Maple Glazed Ham
Spiral-sliced ham is easy to serve, but its exposed slices can dry out during reheating. Keep this fully cooked ham covered in a low oven until the center is nearly warm, then brush on two coats of maple-mustard glaze for a brief, hotter finish. The ham stays whole, with a glossy amber-brown surface, lightly caramelized edges, and a few attached slices fanned forward for serving.
Ingredients for Maple Glazed Ham
- 1 fully cooked boneless spiral-sliced ham, about 7–8 pounds (about 3.4kg)
- 1/2 cup pure maple syrup (160g)
- 1/3 cup packed brown sugar (70g)
- 2 tablespoons Dijon mustard (30g)
- 1/4 cup orange juice (60g)
- 1/2 cup water, for the roasting pan
Yield: About 14–18 servings. Timing: Allow 15–20 minutes to prepare, approximately 1 hour 50 minutes to 2 hours 30 minutes in the oven, and 15 minutes to rest. The ham’s shape, starting temperature, and package directions affect the heating time.
How to Make Maple Glazed Ham
- Prepare the ham: Check that the package says fully cooked and read its reheating directions. Preheat the oven to 300°F (150°C). Place the ham cut side down in a foil-lined roasting pan large enough to hold it whole. Pour the water into the pan, not over the ham, and cover the pan snugly with foil.
- Warm it covered: Begin checking the thickest center after about 1 hour 20 minutes. Continue heating until it reaches roughly 130–135°F (about 55°C); this stage may take about 1 hour 35 minutes to 2 hours 15 minutes. Insert the thermometer into the meat, not a gap between slices. Keep the ham covered while it warms to protect the cut surfaces.
- Make the glaze: While the ham warms, combine the maple syrup, brown sugar, Dijon mustard, and orange juice in a small saucepan. Simmer over medium-low heat for 4–6 minutes, stirring, until the sugar dissolves and the glaze is glossy and lightly syrupy. It should coat a spoon but still pour easily. Pour a little into a separate bowl for serving before the pastry brush touches the ham.
- Glaze twice: Raise the oven to 400°F (205°C). Once it reaches temperature, uncover the ham and brush glaze over the top and accessible slice edges. Bake for about 7 minutes, brush again, then bake until the coating is shiny and gently bubbling, with a few darker edges. The uncovered finish should take about 10–15 minutes total; watch closely so the sugar does not burn.
- Check and rest: The thickest center should reach 140°F (60°C), unless the package specifies a different endpoint. If the glaze is dark enough before the center is ready, cover the ham loosely and continue warming at 300°F. Rest for about 15 minutes, then transfer it whole to a platter. Gently ease a few attached front slices forward into an overlapping fan. Serve the reserved clean glaze warm alongside, if desired.
Choose the Right Ham
Look for both “fully cooked” and “spiral-sliced” on the package. These directions warm an already cooked ham; they are not suitable for one labeled “cook before eating.” A fully cooked bone-in spiral ham can also work, but its shape and heating time may differ. Follow its package directions and keep the thermometer probe away from the bone.
How to Keep the Glaze from Running or Burning
If the glaze runs straight into the pan, simmer it a little longer before brushing. A lightly syrupy glaze clings to the curved top and exposed slice edges. Keep the 400°F finish short: once the edges deepen in color, check the center rather than leaving the ham uncovered to brown further.
Serving and Leftovers
Present the ham whole with just a few front slices loosened after resting. Potatoes and green beans make simple sides. For another holiday centerpiece, try garlic herb butter turkey breast.
Refrigerate leftover ham promptly in airtight containers and use within 3–4 days, or sooner if the package directs. Use leftovers in pasta with peas and ham. The glaze can be made ahead and gently rewarmed until pourable.
Nutrition
Approximate nutrition: Based on 16 servings, each serving has about 345 calories, 43g protein, 13g fat, and 16g carbohydrates. Per 100g, that is approximately 150 calories, 18g protein, 5g fat, and 7g carbohydrates. Values vary with the ham, portion size, and amount of glaze served.
Equipment
- Oven
- Roasting pan
- Aluminum foil
- Meat thermometer
- Small saucepan
- Pastry brush
Ingredients
For the Ham
- 1 fully cooked boneless spiral-sliced ham, about 7–8 pounds (about 3.4 kg)
- 1/2 cup water, for the roasting pan
For the Glaze
- 1/2 cup pure maple syrup (160 g)
- 1/3 cup packed brown sugar (70 g)
- 2 tablespoons Dijon mustard (30 g)
- 1/4 cup orange juice (60 g)
Instructions
- Check that the ham package says fully cooked and read its reheating directions. Preheat the oven to 300°F (150°C).
- Place the ham cut side down in a foil-lined roasting pan. Pour the water into the pan, not over the ham, and cover the pan snugly with foil.
- Warm the ham covered, beginning to check the thickest center after about 1 hour 20 minutes. Continue heating until it reaches roughly 130–135°F (about 55°C), about 1 hour 35 minutes to 2 hours 15 minutes. Insert the thermometer into the meat, not between slices.
- While the ham warms, combine the maple syrup, brown sugar, Dijon mustard, and orange juice in a small saucepan. Simmer over medium-low heat for 4–6 minutes, stirring, until the sugar dissolves and the glaze is glossy and lightly syrupy.
- Pour some glaze into a separate bowl for serving before using the pastry brush on the ham.
- Raise the oven temperature to 400°F (205°C). Once it reaches temperature, uncover the ham and brush glaze over the top and accessible slice edges.
- Bake for about 7 minutes, brush with glaze again, then bake until shiny and gently bubbling with a few darker edges, about 10–15 minutes total. Watch closely to prevent burning.
- Check that the thickest center reaches 140°F (60°C), unless the package specifies a different endpoint. If the glaze darkens before the center is ready, cover the ham loosely and continue warming at 300°F (150°C).
- Rest the ham for about 15 minutes. Transfer it whole to a platter and gently fan a few attached front slices forward. Serve the reserved glaze warm, if desired.
Tips
- Keep the ham covered while it warms to protect the exposed slices from drying out.
- Check the thermometer in the meat, not in a gap between slices.
- Simmer the glaze longer if it runs straight into the pan; it should coat a spoon but still pour easily.
- Keep the uncovered finish short and watch the glaze closely so the sugar does not burn.
- Reserve clean glaze for serving before the pastry brush touches the ham.
Variations
- Fully Cooked Bone-In Spiral Ham: Use a fully cooked bone-in spiral ham, follow its package directions, and keep the thermometer probe away from the bone.