Introduction

This Christmas Maple Glazed Ham is a festive centerpiece with a perfect balance of sweet and savory flavors. The sticky maple glaze caramelizes beautifully, creating an irresistible crust that’s sure to impress your guests. It’s simple to prepare and makes holiday celebrations extra special.

Christmas Maple Glazed Ham Recipe - Recipe Image

Ingredients

5 kg / 10 lb leg ham, bone in, skin on (Note 1)
30 cloves (for studding the ham, optional – mainly for decorative purposes)
2 oranges, cut into quarters (Note 2)
1 cup (250ml) water
Glaze:
3/4 cup (185ml) maple syrup (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). Arrange the oven shelf in the lower third position so the ham sits in the center of the oven.
Step 3: In a bowl, combine the glaze ingredients—maple syrup, brown sugar, Dijon mustard, cinnamon, and allspice. Whisk until smooth and set aside.
Step 4: Remove the ham rind (skin) carefully. Use a small knife to cut around the bone handle, down each side, and under the rind on the cut face. Loosen the rind by sliding your fingers beneath and pulling it back. Use the knife to remove any remaining white rind.
Step 5: Lightly score the fat surface of the ham in 2.5cm / 1″ diamond shapes, cutting about 75% through the fat but not into the meat.
Step 6: Insert cloves at the intersections of the diamond cuts for decoration, if desired.
Step 7: Place the ham in a large baking dish. Prop the bone handle up on the edge of the pan using scrunched foil to keep the ham level for even caramelization.
Step 8: Squeeze the juice of 1 orange (all 4 quarters) over the ham, then arrange the squeezed orange quarters and the remaining orange around the ham in the dish.
Step 9: Brush or spoon half of the glaze over the surface and cut face of the ham, ignoring the underside.
Step 10: Pour the 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. Use foil patches to cover areas that brown too quickly.
Step 12: Let the ham rest for at least 20 minutes before serving. Continue to baste with pan juices as they thicken to enhance the glaze.

Tips & Variations

For an extra hint of spice, add a pinch of ground cloves or ginger to the glaze.
If you prefer a less sweet glaze, reduce the brown sugar by a quarter cup and balance with additional mustard.
Remove cloves before serving to avoid unexpected bites when slicing.
Use honey instead of maple syrup for a different but equally delicious flavor.

Storage

Store leftover ham in the refrigerator for up to one week using a water-vinegar soaked ham bag or a cotton pillowcase for best results. Alternatively, freeze the ham whole with the bone for longer storage. Reheat gently in the oven and baste with pan juices to keep it moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the ham a day ahead?

Yes, you can glaze the ham and refrigerate it overnight. Bring it to room temperature before baking and bake as directed for best results.

What can I do with leftover ham and bones?

Leftover ham and bones are perfect for making flavorful soups, stews, or ham broth. Simmer the bones with vegetables and herbs to extract maximum flavor.

Christmas Maple Glazed Ham Recipe

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★★★★★

4.8 from 65 reviews

This classic Christmas Maple Glazed Ham features a succulent 10 lb bone-in leg ham coated with a luscious maple syrup and brown sugar glaze seasoned with Dijon mustard, cinnamon, and allspice. The ham is studded with cloves for aromatic appeal and slow roasted in the oven, resulting in a beautifully caramelized, juicy centerpiece perfect for holiday feasts.

Author: zara
Prep Time: 1 hour 20 minutes
Cook Time: 1.5 to 2 hours
Total Time: 2.5 to 3 hours 20 minutes
Yield: Serves 10 to 12 people 1x
Category: Main Course
Method: Baking
Cuisine: American

Ingredients

Scale

Ham and Preparation

5 kg / 10 lb leg ham, bone in, skin on
30 cloves (optional, for studding)
2 oranges, cut into quarters
1 cup (250ml) water

Glaze

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

Bring Ham to Room Temperature: Remove the ham from the refrigerator 1 hour prior to cooking to ensure even roasting.
Preheat Oven: Set the oven temperature to 160°C / 320°F (140°C fan) and position the shelf in the lower third to center the ham within the oven.
Prepare the Glaze: In a bowl, whisk together maple syrup, brown sugar, Dijon mustard, ground cinnamon, and allspice until the mixture is smooth and well combined.
Remove the Rind: Using a small knife, carefully slice around the bone handle and along each side, then under the rind on the cut face. Loosen the rind by sliding fingers underneath and gently pulling back, using the knife to remove any residual rind.
Score the Fat: Lightly cut diamond shapes approximately 2.5 cm (1 inch) apart into the fat layer, cutting about 75% through but not into the meat. Optionally, insert a clove at each diamond intersection for flavor and decoration.
Position the Ham in Baking Dish: Place the ham in a large baking dish, propping the handle up with the edge of the pan and scrunched foil to level the surface for uniform caramelization.
Add Oranges and Juice: Squeeze the juice from one orange over the ham and place all quartered oranges around the ham in the baking dish.
Apply Initial Glaze: Brush or spoon half of the glaze mix all over the ham’s surface and cut face. No need to glaze the underside as glaze will drip down while baking.
Add Water and Bake: Pour 1 cup of water into the baking dish and place the ham in the preheated oven.
Baste and Bake: Roast the ham for 1.5 to 2 hours, basting generously every 30 minutes with remaining glaze and pan juices. Use foil patches to cover areas that brown too quickly to prevent burning.
Rest the Ham: Remove the ham from the oven and allow it to rest for at least 20 minutes before carving to let juices redistribute.
Final Basting and Serving: Continually baste the ham with thickened glaze and pan juices before serving. Serve with pan juices warmed as a sauce and optional condiments such as Dijon mustard, onion jam, or cranberry sauce.
Presentation Tips: Remove cloves before serving. Wrap the handle with baking paper and ribbon if desired. Garnish the serving platter with greenery and orange quarters for festive color.
Storage and Leftovers: Properly store leftovers in the fridge for up to a week using a water-vinegar soaked ham bag or freeze with the bone intact. Use leftover ham and bone in various recipes.

Notes

Removing the rind before scoring the fat allows the glaze to penetrate and caramelize beautifully.
Scoring the fat in diamond shapes prevents curling and encourages even glazing.
Cloves are optional and mainly for decoration and subtle aroma.
Keep an eye on the ham during roasting and cover spots that brown too quickly with foil patches to avoid burning.
Using pan juices as sauce adds deep flavor to the dish; warm and thin with water if needed.
The ham can be served warm or at room temperature according to personal preference.
Store leftover ham properly to maintain freshness or freeze for longer storage.

Keywords: Christmas ham, glazed ham, maple glazed ham, holiday ham, baked ham, roast ham, festive ham recipe, maple syrup glaze