This easy Maple Glazed Ham recipe is your secret weapon for holiday dinners and cozy family suppers. A smoky, juicy, semi-boneless ham is baked low and slow, then brushed with a luscious brown sugar-maple glaze that caramelizes beautifully in the oven.
If you're searching for a baked ham with maple glaze that's equal parts festive and foolproof, you've found it. This recipe uses simple pantry ingredients to create show-stopping flavor, with glossy caramelization, just the right touch of sweetness, and plenty of leftovers for days to come.
The rich aroma of maple and brown sugar fills the kitchen while the glaze turns glossy and golden; it's the kind of dish that makes everyone wander in asking, "Is it ready yet?"
Simple ingredients, show-stopping flavor, and plenty of leftovers for days to come!
A quick look at the recipe
- ✅ Ready in: 2.5 – 3 hours
- 🛒 Ingredients: 6, plus 3 optional
- 🍽️ Serves: 10
- 👩🍳 Difficulty: Easy → "No-Fuss Favorite"
- 🧊 Make-Ahead Friendly: Yes
Jump to:
- A quick look at the recipe
- Why You'll Love This Recipe
- Main Ingredient Notes and Easy Substitutions
- Recipe Variations and Twists
- How to Make the Best Maple Glazed Ham
- Serving Suggestions
- Storing and Reheating
- Recipe FAQ
- Tips To Ensure This Recipe Turns Out Perfectly
- Leftover Ham Ideas You Will Love
- Join the Conversation
- Recipe:
Why You'll Love This Recipe
- Whether it's Easter Sunday, Christmas dinner, or just a good ol' Sunday supper with friends, this Maple Glazed Ham, just like my Baked Ham with Pineapple and Cherries, and Double Smoked Ham with Peach Glaze, fits the occasion. It's easy, elegant, and filled with that Southern "made-with-love" magic.
- The glaze hits the perfect balance of sweet maple syrup, tangy mustard, and buttery caramel, and the best part? The leftovers might be even better than the main event.
- I've been making this recipe for years, and I always use a Publix semi-boneless smoked ham; no trimming, no rind, no fuss. It goes straight from the package to the oven, leaving me free to focus on the fun part: the glaze!
- After testing dozens of glazes over the years, this maple version remains my family's hands-down favorite for flavor and simplicity.
Main Ingredient Notes and Easy Substitutions
Let's talk ingredients: what you need, what you can swap, and how to make it work with what's in your pantry. These are the main ingredients; the full list is waiting down in the recipe card.
- Ham: I recommend an 8-10 pound semi-boneless smoked ham. I love the Publix brand, but any good-quality, fully cooked smoked ham will work beautifully.
- Maple Syrup: Use 100% pure maple syrup for the most decadent flavor; no pancake syrup here! You can substitute honey for the maple syrup if that’s what you have.
- Brown Sugar: Adds depth, caramelization, and a hint of molasses sweetness.
- Dijon Mustard: Balances the sweetness with just the right amount of tang.
- Butter: Adds silkiness and helps the glaze cling to the ham.
- Apple Cider Vinegar: Brightens everything up and keeps the glaze from being overly sweet.
- Optional Garnishes: Whole cloves, pineapple slices, and maraschino cherries for a classic Southern holiday touch.
Recipe Variations and Twists
- Honey Glazed Ham: Substitute honey for the maple syrup for a slightly different flavor twist.
- Spiced Glaze: Add a pinch of cinnamon or allspice to the glaze for cozy warmth.
- Citrus Kick: Stir in a tablespoon of orange juice or zest for a bright note.
- Bourbon Glazed Ham: Add about a quarter cup of bourbon to the glaze for a signature taste.
How to Make the Best Maple Glazed Ham
- Preheat and Prep Your Pan – Preheat your oven to 275°F. Line a roasting pan or high-rimmed baking sheet with two long sheets of heavy-duty aluminum foil, long enough to completely wrap around your ham. This keeps cleanup easy and helps the ham stay moist.
- Unwrap and Position the Ham – Remove all packaging and place the semi-boneless smoked ham cut-side down on the foil-lined pan. No trimming or scoring required - this ham is ready to go straight from the package!
- Seal and Bake – Bring the foil up and around the ham, then crimp to seal tightly. Bake on the center rack for about 2 hours, or until an instant-read thermometer inserted into the center (but not touching bone) reads 120°F. Plan on roughly 15-20 minutes per pound.
- Make the Glaze – While the ham bakes, combine the brown sugar, maple syrup, Dijon mustard, butter, and apple cider vinegar in a small saucepan. Bring to a simmer over medium heat, stirring occasionally, until the glaze thickens and reduces by about one-third (10-15 minutes). Remove from heat and keep warm.
- Optional Festive Touch – Feeling nostalgic? This is when you can add pineapple rings, maraschino cherries, and a few whole cloves for that retro holiday presentation everyone loves.
- Glaze Time – When the ham has about 30 minutes left, carefully pull it from the oven, pull back the foil, and baste generously with the warm glaze.
- Finish and Caramelize – Return the ham to the oven, uncovered, for another 30 minutes, until it reaches 130°F internally and the glaze is glossy and golden.
- Rest and Serve – Let the ham rest for about 10 minutes before slicing. Brush with extra glaze just before serving, and serve additional glaze on the side.
