Picture this: a ham that’s juicy, caramelized, and shiny enough to be the centerpiece of your holiday table (or Tuesday dinner if you’re that extra). This glazed ham isn’t just ham—it’s ham with a sticky, sweet-and-tangy maple mustard sauce that will have people fighting over the crispy edges. And the best part? It looks like it took all day, but honestly, the oven does most of the work while you “supervise” with a glass of something in hand.
Why This Recipe is Awesome
First off, it’s stupid simple. You score the ham, brush it with glaze, roast, and repeat. Boom. Second, the maple mustard combo is a flavor bomb—sweet, tangy, and a little sharp in the best way. Finally, this is one of those dishes that makes you feel like you’re hosting a food magazine photo shoot, even if you’re still in sweatpants.
Ingredients You’ll Need
- 1 fully cooked bone-in ham (about 8–10 pounds)
- Whole cloves (optional, but they make it look fancy)
For the glaze:
- 1/2 cup pure maple syrup (none of that pancake syrup stuff)
- 1/4 cup Dijon mustard
- 1/4 cup whole grain mustard
- 1/4 cup brown sugar
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon ground cinnamon (optional, but cozy)
Step-by-Step Instructions
- Preheat oven to 325°F (165°C). Line a roasting pan with foil unless you enjoy scrubbing sticky caramelized sugar for eternity.
- Place ham, flat side down, in the pan. Score the surface in a diamond pattern with a sharp knife. If you’re feeling fancy, press a clove into the center of each diamond.
- In a small saucepan, whisk together maple syrup, Dijon, whole grain mustard, brown sugar, vinegar, and cinnamon. Bring to a simmer and cook 2–3 minutes until glossy.
- Brush ham with a generous layer of glaze. Cover loosely with foil and bake for about 1 1/2 hours, brushing with more glaze every 20–30 minutes.
- Remove foil for the last 20 minutes so the glaze caramelizes into sticky perfection.
- Let ham rest 10–15 minutes before carving. Drizzle with extra glaze for dramatic effect.
Common Mistakes to Avoid
- Forgetting to line your roasting pan: seriously, don’t do it.
- Skipping the scoring: the glaze won’t soak in, and you’ll be left with plain ham sadness.
- Glazing too early with sugar: if you put it on at high heat right away, you’ll just burn it. Timing is everything.
- Not letting it rest: juicy ham > dry ham.
Alternatives & Substitutions
- Don’t like Dijon? Use honey mustard or spicy brown.
- Out of maple syrup? Honey works in a pinch, but maple is king here.
- No apple cider vinegar? White wine vinegar or even orange juice will do the trick.
- Want some heat? Add a teaspoon of chili flakes or hot sauce to the glaze.
FAQ
Can I use a spiral-sliced ham?
Yes, but wrap it in foil for the first hour so it doesn’t dry out. Then glaze like usual.
Do I need to soak or boil the ham first?
Not if it’s a fully cooked ham—just glaze and bake. If it’s raw or salted, that’s another story.
Can I make the glaze ahead of time?
Absolutely. Mix it up a day or two before and store in the fridge. Warm it up before brushing.
How do I store leftovers?
Fridge: 3–4 days. Freezer: up to 2 months. Ham sandwiches for days.
Can I double the glaze?
Yes, and you should. Half for basting, half for serving.
Final Thoughts
Glazed Ham with Maple Mustard Sauce is your ticket to being the hero of any gathering. It’s easy, it’s impressive, and it makes your kitchen smell like a holiday dream. Whether you’re feeding a crowd or just want leftovers that actually taste good, this ham checks every box. Carve it up, drizzle that sticky glaze, and watch it disappear faster than you can say, “Who wants seconds?”