Baked Ham with Maple Dijon Glaze (Printable Version)
Succulent oven-baked ham with sweet and tangy maple Dijon glaze, perfect for holidays and special occasions.
# What You Need:
→ Ham
01 - 1 (8–10 lb) fully cooked bone-in ham
→ Glaze
02 - 1/2 cup pure maple syrup
03 - 1/3 cup Dijon mustard
04 - 1/4 cup packed brown sugar
05 - 2 tablespoons apple cider vinegar
06 - 1 tablespoon unsalted butter, melted
07 - 1/2 teaspoon ground black pepper
08 - 1/4 teaspoon ground cloves
# How to Make It:
01 - Preheat the oven to 325°F. Position a rack in the lower third of the oven.
02 - Remove all plastic packaging and netting from the ham. Place ham, flat side down, in a large roasting pan.
03 - Score the surface of the ham in a crosshatch pattern, cutting about 1/4 inch deep.
04 - Cover ham loosely with aluminum foil and bake for 1 1/2 hours.
05 - In a small saucepan, whisk together maple syrup, Dijon mustard, brown sugar, apple cider vinegar, melted butter, black pepper, and cloves. Bring to a simmer over medium heat, stirring occasionally, until slightly thickened (about 5 minutes).
06 - After 1 1/2 hours, remove the foil from the ham. Brush generously with the maple Dijon glaze.
07 - Return the ham to the oven, uncovered, and bake for another 30–40 minutes, basting every 10–15 minutes with more glaze, until the ham is glossy and caramelized.
08 - Remove from oven and let rest for 15 minutes before slicing and serving.
# Expert Tips:
01 -
- The maple and Dijon combination hits that perfect sweet and tangy balance that keeps people coming back for seconds
- Most of the cooking time is hands-off, leaving you free to enjoy your guests
- The leftovers might be even better than the main event, transforming into incredible sandwiches and soups
02 -
- Scoring too deeply can cause the ham to dry out, so keep those cuts shallow and focused on the fat layer
- The glaze thickens quickly as it cools, so keep it warm while basting for easier application
- A meat thermometer should read 140°F (60°C) for fully cooked hams
03 -
- Letting the glaze cool slightly before brushing helps it cling better to the warm ham surface
- Pour a little water or apple juice into the bottom of the roasting pan to prevent burning and create natural pan juices