Maple-Glazed Ham is a perfect dish for holidays or any special occasion when you want something sweet, tender, and full of flavor. The star of the show is the ham itself, beautifully coated with a sticky glaze made from rich maple syrup that caramelizes as it bakes, creating a mouthwatering crust. You get a lovely balance of salty and sweet with each slice, making it a crowd-pleaser every time.
I love making this ham because it fills the kitchen with that warm, inviting smell of maple and roasted meat—it’s like an instant comfort hug from the oven. One of my favorite tips is to use a good-quality pure maple syrup—it really makes a difference in the depth of flavor. And don’t be shy about letting that glaze get nice and thick on the ham; it adds a wonderful texture that’s hard to resist.
Serving this ham with some simple sides, like roasted vegetables or creamy mashed potatoes, always hits the spot. It’s a dish that brings people together, whether you’re sitting down for a family dinner or celebrating a big moment. Every time I make it, I remember how much everyone looks forward to those sweet, sticky slices—and that makes it all the more special to cook.
Key Ingredients & Substitutions
Bone-in Ham: Using a bone-in ham keeps the meat juicy and adds flavor. If you want quicker cooking, boneless works too but might be a bit less moist.
Pure Maple Syrup: This is the star of the glaze and adds natural sweetness. If you don’t have maple syrup, honey or agave syrup can be good substitutes.
Brown Sugar: Packs richness and helps with caramelization. You can swap light brown sugar with dark brown sugar for a deeper molasses flavor.
Dijon Mustard: Adds a subtle tang and depth to the glaze. If you don’t like mustard, just leave it out—it still tastes great.
Apple Cider Vinegar or Orange Juice: A bit of acidity balances the sweetness of the glaze. Orange juice adds a nice fruity note, while vinegar gives a sharper tang. Either works well.
Whole Cloves & Spices: Cloves and cinnamon are classic warming spices here. If you’re not a fan, you can skip them or add a pinch of nutmeg or allspice instead.
How Can I Make the Glaze Stick and Caramelize Perfectly?
Getting that sticky, sweet crust on the ham is all about timing and layering the glaze. Here’s how I do it:
- Score the ham’s surface to help the glaze soak in and create texture.
- Bake the ham covered at first to keep it moist during cooking.
- Remove the foil about 30-40 minutes before it’s done, then start brushing the glaze on every 10-15 minutes.
- This repeated glazing builds up layers of caramel that turn golden and slightly crispy.
- Keep an eye to avoid burning – if edges get too dark, lower the oven temperature slightly.
Letting the ham rest after baking helps juices redistribute, so your slices stay juicy under the sweet glaze. This approach always helps me nail the perfect sticky outside and tender inside.
Equipment You’ll Need
- Roasting pan with rack – I like it because it allows heat to circulate evenly around the ham and collects drippings.
- Meat thermometer – helps you check when the ham reaches the perfect temperature without guessing.
- Small saucepan – perfect for heating and thickening your glaze.
- Pastry brush – makes it easy to apply the glaze evenly over the ham.
- Sharp knife – for scoring the surface of the ham and slicing it once cooked.
Flavor Variations & Add-Ins
- Use pineapple juice or orange juice instead of apple cider vinegar for a citrus twist.
- Add a pinch of cayenne pepper or smoked paprika to give the glaze a smoky, spicy kick.
- Try adding minced garlic or ginger to the glaze for extra warmth and flavor.
- Glaze with honey or maple syrup mixed with Dijon mustard for a different sweetness profile.
How to Make Maple-Glazed Ham
Ingredients You’ll Need:
For the Ham:
- 1 fully cooked bone-in ham (about 6 to 8 pounds)
- Whole cloves (optional, for studding the ham)
For the Maple Glaze:
- 1 cup pure maple syrup
- ½ cup brown sugar, packed
- 2 tablespoons Dijon mustard (optional)
- ¼ cup apple cider vinegar or orange juice
- ½ teaspoon ground cinnamon (optional)
- ¼ teaspoon ground cloves (optional)
Time You’ll Need:
This recipe takes about 15-18 minutes per pound for baking, plus 10-15 minutes for resting. Plan for about 2 to 2½ hours total for a 6 to 8-pound ham, including prep and glazing time.
Step-by-Step Instructions:
1. Prepare and Score the Ham:
Preheat your oven to 325°F (163°C). Using a sharp knife, score the surface of the ham in a diamond pattern about ¼ inch deep. If you like, press whole cloves into the intersections of the cuts for extra flavor and a beautiful look.
2. Bake the Ham:
Place the ham flat-side down on a rack inside a roasting pan. Tent the ham loosely with aluminum foil to keep it moist. Bake it in the oven for about 15-18 minutes per pound. Use a meat thermometer to check the thickest part of the ham; it should read 140°F (60°C) when ready.
3. Make the Maple Glaze:
While the ham is baking, combine the maple syrup, brown sugar, Dijon mustard, apple cider vinegar (or orange juice), ground cinnamon, and ground cloves in a small saucepan. Heat over medium heat, stirring gently, until the sugar dissolves and the glaze becomes smooth. Then remove it from the heat.
4. Glaze the Ham:
About 30 to 40 minutes before the ham is done, carefully remove the foil. Brush the ham generously with the maple glaze. For the best, stickiest crust, brush the glaze every 10-15 minutes until the ham is nicely caramelized and shiny.
5. Rest and Serve:
When the ham is cooked through and beautifully glazed, take it out of the oven and let it rest for 10-15 minutes. This helps keep the meat juicy. Slice the ham, serve it warm, and optionally drizzle with any extra glaze or pan juices for extra flavor.
Can I Use a Boneless Ham Instead of Bone-In?
Absolutely! Boneless ham cooks a bit faster and is easier to slice, but keep an eye on the cooking time since it can dry out more quickly. Use a meat thermometer to ensure it reaches 140°F (60°C).
What If I Don’t Have Pure Maple Syrup?
No worries! You can substitute honey or agave syrup for the maple syrup. The flavor will be a little different but still deliciously sweet and sticky.
How Should I Store Leftover Ham?
Store leftover ham in an airtight container in the fridge for up to 4 days. You can reheat slices gently in the microwave or on the stove with a splash of water or extra glaze to keep them moist.
Can I Make the Glaze Ahead of Time?
Yes! Prepare the glaze a day in advance and keep it chilled in the fridge. Warm it gently before applying to the ham during baking for best results.