Baked Ham with Maple Dijon Glaze

The year my oven died right before Easter dinner, I somehow pulled off this maple glazed ham in a toaster oven. Everyone still talks about how incredible it tasted, which taught me that the glaze does most of the heavy lifting anyway. Now I make this recipe even when my equipment is working perfectly because that caramelized maple Dijon coating is absolutely non-negotiable. Something magical happens when that sweet glaze hits the salty ham and transforms into something completely new.

Last Christmas my sister actually stopped mid-bite, set down her fork, and demanded I write this recipe down for her immediately. The way the maple and Dijon play together just works in this way that feels fancy but totally approachable. My nephew, who usually picks at everything, went back for thirds and I caught him sneaking glaze-coated pieces from the serving platter later that night. Those are the moments that make holiday cooking feel worth all the effort.

Ingredients

• Fully cooked bone-in ham (8–10 lb): The bone adds incredible flavor and you can use it later for soup, plus the bone-in variety stays juicier during the long roasting time
• Pure maple syrup (1/2 cup): Real maple syrup makes a noticeable difference here and creates that gorgeous caramelized finish you want in a holiday ham
• Dijon mustard (1/3 cup): The tanginess cuts through all the sweetness and creates that perfect sweet-savory balance everyone loves
• Packed brown sugar (1/4 cup): Helps the glaze adhere to the ham and contributes to that beautiful caramelized crust
• Apple cider vinegar (2 tablespoons): Adds just enough acidity to brighten the glaze and prevent it from becoming cloyingly sweet
• Unsalted butter, melted (1 tablespoon): Creates a richer, more velvety glaze that clings beautifully to the scored surface
• Ground black pepper (1/2 teaspoon): Adds a subtle warmth that complements both the maple and the cloves
• Ground cloves (1/4 teaspoon): Just enough to give that classic holiday ham flavor without overwhelming the other ingredients

Instructions

Get your oven ready:

Preheat to 325°F and position your rack in the lower third so the ham cooks evenly without getting too dark on top

Prep the ham:

Remove all packaging and netting, then place the ham flat side down in your roasting pan for stability

Score the surface:

Cut a crosshatch pattern about 1/4 inch deep all over the ham which helps the glaze really penetrate and creates those beautiful ridges that caramelize

Initial roast:

Cover loosely with foil and bake for 1 1/2 hours letting the ham heat through gently while you prep the glaze

Make the glaze magic:

Whisk together maple syrup, Dijon mustard, brown sugar, vinegar, melted butter, pepper, and cloves in a small saucepan, then simmer until slightly thickened and wonderfully fragrant

First glaze application:

Remove the foil after 1 1/2 hours and brush that gorgeous maple mixture generously all over the ham

Caramelize to perfection:

Return to the oven uncovered for 30–40 minutes, basting every 10–15 minutes, until the ham is glossy and deeply caramelized in all those scored sections

Rest before serving:

Let the ham rest for 15 minutes before slicing so all those juices redistribute and make every bite incredibly moist

Pin it

This ham has become my go-to for bringing to gatherings because it travels so well and always earns these genuinely enthusiastic reactions. There is something so satisfying about presenting that glossy, caramelized beauty and watching everyone's eyes light up. Food that makes people feel this special and cared for is exactly why I love cooking for others.

Make Ahead Magic

You can prepare the glaze up to three days in advance and store it in an airtight container in the refrigerator. The morning of your gathering, get the ham ready and refrigerate until you are ready to roast. This timing trick has saved me so much holiday stress when juggling multiple dishes.

Serving Suggestions That Work

I have learned that this ham pairs beautifully with dishes that can stand up to its bold sweetness. Sharp cheddar mac and cheese, roasted Brussels sprouts with bacon, or a simple green salad with vinaigrette all create perfect contrast. The balance between the rich ham and brighter sides makes the whole meal feel complete and thoughtful.

Leftover Strategies

This ham keeps beautifully in the refrigerator for up to a week and actually develops deeper flavor over time. Dice it into breakfast hashes, layer it into grilled cheese with sharp cheddar, or stir it into creamy potato soup. The versatility of leftovers makes this recipe even more worth the effort.

• Freeze portions in freezer bags for quick weeknight protein additions
• Save the bone for an incredible split pea or navy bean soup
• Cubed ham freezes exceptionally well for future omelets or quiches

Pin it

There is nothing quite like the smell of maple and cloves filling your kitchen to make a house feel like home. This recipe has become part of our family story and I hope it becomes part of yours too.

Recipe FAQs

→ What type of ham works best for this dish?

A fully cooked bone-in ham weighing 8–10 pounds works perfectly. The bone adds flavor and helps keep the meat moist during baking.

→ Can I prepare the glaze ahead of time?

Yes, you can make the maple Dijon glaze up to 2 days in advance and store it in the refrigerator. Reheat gently before brushing onto the ham.

→ How do I know when the ham is done?

The ham is fully cooked when it reaches an internal temperature of 140°F. The glaze should be glossy and caramelized, and the surface should be golden brown.

→ What should I serve with this glazed ham?

Pair with roasted vegetables, mashed potatoes, scalloped potatoes, or a fresh green salad. The ham also complements dinner rolls and various holiday sides.

→ How long can I store leftovers?

Leftover ham can be refrigerated for 3–5 days in an airtight container or frozen for up to 2 months. Use in sandwiches, omelets, soups, or casseroles.

→ Can I use honey instead of maple syrup?

Yes, honey makes an excellent substitute for maple syrup. It will provide a different floral sweetness but still creates a beautiful caramelized glaze.