ULTIMATE MAPLE HONEY MUSTARD GLAZED HAM

There’s a moment when you pull a glazed ham from the oven that feels like pure culinary magic—the air fills with the sweet, smoky scent of caramelizing sugar and roasting pork, and you just know you’ve created the centerpiece of a memorable meal. This Maple Honey Mustard Glazed Ham recipe is that moment, perfected: a stunning, glossy showstopper that’s far easier to achieve than its impressive appearance suggests. By combining the deep, woody sweetness of pure maple syrup with the bright tang of mustard and a touch of honey, we create a glaze that bakes into a sticky, crackly crust, sealing in incredible juiciness. I promise you, this is the only ham recipe you’ll ever need for holidays, Sunday dinners, or any occasion that calls for something truly special.

What You’ll Need to Make Your Glazed Ham

Gathering your ingredients is the first step to success. The beauty here is in the simplicity and quality—using real, pure maple syrup makes a world of difference in flavor depth compared to pancake syrup. Let’s break it down.

For the Ham & Glaze

• 1 (7-10 lb) fully cooked, bone-in ham (spiral-cut or not, see notes below)
• 1 cup pure maple syrup
• 1/2 cup Dijon mustard
• 1/4 cup honey
• 3 tablespoons apple cider vinegar
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon ground cloves (optional, but highly recommended)

For the Aromatic Base (The Secret to Extra Flavor)

• 1 onion, roughly chopped
• 2 carrots, roughly chopped
• 2 stalks celery, roughly chopped
• 1 cup water, broth, or apple cider

Choosing and Prepping Your Ham: Your First Crucial Step

Before we even preheat the oven, let’s talk ham. A common point of confusion is what type to buy. You’ll want a “fully cooked” or “ready-to-eat” ham. These are already cooked through, so our job is to gently reheat it and, most importantly, apply that glorious glaze. Bone-in hams have the best flavor and stay juicier. Spiral-cut hams are incredibly convenient for serving, but require a slightly gentler hand with glazing to avoid drying out. If you’re using a spiral ham, I’ll give you a specific trick in the instructions. For a more rustic, family-style presentation, a non-spiral ham is fantastic and holds the glaze in every nook and cranny.

If you love the combination of pork and fruit, you’ll adore the flavors in our Apple Cider Pork or the deeply comforting Apple Cider Braised Pork Shoulder.

Step-by-Step Instructions for Perfection

Follow these steps, and you’ll navigate the process like a pro. I’ll point out the key moments where your attention makes all the difference.

Step 1: Preheat and Prep

1. Preheat your oven to 325°F (165°C).
2. Pat your ham dry with paper towels. This helps the glaze stick better.
3. If your ham has a thick layer of skin or fat, use a sharp knife to score it in a diamond pattern, about 1/4-inch deep. This creates pockets for the glaze to seep into and gives you those beautiful, crispy edges.

Step 2: Create Your Flavor Foundation

1. Scatter the chopped onion, carrots, and celery in the bottom of a large roasting pan. This isn’t just for show—these vegetables will steam and infuse the ham with subtle flavor from below, and their juices will mix with the glaze drippings to create an incredible base for gravy later.
2. Place the ham, flat-side down, on top of the vegetable bed. Pour the water, broth, or apple cider into the bottom of the pan (not over the ham). This liquid keeps the environment moist and prevents the drippings from burning.

Step 3: Whisk and Baste

1. In a medium bowl, vigorously whisk together the maple syrup, Dijon mustard, honey, apple cider vinegar, minced garlic, smoked paprika, black pepper, and cloves until it’s a smooth, emulsified glaze.
2. Brush a generous amount of the glaze all over the surface of the ham, reserving at least half for later. If you have a spiral-cut ham, try to brush some glaze between the slices without forcing them apart too much.
3. Tent the ham loosely with aluminum foil. This initial covered roasting allows the ham to heat through gently without the glaze burning.

Step 4: The Roasting and Glazing Ritual

1. Calculate your roasting time: roughly 15-18 minutes per pound for a fully cooked ham to reach an internal temperature of 140°F. Start checking the temperature with a meat thermometer about 30 minutes before the estimated finish time.
2. About 30 minutes before the ham is done, remove it from the oven and carefully take off the foil. Increase the oven temperature to 425°F (220°C).
3. Brush the ham with another thick layer of the reserved glaze. Return it, uncovered, to the hotter oven. This is where the magic happens! The high heat will caramelize the sugars in the glaze, creating that shiny, sticky, crackly crust. Bake for 20-25 minutes, brushing with the last of the glaze once more halfway through. Keep a close eye to prevent burning.

