Maple Glazed Ham
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Made with the most incredible maple, brown sugar glaze. With just a few ingredients, this will be a hit with everyone!
Guys, Christmas is seriously in just 1 week!
I know we say this all the time but seriously, where did all the time go? Didn’t we just celebrate Thanksgiving? I’m still working through all my leftover hambone soup by the way. It’s legit the best.
And by the time I finish this batch, I’ll have another hambone to use up with this recipe!
Now this recipe is a super easy, classic baked holiday ham with the most incredible maple, brown sugar glaze. All you need is 6 ingredients for this glaze: maple syrup, brown sugar, Dijon, orange zest, fresh rosemary and black pepper.
That’s it. It’s a super short ingredient list.
Just make sure your ham is sitting at room temperature before baking. From there, you can brush that beautiful ham with 1/4 cup of the glaze, and then you can baste that bad boy every 30 minutes, yielding that super sticky, super perfect glazy heaven.
Maple Glazed Ham
Ingredients
- ¾ cup maple syrup
- ½ cup brown sugar
- 3 tablespoons Dijon mustard
- 1 tablespoon orange zest
- 1 tablespoon chopped fresh rosemary leaves
- 1 tablespoon coarsely ground black pepper
- 1 (8-lb) bone-in, fully cooked, spiral-cut ham, at room temperature
Instructions
- Preheat oven to 300 degrees F. Line a 9 x 13 baking dish with foil and lightly oil or coat with nonstick spray.
- In a medium bowl, whisk together maple syrup, brown sugar, Dijon, orange zest, rosemary and pepper.
- Place ham, cut side down, in the prepared baking dish. Brush evenly with 1/4 cup maple syrup mixture.
- Place into oven, brushing with remaining maple syrup mixture every 30 minutes, until cooked through, reaching an internal temperature of 140 degrees F, about 2 hours 30 minutes. Let stand 5 minutes.
- Serve immediately.
Did you make this recipe?
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I tried this hand place and it is terrific. I love it.
It’s definitely one of our favorites! 🙂
Hands down the best ham i have ever had! Everyone raved over it!
Made this for a holiday dinner and everyone devoured it! I didn’t have dijon mustard so I used honey mustard. I also used 3 whole cloves instead of ground cloves. I think I will do 4 cloves next time. No orange zest.
I personally thought the orange zest was a bit weird tasting. I feel it would have been better with a bit of orange juice instead. Maybe I will try that next time.
Amazing ham, I will do it again, I served it with garlic rosemary mashed potato (Ricardo) and raisin sauce (a family staple- old old recipe!).
I made this ham for Easter and it was delicious! I followed the directions per a reviewer to wrap the ham in foil and it was perfectly moist and delicious. (I was worried a spiral sliced ham would dry out.) I unwrapped it for the last 20 minutes or so to carmelize the glaze. It looked beautiful! The glaze was delicious with the bit of orange zest. Everyone loved it.
I used a pre-cooked Hickory smoked 4.4lb ham with no bone and placed it in foil with the open flatside down in a pyrex dish. I placed the heavy foil in the dish first, shaped and sprayed lightly with a coat of canola oil, placed the ham on its cut-flat side down, added a quarter cup of red wine with quartered oranges around the ham and placed gloves in many of the crosscuts. I also kept the ham wrapped the whole time except the last 15-20 minutes and cranked the heat to 350, so that it would caramelize.
I think I may have had it in the oven for a little too long as the narrow end came out just a touch dry.
In essence the ham looked like a dome and was really easy to baste from top to bottom…a glob on the top would just ooze down the sides. If you use this method with a larger ham, please use a larger pyrex or other that will accept the rise in juices you’ll end up having. I used a 2.2 qt and it was perfect size for the 4.4lb. The foil made it easy at the end to puncture high and lift one end to drain and capture all the juices in the pyrex for more dipping sauce.
This all said, it would be great if there was a little more guidance on weight, time and foil. When I do this over again, I think I will close the foil for the first 60-90 minutes while still basting every 30 mins with closed/open foil and keep the temp at 300, but then raise to 350 in the last 10 mins for carameling. The maple mixture is AWESOME and @Candace you don’t even get a mustard taste….you should just try it. The tang of the dijon and sweetness of the maple is legit as they say…no mustard taste on my buds … just a tangy orange flavored sweetness…YUM ! I gave four stars for the recipe guidance, but this is a 5-star dish. @Beth, if your D likes cilantro, use that instead or whatever herb is the fancy, is what I say. For this dish, we had planned on having a romaine salad and the sides were mashed potatoes (my choice) and a granny apple-cranberry stuffing (I know lots of starch) with maple glazed carrots. I pre-made the stuffing the day before but it took the longest to heat back up and brown the top to complete the meal, so we had to skip the salad and wait for the stuffing to heat up while we started the dinner without them. Two ovens or better planning would have been nice, but I digress. Bottomline…THIS RECIPE IS A WINNER !
How do I get the carbs for this recipe? I have a diabetic son, I know the ham & seasonings have zero carbs however some other ingredients do have carbs so I’m wondering if it’s possible to get these #s?
Cut side down first – glazed? And then do you flip it over and glaze? And then put it in the over? Or do you keep it flipped over and put in the oven? I ask because your wording is different than your pictures.
I’m confused about basting the ham cut side down? Don’t you want the glaze on the top of the slices?
Very tasty! Good recipe!
Thank you for your comments.
Cut side down? Is that right?
Btw, love your recipes and your puppers. My daughter and I love the food, but the Butters & Cartman posts are just as great!
Correct! 🙂
Amazing !!
Looks fantastic and super easy. I’m not a huge fan of mustard (crazy I know). Is there anything I can substitute for it or can I leave it out?
By the way, I have been meaning to post and tell you I love your recipes. I have several on a regular rotation and love trying new recipes of yours as they are always delicious. Oh, and welcome to Chicago! I hope you’re surviving the cold weather. Summer makes it all worth it.
Candace – I am the exacts ame way as you. I hate mustard and all other condiments. You’ll have to trust a stranger on the internet, but i promise you don’t taste it at all once you mix with everything else!
This sounds amazing, but my daughter hates the flavor of rosemary. Can I leave it out, or will that alter the flavor profile too much? Maybe just a smidgen of dried rosemary?