INTRODUCTION
Maple Glazed Ham is a warm, sweet, and savory main dish. It makes holidays and special meals feel cozy. This recipe uses maple syrup, brown sugar, orange juice, and spices to give the ham a glossy, deep flavor. The glaze bakes into the ham and forms a thin sticky crust that people love to slice and eat. You can serve it hot the day of baking or chill it and serve it cold the next day. For a light drink to pair with this ham, try a calm floral latte that brings out the sweet notes in the glaze like the flavors in a chamomile rose tea latte.
WHY YOU WILL LOVE THIS RECIPE
You will love this recipe because it is simple and clear. The ingredients are easy to find. The steps are few and direct. The taste is rich but not heavy. The maple flavor adds a natural sweetness that balances the salt in the ham. The orange juice gives a bright note that keeps the glaze from being too sweet. The garlic and Dijon add a little edge so the glaze has depth. The ham comes out moist inside with a caramelized outside. Leftovers are easy to use in sandwiches, soups, or salads.
HOW TO MAKE Maple Glazed Ham
This section walks you through the full plan. Start early to bring the ham to room temperature. Make the glaze while the ham bakes. Baste often to build a shiny, sticky coat. Follow the cook time on the ham package as a guide and check the internal temperature to be safe. You can also serve this ham with a warm, nutty coffee that matches the maple notes such as the flavors in a maple pecan coffee. Read each step before you start so you work with confidence.
EQUIPMENT NEEDED
- Large baking dish or 9×13 casserole dish
- Aluminum foil
- Small pot or saucepan for the glaze
- Basting brush or large spoon
- Meat thermometer
- Cutting board and sharp knife
- Oven mitts and tongs or spatula
Ingredients You’ll Need :
7 pound traditional bone-in ham, 1 cup maple syrup, 1/2 cup orange juice, 1/4 cup packed brown sugar, 2 tablespoons Dijon mustard, 8 cloves garlic, minced, 2 tablespoons apple cider vinegar, 1/2 teaspoon ground cinnamon
STEP-BY-STEP INSTRUCTIONS :
- Set the ham out at room temperature 1 hour before cook time to take the chill off.
- Preheat the oven to 325 degrees F.
- Place the ham on a 9×13 casserole dish, cut side down. Add 1/4 inch of water to the baking dish.
- Cover the casserole dish with foil and bake according to package directions, until internal temperature reaches 140 degrees F, about 15 minutes per pound (about 1 hour 45 minutes total cook time).
- Meanwhile, in a medium pot over medium-high heat, combine all of the ingredients except the ham, and stir to combine. Cook on medium heat until it simmers (small bubbles) and the sugar is melted. Stir to combine. Remove from heat and set aside.
- Halfway through the ham cook time (about 45-60 minutes into cook time), remove the aluminum foil and pour half of the glaze over the ham. Use a basting brush to spread the glaze over the ham. Repeat every 15-20 minutes until the ham is cooked through.
- Remove ham from oven, let rest for 10 minutes before slicing.
- Serve hot or cold.
HOW TO SERVE Maple Glazed Ham
Slice the ham thin for a platter or thicker for hearty servings. Arrange slices on a warm plate if serving hot. Spoon any reserved glaze over the slices for extra shine and taste. Serve with sides that match the sweet glaze like roasted root vegetables, buttery mashed potatoes, or a fresh green salad. Cold slices work well on sandwiches with soft bread and tangy mustard. For a light dessert after this rich main, pair with gentle sweet drinks or small fruit tarts. You can also warm a small dish of extra glaze to serve on the side for guests who want more sweetness.
STORAGE & FREEZING : Maple Glazed Ham
Store leftover ham in an airtight container in the fridge for up to 4 days. Keep sliced and whole pieces separate so you use what you need first. To freeze, wrap slices tightly in plastic wrap and then in foil, or place them in a freezer bag. Freeze for up to 2 months for best taste. Thaw in the fridge overnight before reheating. Reheat gently in a low oven at 275–300°F, covered with foil and brushed with a little glaze or water to keep it moist. Avoid high heat to prevent drying.
