Maple Glazed Baked Ham

🕒 Prep: 15 min
🔥 Cook: 3 hours
🍽 Serves: 12
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Welcome to the world of savory and sweet with this Maple Glazed Baked Ham. This recipe is perfect for holiday gatherings or a special weekend meal. With its rich glaze and tender meat, it's a guaranteed crowd-pleaser.

Ingredients for Maple Glazed Baked Ham

Ham is the star of the show, and choosing a bone-in version ensures it stays juicy and flavorful. The maple syrup adds a natural sweetness that caramelizes beautifully in the oven. Brown sugar deepens that sweetness with a touch of molasses. The Dijon mustard introduces a subtle tang and complexity. Apple cider vinegar cuts through the richness, balancing the flavors. A hint of ginger, cloves, and allspice brings warmth and a touch of holiday spice. Finally, unsalted butter helps to glaze and adds a luscious finish.

Tips & Tricks

  • If your ham starts to brown too quickly, tent it with foil to prevent burning while it finishes cooking.
  • Use a meat thermometer to avoid overcooking; it’s a small tool that makes a big difference.
  • Letting the ham rest before slicing is crucial for juicy portions.

Serving Suggestions

This ham pairs beautifully with creamy mashed potatoes or roasted vegetables. For a refreshing contrast, consider a crisp green salad with a light vinaigrette. And don't forget to use the leftovers for sandwiches or in a hearty split pea soup!

Frequently Asked Questions

Can I use a spiral-cut ham?
Yes, but keep an eye on the cooking time as spiral-cut hams can cook faster.
What if I don't have Dijon mustard?
Feel free to swap it with yellow mustard or even a bit of horseradish for a different kick.
How do I store leftovers?
Wrap the leftovers tightly in foil or plastic wrap and refrigerate for up to a week. You can also freeze it for longer storage.

Maple Glazed Baked Ham Recipe Walkthrough

First things first, preheat your oven to 325°F (163°C). You want it hot and ready before the ham goes in. Place your ham on a rack in a large roasting pan. Scoring the surface in a diamond pattern might seem like an extra step, but it helps the glaze seep into the meat, making it more flavorful.

Next, grab a medium saucepan. Combine the maple syrup, brown sugar, Dijon mustard, apple cider vinegar, ginger, cloves, and allspice. Heat this over medium until the sugar completely dissolves into the syrupy mix. This is your sweet and spicy glaze.

Brush the glaze generously over the ham, but don’t use it all just yet. Reserve some for basting later because that's where the magic happens. Pop the ham into your preheated oven. Now, here’s the trick: every 30 minutes, take it out and give it another brush of glaze. This basting keeps the ham moist and builds a gorgeous, sticky crust.

You'll want to bake this ham for about 2.5 to 3 hours, or until the internal temperature reaches 140°F (60°C). Once it’s cooked, let it rest for about 15 minutes before carving. This resting time allows the juices to redistribute, ensuring each slice is juicy and tender.

Why You'll Love This Recipe

  • Perfectly balances sweet and savory flavors.
  • Uses simple ingredients you probably have on hand.
  • Impressively feeds a crowd with minimal effort.
  • Makes your kitchen smell like a cozy holiday.

Ingredients

1 bone-in ham (10 lbs)
1 cup maple syrup
1/2 cup brown sugar
1/4 cup Dijon mustard
1/2 cup apple cider vinegar
1 tsp ground ginger
1 tsp ground cloves
1/2 tsp allspice
2 tbsp unsalted butter

Step-by-step Instructions

1. Preheat your oven to 325°F (163°C).
2. Place the ham on a rack in a large roasting pan and score the surface in a diamond pattern.
3. In a medium saucepan, combine the maple syrup, brown sugar, Dijon mustard, apple cider vinegar, ginger, cloves, and allspice. Heat over medium until the sugar dissolves.
4. Brush the mixture generously over the ham, reserving some for basting later.
5. Bake the ham in the preheated oven, basting every 30 minutes with the remaining glaze, for approximately 2.5 to 3 hours or until the internal temperature reaches 140°F (60°C).
6. Remove the ham from the oven and let it rest for 15 minutes before carving.

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