Cooking Directions

• Stir 2 tablespoons syrup and 1 tablespoon mustard in a small bowl.
• Place the ham into a roasting pan and cover loosely with aluminum foil.
• Bake at 325°F. for 1 hour 30 minutes.  Uncover the ham.  Brush the ham with the syrup mixture.
• Bake, uncovered, for 30 minutes or until the ham is hot, brushing occasionally with the syrup mixture.
• Stir the cornstarch, broth, thyme, black pepper, remaining syrup and remaining mustard in a small bowl until the mixture is smooth.
• Heat the butter in a 1-quart saucepan over medium heat. Add the shallots and cook until tender, stirring occasionally. Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens.  Serve with the ham.

Ingredients

• 0.25 cup pure maple syrup
• 2 tablespoons Dijon-style mustard
• 9 pounds unglazed fully-cooked bone-in spiral-sliced ham
• 2 teaspoons cornstarch
• 1.75 cups Swanson® Chicken Broth
• 0.25 teaspoon dried thyme, crushed
• 0.125 teaspoon freshly ground black pepper
• 1 tablespoon butter
• 0.25 cup chopped shallot