Baked Ham with Maple Dijon Glaze (Printable)

Succulent oven-baked ham with sweet and tangy maple Dijon glaze, perfect for holidays and special occasions.

# What You'll Need:

→ Ham

01 - 1 fully cooked bone-in ham (8–10 pounds)

→ 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

# How to Make It:

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. Score the surface of the ham in a crosshatch pattern, cutting about 1/4 inch deep.
03 - Cover ham loosely with aluminum foil and bake for 1 1/2 hours.
04 - 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).
05 - After 1 1/2 hours, remove the foil from the ham. Brush generously with the maple Dijon glaze.
06 - 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.
07 - Remove from oven and let rest for 15 minutes before slicing and serving.

# Expert Advice:

01 -
  • The maple and mustard combo creates this incredible sweet tangy balance that cuts through the rich ham perfectly
  • Mostly hands off cooking time gives you freedom to prep sides or actually hang out with your guests
  • The leftovers if you somehow have any make the most incredible sandwiches youve ever had
02 -
  • Don't skip the scoring step it makes a huge difference in how well the glaze adheres and penetrates the meat
  • The glaze can burn quickly in those final minutes so keep a close eye and tent with foil if it's darkening too fast
  • A fully cooked ham just needs to be heated through so don't overcook it waiting for some magical transformation
03 -
  • If your ham has a plastic disk over the bone remove it before baking but keep the bone in during cooking for flavor
  • Let your glaze cool for just a minute before brushing it on so it clings better instead of running right off
  • Use a silicone brush instead of natural bristles the sticky glaze will ruin a regular brush pretty quickly

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