The Big Easy Ham with Maple Mustard Sauce
For the Ham
- 1 (12-16 pound) fully-cooked smoked ham, bone-in
For the Maple Mustard Sauce
- 1 cup maple syrup
- 1/4 cup Dijon mustard
- 1/4 cup whole grain mustard
- 1/2 teaspoon cayenne powder
- 1/4 cup salted butter, softened
Power up The Big Easy® Oil-less Fryer.
Hot TipThe Big Easy was designed to be powered ON (all the way to the left) and OFF (all the way to the right). All recipes for The Big Easy are based on operating the fryer at full power.
Place ham into the roaster basket and lower the roaster basket into the cooking chamber. Insert a meat thermometer into the ham so that the dial is easy to read when the basket is in the cooker.
Cook until the internal temperature reaches 140°F, about 2 to 3 hours. Cook time varies based on weather conditions and the size of your ham.
Meanwhile, whisk together maple syrup, whole grain mustard, Dijon mustard and cayenne powder in a skillet over medium heat. Bring to a boil and add butter. Lower heat and simmer for about 5 minutes.
Lift the basket out of the cooking chamber and set it on a shallow sheet pan until the basket is cool to the touch. Remove ham from basket, place it on a tray or cutting board and let it rest for 15 minutes.
Hot TipGiving your meat the time it needs to rest allows juices to redistribute, retaining moisture for tender meat. The internal temperature will continue to rise 10 to 15 degrees until it levels out and then begins to fall.
Slice the ham and serve with maple mustard sauce.
Suggested for this recipe
Made This Recipe?
Click the stars to rate it.