This dish is pure holiday magic. Warm maple syrup, cozy spices, and a brown sugar crust that crackles just enough to make everyone at the table say *“oooh!”* I make this ham every December and it’s the first thing to disappear—second only to my maple-mustard glaze (my secret weapon). Whether you’re hosting a big holiday dinner or just want to make Tuesday night feel festive, this recipe brings all the sparkle with none of the stress.
Why You’ll Love This Recipe
Truth be told, I used to be intimidated by ham—until I learned that most are already cooked, and all you need is fabulous flavor and the right reheat. Now this maple-glazed beauty is my go-to showstopper. Here’s why you’ll love it too:
- Warm, sweet-spiced brown sugar crust that caramelizes beautifully
- Glossy maple glaze that’s both tangy and sweet
- Minimal hands-on time—most of the magic happens in the oven
- Perfect for entertaining, but easy enough for beginners
- Leftovers = next-level ham sandwiches
Ingredients Breakdown
Essentials
- 8–10 lb bone-in fully cooked ham (center-cut or shank end)
- 1 cup water or unsweetened apple cider
- 2–3 strips of orange zest (optional, for aroma)
- For the spiced brown sugar crust:
- 1 cup light brown sugar, packed
- 2 tablespoons unsalted butter, melted
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- Pinch of salt
- 2–3 tablespoons pure maple syrup
- For the maple glaze:
- 1 cup pure maple syrup
- 1/2 cup dark brown sugar
- 1/4 cup apple cider vinegar or fresh orange juice
- 2 tablespoons Dijon or whole-grain mustard
- 1/2 teaspoon freshly ground black pepper
- Pinch of salt
- 1 tablespoon unsalted butter (optional, for shine)
Pro Tips
- A bone-in ham gives the best flavor and presentation. Plus—hello, soup bone!
- Choose pure maple syrup—no pancake syrup imposters here.
- Add a pinch of orange zest or cayenne to either the crust or glaze for extra zing.
- Use apple cider for steaming aromatics if you want a touch more sweetness.
Step-by-Step Instructions
- Preheat your oven to 325°F (165°C). Line a roasting pan with foil and place a rack inside.
- If your ham has rind, remove it and trim the fat to about 1/4 inch thick. Score the fat into a diamond pattern about 1/4” deep.
- To make the spiced brown sugar crust, mix brown sugar, spices, salt, and melted butter. Slowly stir in maple syrup until it becomes a thick, clumpy paste.
- For the maple glaze, combine maple syrup, dark brown sugar, vinegar or orange juice, mustard, black pepper, and a pinch of salt in a saucepan. Bring to a simmer over medium heat, stirring until smooth and glossy (3–5 minutes). Stir in butter for gloss (optional). Set aside.
- Place ham on the rack in the prepared pan. Pour 1 cup water or cider into the bottom of the pan, and add orange zest strips if using.
- Pat the ham dry and press the brown sugar crust on top and into the scored fat. Brush lightly with maple glaze.
- Roast uncovered for 1.5 to 2 hours (10–12 minutes per pound), basting every 15–20 minutes with maple glaze. If the crust starts to brown too quickly, tent with foil until the last 15 minutes of roasting.
- Ham is done when it reaches 140°F at the thickest part. Brush with one final layer of glaze and let it rest for 15 minutes before carving.
- Carve thickly and serve warm, with extra glaze on the side if desired.
Chef’s Tips and Tricks
- Always let your ham rest—this helps redistribute the juices and keeps the crust intact.
- If your ham is raw (not pre-cooked), follow package guidelines and cook to at least 145°F.
- Add extra crust halfway through if it starts to slip—just press more gently on top.
- Brush extra maple syrup during the last 15 minutes for deeper caramelization.
- Use a meat thermometer for accurate doneness—you don’t want to guess on the centerpiece!
Recipe Variations and Serving Suggestions
- Spicy twist: Add a pinch of cayenne or smoked paprika to the crust for subtle heat.
- Citrusy flair: Use orange juice in place of vinegar for a brighter glaze.
- Mini version: Use a smaller ham (4–5 lbs) and halve the crust and glaze.
- Serve with cranberry relish, cheesy scalloped potatoes, sautéed green beans, or cornbread stuffing.
- Use leftovers in sliders, omelets, and split pea soup.
FAQs
Can I make this ahead of time?
You bet! The glaze and crust can both be made a day ahead—just refrigerate separately and assemble the ham just before roasting.
What’s the best type of ham to buy?
Look for a fully cooked, bone-in ham (shank end or center cut) for the best flavor and that classic holiday shape.
How do I reheat leftovers without drying out the ham?
Place slices in a baking dish with a splash of water or cider, cover with foil, and warm at 300°F until heated through. Brush with a little extra glaze to refresh the flavor.
Recipe Card
Prep Time: 25 minutes
Cook Time: 2–2.5 hours
Total Time: 2.5–3 hours
Ingredients:
- 8–10 lb bone-in fully cooked ham
- 1 cup water or apple cider
- 1 cup light brown sugar, packed
- 2 tablespoons unsalted butter, melted
- 1 teaspoon cinnamon
- 1/4 teaspoon each: cloves, nutmeg
- 1/8 teaspoon allspice
- 2–3 tablespoons maple syrup
- 1 cup pure maple syrup
- 1/2 cup dark brown sugar
- 1/4 cup apple cider vinegar or orange juice
- 2 tablespoons Dijon or whole grain mustard
- Salt and black pepper to taste
Instructions:
- Preheat oven to 325°F. Line a roasting pan and place rack inside.
- Score ham and prep crust by mixing brown sugar, spices, butter, and maple syrup.
- Make glaze by simmering maple syrup, sugar, vinegar or juice, mustard, and seasoning until glossy.
- Place ham on rack with water/cider in pan. Pat dry and pack crust onto ham. Brush with glaze.
- Roast for 1.5–2 hours, glazing every 15–20 minutes. Tent with foil if crust darkens too fast.
- At 140°F, remove from oven, brush final glaze, and rest 15 minutes before slicing.
Nutrition: 390 calories per serving
If you try this holiday ham recipe, I’d love to hear how it turned out! Leave a comment below, snap a pic and tag me @thekitchensaid on Instagram, or share it with someone who loves a good holiday dinner. Happy roasting!
