Baked Ham with Maple Dijon

The kitchen was already bustling when my aunt brought out this magnificent ham for Christmas dinner. That sweet maple aroma hit me before I even saw it. Now whenever I make this recipe, my whole family knows something special is happening. The way the kitchen transforms into the best smelling room in the house never gets old.

Last Easter I decided to experiment with adding extra cloves to the glaze mixture instead of studding the ham. My husband took one bite and declared it the best version yet. Now it is the only way I make holiday ham, and honestly, it has spoiled us for anything else.

Ingredients

• Fully cooked bone in ham: The bone adds incredible flavor to the meat and makes for better leftovers later
• Pure maple syrup: Real maple syrup makes all the difference here, imitation just does not have the same depth
• Dijon mustard: Provides that perfect tangy counterpoint to all the sweetness
• Dark brown sugar: Dark brown sugar has more molasses for a richer caramelized finish
• Apple cider vinegar: Cuts through the richness and helps everything balance beautifully
• Unsalted butter: Helps the glaze cling to the ham and adds lovely richness
• Ground black pepper: Just enough warmth to keep things interesting
• Ground cloves: A tiny amount goes a long way, do not be tempted to add more

Instructions

Prep your oven and ham:

Preheat to 325°F and place the rack in the lower third, then remove all packaging and set the ham flat side down in your roasting pan

Create the glaze base:

Score the surface in a crosshatch pattern about a quarter inch deep, then cover loosely with foil and bake for an hour and a half

Make the magic glaze:

Whisk together the maple syrup, mustard, brown sugar, vinegar, melted butter, pepper, and cloves in a small saucepan, then simmer for five minutes until slightly thickened

Glaze and caramelize:

Remove the foil, brush generously with the glaze, and return to the oven uncovered for 30 to 40 minutes, basting every 10 to 15 minutes until everything is gorgeously caramelized

Rest before serving:

Let the ham rest for 15 minutes so the juices redistribute, then slice and serve

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My daughter asked why we only make this for holidays, and honestly, I could not think of a good answer. Now it appears at Sunday dinner sometimes too. There is something so comforting about a big glazed ham sitting on the counter, promising amazing meals for days to come.

Making Ahead

You can make the glaze up to three days ahead and store it in the refrigerator. The day of, just warm it slightly so it is brushable. The ham itself can be prepped and scored the night before, then wrapped tightly and refrigerated until ready to bake.

Serving Suggestions

This ham deserves a proper feast around it. I love serving it alongside scalloped potatoes and roasted green beans. A fresh arugula salad with lemon vinaigrette cuts through the richness perfectly, and warm dinner rolls are essential for sopping up any extra glaze.

Storing and Reheating

Leftover ham keeps beautifully in the refrigerator for up to a week, or freeze portions for up to three months. Reheat gently covered with foil at 275°F to prevent drying out. The flavor actually develops and gets better after a day or two.

• Wrap slices tightly in plastic wrap for the fridge
• Freeze in portion sized bags for easy meals later
• Save the bone for an incredible split pea soup

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There is nothing quite like pulling a perfectly glazed ham from the oven. The way it glisten in the light makes all the waiting worth it.

Recipe Q&A

→ What type of ham works best for this preparation?

A fully cooked bone-in ham weighing 8-10 pounds works beautifully. The bone adds flavor and moisture during roasting, while the size ensures enough meat for 10-12 generous servings.

→ Can I prepare the glaze in advance?

Yes, whisk the glaze ingredients together up to 24 hours ahead and store refrigerated. Bring to room temperature before reheating and brushing onto the ham during the final baking stage.

→ How do I know when the ham is properly glazed?

The ham is ready when the exterior appears glossy and caramelized with deep golden-brown patches. This typically develops during the final 30-40 minutes of uncovered baking with regular basting.

→ What sides pair well with this glazed ham?

Classic pairings include roasted vegetables like Brussels sprouts or carrots, creamy mashed potatoes, scalloped potatoes, or a fresh green salad with vinaigrette to balance the sweetness.

→ How should I store leftovers?

Slice leftover ham and store in airtight containers refrigerated for up to 5 days. The meat also freezes well for 2-3 months—perfect for sandwiches, omelets, or hearty soups later.

→ Can I substitute honey for the maple syrup?

Honey works as a substitute, though it produces a slightly different flavor profile. Use an equal amount and reduce the brown sugar slightly to maintain the proper consistency and sweetness balance.