Maple Glazed Ham

Succulent glazed ham with caramelized glaze on a decorative platter. Perfect for holiday or family celebrations.

5 from 1 vote

This easy Maple Glazed Ham recipe is made with a smoky, semi-boneless ham baked low and slow, then brushed with a sweet brown sugar–maple glaze that caramelizes beautifully in the oven. Perfect for Christmas, Easter, or a cozy Sunday supper, it’s simple, show-stopping, and full of Southern flavor. Best of all, the leftovers make incredible ham biscuits, quiche, and soups!

Prep Time10

Cook Time2 30

Total Time2 40

Course: Main Dish

Cuisine: American

Servings: servings

Calories: 665kcal

Author: Sharon Rigsby

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

You can use any cut of ham you prefer, including spiral-cut hams. I love using Publix’s smoked semi-boneless ham for this recipe.

Store leftovers in the fridge for 3-5 days, along with the juice from the baking pan, and any leftover glaze to keep it moist. Baked ham can be frozen for up to 2 months.

Be sure to save all your leftover ham scraps to season peas, greens, and other vegetables. I package them in small plastic freezer bags and freeze them until needed. Also, save and freeze the ham bone for making bean and split pea soups.

Leftover ham is a wonderful thing to have, and while I love baked ham, I might even love the leftovers more.

Ham isn’t just for Christmas and the holidays, although we always have a big ham front and center for our Christmas and Easter dinners. I recently served one at a dinner party, and they are great for potlucks, too, or taking to a sick friend who might have a house full of company. I cook them all year long.

If you don’t have a leave-in instant-read meat thermometer, I highly recommend you get one. I have both a Meater brand wireless and a ThermoWorks DOT wired leave-in thermometer. Meat is too expensive these days to chance not getting the temperature right.

Nutrition