Description
This Christmas Maple Glazed Ham features a perfectly cooked bone-in, fully cooked ham that’s coated with a rich, sweet, and spiced maple glaze. Infused with warm cinnamon and cloves alongside a tangy Dijon mustard kick and the natural sweetness of maple syrup and brown sugar, this ham makes for an impressive and flavorful centerpiece perfect for holiday gatherings.
Ingredients
Scale
Ham
- 8–10 pound bone-in fully cooked ham
Glaze
- 1/2 cup pineapple juice
- 1/2 cup water
- 1/2 cup unsalted butter
- 3/4 cup brown sugar
- 3/4 cup maple syrup
- 2 tablespoons Dijon mustard
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 4 garlic cloves, smashed
Instructions
- Preheat the Oven: Preheat your oven to 325°F (163°C) to ensure the ham cooks evenly and the glaze caramelizes properly.
- Prepare the Glaze: In a saucepan, combine pineapple juice, water, unsalted butter, brown sugar, maple syrup, Dijon mustard, ground cinnamon, ground cloves, and smashed garlic cloves. Heat over medium heat, stirring frequently until butter melts and the mixture is well blended and slightly thickened, about 5-7 minutes.
- Score the Ham: Using a sharp knife, score the surface of the ham in a diamond pattern about 1/8 inch deep. This allows the glaze to penetrate and flavor the meat.
- Place Ham in Roasting Pan: Position the ham on a rack in a roasting pan, flat side down. Brush some of the glaze over the surface of the ham.
- Bake the Ham: Roast the ham in the preheated oven for approximately 1.5 to 2 hours (about 10-12 minutes per pound), basting generously with the maple glaze every 20-30 minutes to build up a sticky, flavorful crust.
- Final Glaze and Caramelize: For the last 15 minutes of baking, increase the oven temperature to 400°F (204°C) to caramelize the glaze for a beautiful golden finish. Keep basting to prevent burning.
- Rest the Ham: Remove the ham from the oven and let it rest uncovered for 15-20 minutes before slicing. This helps juices redistribute for moist, tender slices.
- Serve: Slice the ham and serve it warm, drizzled with any remaining glaze from the roasting pan.
Notes
- Use a meat thermometer to ensure the ham reaches an internal temperature of 140°F (60°C) for safe serving.
- If you prefer a spicier glaze, add a pinch of cayenne pepper to the glaze mixture.
- Leftover ham can be refrigerated and used in sandwiches or soups for up to 4 days.
- To make cleanup easier, line the roasting pan with foil before placing the ham.
- Glaze can be prepared a day ahead and refrigerated; reheat gently before using.
