Baked Ham Maple Dijon Glaze (Printable)
Tender glazed ham with maple mustard coating, caramelized to glossy perfection for special occasions.
# What You'll Need:
→ Ham
01 - 1 fully cooked bone-in ham (8–10 lb)
→ Maple Dijon Glaze
02 - 1/2 cup pure maple syrup
03 - 1/3 cup Dijon mustard
04 - 1/4 cup packed brown sugar
05 - 2 tablespoons apple cider vinegar
06 - 1 tablespoon unsalted butter, melted
07 - 1/2 teaspoon ground black pepper
08 - 1/4 teaspoon ground cloves
# Directions:
01 - Preheat the oven to 325°F. Position a rack in the lower third of the oven.
02 - Remove all plastic packaging and netting from the ham. Place ham, flat side down, in a large roasting pan.
03 - Score the surface of the ham in a crosshatch pattern, cutting about 1/4 inch deep.
04 - Cover ham loosely with aluminum foil and bake for 1 1/2 hours.
05 - In a small saucepan, whisk together maple syrup, Dijon mustard, brown sugar, apple cider vinegar, melted butter, black pepper, and cloves. Bring to a simmer over medium heat, stirring occasionally, until slightly thickened (about 5 minutes).
06 - After 1 1/2 hours, remove the foil from the ham. Brush generously with the maple Dijon glaze.
07 - Return the ham to the oven, uncovered, and bake for another 30–40 minutes, basting every 10–15 minutes with more glaze, until the ham is glossy and caramelized.
08 - Remove from oven and let rest for 15 minutes before slicing and serving.
# Expert Tips:
01 -
- The glaze creates a gorgeous sticky finish that makes everyone think you slaved all day
- Leftovers (if you're lucky) make the best sandwiches you'll ever eat
02 -
- Don't skip the scoring step—without those cuts, your glaze just slides right off
- The glaze thickens quickly once it hits the hot ham, so work fast when brushing
03 -
- Insert whole cloves into the scored intersections for extra aromatic flavor
- If the glaze gets too dark, tent loosely with foil for the last 10 minutes