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Maple Glazed Ham: The Ultimate Holiday Centerpiece
Welcome to Food Jot, your go-to source for delightful recipes! Today, we’re diving into a holiday classic that promises to steal the show at any gathering: a spectacular Maple Glazed Ham. Imagine a perfectly roasted, succulent ham, coated in a glistening, sweet, and savory maple glaze, studded with fragrant cloves, and infused with the bright zest of oranges. This isn’t just a meal; it’s an experience, a centerpiece that brings warmth and flavor to your table, whether it’s for Christmas, Easter, or any special occasion. While some holiday dishes like our Easy Instant Pot Seafood Boil Recipe offer quick elegance, this glazed ham offers a timeless tradition with surprisingly little fuss. The history of glazed ham dates back centuries, evolving into the festive dish we cherish today. You can learn more about its rich past on Wikipedia’s page on ham glazing.
Forget dry, bland ham. This recipe focuses on creating a moist, flavorful meat with an irresistible caramelization that will have everyone asking for seconds.
Ingredients You’ll Need
Crafting the perfect Maple Glazed Ham begins with high-quality ingredients. Each component plays a crucial role in building the layers of flavor that make this dish so memorable. From the star of the show, a succulent leg of ham, to the aromatic spices and the star of our glaze, rich maple syrup, we’ve carefully selected ingredients that deliver exceptional taste. For more general cooking tips that can apply to various dishes, you might find our guide on How to Cook Zucchini useful.
- 5 kg / 10 lb leg ham, bone in, skin on (Note 1)
- 30 Cloves (for studding the ham, optional – mainly for decorative purposes)
- 2 oranges, cut into quarters (Note 2)
- 1 cup (250ml) water
- 3/4 cup (185ml) maple syrup (sub honey)
- 3/4 cup (165g) brown sugar, packed
- 3 tbsp dijon mustard (can sub American or other plain mustard)
- 3/4 tsp ground cinnamon
- 1/2 tsp All Spice (or nutmeg)
Using real maple syrup not only adds a distinct, rich sweetness but also brings a unique depth of flavor that complements the ham beautifully. For information on the health benefits of pure maple syrup, you can refer to sources like Healthline’s article on maple syrup.
Product Spotlight
Large Roasting Pan
A good quality, large roasting pan is absolutely essential for a recipe like Maple Glazed Ham. The ‘Large Roasting Pan’ we recommend truly lived up to its promise. Its ample size comfortably accommodated our 10-pound bone-in ham, allowing for sufficient space around the ham for the oranges and basting liquid without overcrowding. The sturdy stainless steel construction felt durable and held up well under high heat, providing even heat distribution crucial for consistent caramelization. The non-stick coating also made cleanup remarkably easy, a welcome feature after a big holiday meal. The robust handles made transferring the heavy ham in and out of the oven a breeze.
Large Roasting Pan
$30 – $80
- Material: Stainless Steel with rack
- Size: 16-18 inch length, suitable for 10-15lb ham
- Feature: Non-stick coating, sturdy handles
Sharp Paring Knife
A sharp paring knife might seem like a small detail, but it makes a significant difference in preparing the ham. Our chosen ‘Sharp Paring Knife’ proved invaluable for precision tasks. It glided effortlessly around the bone handle and under the rind, allowing for clean, smooth cuts without tearing the delicate fat layer beneath. The blade’s exceptional sharpness made scoring the diamond pattern on the ham fat both quick and accurate, ensuring perfect penetration for the glaze. Its ergonomic handle provided a comfortable and secure grip, which is essential for detailed work and preventing fatigue, especially when dealing with a large ham.
Sharp Paring Knife
$15 – $40
- Blade Material: High Carbon Stainless Steel
- Blade Length: 3-4 inches
- Handle: Ergonomic, non-slip
Balloon Whisk
For achieving that perfectly smooth and lump-free glaze, a reliable whisk is non-negotiable. The ‘Balloon Whisk’ we used was an excellent tool for combining the maple syrup, brown sugar, mustard, and spices. Its stainless steel wires are flexible yet firm, allowing for quick and efficient blending of all the glaze ingredients into a uniform consistency. The silicone-coated wires also meant we could whisk vigorously in any bowl without scratching surfaces. It was incredibly easy to clean, which is always a bonus after handling sticky glaze ingredients. This whisk truly helped in creating a consistently flavorful and smooth glaze that coated the ham beautifully.
