Maple Glazed Ham Recipe

Introduction

This Maple Glazed Ham is a perfect centerpiece for any special occasion or holiday meal. The sweet and spiced glaze caramelizes beautifully on the ham, enhancing its rich flavor. With simple ingredients and clear steps, you’ll have a stunning, flavorful dish to impress your guests.

Ingredients

• 5 kg / 10 lb leg ham, bone in, skin on (Note 1)
• 30 cloves (for studding the ham, optional, mainly for decoration)
• 2 oranges, cut into quarters (Note 2)
• 1 cup (250ml) water
• 3/4 cup (185ml) maple syrup (can substitute honey)
• 3/4 cup (165g) brown sugar, packed
• 3 tbsp Dijon mustard (can substitute American or other plain mustard)
• 3/4 tsp ground cinnamon
• 1/2 tsp allspice (or nutmeg)

Instructions

1. Step 1: Take the ham out of the fridge 1 hour prior to cooking to bring it closer to room temperature.
2. Step 2: Preheat the oven to 160°C / 320°F (140°C fan). Arrange the oven shelf in the lower third so the ham will sit in the center rather than the top half.
3. Step 3: In a bowl, combine the maple syrup, brown sugar, Dijon mustard, ground cinnamon, and allspice. Whisk until the glaze is smooth and well mixed.
4. Step 4: Remove the ham rind (skin). Use a small knife to carefully cut around the bone handle and down each side of the ham, then slide your fingers under the rind on the cut face to loosen it. Pull the rind back and trim off any remaining pieces.
5. Step 5: Lightly score the fat surface of the ham in a diamond pattern about 2.5cm / 1″ apart, cutting about 75% through the fat but avoiding the meat.
6. Step 6: Insert a clove at the intersection of each diamond for decoration, if desired.
7. Step 7: Place the ham in a large baking dish. Prop the bone handle up on the edge of the pan and some scrunched foil so the ham surface is level, allowing even caramelization.
8. Step 8: Squeeze the juice of one orange over the ham, then place the orange quarters around the ham in the dish.
9. Step 9: Brush or spoon half of the glaze evenly over the ham’s surface and cut face. Don’t worry about the underside as glaze will drip down.
10. Step 10: Pour the water into the baking dish, then place the ham in the oven.
11. Step 11: Bake for 1.5 to 2 hours, basting generously every 30 minutes with the remaining glaze and pan juices until the ham is sticky and golden.
12. Step 12: Use foil patches to cover spots that brown too quickly, pressing lightly so the glaze stays intact.
13. Step 13: Remove the ham from the oven and allow it to rest for at least 20 minutes before serving. Baste once more with the thickened glaze and pan juices for an extra glossy finish.
14. Step 14: Serve with pan juices warmed and poured lightly over the slices. Remove cloves before carving. Garnish with orange quarters and greenery for presentation.

Tips & Variations

• If you don’t have maple syrup, honey is an excellent substitute for the glaze.
• For a bit of extra flavor, add a splash of bourbon or apple cider to the glaze mixture.
• Use wholegrain mustard instead of Dijon for a different tang.
• Score the fat carefully to avoid cutting into the meat, which helps keep the ham juicy.

Storage

Store leftover ham in the refrigerator wrapped in a water-vinegar soaked ham bag or a clean pillowcase for up to one week. For longer storage, freeze the ham with the bone to preserve flavor. Reheat gently and baste with pan juices to keep it moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a pre-cooked ham for this recipe?

Yes, this recipe works best with a pre-cooked leg ham. The baking step is mainly to heat through and glaze the ham for added flavor and texture.

Do I have to use cloves to stud the ham?

No, cloves are optional and mostly used for decorative purposes. You can skip them if you prefer a simpler presentation.

