Baked Ham with Maple Dijon Glaze (Printable)

Succulent oven-baked ham finished with a sweet and tangy maple Dijon glaze—perfect for holidays or special gatherings.

# What You'll Need:

→ Ham

01 - 8-10 lb fully cooked bone-in ham

→ 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 Make It:

01 - Preheat oven to 325°F. Position rack in lower third. Remove all packaging and netting from ham. Place ham flat side down in large roasting pan.
02 - Score ham surface in crosshatch pattern, cutting about 1/4 inch deep through the fat layer.
03 - Cover ham loosely with aluminum foil. Bake for 1 1/2 hours.
04 - While ham bakes, whisk maple syrup, Dijon mustard, brown sugar, apple cider vinegar, melted butter, black pepper, and cloves in small saucepan. Simmer over medium heat, stirring occasionally, until slightly thickened, about 5 minutes.
05 - Remove foil from ham. Brush generously with maple Dijon glaze.
06 - Return ham to oven, uncovered. Bake 30-40 minutes, basting every 10-15 minutes with remaining glaze, until ham is glossy and caramelized.
07 - Remove from oven. Let rest for 15 minutes before slicing and serving.

# Expert Advice:

01 -
  • The glaze creates this gorgeous caramelized coating that people will think you slaved over for hours
  • Its mostly hands-off cooking time, leaving you free to actually hang out with your guests
  • Leftovers (if you have any) make the most incredible ham and cheese sandwiches the next day
02 -
  • Scoring the ham isn't just for looks—it actually helps the glaze penetrate the meat instead of sliding right off
  • The glaze can burn quickly in those final uncovered minutes, so set a timer and check on it
  • If your ham is larger or smaller than 10 pounds, you'll need to adjust the initial baking time by about 15 minutes per pound
03 -
  • Use a pastry brush dedicated to savory dishes since the maple smell can linger in silicone brushes
  • If your glaze gets too thick while simmering, add a teaspoon of water to loosen it back up
  • Stick a meat thermometer in the thickest part (not touching bone) to check for 140°F internally

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