Introduction

This Maple Glazed Ham is a perfect centerpiece for any celebration, offering a beautiful balance of sweet, tangy, and warm spices. Slow-roasted to develop a sticky, golden glaze, it’s both impressive and easy enough for home cooks to prepare.

A large glazed ham sits on a white plate, its surface covered with a shiny, caramelized brown glaze scored in a diamond pattern. The ham is thick and rounded, with visible juicy texture in the glaze. To the right side, the bone is wrapped in white paper tied with a beige cloth and a small sprig of fresh green herbs. Around the base of the ham are bright orange quartered slices and fresh green herb sprigs, adding vibrant color contrast. The whole presentation rests on a white marbled surface, creating a clean and elegant backdrop. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 kg / 10 lb leg ham, bone in, skin on
30 cloves (optional, for studding the ham)
2 oranges, cut into quarters
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 plain mustard)
3/4 tsp ground cinnamon
1/2 tsp allspice (or nutmeg)

Instructions

Step 1: Take the ham out of the fridge 1 hour prior to cooking to come to room temperature.
Step 2: Preheat the oven to 160°C / 320°F (140°C fan). Position the shelf in the lower third of the oven so the ham sits in the center.
Step 3: In a bowl, mix the maple syrup, brown sugar, Dijon mustard, cinnamon, and allspice until combined. Whisk if needed.
Step 4: Remove the ham rind (skin) by running a small knife around the bone handle, down each side, and under the rind on the cut face. Slide your fingers under the rind to loosen it, then pull it back, using a knife to remove any leftover rind.
Step 5: Lightly score 2.5 cm / 1 inch diamond shapes across the fat surface of the ham, cutting about 75% through the fat but avoiding the meat.
Step 6: (Optional) Insert a clove into the intersection of each diamond on the ham surface for decoration and extra aroma.
Step 7: 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.
Step 8: Squeeze the juice of one orange over the ham. Place the orange quarters around the ham in the baking dish.
Step 9: Brush or spoon half of the glaze all over the ham’s surface and cut face. Don’t worry about the underside; the glaze will drip down.
Step 10: Pour the water into the baking dish and place the ham in the oven.
Step 11: Bake for 1.5 to 2 hours, basting generously every 30 minutes with the remaining glaze and pan juices until the glaze is sticky and golden. Use foil patches to cover areas that brown too quickly.
Step 12: Allow the ham to rest for at least 20 minutes before serving. Baste repeatedly with the pan glaze during resting to enhance flavor and shine.
Step 13: Remove cloves before serving. Slice thinly and serve with pan juices or your favorite condiments.

Tips & Variations

For a different sweetener, substitute the maple syrup with honey for a mild floral flavor.
Use wholegrain mustard instead of Dijon for a textured, tangier glaze.
Protect faster-browning areas of the ham with foil during baking to prevent burning.
Add a splash of bourbon or apple cider vinegar to the glaze for a deeper flavor complexity.
Serve leftovers in sandwiches or diced in salads for delicious next-day meals.

Storage

Store the ham in the refrigerator for up to one week if wrapped properly, ideally in a water-vinegar soaked ham bag or a clean pillowcase. For longer storage, freeze the ham with the bone intact. To reheat, warm gently in the oven with some pan juices to keep it moist and flavorful.

How to Serve

A large glazed ham with a dark reddish-brown shiny surface and a crosshatch pattern covers the top of the meat, showing a thick texture. The ham is presented on white parchment paper with bright orange wedges and fresh green sprigs surrounding the bottom edge, adding a vibrant contrast. The bone end is wrapped with white and beige cloth tied with a string, giving it a neat finish. The background is soft and dark, making the ham stand out on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a boneless ham for this recipe?

Yes, a boneless ham can be used, but you will need to adjust the cooking time since boneless hams typically cook faster than bone-in. Use a meat thermometer and cook until the internal temperature reaches about 60–65°C (140–150°F) for warm serving.

What do I do with leftover glaze and pan juices?

The leftover glaze and pan juices are perfect as a flavorful sauce. Pour them into a small saucepan and warm gently before serving. You can thin it with a little water if it becomes too thick. Drizzle it over your sliced ham or use as a dip.