Maple and Brown Sugar Glazed Ham

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A glazed holiday ham is one of those centerpiece dishes that never fails to impress, and this maple and brown sugar glazed ham is both beautifully simple and incredibly flavorful. The sweet maple syrup pairs perfectly with the caramel notes of brown sugar, while Dijon mustard and warm spices keep the glaze balanced and not overly sweet. As the ham bakes, the glaze reduces and clings to the surface, forming a glossy, deeply flavored coating that caramelizes with every baste.

Because the ham is fully cooked, the oven time is mostly about warming it through and allowing the glaze to build layers of flavor. This approach makes the dish ideal for holiday gatherings, Sunday dinners, or any occasion that calls for a comforting and festive main course. The aroma alone—warm maple, spice, and smoky ham—makes it feel like a celebration.

What You’ll Like About This Recipe

• Showstopping presentation. Scored ham with caramelized glaze looks impressive on the table, but requires very little hands-on work. The glaze clings in the cuts, creating beautiful texture and shine.
• Balanced sweet-savory flavor. Maple syrup adds warmth and complexity, brown sugar brings richness, and Dijon mustard provides just enough acidity to keep everything in harmony.
• Hands-off roasting. Once the ham is prepped and glazed, it bakes slowly and gently, leaving you free to prepare side dishes or entertain guests.
• Ideal for leftovers. Glazed ham slices beautifully and stays moist, making it perfect for sandwiches, soups, breakfast dishes, casseroles, or charcuterie boards.
• Flexible seasoning options. The spice blend complements both smoked and unsmoked hams, and the glaze can be easily adjusted to suit sweeter or tangier preferences.

Ingredient Notes

• Fully cooked bone-in ham – An 8-pound ham gives excellent moisture and flavor thanks to the bone. Bone-in hams reheat well and slice neatly. If using a spiral-cut ham, baste often to prevent drying.
• Maple syrup – Use pure maple syrup for the best flavor. Its natural caramel notes deepen as the glaze simmers and bakes.
• Brown sugar – Light or dark brown sugar both work. Dark brown sugar intensifies the molasses flavor and deepens the glaze color.
• Dijon mustard – Adds subtle tang and balances sweetness. Yellow mustard can be used for a milder version.
• Cinnamon, nutmeg, and allspice – Warm baking spices complement the sweetness and bring holiday character. Adjust to taste or omit for a more straightforward maple glaze.

Steps to Make Maple and Brown Sugar Glazed Ham

1. Prepare the roasting pan by lining it with foil for easier cleanup, then position a rack on top. Place the ham fat side up so the glaze can drip into the scored cuts.
2. Score the surface lightly in a diamond pattern to help the glaze adhere and penetrate. Preheat the oven so the ham can warm gradually and evenly.
3. Make the glaze by simmering the maple syrup, brown sugar, mustard, and spices until smooth. Heating the glaze helps it cling better when brushed on.
4. Brush half of the glaze over the ham and add water to the bottom of the roasting pan to create gentle steam during baking.
5. Bake slowly, allowing about 20 minutes per pound, brushing with the remaining glaze and pan drippings several times to build caramelized layers.
6. Let the ham rest before slicing so the juices redistribute and the slices hold their shape. Serve the separated glaze mixture alongside for drizzling.

Pro Tips

• Score shallowly to avoid cutting into the meat; small cuts help the glaze penetrate without letting moisture escape.
• Wrap the shank end with foil if it browns too quickly during baking.
• Baste often for deeper caramelization. Each basting layer builds flavor and shine.
• Use a thermometer to avoid overcooking. Fully cooked ham only needs to reach about 140°F.
• Simmer leftover glaze to thicken it after baking if you prefer a sauce with syrupy consistency.

Recipe Variations

• Orange-maple glaze. Add orange juice, zest, or a splash of triple sec to the glaze for citrus brightness.
• Bourbon-maple glaze. Stir in a tablespoon or two of bourbon for warmth and depth.
• Spicy version. Add cayenne pepper or crushed red pepper flakes for a sweet-heat profile.
• Herb-infused glaze. Add rosemary or thyme while simmering the glaze; remove before brushing on the ham.
• Pineapple-maple glaze. Replace some of the apple juice or water with pineapple juice for a tropical-sweet twist.

Serving Suggestions

• Serve with creamy mashed potatoes, roasted sweet potatoes, scalloped potatoes, or cheesy potato gratin.
• Add classic holiday sides like green beans, glazed carrots, Brussels sprouts, rolls, or cornbread.
• Pair with a simple salad or fruit salad to balance the richness.
• Use leftovers in omelets, breakfast casseroles, soups, or sandwiches.

How to Store

• Refrigerate leftover ham tightly wrapped or in an airtight container for up to 5 days. Keep sliced ham separated by parchment for easier serving.
• Freeze tightly wrapped slices or chunks for up to 3 months. Freeze the ham bone as well for making soups or stocks.
• Reheat gently in a covered baking dish with a splash of water or broth, or warm slices briefly in a skillet to maintain moisture.

Maple and Brown Sugar Glazed Ham

Diana Rattray

A festive baked ham with a sweet and tangy maple glaze that caramelizes beautifully—easy, impressive, and perfect for holiday meals!

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Servings 16 servings

Calories 82

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Prep Time 12 minutes mins

Cook Time 3 hours hrs

Other TimeResting Time 15 minutes mins

Total Time 3 hours hrs 27 minutes mins

Ingredients

  

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• 1 8-pound ham, fully cooked bone-in
• ¾ cup maple syrup
• ¾ cup brown sugar
• 3 tbsp Dijon mustard
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp ground allspice
• 1 cup water, for the pan

Recommended Equipment

• Fat separator
• Roasting pan with rack

Instructions

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• 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.
  1 8-pound ham
  
• 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.
  3/4 cup maple syrup | 3/4 cup brown sugar | 3 tbsp Dijon mustard | 1 tsp ground cinnamon | 1/4 tsp ground nutmeg | 1/4 tsp ground allspice
  
• Brush half of the glaze over the ham and pour 1 cup of water into the pan.
  1 cup water
• 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

Calories: 82kcalCarbohydrates: 21gProtein: 0.2gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.1gTrans Fat: 0.001gCholesterol: 0.04mgSodium: 36mgPotassium: 53mgFiber: 0.2gSugar: 19gVitamin A: 3IUVitamin C: 0.03mgCalcium: 28mgIron: 0.1mg

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.

Keyword baked ham, brown sugar, glazed ham, maple syrup

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