Baked Ham with Maple Dijon Glaze

The first time I made this maple Dijon glazed ham was actually a total accident. I'd planned to make a simple brown sugar glaze but realized mid recipe I was completely out of brown sugar. My pantry raid produced maple syrup and a jar of Dijon, and honestly that happy mistake has become our family's most requested holiday centerpiece ever since.

Last Christmas my sister stood at the oven door literally watching the glaze caramelize through the glass. She kept asking if it was done yet because the whole house smelled like maple heaven. That moment when I pulled it out and everyone rushed toward the kitchen is exactly why I love feeding people.

Ingredients

• Fully cooked bone in ham: The bone adds incredible flavor and helps keep the meat moist during reheating. An 8 to 10 pound ham feeds about 10 to 12 people with some leftovers for sandwiches.
• Pure maple syrup: Real maple syrup makes a noticeable difference here. The complex flavor notes pair beautifully with the mustard and create that gorgeous caramelized finish.
• Dijon mustard: This provides the tangy backbone that balances all that sweetness. Don't substitute yellow mustard here it just won't give you the same depth of flavor.
• Brown sugar: Helps the glaze cling to the ham and promotes that beautiful caramelization in the final stage of cooking.
• Apple cider vinegar: A splash of acidity cuts through the richness and brightens the entire flavor profile.
• Unsalted butter: Adds richness and helps the glaze coat the ham evenly. Using unsalted lets you control the overall salt level.
• Ground black pepper: Freshly cracked pepper adds subtle warmth and complexity to the glaze.
• Ground cloves: Just a quarter teaspoon gives a warm spiced note that screams holidays without overpowering everything else.

Instructions

Get your oven ready:

Preheat to 325°F and position your rack in the lower third. This ensures the ham cooks evenly without the top getting too dark too quickly.

Prep the ham:

Remove all packaging and netting. Place the ham flat side down in a large roasting pan this stable base prevents wobbling and promotes even heating.

Score the surface:

Create a crosshatch pattern by cutting about 1/4 inch deep into the fat. This helps the glaze penetrate and creates those pretty ridges that caramelize beautifully.

Start the bake:

Cover the ham loosely with foil and bake for 1 1/2 hours. The foil prevents the exterior from drying out before the interior heats through.

Make the glaze:

Whisk together maple syrup, Dijon mustard, brown sugar, vinegar, melted butter, pepper, and cloves in a small saucepan. Simmer over medium heat for about 5 minutes until slightly thickened, stirring occasionally.

Glaze time:

Remove the foil and brush the ham generously with the glaze. Get it into all those scored sections you made earlier.

Create the finish:

Return the ham to the oven uncovered for 30 to 40 minutes. Baste every 10 to 15 minutes with more glaze until the ham is glossy and beautifully caramelized.

Rest before serving:

Let the ham rest for 15 minutes before slicing. This crucial step lets the juices redistribute so every slice stays moist and tender.

Save

My dad claimed he wasn't hungry until that ham hit the table. He went back for thirds and now requests this specifically for his birthday dinner every year. Food has this way of turning ordinary moments into memories we talk about forever.

Make It Your Own

Sometimes I swap in bourbon for part of the maple syrup when I'm feeling fancy. The bourbon adds this lovely smoky depth that feels especially cozy in winter. Just reduce the other liquids slightly to keep the glaze consistency right.

The Leftover Situation

Leftover ham is basically a gift that keeps giving. I freeze portions in freezer bags and pull them out for quick breakfast hashes or to add depth to split pea soup. Having cooked ham ready to go feels like having a kitchen cheat code.

Serving Strategy

A big ham needs supporting players to really shine. Roasted Brussels sprouts with balsamic, creamy mashed potatoes, and maybe a simple green salad with vinaigrette to cut through all that richness. The acid and crunch balance everything perfectly.

• Warm your serving platter in the oven for 5 minutes before arranging the sliced ham
• Save some extra glaze to pass at the table for people who want that extra hit of flavor
• Offer good quality mustard and crusty rolls on the side for people who want to make mini sandwiches right there

Save

There's something deeply satisfying about serving a ham that looks this impressive with so little actual effort. It's the kind of dish that makes people think you labored for hours while you were really just enjoying a glass of wine and occasionally opening the oven door.

Recipe FAQs

→ Should I use a fully cooked or raw ham?

Use a fully cooked bone-in ham for best results. The goal is to heat through and glaze, not cook from raw, which ensures juicy, tender meat without drying out.

→ Can I make the glaze ahead of time?

Yes, prepare the glaze up to 2 days in advance and store in an airtight container in the refrigerator. Reheat gently before brushing onto the ham.

→ What temperature should the ham reach?

The internal temperature should reach 140°F (60°C) for a fully cooked ham. Use a meat thermometer inserted into the thickest part without touching bone.

→ How long should the ham rest before serving?

Let the ham rest for 15-20 minutes after removing from the oven. This allows juices to redistribute throughout the meat for more flavorful, moist slices.

→ Can I substitute honey for maple syrup?

Honey works as a substitute, though the flavor profile will change slightly. Honey is sweeter and less complex than maple, so consider reducing the brown sugar slightly.