Baked Ham with Maple Dijon Glaze

The first time I made this maple Dijon glazed ham, my kitchen smelled like a maple syrup factory in the best way possible. My husband walked in from work and immediately asked what bakery I'd been secretly running in our oven. The sweet maple aroma mixed with that savory ham scent is honestly intoxicating. Now it's become our go-to for special occasions because it makes the whole house feel festive.

I made this for our first Christmas dinner as new parents, operating on about three hours of sleep and zero energy. My in-laws were coming over and I needed something impressive that wouldn't require me to stand at the stove for four hours straight. When I pulled that glossy, caramelized ham out of the oven, nobody guessed that I'd been quietly stress-eating the glaze with a spoon while it simmered.

Ingredients

• Fully cooked bone-in ham (8–10 lbs): Bone-in stays juicier and gives you that gorgeous ham bone for soup later. I've learned the hard way that spiral cut can dry out faster, so a whole ham is worth the extra carving effort.
• Pure maple syrup (1/2 cup): Don't use pancake syrup here. Real maple syrup creates this deep, complex sweetness that pairs beautifully with the mustard's tang.
• Dijon mustard (1/3 cup): The secret weapon that cuts through all that sweetness and makes the glaze sophisticated. I once tried using yellow mustard in a pinch and it just wasn't the same.
• Brown sugar (1/4 cup, packed): Helps the glaze cling to the ham and contributes to that gorgeous caramelized crust. Dark brown sugar gives an even richer flavor if you have it.
• Apple cider vinegar (2 tablespoons): Brightens up the glaze and prevents it from being cloyingly sweet. This tiny amount makes a huge difference in balancing flavors.
• Unsalted butter (1 tablespoon, melted): Adds richness and helps the glaze spread evenly. Since you're brushing it on repeatedly, the butter creates that beautiful lacquered finish.
• Black pepper (1/2 teaspoon): Freshly ground makes a real difference here. It adds a subtle warmth that you notice but can't quite put your finger on.
• Ground cloves (1/4 teaspoon): A little goes a long way. This is what gives the glaze that classic holiday ham flavor everyone loves.

Instructions

Get your oven ready:

Preheat to 325°F and position your rack in the lower third. This prevents the top from getting too dark before the ham heats through.

Prep the ham:

Remove all packaging and netting, then place the ham flat side down in your roasting pan. I always give it a quick rinse and pat dry too.

Score the surface:

Cut a crosshatch pattern about 1/4 inch deep all over the ham. This helps the glaze penetrate and creates those pretty diamond patterns once it's baked.

Initial bake:

Cover loosely with foil and bake for 1 1/2 hours. This gentle heating lets the ham warm through without drying out the surface.

Make the glaze:

Whisk together maple syrup, Dijon, brown sugar, vinegar, melted butter, pepper, and cloves in a small saucepan. Simmer for about 5 minutes until slightly thickened, stirring occasionally. Your kitchen will smell amazing.

First glaze application:

Remove the foil and brush the ham generously with that beautiful glaze you just made. Don't be shy—really coat it well.

The caramelizing phase:

Return the ham to the oven uncovered for 30–40 minutes, basting every 10–15 minutes with more glaze. You want it glossy and deeply caramelized, watching closely so it doesn't burn.

Rest before serving:

Let the ham rest for 15 minutes before slicing. This seems like torture when everyone's staring at it, but it keeps the juices from running all over your cutting board.

Save to Pinterest

This ham has become the centerpiece of every family gathering now. Last Easter, my niece who claims she doesn't like ham went back for thirds. There's something about that sweet and tangy glaze that makes people absolutely lose their minds over what's basically a very simple baked dinner.

Make It Your Own

I've started playing around with this glaze base and it's incredibly forgiving. Sometimes I'll swap the maple syrup for honey if that's what I have on hand, though the maple flavor really is something special. A splash of bourbon in the glaze takes it to another level if you're feeling fancy.

The Leftover Situation

Plan for leftovers because this ham makes the most incredible leftover meals. I freeze chunks in freezer bags for future ham and bean soups, and my family fights over the ham bone. Ham and cheese croissants with leftover ham have become a Sunday morning tradition that my kids actually wake up early for.

Serving Made Simple

Carving a bone-in ham can feel intimidating if you've never done it. I learned to cut perpendicular to the bone for nice even slices, and to slice thin rather than thick. A sharp carving knife makes all the difference, and don't stress if your slices aren't restaurant perfect—they'll taste just as good.

• Warm your serving platter in the oven for a few minutes before arranging the sliced ham
• Save some of the extra glaze to serve on the side for guests who want that extra hit of sweet and tangy
• Let your guests serve themselves buffet style—it's more relaxed and lets people take exactly what they want

Save to Pinterest

There's something deeply satisfying about serving a ham that looks this impressive with so little hands-on effort. Every time I make it, I'm reminded that the best holiday recipes are the ones that let you actually enjoy the holiday too.

Recipe FAQs

→ Should I use a fully cooked or raw ham?

Use a fully cooked bone-in ham for this preparation. The oven time is focused on heating through and applying the beautiful caramelized glaze rather than cooking the meat from raw.

→ Can I make the glaze ahead of time?

Yes, prepare the glaze up to 2 days in advance and store it in an airtight container in the refrigerator. Gently reheat before brushing onto the ham.

→ What temperature should the ham reach?

The internal temperature should reach 140°F (60°C) since you're starting with a fully cooked ham. Use a meat thermometer to ensure proper heating without overcooking.

→ How do I store leftover ham?

Wrap leftovers tightly in plastic wrap or foil and refrigerate for up to 5 days. The ham also freezes well for up to 2 months in freezer-safe containers.

→ Can I substitute honey for maple syrup?

Honey works as a substitute, though it will produce a slightly different flavor profile. The maple syrup provides a unique depth that complements the Dijon mustard perfectly.

→ Why score the ham before glazing?

Scoring creates a crosshatch pattern that allows the glaze to penetrate the surface and provides more surface area for caramelization, resulting in better flavor absorption and a beautiful presentation.