SERVING SUGGESTIONS
Pair the ham with simple sides that balance its sweet glaze. Try steamed green beans with a touch of butter, roasted carrots with a light honey glaze, or creamy scalloped potatoes. Add a bright salad with tangy dressing to cut the richness. For a warm drink to serve at the table, choose a coffee or tea that brings out the maple notes in the ham. The maple pecan coffee mentioned earlier works well to echo the glaze and warm the meal and highlight the maple flavor. For a crowd, offer rolls, pickles, and a cheese board to let guests build plates they like.
VARIATIONS
- Orange-Maple Twist: Add extra orange zest to the glaze for a brighter citrus note.
- Spicy Maple: Stir 1/4 teaspoon of cayenne or chili flakes into the glaze for heat.
- Mustard Crust: Mix 1/4 cup whole-grain mustard into the glaze for a stronger mustard flavor and rustic texture.
- Bourbon Maple: Add 2 tablespoons of bourbon to the glaze while cooking for a warm, smoky depth. Cook the glaze a few minutes after adding bourbon to reduce alcohol.
- Herb Roast: Add sprigs of rosemary and thyme around the ham in the baking dish for an herbal aroma.
Each variation keeps the core steps the same, and you can pick one to match your taste and the rest of your meal.
FAQs
Q: How do I know when the ham is done?
A: Use a meat thermometer. The ham is ready when the internal temperature reaches 140°F. Check in the thickest part but not against the bone.
Q: Can I use a boneless ham instead of a bone-in ham?
A: Yes. A boneless ham will cook a little faster. Check the package for cook time and use a thermometer to reach 140°F.
Q: Can I make the glaze ahead of time?
A: Yes. Make the glaze up to 2 days ahead and keep it in the fridge. Warm it gently before using to make it easy to brush on.
Q: Do I need to baste the ham?
A: Basting helps build the sticky glaze and create a browned outside. It is not required, but it improves color and flavor.
Q: Can I reduce the sugar in the glaze?
A: You can lower the brown sugar a little, but the glaze will be thinner and less glossy. Keep the maple syrup for flavor.
Q: Is apple cider vinegar necessary?
A: The vinegar gives balance by cutting through the sweet flavors. If you do not have it, use a splash of white wine vinegar or lemon juice.
MAKE-AHEAD TIPS FOR Maple Glazed Ham
You can save time by doing parts of this recipe ahead. Make the glaze and keep it chilled in a jar up to 2 days before cooking. Bring it to room temperature and warm slightly before basting. Take the ham out of the fridge one hour before cooking so it reaches room temperature. You can also bake the ham a day in advance, cool it, and refrigerate. Reheat in a low oven covered with foil and baste with warm glaze to freshen the surface. If you must freeze halves or slices, wrap them well and thaw in the fridge before warming.
Maple Glazed Ham
Ingredients
Method
- Set the ham out at room temperature 1 hour before cook time to take the chill off.
- Preheat the oven to 325 degrees F.
- Place the ham on a 9×13 casserole dish, cut side down. Add 1/4 inch of water to the baking dish.
- Cover the casserole dish with foil and bake according to package directions, until internal temperature reaches 140 degrees F, about 15 minutes per pound (about 1 hour 45 minutes total cook time).
- In a medium pot over medium-high heat, combine all of the glaze ingredients. Cook on medium heat until it simmers and the sugar is melted. Remove from heat and set aside.
- Halfway through the ham cook time (about 45-60 minutes into cook time), remove the aluminum foil and pour half of the glaze over the ham.
- Use a basting brush to spread the glaze over the ham. Repeat every 15-20 minutes until the ham is cooked through.
- Remove ham from oven, let rest for 10 minutes before slicing.