Maple Glazed Baked Ham

Maple glazed baked ham is a centerpiece that glazes itself as it roasts, turning caramelized and sticky. The ham’s natural saltiness plays against the sweetness of maple syrup and brown sugar, while mustard and spices add depth. Score the surface so the glaze clings and the edges brown.

Ingredients for Maple Glazed Baked Ham

Ham is the main event and provides its own moisture and salt. Maple syrup gives sweetness and that distinctive flavor, while brown sugar adds caramel notes as it cooks. Dijon mustard brings sharpness that cuts through the richness. Butter helps the glaze cling and brown evenly. Cloves, black pepper, and cinnamon add warmth and spice without overpowering the maple. Water in the pan prevents sticking and becomes part of the pan sauce.

Why This Maple Glazed Baked Ham Works

Scoring the skin in a crosshatch pattern creates edges that caramelize and brown while the glaze pools in the grooves. As the ham heats slowly in a covered oven, it stays moist inside while the outside surface dries just enough to accept the glaze without beading it up and sliding off.

The glaze itself is simple: maple syrup and brown sugar cook down in the oven’s heat, becoming thick and sticky. Mustard and spices are stirred in raw so they stay bright and don’t burn. You brush this glaze on twice during roasting, building layers that caramelize and darken.

The ham finishes uncovered so the surface sets and browns in the final minutes. The pan juices, mixed with any glaze drippings, make a quick sauce to spoon over slices.

Mistakes To Avoid

Roasting the ham uncovered from the start dries out the meat before the glaze has a chance to caramelize. Cover it for the first 90 minutes so steam keeps the interior moist, then uncover it to brown the surface and glaze in the final 30 minutes.

Skipping the scoring means the glaze slides off the smooth skin instead of sticking in grooves and browning. A crosshatch cut about 1/4 inch deep makes all the difference in how the finished ham looks and tastes.

Brushing on all the glaze at once causes it to burn before the ham finishes cooking. Apply it in two coats, spaced out during roasting, so each layer caramelizes gently and the last coat sets in the final minutes.

Slicing the ham while it is still hot tears the meat and lets the juices run out onto the plate instead of staying in each slice. Let it rest for at least 10 minutes after roasting so the juices reabsorb and the meat slices cleanly.

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Ingredients

• 1 bone-in ham, 8 to 10 pounds
• 1 cup pure maple syrup
• 1/2 cup packed brown sugar
• 2 tablespoons Dijon mustard
• 2 tablespoons unsalted butter, melted
• 1/2 teaspoon ground cloves
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground cinnamon
• 1 cup water

Step-by-step Instructions

1. Preheat the oven to 325°F (160°C). Place the ham cut-side down in a 9×13 baking pan.
2. Using a sharp knife, score the skin in a crosshatch pattern, cutting about 1/4 inch deep and spacing the cuts 1 inch apart.
3. Pour the water into the bottom of the pan around the ham. Cover the pan tightly with aluminum foil.
4. Roast covered for 90 minutes, or until the thickest part reaches 140°F (60°C) when checked with an instant-read thermometer.
5. While the ham roasts, whisk together the maple syrup, brown sugar, Dijon mustard, melted butter, cloves, black pepper, and cinnamon in a small bowl until smooth.
6. Remove the foil from the ham. Brush half of the glaze all over the surface, making sure it settles into the scored grooves.
7. Return the ham to the oven, uncovered, for 30 minutes. The glaze will begin to caramelize and brown.
8. Brush the remaining glaze over the ham and roast uncovered for another 15 to 20 minutes, until the surface is deep brown and sticky and the internal temperature reaches 140°F (60°C).
9. Remove the ham from the oven and let it rest for 10 minutes before slicing. This allows the juices to reabsorb into the meat.
10. Transfer any pan juices to a small saucepan, skim off excess fat, and simmer over medium heat for 2 to 3 minutes until slightly thickened. Serve the sauce alongside the sliced ham.