Baked Ham Maple Dijon Glaze

The year my youngest daughter turned seven, she declared herself executive chef of Easter dinner and promptly assigned me sous chef duties. That's the afternoon she discovered maple and mustard were meant to be together—I've never looked back at a plain honey-glazed ham since. Now it wouldn't feel like a holiday gathering without that sweet-tangy scent filling the whole house.

Last Christmas, my brother-in-law accidentally brushed the glaze on too thick and ended up with the most incredible caramelized crust we'd ever tasted. Now I tell everyone to be generous with that final coat—it's the difference between good ham and the kind people request months later.

Ingredients

• Fully cooked bone-in ham: The bone adds incredible flavor and you can use it later for split pea soup
• Pure maple syrup: Real maple makes a noticeable difference over pancake syrup
• Dijon mustard: Provides the sharp tang that cuts through all that sweetness
• Packed brown sugar: Helps the glaze cling and creates those beautiful caramelized edges
• Apple cider vinegar: Balances the maple and keeps the glaze from being cloying
• Unsalted butter: Adds richness and helps the glaze spread evenly
• Ground black pepper: Just enough warmth to make the glaze interesting
• Ground cloves: A pinch of warm spice that makes it taste like the holidays

Instructions

Prep your oven and ham:

Preheat to 325°F and position the rack in the lower third so the ham cooks evenly without getting too dark on top

Get the ham ready:

Remove all packaging and netting, then place the ham flat side down in your roasting pan for stability

Score the surface:

Cut a crosshatch pattern about 1/4 inch deep so the glaze can really sink into the meat

Start with a covered bake:

Tent loosely with foil and bake for 1 1/2 hours to heat through gently

Make the magic glaze:

Whisk together maple syrup, Dijon, brown sugar, vinegar, butter, pepper, and cloves in a small saucepan, then simmer until slightly thickened

Glaze time:

Remove the foil and brush that beautiful mixture all over the ham

Get that gorgeous finish:

Bake uncovered for another 30 to 40 minutes, basting every 10 to 15 minutes until everything is glossy and deeply caramelized

Let it rest:

Giving it 15 minutes before slicing lets the juices redistribute and makes carving so much easier

Save

My grandmother always said the best part of holiday cooking wasn't the eating, but standing around the kitchen island while the ham rested, everyone stealing tiny glaze-dipped samples and pretending not to. Some of my favorite conversations have happened right there, napkins in hand.

Making Ahead

You can make the glaze up to three days ahead and store it in an airtight container in the refrigerator. Warm it gently before brushing—the consistency spreads better when it's not cold from the fridge.

Serving Suggestions

I love this with roasted asparagus and good mashed potatoes, but honestly, a simple green salad works beautifully too. The ham is so flavorful that you don't need to overcomplicate the sides.

Storing Leftovers

Wrap leftover ham tightly and it'll keep in the refrigerator for up to five days. The glaze stays tacky and delicious, unlike some glazed hams that get weirdly sticky in the fridge.

• Freeze portions in freezer bags for up to two months
• Save the bone for soup—simmer it with split peas and onions
• Chop leftovers into breakfast hash or morning scrambles

Save

There's something deeply satisfying about a recipe that looks impressive on the table but barely asks anything of you. This is that kind of dish—the kind that makes people feel taken care of.

Recipe FAQs

→ What type of ham works best?

A fully cooked bone-in ham weighing 8-10 pounds is ideal. The bone adds flavor and helps keep the meat moist during roasting. Spiral-cut hams also work well with this glazing method.

→ Can I prepare the glaze ahead?

Yes, mix the glaze ingredients up to 2 days in advance and store in an airtight container in the refrigerator. Bring to room temperature before using and reheat slightly for easier brushing.

→ How do I know when the ham is done?

Since the ham is fully cooked, you're mainly heating it through and creating the glazed exterior. The ham is ready when the internal temperature reaches 140°F and the glaze is caramelized and glossy.

→ What should I serve with this?

Classic pairings include scalloped potatoes, roasted green beans, dinner rolls, and a fresh salad. The sweet and savory flavors also complement sides like macaroni and cheese or glazed carrots.

→ How long will leftovers keep?

Store leftover ham in an airtight container in the refrigerator for up to 5 days. The ham also freezes well for up to 2 months—slice before freezing for easier thawing and use in sandwiches, omelets, or soups.

→ Can I use honey instead of maple syrup?

Honey makes an excellent substitute for maple syrup, though it will result in a slightly different flavor profile. The glazing technique remains the same, and honey creates an equally beautiful caramelized finish.