Baked Ham with Maple-Brown Sugar Glaze
This baked ham delivers a perfectly caramelized, sweet-savory crust with minimal effort.
The maple-brown sugar glaze creates a sticky, lacquered exterior that tastes far more impressive than the 10 minutes of prep time suggests.
Why You’ll Love It
- Feeds a crowd with almost no hands-on work
- Just 5 ingredients for the glaze
- Works with any pre-cooked spiral-cut or bone-in ham
- Leftovers are incredibly versatile
- Impressive presentation for holidays
Ingredients
For the Ham
- 1 fully cooked bone-in ham (8-10 pounds), spiral-cut or whole
- 1 cup water or apple cider (for the roasting pan)
For the Glaze
- 1 cup pure maple syrup
- 1 cup packed dark brown sugar
- 2 tablespoons Dijon mustard
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cinnamon (optional)
Steps
- Remove the ham from the refrigerator 1-2 hours before cooking to take the chill off.
- Preheat your oven to 325°F (165°C).
- Place the ham cut-side down in a large roasting pan.
- Pour the water or apple cider into the bottom of the pan.
- Cover the ham tightly with aluminum foil.
- Bake for 12-15 minutes per pound, which means about 2 hours for a 10-pound ham.
- While the ham bakes, make the glaze by combining maple syrup, brown sugar, Dijon mustard, cloves, and cinnamon in a small saucepan.
- Bring the glaze to a simmer over medium heat, stirring until the sugar dissolves.
- Let the glaze simmer for 5 minutes until slightly thickened, then remove from heat.
- During the last 30 minutes of baking, remove the foil from the ham.
- Brush half of the glaze generously over the entire ham.
- Return to the oven uncovered for 15 minutes.
- Brush with the remaining glaze and bake another 15 minutes until the exterior is caramelized and glossy.
- The ham is done when an instant-read thermometer inserted into the thickest part reads 140°F (60°C).
- Let the ham rest for 15-20 minutes before carving.
Helpful Tips and Substitutions
Choose a ham labeled “fully cooked” or “ready to eat” since this recipe is designed for reheating, not cooking raw pork.
Spiral-cut hams absorb more glaze between the slices, but whole hams slice more cleanly.
No maple syrup? Use honey instead, though the flavor will be slightly different.
Score the surface of a non-spiral ham in a diamond pattern about 1/4-inch deep to help the glaze penetrate.
Insert whole cloves into the scored diamonds for a classic look and extra flavor.
If your glaze gets too thick while waiting, warm it gently with a splash of water.
Use a silicone basting brush for easy glaze application and cleanup.
Serving Ideas
Serve sliced ham on a large platter with the pan juices spooned over the top.
Classic pairings include scalloped potatoes, green bean casserole, roasted Brussels sprouts, or dinner rolls.
Drizzle extra glaze over individual portions at the table.
Leftover ham works beautifully in breakfast hash, split pea soup, ham salad sandwiches, or omelets.
Cube leftovers for ham and cheese quiche or creamy pasta dishes.
Make-Ahead and Storage
The glaze can be made up to 5 days ahead and stored in an airtight container in the refrigerator.
Reheat the glaze gently before brushing onto the ham.
Store leftover ham wrapped tightly in plastic wrap or in a sealed container in the refrigerator for up to 5 days.
To reheat, slice and warm in a 300°F oven with a splash of water in the pan, covered with foil.
Leftover ham freezes well for up to 2 months when wrapped tightly in freezer-safe packaging.
The ham bone is excellent for making soup stock, so save it in the freezer if you are not using it right away.
Worth the Effort
A glazed ham is one of those dishes that looks like you spent hours in the kitchen when you really just let the oven do the work.
The maple-brown sugar combination hits that perfect balance of sweet and savory.
Make this once and it will become your go-to for holidays, Sunday dinners, and anytime you need to feed a group without stress.
Grab a good carving knife and let your guests help themselves.
