Maple Glazed Ham Recipe

This Maple Glazed Ham Recipe is sweet, savory, glossy, and absolutely made for the holiday table—easy enough for Sunday supper, but special enough for Christmas dinner or Easter brunch.

A cozy classic that always steals the show

If there’s one main dish that makes a house smell like celebration, it’s a beautiful maple glazed ham bubbling away in the oven. I’ve made ham for Easter, Christmas, New Year’s, and more than a few family potlucks, and I can tell you this: a good glaze changes everything. This Maple Glazed Ham Recipe gives you that perfect balance of rich maple sweetness, a little tang from mustard, warm spice, and those caramelized edges everyone sneaks before dinner is even served.

What makes this recipe so special is how practical it is. You start with a fully cooked ham, so you’re really warming it through and building layers of flavor with a shiny maple syrup ham glaze. That means less stress, more confidence, and a much bigger payoff. It looks fancy, but it’s actually one of the easiest holiday mains you can make.

I love serving this as a holiday ham recipe with mashed potatoes, green beans, and a crisp salad, but I’m also a big fan of it for smaller gatherings. Leftover ham means sandwiches, breakfast hash, omelets, and bean soup the next day—honestly, that’s half the appeal. If you’ve been looking for the best maple glazed ham that feels timeless, simple, and crowd-pleasing, this one’s for you.

Why you’ll love this recipe

• The glaze is sweet, savory, and beautifully balanced.
• It uses simple pantry staples you may already have.
• Perfect for Christmas, Easter, and Sunday family dinners.
• Works wonderfully with spiral ham or boneless baked ham.
• The oven does most of the work for you.
• That glossy finish makes it look bakery-window pretty.
• Leftovers are fantastic for sandwiches and breakfast.
• Easy enough for beginners, dependable enough for seasoned cooks.
• Customizable with bourbon, honey, or extra mustard.
• Feeds a crowd without a lot of last-minute fuss.

Ingredients

For this oven baked ham with maple glaze, you’ll need:

• 1 fully cooked bone-in ham, 8 to 10 pounds
  (A spiral-cut ham works especially well because the glaze slips into the slices. Boneless ham also works if that’s what you have.)

• 1 cup pure maple syrup
  (Use real maple syrup, not pancake syrup, for the cleanest flavor. Grade A Dark gives a deeper, richer taste.)

• 1/2 cup packed brown sugar
  (Light or dark brown sugar both work; dark gives you a stronger molasses note for a lovely maple brown sugar ham flavor.)

• 2 tablespoons Dijon mustard
  (This adds tang and helps cut the sweetness. It also gives you that classic maple dijon ham glaze feel.)

• 1 tablespoon whole grain mustard
  (Optional, but wonderful for texture and a little rustic character. You can use all Dijon if preferred.)

• 2 tablespoons apple cider vinegar
  (A small amount brightens the glaze and keeps it from tasting flat.)

• 2 tablespoons unsalted butter
  (For shine and richness.)

• 1/2 teaspoon ground cinnamon
  (Just enough warmth to make the glaze feel festive.)

• 1/4 teaspoon ground cloves
  (Use lightly—cloves are powerful, but they give that old-fashioned holiday smell so many of us remember.)

• 1/2 teaspoon black pepper
  (A tiny contrast that helps the sweet notes feel more rounded.)

• 1/4 teaspoon smoked paprika
  (Optional, though I really like the subtle smoky depth.)

• 1/4 cup water or orange juice
  (Use water for a cleaner glaze or orange juice for a brighter, slightly citrusy edge.)

Helpful ingredient tips

• Choose a ham labeled “fully cooked” for the easiest preparation.
• Bone-in ham usually has more flavor and stays juicy longer.
• Spiral ham with maple glaze is ideal for holidays because it slices neatly and serves easily.
• If your ham is very salty, a sweeter glaze helps mellow that saltiness.
• For a maple mustard glazed ham, don’t skip the mustard—it’s the balancing hero here.

Directions

1. Heat the oven and prep your pan

Preheat your oven to 325°F. Place a rack in a large roasting pan, then set the ham cut-side down on the rack. If you don’t have a rack, a bed of thick onion slices works in a pinch. Cover the pan loosely with foil to help the ham stay moist while it warms.

2. Make the maple glaze

In a medium saucepan over medium heat, combine the maple syrup, brown sugar, Dijon mustard, whole grain mustard, apple cider vinegar, butter, cinnamon, cloves, black pepper, smoked paprika, and water or orange juice. Stir until the butter melts and the sugar dissolves. Let it simmer gently for 4 to 6 minutes, just until slightly thickened. It should coat the back of a spoon, but not become sticky like candy.

3. Warm the ham

Bake the covered ham for about 10 to 12 minutes per pound, or until the internal temperature reaches 120°F to 125°F if you’re starting with a fully cooked ham from the refrigerator. This first bake gives you a head start before glazing. If your ham is smaller or already near room temperature, check earlier.

4. Score if needed and start glazing

If you’re using a whole unsliced ham, lightly score the surface in a diamond pattern with a sharp knife. Don’t cut too deep—about 1/4 inch is enough. Brush or spoon about one-third of the glaze over the ham, getting into the cuts and crevices. With a spiral ham, gently separate a few slices so the glaze reaches inside.

5. Bake uncovered for color

Return the ham to the oven, uncovered, and bake for 20 minutes. Brush with more glaze. Bake another 15 to 20 minutes, brushing once or twice more, until the outside is glossy and caramelized and the internal temperature reaches 135°F to 140°F. Watch closely near the end; maple can darken quickly.