Serving Suggestions
- Holiday Centerpiece: Perfect for Christmas, Easter, or Thanksgiving, serve alongside your favorite Southern sides like Candied Sweet Potatoes, Old-Fashioned Baked Mac and Cheese, Broccoli Cheese Casserole, and Cornbread Pudding.
- Casual Family Dinner: Pair with Potato Salad, White Acre Peas or Purple Hull Peas, and Southern Cornbread for a comforting Sunday meal.
- Potluck & Entertaining: It travels well! Wrap in foil, pack extra glaze in a container, and re-glaze before serving.
Storing and Reheating
- Refrigerate: Store leftovers in an airtight container for 3-5 days with some pan juices and extra glaze to keep it moist.
- Freeze: Wrap tightly and freeze for up to 2 months.
- Reheat: Warm slices gently in a 300°F oven, with the pan juices, covered with foil, until heated through.
G&P Wisdom: "Feed folks well, and your kitchen becomes home."
Recipe FAQ
Yes! Just keep in mind it's already sliced, and the slices can dry out, so you'll want to baste more often to ensure the glaze seeps between the slices.
Plan for about 15-20 minutes per pound at 275°F, or until it reaches 130-140°F internally.
Absolutely. Make it a day in advance and rewarm gently before brushing over the ham.
Seal it tightly in foil during the initial bake; don't skip resting before slicing, and save the pan juices to store leftovers in.
Yes! Wrap tightly in foil or freezer bags and freeze for up to 2 months.
Tips To Ensure This Recipe Turns Out Perfectly
- Use a leave-in thermometer for accuracy; I like the Meater or ThermoWorks DOT.
- Brush extra glaze over the slices before serving for maximum shine and flavor.
- If your glaze looks too thin or slides off, simmer it a bit longer to thicken before brushing it back on.
- Save that ham bone, it's gold for soups and beans!
- Don't toss small scraps; they're perfect for seasoning peas or greens.
- Save the pan juices from the ham; they will help keep your leftover ham moist.
- Keep some glaze on the side for dipping (trust me, it's addictive).
Leftover Ham Ideas You Will Love
Leftover ham might just be the best part! Use it to create quick, comforting meals throughout the week:
For even more uses for leftover ham, check out this collection: Ham-tastic: 15 Easy Ideas for Repurposing Leftover Ham
Join the Conversation
If you try this Maple Glazed Ham, I'd love to hear what you think! Did you serve it for a special holiday or Sunday dinner? Please give it a star rating and leave a comment below. Let me know how it turned out. Your feedback always makes my day. ❤️
Don't forget to pin this recipe on Pinterest or share it with friends who love a good Southern-style feast. Because around here, we believe the best meals are the ones shared with the people we love most.
Recipe:
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Maple Glazed Ham
Ingredients
- 8-10 pounds Hickory Hardwood Smoked Semi-Boneless Ham, I prefer Publix brand
- 2 cups packed light brown sugar
- 1 cup real maple syrup
- ½ cup Dijon mustard
- 2 tablespoons unsalted butter
- 2 tablespoons apple cider vinegar
- 10 whole cloves optional
- 1 can pineapple slices,drained optional
- 1 jar maraschino cherries, drained and rinsed optional
Instructions
- Preheat your oven to 275°F. Line a roasting pan or high rimmed baking sheet with two sheets of heavy-duty aluminum foil that are long enough to wrap around the ham.
- Remove the wrappings from the ham, and place it on the pan, cut side down. Bring the foil up and around the ham and crimp to seal.
- Bake the ham on a center rack in your oven for about 2 hours, or until an instant-read meat thermometer inserted into the center of the ham, not touching a bone, reads 120°F. It generally will take about 15-20 minutes per pound. If you don't have a leave-in thermometer, start checking the temperature at 1.5 hours.
- While the ham is baking, place the brown sugar, maple syrup, mustard, butter, and apple cider vinegar in a small saucepan over medium heat. Bring the mixture to a simmer, stirring occasionally. Reduce the heat to medium-low and gently simmer until the mixture has reduced by about a third. Remove the pan from the heat.
- When the ham has about 30 minutes left, remove it from the oven, pull the foil back, set it up on its side, and generously baste with the warm glaze.
- Optional step: Score the top side of the ham with a knife and place a whole clove in each square. Next, place pineapple slices on top of the ham and position a cherry in the center. Secure with toothpicks if necessary.
- Place the ham back in the oven, uncovered, and bake until the internal temperature reaches 130°F, which should take about 30 minutes more.
- Remove the ham from the oven and let it rest for about 10 minutes. Slice the ham and use a pastry brush to brush more glaze on the slices. Serve with extra glaze on the side and your favorite sides.
Notes
Nutrition
Grits and Pinecones features easy, flavorful Southern comfort food recipes that anyone can make. From timeless casseroles and classic seafood to sweet Southern treats, it's all about no-fuss, go-to meals made with simple ingredients; perfect for sharing with family and friends.
Sharon Rigsby
Using a semi-boneless smoked ham is key to this recipe. Once I found them, I’ll never go back. They are perfect, with just the right amount of fat, no rind to cut off, and the most delicious ham you have ever tasted.