Maple Glazed Ham
Ingredients
- 5 kg / 10 lb leg ham
bone in, skin on, Note 1
- 30 Cloves
for studding the ham, optional – mainly for decorative purposes
- 2 oranges
cut into quarters, Note 2
- 1 cup water
250ml
- 3/4 cup maple syrup
185ml
- 3/4 cup brown sugar
packed, 165g
- 3 tbsp dijon mustard
can sub American or other plain mustard
- 3/4 tsp ground cinnamon
- 1/2 tsp All Spice
or nutmeg
Directions
- 1
- 2
Take ham out of fridge 1 hour prior.
- 3
Preheat oven to 160°C / 320°F (140°C fan). Arrange shelf in lower third so the ham will be sitting in the centre of the oven (rather than in top half of oven).
- 4
Place the Glaze ingredients in a bowl and mix until combined – use whisk if needed.
- 5
Remove ham rind (skin)
- 6
Run small knife around bone handle, down each side of the ham, and under the rind on the cut face. (See video & photos in post)
- 7
Slide fingers under the rind on the cut face of the ham, and run them back and forth to loosen while pulling the rind back. Use knife if needed to slice off any residual rind.
- 8
Lightly cut 2.5cm / 1" diamonds across the fat surface of the ham, about 75% of the way into the fat. Avoid cutting into the meat.
- 9
Insert a clove in the intersection of the cross of each diamond on the surface (optional).
- 10
Glaze and Baking
- 11
Place the ham in a large baking dish. Prop handle up on edge of pan + scrunched up foil so surface of the ham is level (for more even caramelisation).
- 12
Squeeze the juice of 1 orange (4 quarters) over the ham. Then place them along with the remaining orange into the baking dish around the ham.
- 13
Brush / spoon half the glaze all over the surface and cut face of the ham (don't worry about underside, glaze drips down into pan)
- 14
Pour the water in the baking dish, then place in the oven.
- 15
Bake for 1.5 – 2 hrs, basting very generously every 30 minutes with remainig glaze + juices in pan, or until sticky and golden.
- 16
Use foil patches to protect bits that brown faster than others – press on lightly, caramelisation won't peel off with the foil.
- 17
Allow to rest for at least 20 minutes before serving. Baste, baste, baste before serving – as the glaze in the pan cools, it thickens which means it "paints" the ham even better – but be sure to save pan juices for drizzling.
- 18
Serving and presentation tips
- 19
My favourite sauce: Use pan juices as the sauce – it's loaded with flavour! Pour into a jug and warm so it's pourable. Thin slightly with water if required. Drizzle sparingly as the glaze flavour is intense!
- 20
Other condiments: Dijon mustard, wholegrain mustard, onion jam, tomato chutney, cranberry sauce.
- 21
Presentation: Wrap handle with baking paper and ribbon if desired. Remove cloves. Cover serving platter with lots of green fluffage, then place ham on. Surround with more quartered oranges, for colour. Let people admire before carving!
- 22
Serving: Personal preference whether to serve at room temp or warm, I like either. I also like to drizzle with pan juices – it looks messier but tastes fabulous. Slice thinly! I start slicing at the table, then finish it in the kitchen (towards end when it gets messy!)
- 23
Leftovers: See list in post for recipe using leftover ham and ham bone!
- 24
Storing: Will keep for at least a week in the fridge if properly stored using a water-vinegar soaked ham bag or pillowcase. Otherwise freeze – don't forget the bone! See How to Store Glazed Ham for directions.
Maple Glazed Ham
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About this Recipe
Searching for that show-stopping centerpiece ham with an unforgettable glaze? This Maple Glazed Ham recipe delivers an incredible flavor profile, perfect for your most festive gatherings.
The secret to this ham is its truly incredible glaze, a harmonious blend of rich maple syrup and festive spices like warm cinnamon and aromatic allspice. This recipe ensures a beautifully lacquered ham with a delicate perfume, promising a juicy interior and a deeply flavored exterior that will impress every guest.
You can expect a spectacular, glistening ham with a golden-brown crust that gives way to tender, savory meat. Each slice is infused with the aromatic warmth of cinnamon and allspice, perfectly balanced by the sweetness of maple and brown sugar, and a hint of tang from Dijon mustard. The subtle perfume from the festive spices creates an inviting aroma, making it a perfect centerpiece for any special occasion that you'll be proud to serve.
Customizing this Maple Glazed Ham is easy to suit your pantry or preferences. If you don't have maple syrup on hand, honey makes an excellent substitute, maintaining that sweet, sticky richness. Feel free to swap Dijon mustard for an American or other plain mustard if that's what you have, or use nutmeg instead of allspice to tailor the spice profile to your preference. The studded cloves are optional and mainly for decorative purposes.
This grand Maple Glazed Ham is designed to be the star of your holiday feast or a celebratory meal, comfortably serving a large gathering of 25 to 40 people depending on other dishes. Pair it with classic sides like roasted vegetables or creamy potatoes for a truly memorable dining experience.