Maple and Brown Sugar Glazed Ham
If you’re looking for an easy but show-stopping centerpiece for a holiday meal, this glazed ham fits the bill. The sweet maple syrup and brown sugar caramelize as it bakes, creating a shiny, flavorful crust with just a touch of warm spice. The prep is simple, and the results are always impressive. It’s also one…
If you’re looking for an easy but show-stopping centerpiece for a holiday meal, this glazed ham fits the bill. The sweet maple syrup and brown sugar caramelize as it bakes, creating a shiny, flavorful crust with just a touch of warm spice.
The prep is simple, and the results are always impressive. It’s also one of the most rewarding meals when it comes to leftovers—ham sandwiches, casseroles, soups, and so much more. Plus, you get a ham bone out of the deal!
Why You’ll Love It
Perfect for holidays. This ham looks beautiful on the table and delivers on flavor with minimal effort.
Sweet, savory, and spiced. Maple syrup, brown sugar, mustard, and spices give the glaze a balanced flavor that complements the salty ham.
Feeds a crowd. Great for family gatherings and large dinners, with plenty of leftovers to enjoy.
Leftover gold. From sandwiches to soups, the leftover ham (and bone) keeps on giving.
Ingredient Notes
- Ham – A fully cooked, bone-in ham (8 to 10 pounds) is best. Bone-in gives the most flavor and makes great leftovers.
- Maple syrup – Use pure maple syrup for the best taste. It adds depth and caramelizes well.
- Brown sugar – Enhances the sweetness and helps form that sticky, golden glaze.
- Dijon mustard – Adds a subtle tang that balances the sweet glaze.
- Warm spices – Cinnamon, nutmeg, and allspice round out the flavor and add a festive aroma.
Steps to Make Maple and Brown Sugar Glazed Ham
- Start by placing your ham in a foil-lined roasting pan, fat side up, and scoring the surface lightly. This helps the glaze sink in and gives a nice texture.
- Simmer the glaze ingredients together just until smooth and slightly thickened. Brush the ham with half the glaze and add a bit of water to the pan to keep it moist.
- Bake the ham low and slow—about 20 minutes per pound—basting occasionally with pan juices and more glaze. The final basting will caramelize and deepen the color.
- Once it’s reached the temperature, let the ham rest before slicing. Serve it with the defatted pan juices on the side.
Ideas for Using Leftover Ham
Refrigerate leftover ham within 2 hours and use it within 3 to 4 days. For longer storage, freeze slices or diced ham for up to 4 months in airtight containers or freezer bags.
Breakfast
Omelet: Fold diced ham and shredded cheese into eggs for a hearty omelet.
Hash: Sauté chopped ham with potatoes, onions, and bell peppers for a colorful skillet hash.
Breakfast Sandwich: Layer ham, eggs, and cheese on biscuits, croissants, or English muffins.
Quiche: Combine ham with cheese and vegetables in a quiche base for an easy brunch option.
Lunch or Dinner
Bean Soup: Simmer ham with navy beans, onions, and herbs for a cozy soup.
Pea Soup: Use the ham bone to flavor split pea soup with carrots and celery.
Mac and Cheese: Stir diced ham into macaroni and cheese for a heartier casserole.
Sliders: Make baked ham and cheese sliders with a buttery mustard glaze.
Sandwiches: Add slices of ham to grilled cheese or make ham salad with mayo and relish.
Pizza: Use ham on pizza, or make it Hawaiian-style with pineapple and mozzarella.
Snacks and Appetizers
Stuffed Mushrooms: Combine ham with cheese, garlic, and green onions for a savory filling.
Pinwheels: Roll ham, mustard, and Parmesan in puff pastry, slice, and bake until golden.
Ham and Pineapple Skewers: Alternate chunks of ham and pineapple on skewers and broil or grill with a sweet glaze.
Recipe Variations
- Try a bourbon glaze. Add 2 tablespoons of bourbon to the glaze for extra depth.
- Make it citrusy. Add orange zest or a splash of orange juice for a fresh twist.
- Use honey instead. If you don’t have maple syrup, substitute honey for a slightly different sweetness.
- Spice it up. Add a pinch of cayenne or use spicy brown mustard for a little heat.
Serving Suggestions
- Serve with classic sides like scalloped potatoes, green beans, or a holiday salad.
- Pair with a slightly sweet wine like Riesling or a bold red like Zinfandel.
- Add fresh herbs or citrus slices to the serving platter for a decorative touch.
How to Store and Reheat
Refrigerate: Wrap leftovers tightly or store in an airtight container in the fridge for 3 to 4 days.
Freeze: Wrap ham slices in foil and place in freezer bags. Label and freeze for up to 4 months. The ham bone can also be frozen separately for soups.
To Reheat:
Place slices in a baking dish with a splash of water or broth. Cover with foil and warm at 325°F until heated through. For a crisper edge, uncover during the last few minutes.
Maple and Brown Sugar Glazed Ham
Ingredients
- 1 8-pound ham, fully cooked bone-in
- 3/4 cup maple syrup
- 3/4 cup brown sugar
- 3 tablespoons Dijon mustard
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
Instructions
- Line a baking or roasting pan with foil. Place a rack in the pan. Place the ham on the rack, fat side up, and score the fat lightly. Heat the oven to 325°F.
- Combine the maple syrup, brown sugar, mustard, cinnamon, nutmeg, and allspice in a saucepan. Whisk until smooth and bring to a simmer. Remove from the heat.
- Brush half of the glaze over the ham and pour 1 cup of water into the pan.
- Bake the ham for 20 minutes per pound or until it registers 140°F, basting occasionally with the pan juices and more glaze.
- Let the ham rest 15 minutes, then slice.
- Transfer the sliced ham to a serving platter and put the liquids in a fat separator. Serve the defatted glaze mixture in a separate bowl.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
