour over a pint of cheap cola.


Cook in the pressure cooker or slow cooker for the amount of time recommended for the weight of the ham. Ours too 50 minutes our Pressure King Pro.


While the ham is cooking, you can prepare the glaze. Mix 100ml of maple syrup with a tablespoon of mustard. 


When the ham is cooked, put it into the oven for 10 minutes to brown on the top, before spooning over the maple and mustard glaze. Cook for another 10 minutes then baste the glaze over again and cook for a further 10 minutes but don’t allow the top of the ham to burn.

Slice and enjoy!

I find that a giant ham always gets eaten over the course of the festive period. It’s great on your plate as part of Christmas dinner, and the cold ham is the perfect meat accompaniment to a cheeseboard. My large serving plate is from The Caravan Trail – it’s part of their colourful Harbour Sands collection.

I hope you have a go at making this recipe and enjoy adding a slice of hubby’s maple ham to your festive lunch!

Author: Cassiefairy

Cassie is a freelance writer with a Masters degree in lifestyle promotion studies. She loves to 'get the look for less' so regularly shares thrifty fashion posts, DIY interior design ideas and low-cost recipes on her blog.

Share your stories, tips and ideas...

By continuing to use the site, you agree to the use of cookies. more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.