If you’re looking for the most delicious holiday ham, then you need this Maple Ham Glaze recipe! It’s so simple to throw together, and creates the prettiest ham imaginable!
Maple Ham Glaze
This Maple Ham Glaze brings absolutely to die for flavors to your holiday table! Maple syrup, apple cider, brown sugar, and a few spices are all you need to make this glaze. The end result is a sweet and sticky skin that you’ll be picking at before the ham makes it to the dinner table!
JUST TAKE ME TO THE MAPLE HAM GLAZE RECIPE ALREADY!
If you’d rather skip my (very helpful, I think) tips and tricks, essential cooking info, and similar recipe ideas – and get straight to this deliciously easy maple ham glaze recipe – simply scroll to the bottom of the page where you can find the printable recipe card.
With as much cooking as there is to be done around the holidays, I love simple recipes like this Maple Ham Glaze! 5 minutes is all the time you need to bring it together, and there is really no intermittent basting required…unless you want to!
If you prefer setting and forgetting your holiday ham, make sure you score the skin before glazing to allow the flavors to get into the ham.
How Long Do You Bake A Ham In The Oven?
Most times when you buy a smoked ham, the label will include baking instructions.
Sometimes you forget and throw out the label before you read it, too.
Whole and half hams take 18-20 minutes per pound at 325 degrees F. Be sure to cover it with foil and bake it on a roasting pan set over at least 1 cup of water to keep it from drying out.
To further avoid drying out, cook the ham until it reaches about 140 degrees F, then remove it from the oven. Safe ham temperature is 145, and it will continue cooking for several minutes even after it’s come out of the heat.
Allow the ham to rest for 15-20 minutes before carving and eating, to allow the juices to absorb back into the meat.
So now that we have the ham covered, let’s talk about sides! This maple-glazed ham would be so delicious with a batch of Garlic Butter Hasselback Potato Bites or Candied Yams, Soft Perfect Yeast Rolls with lots of Herb Butter, and Balsamic Roasted Brussels Sprouts with Bacon (even more pork!).
How To Make Maple Ham Glaze
- In a medium saucepan set over medium-high heat, combine the maple syrup, brown sugar, apple cider, mustard, and spices. Stir well and allow ingredients to combine and begin to boil.
- Allow the mixture to boil for about 2 minutes, then remove from heat.
- Baste on ham as desired, either all at once before baking, or in intervals as the ham bakes.
- For extra crispy glazed skin, crank up the temperature to 450 degrees F in the last 10 minutes or so and remove the foil cover to allow the glaze to harden.
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Maple Ham Glaze
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Maple Ham Glaze
To Make the Ham Glaze:
- In a medium saucepan set over medium-high heat, combine the maple syrup, brown sugar, apple cider, mustard, and spices. Bring the mixture to a boil for about 2 minutes, then remove from heat.
To Use It On A Ham:
- Preheat the oven to 325 degrees. Pour 2 cups of water into the bottom of a roasting pan with a roasting rack.
- Remove the ham from its packaging and place it, cut side-down, on the roasting rack. Score the fat in a diamond pattern, cutting to a depth of about 1-inch. Stud each “X” intersection with cloves if desired.
- Tent the ham with foil, wrapping it around the edges of the roasting pan to keep the steam in (this creates a super moist ham). Bake the ham in the preheated oven for 20 minutes per pound (2 hours for a 6-pound ham), or until a meat thermometer or instant-read thermometer registers at least 140 degrees F.
- Every 20-30 minutes, baste the ham with the glaze, always returning the foil tent to its place.
- At the end of the bake time, remove the foil tent, brush the ham with the remaining glaze, and turn the oven to high broil. Broil for 3-5 minutes until the outside glaze caramelizes but is not burnt.
- Allow the ham to rest for at least 15 minutes before carving
- Nutritional information is an estimate for the whole glaze recipe and does not include the ham.
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