The Best Brown Sugar Maple Glazed Ham for Gatherings

A glazed ham with brown sugar and maple has a way of making any meal feel festive and welcoming. It’s simple to prepare, yet it looks and tastes like you spent all day in the kitchen. The glaze forms a glossy, caramelized shell that pairs beautifully with the salty, juicy ham underneath.

Best of all, it’s easy to scale for a small family dinner or a full holiday table. If you want a showstopper that doesn’t stress you out, this is it.

What Makes This Special

This recipe shines because the glaze balances sweet, salty, and tangy flavors in a way that keeps every bite interesting. The brown sugar brings warmth and molasses depth, while the maple syrup adds a silky sweetness that caramelizes perfectly.

A touch of Dijon and apple cider vinegar keeps things from getting too sweet. The result is a burnished, sticky crust that crackles slightly when sliced—pure comfort. It’s also flexible, so you can tweak the spices or liquids without ruining the core flavor.

Ingredients

• 1 fully cooked bone-in ham (7 to 10 pounds), shank or butt end
• 1 cup brown sugar (light or dark)
• 1/2 cup pure maple syrup (Grade A or B, not pancake syrup)
• 2 tablespoons Dijon mustard
• 2 tablespoons apple cider vinegar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves (or 6–8 whole cloves if you prefer)
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon smoked paprika (optional, for a subtle smoky note)
• 1/2 cup apple juice or orange juice (for the roasting pan)
• 2 tablespoons unsalted butter (optional, for extra gloss in the glaze)
• Orange zest (from 1 orange, optional for brightness)

Step-by-Step Instructions

1. Preheat the oven. Set your oven to 325°F (165°C).Place a rack in the lower third position to give the ham room to breathe.
2. Prep the ham. Remove the ham from the fridge 30–45 minutes before baking. Place it cut-side down on a rack in a roasting pan. Pour the apple or orange juice into the pan to keep the ham moist.
3. Score the surface. Use a sharp knife to cut shallow diagonal lines across the fat in a diamond pattern, about 1/4 inch deep.This helps the glaze soak in and creates that classic look. If using whole cloves, stud a few into the intersections.
4. Make the glaze. In a small saucepan, combine brown sugar, maple syrup, Dijon, vinegar, cinnamon, cloves, black pepper, smoked paprika, and butter (if using). Bring to a gentle simmer over medium heat, stirring until smooth and glossy, 3–4 minutes.Remove from heat and stir in orange zest if using.
5. Warm the ham before glazing. Cover the ham loosely with foil and bake for 45–60 minutes, depending on size. This step warms the ham and gets it ready to absorb the glaze. Baste with pan juices once or twice.
6. Start glazing. Remove the foil.Brush a generous layer of the glaze over the ham. Return to the oven and bake uncovered for 15 minutes.
7. Glaze and repeat. Brush with more glaze every 15 minutes for 45–60 minutes total, or until the exterior is deeply caramelized and sticky. Rotate the pan once for even browning.If the glaze thickens too much, add a splash of water to loosen.
8. Check temperature. For a fully cooked ham, you’re reheating to an internal temperature of about 140°F (60°C) in the thickest part, not touching bone. The glaze should be bubbling and glossy.
9. Rest before slicing. Transfer the ham to a cutting board and tent loosely with foil. Rest for 15–20 minutes to keep the meat juicy.
10. Make a quick pan sauce (optional). Skim excess fat from the roasting pan, then place it over medium heat.Add a splash of water, stock, or apple juice. Scrape up browned bits and simmer 2–3 minutes. Strain and serve alongside.
11. Slice and serve. Carve slices off the bone, moving around as needed.Serve with extra glaze or the pan sauce.

How to Store

• Refrigerate: Cool leftovers, then store in airtight containers for up to 4–5 days.
• Freeze: Slice the ham, wrap tightly, and freeze for up to 2 months. Freeze the bone separately for soup.
• Reheat: Warm slices gently in a covered dish with a splash of water or juice at 300°F (150°C) until heated through. Avoid high heat, which can dry it out.
• Use leftovers: Great in sandwiches, omelets, fried rice, ham and bean soup, or with roasted vegetables.