6. Rest before slicing

Remove the ham from the oven and let it rest for 15 to 20 minutes. This matters more than folks think. Resting helps the juices settle, and it gives the glaze time to cling instead of sliding off the slices.

7. Serve with extra glaze

If you have glaze left in the pan or saucepan, spoon a little over the sliced ham just before serving. If it seems too thin, simmer it for 2 to 3 minutes on the stovetop. That finishing drizzle takes this sweet glazed ham right over the top.

Servings & Timing

• Yield: 12 to 16 servings
• Prep Time: 15 minutes
• Cook Time: 1 hour 45 minutes to 2 hours 15 minutes, depending on ham size
• Rest Time: 15 to 20 minutes
• Total Time: About 2 hours 15 minutes to 2 hours 45 minutes

Timing tip

A good rule for a fully cooked ham is 10 to 12 minutes per pound at 325°F, but ovens vary. If you cook often, you already know that your oven has a personality. A thermometer keeps things accurate and prevents dry ham.

Variations

• Maple bourbon ham glaze: Add 2 to 3 tablespoons bourbon for a deeper, warm finish.
• Honey maple glazed ham: Replace 1/4 cup of the maple syrup with honey for extra floral sweetness.
• Maple mustard glazed ham: Increase Dijon to 3 tablespoons for more tang and bite.
• Maple roasted ham with orange: Add 1 teaspoon orange zest and use orange juice instead of water.
• Spicy maple ham: Stir in a pinch of cayenne or a spoonful of hot honey.
• Brown sugar pecan topping: Sprinkle chopped pecans over the ham during the final 10 minutes for crunch.

Storage & Reheating

Leftover baked maple ham keeps very well, which is one reason I make a generous one whenever I can.

• Refrigerator: Store sliced ham in an airtight container for up to 4 days.
• Freezer: Freeze tightly wrapped portions for up to 2 months. For best texture, freeze with a little extra glaze or pan juices.
• Reheating: Warm slices in a covered baking dish at 300°F with a splash of water, broth, or extra glaze for 10 to 15 minutes. You can also microwave smaller portions in short bursts, covered, so they don’t dry out.
• Make-ahead tip: Prepare the glaze up to 3 days ahead and keep it in the fridge. Rewarm gently before using.

Notes

A few things I’ve learned after making many a Christmas ham recipe and Easter ham recipe over the years:

First, don’t overbake the ham. Since it’s already cooked, you’re simply reheating it and building flavor. That’s the little contradiction with ham recipes—people think “cook it longer for more flavor,” but the flavor comes from the glaze and gentle heat, not from drying it out.

Second, real maple syrup makes a noticeable difference. I know it costs more, and I’m usually careful with groceries too, but here it earns its keep. The flavor is cleaner, less one-note, and much more elegant.

Third, glaze in layers. One heavy coating sounds efficient, but several thinner brushes create better shine and more even caramelization. Think of it like painting a small piece of furniture—you want a smooth finish, not a sticky puddle.

And one more thing: if your glaze thickens too much before the ham is done, add a tablespoon of water and stir over low heat. No need to fuss.

FAQs

Can I use a spiral ham for this recipe?

Yes, absolutely. Spiral ham with maple glaze is one of the easiest and prettiest ways to serve ham for a holiday meal.

Do I need to baste the ham often?

Every 15 to 20 minutes during the uncovered portion is plenty. Too much opening of the oven can slow down cooking.

Can I make this maple glazed ham recipe without mustard?

You can, but the glaze will taste sweeter and less balanced. If needed, use a small splash of apple cider vinegar to add back some contrast.

What’s the best ham to buy?

A fully cooked, bone-in ham is my favorite for flavor and moisture. Spiral-cut is especially convenient for serving a crowd.

Can I make the glaze ahead of time?

Yes. Make the maple glaze for ham up to 3 days ahead and refrigerate it in a jar or airtight container.

Why is my glaze sliding off the ham?

Usually the ham is too wet on the surface or the glaze is too thin. Pat the ham dry lightly before glazing and simmer the glaze a little longer if needed.

Can I use honey instead of maple syrup?

You can replace part of the maple syrup with honey, but for a true ham with maple syrup flavor, I’d keep at least half maple.

How do I keep ham from drying out in the oven?

Cover it loosely with foil for the first stage of baking, and use a thermometer so you don’t overheat it. That simple step makes a big difference.

Serving ideas that make the meal feel complete

This easy maple glazed ham pairs beautifully with:

• creamy mashed potatoes
• roasted sweet potatoes
• green bean casserole
• macaroni and cheese
• deviled eggs
• buttery dinner rolls
• Brussels sprouts with bacon
• a tart cranberry relish

If you’re building a full holiday menu, I’d suggest balancing the sweetness of the ham with something tangy or fresh. A crisp salad with vinaigrette or a bright fruit relish works wonders. Rich main dishes love contrast.

You might also enjoy pairing this with reader favorites like scalloped potatoes, cornbread dressing, roasted carrots, or a make-ahead breakfast casserole if you’re planning brunch the next day.

Conclusion

This Maple Glazed Ham Recipe is everything a holiday main dish should be—easy, beautiful, flavorful, and reliable. With its rich maple syrup ham glaze, tender slices, and glossy caramelized finish, it’s the kind of meal people remember and request again next year.

If you make this oven baked ham with maple glaze, I’d love to hear how it turned out. Leave a comment, share your favorite variation, or save it for your next Christmas or Easter menu.