Baked Ham with Maple Dijon Glaze

The kitchen was already warm by 8am that Christmas morning, my sister practically vibrating with excitement while Mom carved into the biggest ham I'd ever seen. That first sweet tangy bite changed everything I thought I knew about holiday ham. Years later, standing in my own kitchen with a maple Dijon glaze bubbling on the stove, I finally understood what made that memory stick.

Last Easter, my brother in law stood over the carving board for twenty minutes, picking at the glazed edges until I had to shoo him away with the serving fork. That's when I knew this recipe had become the one everyone requests before accepting any dinner invitation.

Ingredients

• Fully cooked bone in ham: The bone adds incredible depth to leftover soups and the bone in variety stays juicier throughout cooking
• Pure maple syrup: Real maple syrup matters here imitation pancake syrup will give you an oddly artificial finish
• Dijon mustard: This cuts through the sweetness with just enough sharpness to keep each bite interesting
• Apple cider vinegar: The acidity balances the sugar and helps the glaze penetrate the surface
• Unsalted butter: Adds richness and helps the glaze adhere to the ham as it caramelizes
• Ground cloves: A little goes a long way this warm spice pairs beautifully with both maple and ham

Instructions

Prep your oven and ham:

Position that oven rack in the lower third and preheat to 325°F. Remove every bit of plastic and netting from the ham then place it flat side down in a large roasting pan.

Score the surface:

Take a sharp knife and cut a crosshatch pattern about 1/4 inch deep across the fat layer this helps the glaze really soak in.

Start the slow bake:

Cover the ham loosely with foil and bake for 1 1/2 hours. Meanwhile your whole house will start smelling like something wonderful is happening.

Whisk up the magic glaze:

In a small saucepan combine maple syrup Dijon mustard brown sugar vinegar melted butter pepper and cloves. Let it simmer about 5 minutes until slightly thickened stirring occasionally.

Glaze and finish:

Remove that foil and brush the ham generously with your glaze. Return it to the oven uncovered for another 30 to 40 minutes basting every 10 to 15 minutes until everything looks gorgeously caramelized.

Rest before serving:

Let the ham rest 15 minutes before carving this gives the juices time to redistribute so every slice stays impossibly moist.

Save

My daughter now asks for this ham on her birthday instead of cake. Some traditions stick around for the flavor not just the occasion.

Getting That Perfect Glaze

The trickiest part is knowing when the glaze is perfectly caramelized without burning. I keep a close eye during those last 15 minutes and if it's browning too quickly I'll tent it loosely with foil.

Serving Suggestions

A sharp carving knife makes all the difference for thin even slices. I serve extra warmed glaze on the side for anyone who wants that extra hit of sweet and tangy flavor.

Make Ahead Strategy

You can glaze and refrigerate the ham up to a day before baking which actually helps the flavors penetrate deeper. Just bring it to room temperature for about an hour before it goes into the oven.

• Wrap leftovers well and they'll keep for almost a week
• Freeze sliced portions in freezer bags for quick weeknight meals
• Save that bone it makes the most incredible split pea soup

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There's something deeply satisfying about serving a centerpiece dish that looks impressive but barely requires any last minute work. That's the kind of cooking I can get behind every single time.

Recipe FAQs

→ Should I use a bone-in or boneless ham?

Bone-in ham provides more flavor and moisture, plus the bone can be used later for soups or stocks. However, boneless works if you prefer easier carving.

→ Can I prepare the glaze ahead of time?

Yes, mix the glaze ingredients up to 2 days in advance and store in the refrigerator. Bring to room temperature and reheat slightly before brushing on the ham.

→ How do I know when the ham is done?

Since it's fully cooked, you're heating through and creating the glaze. The ham should reach 140°F internally and have a deep caramelized, glossy exterior after the final glazing period.

→ What can I serve with this ham?

Classic pairings include roasted vegetables, scalloped potatoes, green bean casserole, dinner rolls, and a fresh spring salad. Save leftovers for sandwiches, omelets, or split pea soup.

→ Can I freeze leftover ham?

Absolutely. Slice the meat and freeze in airtight containers or freezer bags for up to 2 months. Thaw overnight in the refrigerator and use in various dishes throughout the coming weeks.