Health Benefits

Glazed ham is a protein-rich main that provides iron, zinc, and B vitamins like B12 and niacin, which support energy and metabolism.

The bone-in cut is especially flavorful, encouraging smaller portions that still satisfy. If you pair it with fiber-rich sides—think roasted Brussels sprouts, sweet potatoes, or a big green salad—you’ll round out the meal in a balanced way. Choosing pure maple syrup avoids additives, and you can control the sweetness by adjusting the glaze to your taste.

What Not to Do

• Don’t skip scoring. Without scoring, the glaze won’t cling as well, and you’ll miss out on that caramelized crust.
• Don’t use pancake syrup. It won’t reduce or caramelize like pure maple syrup and can taste artificial.
• Don’t blast the ham with high heat. You’ll risk burning the sugars before the ham is warmed through.
• Don’t over-glaze at once. Layering the glaze in intervals builds flavor and helps it set without sliding off.
• Don’t forget to rest. Slicing too soon lets the juices run out and leaves the meat dry.

Recipe Variations

• Orange-Mustard Twist: Add 1/4 cup fresh orange juice and extra zest to the glaze.Use a bit more Dijon for tang.
• Bourbon-Maple Glaze:</-strong> Stir 2–3 tablespoons bourbon into the glaze and simmer 1 minute to cook off the sharpness. Great depth and warmth.
• Spiced Holiday Ham: Add star anise, allspice, and a pinch of nutmeg. Garnish with orange slices in the pan.
• Honey Swap: Replace half the maple syrup with honey for a brighter floral sweetness.
• Heat Lovers: Whisk in 1/2 teaspoon red pepper flakes or a little hot honey for sweet heat.
• Pineapple Pan Juices: Use pineapple juice instead of apple/orange and tuck a few pineapple rings around the ham.

FAQ

Do I need to soak or rinse a fully cooked ham?

No.

Fully cooked hams are ready to heat and serve. Just remove any packaging and netting, and pat the surface dry before scoring and glazing.

Can I use a spiral-cut ham?

Yes, but glaze carefully. Spiral cuts can dry out faster.

Reduce the oven time slightly, and baste more often to keep it moist. Brush glaze between slices if you can.

What if my glaze burns?

Lower the oven temperature by 25°F and tent loosely with foil. You can also thin the glaze with a little water or juice to slow caramelization.

Keep an eye on the edges.

How much ham should I buy per person?

Plan about 3/4 pound per person for bone-in ham (more if you want leftovers). For boneless, 1/2 pound per person usually works.

Can I make the glaze ahead?

Absolutely. Make it up to 3 days in advance and refrigerate.

Warm gently before brushing so it spreads smoothly.

What’s the best way to carve?

Stand the ham on its flat end. Slice down along the bone to free a large section of meat, then cut it into slices. Repeat around the bone.

A sharp carving knife makes a big difference.

Is this recipe too sweet?

It’s balanced, not cloying. If you prefer less sweetness, reduce the brown sugar to 3/4 cup, increase the Dijon to 3 tablespoons, and add a splash more vinegar.

Can I use a boneless ham?

Yes. Boneless hams cook faster and slice neatly.

Keep the same glaze and roast at 325°F, but start checking for doneness earlier since they’re often denser and smaller.

Final Thoughts

Glazed ham with brown sugar and maple is a timeless centerpiece that feels special without being complicated. With a handful of pantry staples and a smart glazing routine, you’ll end up with a glossy, tender ham that brings everyone to the table. Keep the heat moderate, glaze in layers, and let it rest—those three steps make all the difference.

Serve it with simple sides, enjoy the leftovers, and keep this recipe in your back pocket for holidays and easy Sunday suppers alike.