Introduction

This Maple Glazed Ham is a festive centerpiece perfect for any special occasion. The combination of sweet maple syrup, brown sugar, and warm spices creates a sticky, caramelized crust that complements the savory ham beautifully. Easy to prepare and sure to impress, this recipe will become a holiday favorite.

A large, glossy glazed ham with a deep brown color and a crosshatched pattern on its surface sits on crumpled white paper. Around the ham, there are bright orange slices neatly placed, adding a fresh pop of color. Small green sprigs of herbs are scattered near the base, complementing the warm tones. The bone end of the ham is wrapped in white cloth, tied with a thin string and garnished with a few herb sprigs. The background features a white marbled texture, softly blurred. photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 kg / 10 lb leg ham, bone in, skin on (Note 1)
30 cloves (for studding the ham, optional, mainly decorative)

2 oranges, cut into quarters (Note 2)
1 cup (250ml) water

3/4 cup (185ml) maple syrup (can substitute honey)
3/4 cup (165g) brown sugar, packed

3 tbsp dijon mustard (can substitute American or other plain mustard)
3/4 tsp ground cinnamon
1/2 tsp allspice (or nutmeg)

Instructions

Step 1: Take the ham out of the fridge 1 hour prior to cooking to allow it to come to room temperature.
Step 2: Preheat the oven to 160°C / 320°F (140°C fan). Place the oven shelf in the lower third so the ham will be in the centre of the oven, not too high.
Step 3: In a bowl, combine the maple syrup, brown sugar, dijon mustard, ground cinnamon, and allspice. Whisk until smooth to make the glaze.

Step 4: Remove the ham rind (skin) carefully. Run a small knife around the bone handle, down each side, and under the rind on the cut face. Slide your fingers under the rind and loosen it by moving back and forth while pulling the rind back. Use the knife to slice off any leftover rind.
Step 5: Lightly score the fat surface of the ham with a small knife in 2.5cm (1 inch) diamond shapes, cutting about 75% through the fat but not into the meat.
Step 6: Insert cloves into the intersections of the diamond cuts on the fat surface, if using, for decoration and flavor.

Step 7: Place the ham in a large baking dish. Prop the handle end up on the edge of the pan with scrunched foil to keep the ham level for even caramelization.
Step 8: Squeeze the juice of one orange (4 quarters) over the ham. Place the orange quarters along with the remaining orange pieces around the ham in the baking dish.
Step 9: Brush or spoon half of the glaze all over the surface and cut face of the ham. Don’t worry about the underside, as glaze will drip down into the pan.

Step 10: Pour the cup of water into the baking dish and place the ham in the oven.
Step 11: Bake for 1.5 to 2 hours, basting generously every 30 minutes with the remaining glaze and pan juices until the ham is sticky and golden.
Step 12: Cover spots that brown too quickly with lightly pressed foil patches to prevent burning. The foil won’t peel off the caramelization.

Step 13: Once cooked, remove from the oven and allow the ham to rest for at least 20 minutes before serving.
Step 14: Just before serving, baste the ham again with the thickened glaze and pan juices for an extra glossy finish and deeper flavor.

Tips & Variations

For a different flavor, substitute the maple syrup with honey or add a splash of bourbon to the glaze for a boozy twist.

If you don’t have dijon mustard, plain yellow mustard or wholegrain mustard also work well.
Remove cloves before carving to avoid unpleasant bites.
Score the fat gently to avoid cutting into the meat, which helps the glaze penetrate without drying the ham.

Storage

Store leftover ham in the refrigerator for up to one week. Wrap it tightly in a water-vinegar soaked ham bag or a clean pillowcase to keep it moist. For longer storage, freeze the ham with the bone in an airtight container. Reheat gently in the oven or enjoy cold. Save pan juices for drizzling when serving leftovers.

How to Serve

A large roasted ham with a deep brown, glossy glaze covers the entire surface. It has a diamond pattern scored into the top layer, with small cloves stuck at the points where the lines cross. The ham sits on a white plate with a few roasted golden-brown wedges of fruit or vegetables beneath it. The bone is visible on the right side of the ham, wrapped with a white cloth tied in a neat bow. The background shows a blurry Christmas tree with gold ornaments, all set on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a boneless ham for this recipe?

Yes, boneless ham can be used, but a bone-in ham tends to retain more moisture and flavor during cooking. Adjust the scoring and studding with cloves carefully to avoid damaging the meat.

What if I don’t have ground cinnamon or allspice?

If you don’t have these spices, you can substitute nutmeg for allspice and omit cinnamon if needed. The glaze will still be delicious but slightly less spiced.