Balloon Whisk
$8 – $25
- Material: Stainless Steel wires, silicone coated
- Size: 10-12 inches
- Feature: Heat resistant
Step-by-Step Instructions
Step 1
Take ham out of the fridge 1 hour prior.
Step 2
Preheat oven to 160°C / 320°F (140°C fan). Arrange the shelf in the lower third so the ham will be sitting in the centre of the oven (rather than in the top half of the oven).
Step 3
Place the Glaze ingredients in a bowl and mix until combined – use a whisk if needed.
Step 4
Run a small knife around the bone handle, down each side of the ham, and under the rind on the cut face. (See video & photos in post)
Step 5
Slide fingers under the rind on the cut face of the ham, and run them back and forth to loosen while pulling the rind back. Use a knife if needed to slice off any residual rind.
Step 6
Lightly cut 2.5cm / 1″ diamonds across the fat surface of the ham, about 75% of the way into the fat. Avoid cutting into the meat.
Step 7
Insert a clove in the intersection of the cross of each diamond on the surface (optional).
Step 8
Place the ham in a large baking dish. Prop handle up on the edge of the pan + scrunched up foil so the surface of the ham is level (for more even caramelisation).
Step 9
Squeeze the juice of 1 orange (4 quarters) over the ham. Then place them along with the remaining orange into the baking dish around the ham.
Step 10
Brush/spoon half the glaze all over the surface and cut face of the ham (don’t worry about the underside, glaze drips down into the pan)
Step 11
Pour the water in the baking dish, then place it in the oven.
Step 12
Bake for 1.5 – 2 hrs, basting very generously every 30 minutes with remaining glaze + juices in pan, or until sticky and golden.
Step 13
Use foil patches to protect bits that brown faster than others – press on lightly, caramelisation won’t peel off with the foil.
Step 14
Allow to rest for at least 20 minutes before serving. Baste, baste, baste before serving – as the glaze in the pan cools, it thickens, which means it “paints” the ham even better – but be sure to save pan juices for drizzling.
Step 15
My favourite sauce: Use pan juices as the sauce – it’s loaded with flavour! Pour into a jug and warm so it’s pourable. Thin slightly with water if required. Drizzle sparingly as the glaze flavour is intense!
Step 16
Other condiments: Dijon mustard, wholegrain mustard, onion jam, tomato chutney, cranberry sauce.
Step 17
Presentation: Wrap handle with baking paper and ribbon if desired. Remove cloves. Cover serving platter with lots of green fluffage, then place ham on. Surround with more quartered oranges, for colour. Let people admire before carving!
Step 18
Serving: Personal preference, whether to serve at room temp or warm, I like either. I also like to drizzle with pan juices – it looks messier but tastes fabulous. Slice thinly! I start slicing at the table, then finish it in the kitchen (towardsthe end when it gets messy!)
Step 19
Leftovers: See list in post for recipe using leftover ham and ham bone!
Step 20
Storing: Will keep for at least a week in the fridge if properly stored using a water-vinegar soaked ham bag or pillowcase. Otherwise, freeze – don’t forget the bone! See How to Store Glazed Ham for directions.
🥘 Maple Glazed Ham: The Ultimate Holiday Centerpiece
📝 Ingredients
- 5 kg / 10 lb leg ham, bone in, skin on (Note 1)
- 30 Cloves (for studding the ham, optional – mainly for decorative purposes)
- 2 oranges , cut into quarters (Note 2)
- 1 cup (250ml) water
- 3/4 cup (185ml) maple syrup (sub honey)
- 3/4 cup (165g) brown sugar , packed
- 3 tbsp dijon mustard (can sub American or other plain mustard)
- 3/4 tsp ground cinnamon
- 1/2 tsp All Spice (or nutmeg)
👩🍳 Instructions
- Take ham out of fridge 1 hour prior.
- Preheat oven to 160°C / 320°F (140°C fan). Arrange shelf in lower third so the ham will be sitting in the centre of the oven (rather than in top half of oven).
- Place the Glaze ingredients in a bowl and mix until combined – use whisk if needed.
