This maple glazed ham has a sticky, caramelized crust of maple syrup, brown sugar, and Dijon mustard over tender, juicy meat, and it is easier to make than it looks. Plan on about 3 hours 30 minutes from start to finish, most of it hands off.
You warm a fully cooked bone in ham slowly in the oven with orange quarters and water in the pan, then brush on the glaze during the last hour so it lacquers without burning. It makes a stunning centerpiece for Easter, Christmas, or any big family dinner, and the leftovers are just as good as the main event.
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Why This Maple Glazed Ham Recipe Works
A fully cooked ham only needs gentle reheating, so a moderate oven and a loose foil tent keep the meat moist. The water and orange quarters in the pan create steam and flavor the drippings.
Maple syrup, brown sugar, and Dijon form a glaze that balances sweet, tangy, and warm spice. Cinnamon and allspice add depth without overpowering the pork.
Brushing the glaze on in stages builds a thick, glossy coating. Applying it too early would scorch the sugar, so most of the baking happens before the first brush.
Ingredients for Maple Glazed Ham
- 1 bone in fully cooked leg ham (about 10 lb), skin on
- 30 whole cloves (optional, for studding)
- 2 oranges, cut into quarters
- 1 cup water, for the pan
- 3/4 cup pure maple syrup
- 3/4 cup packed brown sugar
- 3 tbsp Dijon mustard
- 3/4 tsp ground cinnamon
- 1/2 tsp ground allspice
Bone in leg ham. Choose a fully cooked, bone in ham with the skin on. The bone adds flavor and helps the meat stay moist. A 10 pound ham feeds about 16 people.
Oranges and water. Quartered oranges and a cup of water in the pan create steam and scent the drippings, which you can spoon over the slices.
Maple syrup. Use pure maple syrup, not pancake syrup. Honey makes a fine substitute.
Brown sugar. It thickens the glaze and deepens the caramel flavor as it bakes.
Dijon mustard. The tang cuts the sweetness. Plain yellow mustard also works.
Cinnamon and allspice. A small amount of each adds warm spice. Nutmeg can replace the allspice.
Whole cloves. Pressed into the scored fat, they look beautiful and add a classic seasonal aroma. They are optional, and you should remove them before eating.
How to Make Maple Glazed Ham
1. Rest the ham. Take the ham out of the refrigerator 1 hour before baking so it heats evenly. Heat the oven to 325 degrees F and set a rack in the lower third.
2. Trim and score. Remove the skin with a sharp knife, leaving a 1/4 inch layer of fat. Score the fat in a diamond pattern about 1/4 inch deep, and press a whole clove into each intersection if you like.
3. Set up the pan. Set the ham flat side down on a rack in a large roasting pan. Scatter the orange quarters around it and pour in the water. Cover the ham loosely with foil.
4. Bake covered. Bake for about 1 1/2 hours, until the center reaches about 110 degrees F.
5. Make the glaze. While the ham bakes, simmer the maple syrup, brown sugar, Dijon, cinnamon, and allspice in a small saucepan over medium heat for 5 minutes, stirring, until slightly thickened.
6. Glaze and finish. Remove the foil and brush the ham with a third of the glaze. Return it to the oven and brush with more glaze every 15 minutes for another 45 to 60 minutes, until the center reaches 140 degrees F and the surface is deep mahogany.
7. Rest and carve. Tent the ham with foil and rest for 20 minutes before slicing. Spoon the pan juices over the slices.
How to Serve Maple Glazed Ham
Carve the ham into thin slices across the grain and spoon a little glaze and pan juices over each portion. A classic seasonal plate pairs it with easy green bean casserole and a basket of honey butter dinner rolls. For a lighter side, add a tray of air fryer asparagus, and for something starchy, a dish of creamy garlic Parmesan orzo soaks up the juices nicely.
How to Store and Reheat Maple Glazed Ham
Refrigerate sliced or carved ham within two hours, wrapped tightly or in an airtight container, for 3 to 4 days. Reheat slices in a covered skillet with a splash of water or broth, or in a hot oven at 325 degrees F covered with foil, until they reach 165 degrees F. For longer storage, freeze portions in freezer bags for up to 2 months and thaw overnight in the refrigerator.
Tips and Variations for Maple Glazed Ham
Check the label. Make sure the ham is labeled fully cooked. If it is uncooked, follow the package directions and cook to 145 degrees F instead.
Use a thermometer. The center should reach 140 degrees F for a fully cooked ham. Insert the probe into the thickest part without touching the bone.
Score the fat. Diamond cuts let the glaze seep in and give a crackly surface.
Glaze late. Brush only during the last hour to keep the sugars from burning.
Use the drippings. Skim the fat from the pan juices and simmer them with a splash of orange juice for a quick sauce.
Swap the sweetener. Honey works in place of maple syrup, or use half of each for a more floral glaze.
Cook a smaller ham. For a 5 pound ham, halve the glaze and plan on 75 to 90 minutes in total.
Handle leftovers safely. Cool and refrigerate within two hours. For general guidance on storing and reheating leftovers, see this University of Minnesota Extension leftovers guide.
Frequently Asked Questions About Maple Glazed Ham
How long do you bake a maple glazed ham?
A fully cooked 10 pound bone in ham takes about 2 1/2 hours at 325 degrees F, or roughly 15 minutes per pound, until the center reaches 140 degrees F.
Can I make a maple glazed ham the day before?
Yes. Bake and glaze it, cool, wrap, and refrigerate, then reheat covered in a hot oven at 325 degrees F until it reaches 165 degrees F.
What glaze works well on a maple glazed ham?
Pure maple syrup mixed with brown sugar and Dijon gives a balanced sweet and tangy coating. Honey or a splash of orange juice also works well.
Do I have to remove the skin?
Yes, trim it off so the glaze can stick to the fat layer and the meat. Leave about 1/4 inch of fat for flavor and moisture.
What can I do with the leftover ham?
Use it in sandwiches, omelets, pasta, fried rice, or split pea soup, and simmer the bone for broth.
Maple Glazed Ham
Equipment
- Large roasting pan with rack
- Small saucepan
- Basting brush
- Instant read thermometer
- Aluminum foil
- Sharp knife
Ingredients
Main Ingredients
- 10 lb bone in fully cooked leg ham skin on
- 30 whole cloves optional, for studding
- 2 oranges cut into quarters
- 1 cup water for the roasting pan
- ¾ cup pure maple syrup
- ¾ cup packed brown sugar
- 3 tbsp Dijon mustard
- ¾ tsp ground cinnamon
- ½ tsp ground allspice
Instructions
Cooking
- Bring to room temperature. Let the ham stand for 1 hour and heat the oven to 325 degrees F. Score. Cut off the skin, leave about 1/4 inch of fat, and score it in a diamond pattern. Press in cloves if using.
- Prepare the pan. Place the ham on a rack in a roasting pan with the orange quarters and water, then tent loosely with foil.
- Bake covered. Bake about 1 1/2 hours until the center is about 110 degrees F.
- Cook the glaze. Simmer the maple syrup, brown sugar, mustard, and spices for 5 minutes until slightly thick.
- Glaze. Uncover, brush with glaze, and bake 45 to 60 more minutes, brushing every 15 minutes, until the center reaches 140 degrees F.
- Rest. Tent with foil for 20 minutes, then carve and spoon over the pan juices.
