Maple Roasted Ham
Maple Roasted Ham is a reliable holiday main dish made with a fully cooked ham and a balanced maple glaze that caramelizes in the oven without drying out the meat. This recipe uses real maple syrup, Dijon mustard, apple cider vinegar, and warm spices to create a glaze that is sweet, savory, and lightly tangy rather than overly sugary.
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A Quick Look at the Recipe
✅ Recipe Name: Maple Roasted Ham
🕒 Ready In: ~1 hour 45 minutes
👪 Serves: 10-12 servings
🍽 Calories: ~410 per serving (estimated)
🥣 Main Ingredients: Ham, maple syrup, coconut palm sugar, Dijon mustard
📖 Dietary Info: Gluten-free, dairy-free
👌 Difficulty: Easy - glaze, bake covered, then uncover to caramelize
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Because the ham is already cooked, the focus here is on proper reheating and glazing technique. Baking the ham covered first keeps it moist, while uncovering it at the end allows the maple glaze to thicken and develop a glossy, caramelized finish. Clear timing and temperature guidance ensure the ham heats evenly and slices cleanly for serving.
If you're building a full holiday menu, this maple roasted ham pairs well with Scalloped Potatoes, Sourdough Stuffing, or Green Bean Casserole. These simple side dishes balance the sweetness of the glaze and make it easy to serve a complete, oven-friendly meal without juggling multiple main dishes.
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Why You'll Love this Maple Roasted Ham:
Balanced maple flavor: Real maple syrup, Dijon mustard, and apple cider vinegar create a glaze that's sweet, savory, and lightly tangy without being overpowering.
Moist and tender every time: Baking the ham covered first helps retain moisture, while uncovering it at the end allows the glaze to caramelize beautifully.
Perfect for holidays: This maple roasted ham is a reliable centerpiece for Christmas, Easter, or any special gathering where you want something impressive but low-stress.
Simple ingredients: Made with pantry staples and warm spices for classic flavor without complicated steps.
Great for feeding a crowd: An easy, oven-friendly main dish that slices cleanly and pairs well with a variety of side dishes.
Key Ingredients:
- ham. Use a fully cooked, bone-in ham for the best flavor and presentation. Spiral-cut hams also work and make serving easier.
- maple syrup. Pure maple syrup gives a natural sweetness and glossy caramelization, avoid pancake syrup substitutes.
- coconut palm sugar. Adds depth and a hint of molasses flavor while keeping the glaze refined sugar-free.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Use brown sugar instead: Swap the coconut palm sugar for light or dark brown sugar for a more traditional maple glazed ham flavor.
- Change the mustard: Whole grain mustard or spicy brown mustard can be used in place of Dijon for a slightly different bite.
- Adjust the spice blend: Skip the nutmeg or clove if you prefer a simpler glaze, or add a pinch of allspice for a warmer holiday flavor.
- Make it less sweet: Reduce the maple syrup slightly and add an extra splash of apple cider vinegar to keep the glaze more savory.
- Add citrus notes: Stir a bit of orange zest into the glaze for a subtle citrus finish that works well for Christmas or Easter.
How to Make Maple Roasted Ham:
- Preheat oven to 325°F and place the ham in a roasting pan.
- In a small bowl, whisk together maple syrup, coconut palm sugar, dijon mustard, apple cider vinegar, cinnamon, nutmeg, ginger, and clove until smooth.
- Brush half of the glaze evenly over the ham.
- Cover loosely with foil and bake for 1 hour.
- Remove foil, brush with the remaining glaze, and continue baking for another 30-45 minutes, basting occasionally. Cook until the ham is heated through and caramelized on top.
- Let rest for 10 minutes before slicing and serving.
Recipe Notes & Tips:
- Skip the scoring: Since the ham is already cooked, there's no need to score the surface, just brush on the glaze for even coverage.
- Use a fully cooked ham: This recipe is designed for a pre-cooked ham, so the goal is reheating and glazing rather than cooking the meat from raw.
- Keep it covered first: Covering the ham with foil during the first part of baking helps prevent it from drying out.
- Uncover to caramelize: Removing the foil toward the end allows the maple glaze to thicken and develop a glossy, caramelized finish.
- Baste for even flavor: Brushing the ham with glaze as it bakes helps build layers of flavor without burning.
- Serving suggestions: Serve with Mashed Butternut Squash or pair with Garlic Herb Mashed Potatoes for a balanced, holiday-friendly meal.
How to Store:
Refrigerator: Store leftover ham slices in an airtight container for up to 5 days.
Freezer: Freeze cooled ham in portions wrapped tightly in foil or a freezer bag for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm in a covered baking dish with a splash of water or leftover glaze at 325°F for 15-20 minutes, or until heated through.
Maple Roasted Ham FAQs:
Yes, spiral-cut hams work perfectly and absorb the glaze well. Just be careful not to over bake since they heat faster.
Yes. Maple roasted ham should be covered loosely with foil for most of the baking time to prevent moisture loss. Uncovering the ham during the final 30-45 minutes allows the maple glaze to thicken and caramelize on the surface.
To keep maple roasted ham moist, bake it covered, avoid high oven temperatures, and baste with glaze as it cooks. Using a fully cooked ham and reheating it gently is key to preventing dryness.
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Maple Roasted Ham
Ingredients
- 8-10 pound cooked ham
- ½ cup maple syrup
- ¼ cup coconut palm sugar
- 3 tablespoons dijon mustard
- 2 tablespoons apple cider vinegar
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ginger
- ¼ teaspoon ground clove
Instructions
- Preheat oven to 325°F and place the ham in a roasting pan.
- In a small bowl, whisk together maple syrup, coconut palm sugar, dijon mustard, apple cider vinegar, cinnamon, nutmeg, ginger, and clove until smooth.
- Brush half of the glaze evenly over the ham.
- Cover loosely with foil and bake for 1 hour.
- Remove foil, brush with the remaining glaze, and continue baking for another 30-45 minutes, basting occasionally, until the ham is heated through and caramelized on top.
- Let rest for 10 minutes before slicing and serving.
Nutrition
Notes
- Skip the scoring: Since the ham is already cooked, there's no need to score the surface, just brush on the glaze for even coverage.
- Use a fully cooked ham: This recipe is designed for a pre-cooked ham, so the goal is reheating and glazing rather than cooking the meat from raw.
- Keep it covered first: Covering the ham with foil during the first part of baking helps prevent it from drying out.
- Uncover to caramelize: Removing the foil toward the end allows the maple glaze to thicken and develop a glossy, caramelized finish.
- Baste for even flavor: Brushing the ham with glaze as it bakes helps build layers of flavor without burning.
- Serving suggestions: Serve with Mashed Butternut Squash or pair with Garlic Herb Mashed Potatoes for a balanced, holiday-friendly meal.
We make this for all our holidays, it's always great!
Our family loves Ham