- Run small knife around bone handle, down each side of the ham, and under the rind on the cut face. (See video & photos in post)
- Slide fingers under the rind on the cut face of the ham, and run them back and forth to loosen while pulling the rind back. Use knife if needed to slice off any residual rind.
- Lightly cut 2.5cm / 1″ diamonds across the fat surface of the ham, about 75% of the way into the fat. Avoid cutting into the meat.
- Insert a clove in the intersection of the cross of each diamond on the surface (optional).
- Place the ham in a large baking dish. Prop handle up on edge of pan + scrunched up foil so surface of the ham is level (for more even caramelisation).
- Squeeze the juice of 1 orange (4 quarters) over the ham. Then place them along with the remaining orange into the baking dish around the ham.
- Brush / spoon half the glaze all over the surface and cut face of the ham (don’t worry about underside, glaze drips down into pan)
- Pour the water in the baking dish, then place in the oven.
- Bake for 1.5 – 2 hrs, basting very generously every 30 minutes with remainig glaze + juices in pan, or until sticky and golden.
- Use foil patches to protect bits that brown faster than others – press on lightly, caramelisation won’t peel off with the foil.
- Allow to rest for at least 20 minutes before serving. Baste, baste, baste before serving – as the glaze in the pan cools, it thickens which means it “paints” the ham even better – but be sure to save pan juices for drizzling.
- My favourite sauce: Use pan juices as the sauce – it’s loaded with flavour! Pour into a jug and warm so it’s pourable. Thin slightly with water if required. Drizzle sparingly as the glaze flavour is intense!
- Other condiments: Dijon mustard, wholegrain mustard, onion jam, tomato chutney, cranberry sauce.
- Presentation: Wrap handle with baking paper and ribbon if desired. Remove cloves. Cover serving platter with lots of green fluffage, then place ham on. Surround with more quartered oranges, for colour. Let people admire before carving!
- Serving: Personal preference whether to serve at room temp or warm, I like either. I also like to drizzle with pan juices – it looks messier but tastes fabulous. Slice thinly! I start slicing at the table, then finish it in the kitchen (towards end when it gets messy!)
- Leftovers: See list in post for recipe using leftover ham and ham bone!
- Storing: Will keep for at least a week in the fridge if properly stored using a water-vinegar soaked ham bag or pillowcase. Otherwise freeze – don’t forget the bone! See How to Store Glazed Ham for directions.
Frequently Asked Questions About Glazed Ham
Got questions about making the best Maple Glazed Ham? We’ve got answers to ensure your holiday centerpiece is a resounding success.
Can I use a boneless ham for this recipe?
While this recipe is designed for a bone-in ham for maximum flavor and presentation, you can adapt it for a boneless ham. Adjust baking time as boneless hams often cook faster. Ensure you still score the fat deeply for the glaze to penetrate.
How do I prevent the glaze from burning?
The key is frequent basting and monitoring. If you notice any spots browning too quickly, lightly tent those areas with aluminum foil. The continuous basting with the pan juices and reserved glaze helps to build layers of caramelization without scorching.
What are good side dishes to serve with Maple Glazed Ham?
Glazed Ham pairs wonderfully with classic sides like roasted vegetables (e.g., asparagus, green beans), creamy mashed potatoes, sweet potato casserole, or a crisp green salad. For more ideas, explore our 10 Minute Sauteed Zucchini or Perfect Mashed Potatoes Recipe.
How long can I store leftover glazed ham?
Properly stored, leftover glazed ham can last for about 3-5 days in the refrigerator. For best results, wrap it tightly in plastic wrap or aluminum foil, or store it in an airtight container. For more detailed food safety guidelines on storing cooked ham, you can consult the USDA Food Safety and Inspection Service.
A Holiday Meal to Remember
This Maple Glazed Ham isn’t just a recipe; it’s a tradition in the making. With its irresistible sweet and savory glaze, juicy interior, and impressive presentation, it’s guaranteed to be the star of your holiday table. The aroma filling your kitchen alone will be enough to get everyone excited!
We hope you enjoy preparing and sharing this wonderful dish as much as we do. For more incredible culinary inspirations, be sure to check out other Must Try Recipes on Food Jot. Happy cooking!
