Maple Glazed Ham | Classic Christmas Main (Citrus-Dijon Shine & Caramel Edges)

Setting the Scene: The Centerpiece with a Festive Glow

The house is dressed for December—twinkle lights blinking softly, glasses chiming in the next room, and from the kitchen, a perfume that feels like the holidays themselves: maple and orange, clove and warm spice, the savory-sweet hum of slow-warmed ham. When you lift the foil, the glaze is glassy and copper-bright, dripping down the scored diamond pattern like stained glass. This Maple Glazed Ham is the kind of showstopper that makes everyone lean closer. The edges are sticky and caramelized, the slices blush-pink and juicy, with a citrus-Dijon backbone that keeps each bite lively instead of cloying.

We’ll keep the tradition—bone-in ham, basted often—but upgrade the details: a glaze that layers pure maple syrup with brown sugar, Dijon, orange zest, a splash of apple cider, and a whisper of clove. The oven does most of the work while you set the table and warm the rolls. And when the ham rests, the pan drippings turn into a glossy little sauce you’ll want to spoon over everything on the plate.

What You’ll Need: Ingredients & Tools (Holiday-Ready)

Ingredients (Serves 12–14, with leftovers)

Ham

• 1 bone-in fully cooked half ham (shank or butt), 8–10 lb (3.6–4.5 kg)
• 1 cup apple cider or apple juice (for the roasting pan)
• Whole cloves (optional, to stud the surface)

Maple–Orange Glaze

• ¾ cup pure maple syrup
• ½ cup light brown sugar, packed
• ¼ cup Dijon mustard
• 2 tbsp whole-grain mustard (optional texture)
• Zest of 1 orange + ⅓ cup fresh orange juice
• 2 tbsp apple cider vinegar
• 1 tsp ground cinnamon
• ¼ tsp ground cloves (or 6–8 whole cloves for studding)
• ¼ tsp freshly ground black pepper
• Pinch of cayenne or smoked paprika (optional, gentle warmth)
• 2 tbsp unsalted butter (for sheen)

To serve

• Extra orange zest, thyme sprigs, and pan juices reduced to a syrupy gloss

Tools

• Large roasting pan with rack (or a sturdy sheet pan + rack)
• Sharp knife (for scoring)
• Heavy foil
• Saucepan and whisk (for the glaze)
• Pastry brush
• Instant-read thermometer
• Carving knife and fork

How to Make It: From Scored Diamonds to Shiny, Sticky Perfection

Preheat & Prepare: Score, Set, and Steam-Guard

Heat oven to 325°F (160°C). Unwrap the ham and discard any plastic disk over the bone. Using a sharp knife, trim excess rind down to a ¼-inch cap of fat (leave some for basting). Score the fat in a shallow diamond pattern, making ½-inch-deep cuts about 1 inch apart; this helps the glaze cling and creates those irresistible caramelized edges. If you love the look, press a whole clove into a few diamonds for classic holiday theater.

Set a rack inside your roasting pan. Pour 1 cup apple cider into the pan (moist heat keeps slices juicy). Place the ham cut-side down on the rack and tent loosely with foil (crimp around edges but leave space above the ham for air circulation).

Timing for a fully cooked ham: Warm at 325°F for about 10–12 minutes per pound, aiming for an internal temperature of 130–135°F (54–57°C) before glazing. After glazing, you’ll finish to 140°F (60°C). (Fresh, uncooked hams follow different timing and temps.)

Whisk the Shine: Maple–Orange–Dijon Glaze

In a small saucepan, combine maple syrup, brown sugar, Dijon, whole-grain mustard, orange zest/juice, vinegar, cinnamon, cloves, pepper, and cayenne if using. Bring to a simmer over medium heat, whisking, until the sugar dissolves and the glaze thickens slightly, 6–8 minutes. Whisk in butter for a silky finish. Reserve about ½ cup for the table, and keep the rest warm for basting.

Slow Warm, Then Glaze in Layers

Roast the tented ham until it reaches 130–135°F in the center (about 1¼–1¾ hours, depending on size). Remove foil. Brush generously with warm glaze, letting it run into the scored diamonds. Return to the oven uncovered and roast 20 minutes. Baste again and repeat once more, every 15–20 minutes, until the ham reaches 140°F (60°C) and the exterior is lacquered and bronzed—total 30–45 minutes of uncovered time, 2–3 glaze coats.

If you want extra caramelization, broil for the final 1–3 minutes, watching closely (sugars can scorch quickly). Transfer the ham to a board, tent lightly with foil, and rest 15–20 minutes to reabsorb juices.

Pan-Juice Finish: Tiny Sauce, Big Payoff

Skim fat from the roasting pan. Set pan over medium heat (or scrape drippings into a saucepan), add a splash of cider or water, and whisk up the browned bits. Bubble 3–5 minutes to a syrupy gloss; season to taste with a pinch of salt or another squeeze of orange. This is liquid gold—drizzle over slices to make flavors sing.

Carve & Serve: Slices that Stay Juicy

For a half ham, prop it on the flat (cut) side. Slice perpendicular to the bone into thin, even slices, working around the bone as you go. Arrange on a platter with thyme and orange zest. Brush lightly with reserved warm glaze and pass the pan sauce at the table.

Creative Twists: Dress Your Ham for Any Crowd

• Maple–Bourbon Glaze: Replace 2 tbsp cider with bourbon; add ½ tsp vanilla off heat. Warm, grown-up depth that loves sweet potatoes.
• Pineapple–Ginger Shine: Swap orange juice for pineapple juice; add 1 tbsp grated fresh ginger and a pinch of allspice.
• Brown Butter & Sage: Brown 3 tbsp butter and whisk into the glaze; finish sliced ham with fried sage leaves for nutty elegance.
• Spicy Pomegranate: Use pomegranate juice instead of orange; add 1–2 tsp harissa or chili paste for ruby heat.
• Mustard–Herb Crust: In the final 20 minutes, pat a mix of ½ cup panko + 2 tbsp Dijon + 1 tsp chopped rosemary onto the surface for a crisp edge.
• Slow Cooker Option: Place ham cut-side down in a large slow cooker. Pour ½ cup cider around, brush on ⅓ of the glaze. Cook LOW 4–6 hours (aiming for 140°F). Transfer to a sheet pan, brush with more glaze, and broil 2–4 minutes to lacquer.
• Leftovers, Five Ways: Monte Cristo sandwiches; ham-and-gruyère strata; split pea soup with ham bone; ham fried rice with pineapple; biscuit sliders with honey-mustard.

Nutritional Spotlight (Per 4 oz / 113 g cooked ham, approx.)

Using pure maple syrup and citrus keeps the glaze bright; basting in thin layers builds flavor without a heavy, candy-like coat.

Final Inspiration: The Slice Everyone Remembers

There’s a hush that follows the first slice—glaze crackling, steam curling up fragrant with maple and orange, that tender pink interior catching the candlelight. This Maple Glazed Ham is Christmas romance on a platter: classic, generous, and unflappable. It anchors the menu but leaves room for you to actually enjoy the party. Pair it with rosemary roast potatoes, garlicky green beans, and cranberry relish; pour something sparkling; pass the pan sauce; and bask in the chorus of “just one more slice.”

Wrap leftovers tightly for the best breakfasts of the week, from buttery biscuits to a quick hash in the skillet. And tuck the bone into the freezer—future soup will thank you. Traditions keep us steady; a glaze this good makes them sparkle.