Indulge in a mouthwatering Maple Glazed Ham, a festive centerpiece for your Holiday dinner! This bone-in ham is topped and roasted with a delectable sweet, tangy, citrusy, and spiced maple glaze, resulting in a caramelized coating that’s simply irresistible. Pair this with a slice of homemade rustic bread for a showstopping dinner table!
The Importance of Basting
While the basting step may appear trivial, it is the most important in the perfect maple-glazed ham. Invest in a reliable heat-resistant basting brush, ensuring to consistently check and baste the ham every 15-20 minutes. This process is crucial for preserving the ham’s moisture and preventing it from drying out during the cooking process. If you don’t have a basting brush, use a large spoon to scoop up and spoon the basting liquid over the maple-glazed ham.
ingredients and substitutions
Opt for a bone-in ham; non-spiral sliced is recommended. Adjust cooking time for spiral ham or boneless ham.
Choose pure maple syrup for the foundation of this glaze and for that beautiful glossy finish. Honey can be a substitute for a different flavor profile.
Brown sugar provides sweetness and caramelization during cooking.
Dijon mustard gives the glaze a tangy kick. Yellow mustard is a suitable substitute.
Apple Cider Vinegar
White wine vinegar or distilled white vinegar are suitable substitutions.
When you are planning your holiday menu, make sure to also include these staples on your dinner table!
Maple Glazed Ham
- 1 whole bone in ham (8-9 lbs)
- ½ cup (100 g) light brown sugar, packed
- ¼ cup (79 g) maple syrup
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- ¼ teaspoon ground cloves
- ¼ teaspoon ground cinnamon
- ½ teaspoon orange zest, optional
- Preheat your oven to 325°F (163°C).
- Place the ham on a sturdy cutting board. Using a sharp knife, score the top of the ham by making shallow cuts (about ¼ to ½-inch deep) in a crisscross pattern. Ensure the cuts are 1-2 inches apart, forming a diamond or checkerboard pattern.
- Position the scored ham in a roasting pan with the scored side facing up.
- In a small saucepan over medium heat, combine the brown sugar, maple syrup, Dijon mustard, apple cider vinegar, ground cloves, ground cinnamon, and optional orange zest. Stir frequently until the sugar dissolves, and the sauce slightly thickens.
- Pour half of the glaze over the scored ham, reserving the remaining half for later. Tent the ham loosely with aluminum foil.
- Roast the ham for 2 hours, basting with pan juices every 30 minutes.
- A few minutes before removing the ham from the oven, reheat the reserved glaze in the saucepan until heated through (3-5 minutes).
- Once the ham reaches an internal temperature of 145°F (63°C), remove it from the oven. Pour the warm glaze over the ham. Allow the ham to rest for about 15 minutes before slicing.