Baked Ham with Maple Dijon Glaze (Print Version)
Succulent ham with sweet 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 Cook:
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.
03 - Score the surface of the ham in a crosshatch pattern, cutting about 1/4 inch deep.
04 - Cover ham loosely with aluminum foil and bake for 1 1/2 hours.
05 - 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).
06 - After 1 1/2 hours, remove the foil from the ham. Brush generously with the maple Dijon glaze.
07 - 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.
08 - Remove from oven and let rest for 15 minutes before slicing and serving.
# Expert Advice:
01 -
- The glaze creates this incredible sticky caramelized exterior that people will literally ask you to recreate
- Mostly hands-off cooking time gives you freedom to focus on sides or hosting
- Leftovers somehow taste even better the next day in everything from breakfast hashes to sandwiches
02 -
- Scoring too deep will cause the glaze to run off too quickly instead of soaking into the meat
- The glaze can burn quickly once the foil comes off, so keep a close eye during those last 30 minutes
03 -
- Letting the glaze cool slightly before brushing makes it thicker and easier to apply
- Room temperature glaze adheres better than cold glaze straight from the refrigerator