Maple Glazed Ham Recipe

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This Maple Glazed Ham recipe features a succulent bone-in, skin-on leg ham beautifully studded with cloves and bathed in a rich glaze made from maple syrup, brown sugar, and warm spices. Slowly baked in the oven until golden and sticky, this classic holiday centerpiece is perfect for festive gatherings. The ham is scored for a decorative diamond pattern, allowing the flavorful glaze to seep in, while fresh oranges add brightness both inside and around the ham. Serve with the intense pan juices as a natural sauce, accented by your choice of mustards or chutneys, for an unforgettable meal.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 1 hour 45 minutes
• Total Time: 2 hours 5 minutes
• Yield: Serves approximately 12–15 people 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Ham

• 5 kg / 10 lb leg ham, bone in, skin on
• 30 cloves (optional, for studding)
• 2 oranges, cut into quarters

Glaze

• 1 cup (250ml) water
• 3/4 cup (185ml) maple syrup (can substitute honey)
• 3/4 cup (165g) packed brown sugar
• 3 tbsp Dijon mustard (substitute American or other plain mustard if needed)
• 3/4 tsp ground cinnamon
• 1/2 tsp allspice (or nutmeg)

Instructions

1. Bring Ham to Room Temperature: Take the ham out of the fridge about 1 hour prior to cooking to allow it to come to room temperature for more even cooking.
2. Preheat Oven: Set your oven to 160°C / 320°F (140°C fan). Place the oven rack in the lower third to position the ham centrally in the heat.
3. Prepare Glaze: Combine maple syrup, brown sugar, Dijon mustard, cinnamon, and allspice in a bowl. Whisk together until thoroughly mixed to form the glaze.
4. Remove Ham Rind: Carefully slice around the bone handle and edges to loosen the rind. Use fingers and knife to peel back and remove all skin and residual rind from the ham.
5. Score the Fat: Lightly cut 2.5 cm (1 inch) diamond shapes into the fat layer of the ham, about 75% through the fat but avoiding the meat beneath.
6. Stud with Cloves (Optional): Insert a clove into the intersection points of each diamond shape for decorative and aromatic effect.
7. Arrange Ham for Baking: Place the ham in a large baking dish, propping the handle up on the edge with scrunched foil to keep the surface level for even caramelization.
8. Add Orange and Glaze: Squeeze juice from 1 orange quarters over the ham, then arrange these and the remaining orange quarters around the ham in the baking dish. Brush or spoon half of the glaze over all visible surfaces of the ham.
9. Add Water and Bake: Pour water into the baking dish, then put the ham in the oven.
10. Bake and Baste: Bake for 1.5 to 2 hours, basting every 30 minutes very generously with the remaining glaze and pan juices until the ham is sticky, golden, and caramelized.
11. Protect Over-Browning Areas: Use foil patches lightly pressed over any spots browning too quickly to prevent them from burning; glaze will remain adherent.
12. Rest the Ham: Remove from oven and allow ham to rest for at least 20 minutes before carving to lock in juices.
13. Final Basting: Continuously baste the ham with the thickened pan juices during resting for a glossy finish and extra flavor.
14. Serving: Remove cloves, decorate serving platter with greens and quartered oranges, wrap the handle with baking paper and ribbon if desired. Slice the ham thinly, serve warm or at room temperature with pan juices and optional condiments such as Dijon mustard, onion jam, or cranberry sauce.
15. Storage: Store leftovers in a water-vinegar soaked ham bag or pillowcase in the fridge for up to a week, or freeze with the bone intact for longer storage.

Notes

• Removing the rind ensures the glaze penetrates and caramelizes properly on the fat surface.
• Scoring the fat allows the glaze to seep deeper, creating flavorful bastes.
• Cloves are optional and mainly for decoration and subtle aroma.
• Use foil patches to prevent uneven browning during baking.
• Pan juices make an exceptional sauce; thin slightly with water if too thick.
• Leftover ham can be used in various recipes – check detailed guides for creative ideas.
• Bringing the ham to room temperature helps it cook more evenly and reduces overall cooking time.

Keywords: maple glazed ham, holiday ham recipe, baked ham, glazed ham, festive ham, oven baked ham