Step 5: Rest and Serve

1. Once the ham is beautifully bronzed and has reached temperature, transfer it to a cutting board or platter. This is non-negotiable: let it rest for at least 20-30 minutes before carving. This allows the juices to redistribute, ensuring every slice is moist and tender.
2. While the ham rests, you can strain the pan juices and vegetables to make a simple, incredible gravy by simmering them with a little broth and a slurry of cornstarch and water.

My Best Tips and Tricks for a Stress-Free Feast

Trust me, I’ve learned these through trial and error so you don’t have to. First, use a meat thermometer. It’s the only way to guarantee perfect results without guesswork. Second, if your glaze starts to darken too quickly during the final blast of heat, simply lay a piece of foil loosely over the top. Third, don’t discard that ham bone! It’s gold for soups and beans. For another fantastic way to use ground pork, my Pork Meatballs And Mash is a family favorite.

This glaze is so versatile, it would also be wonderful on other cuts of pork. If you’re looking for a quicker pork fix, these Garlic Butter Pork Chops are ready in under 30 minutes. And while ham might be the star of Easter or Christmas for many, a beautifully roasted bird is always a winner—check out my guide for the Roast Turkey for your next holiday centerpiece.

Serving, Storing, and Making It Yours

Carve your Maple Honey Mustard Glazed Ham and watch everyone’s eyes light up. It pairs beautifully with classic sides: creamy mashed potatoes, roasted spring vegetables, or a sharp, crunchy salad to cut through the richness. Any leftovers are a gift. Store sliced ham in an airtight container in the fridge for up to 5 days. It’s fantastic in sandwiches, diced into omelets or fried rice, or added to a hearty split pea soup.

Remember, cooking is about making a recipe work for you. Want it spicier? Add a pinch of cayenne to the glaze. Prefer a stronger mustard kick? Use a whole grain mustard in place of half the Dijon. You’ve got this. You’re not just making a ham; you’re creating the warm, delicious heart of a meal that people will remember. Now, go preheat that oven and get ready for the compliments to roll in.

Ultimate Maple Honey Mustard Glazed Ham

This stunning, glossy ham is the ultimate holiday or special occasion centerpiece. A perfect blend of pure maple syrup, Dijon mustard, and honey creates a sticky, crackly glaze that seals in incredible juiciness. It’s far easier to make than its impressive appearance suggests, promising a memorable meal.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Total Time 2 hours hrs 50 minutes mins

Servings: 12

Course: Main Course

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup pure maple syrup
• 1/2 cup Dijon mustard
• 1/4 cup honey
• 3 tablespoons apple cider vinegar
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon ground cloves optional
• 1 onion, roughly chopped
• 2 carrots, roughly chopped
• 2 stalks celery, roughly chopped
• 1 cup water, broth, or apple cider

Equipment

• Large roasting pan
• Meat thermometer
• Medium mixing bowl
• Whisk
• Basting Brush
• Sharp knife
• Cutting board
• Aluminum foil
• Paper towels

Method

 

1. Preheat oven to 325°F (165°C). Pat the ham dry with paper towels. If it has a thick fat layer, score it in a diamond pattern about 1/4-inch deep.
2. Scatter the chopped onion, carrots, and celery in the bottom of a large roasting pan. Place the ham, flat-side down, on top of the vegetables. Pour the water, broth, or apple cider into the bottom of the pan.
3. In a medium bowl, whisk together the maple syrup, Dijon mustard, honey, apple cider vinegar, minced garlic, smoked paprika, black pepper, and cloves until smooth.
4. Brush a generous amount of the glaze all over the ham, reserving at least half for later. For a spiral-cut ham, try to brush some between the slices gently.
5. Tent the ham loosely with aluminum foil. Roast, calculating time as 15-18 minutes per pound to reach an internal temperature of 140°F.
6. About 30 minutes before the ham is done, remove it from the oven and take off the foil. Increase oven temperature to 425°F (220°C).
7. Brush the ham with another thick layer of the reserved glaze. Return it, uncovered, to the hot oven.
8. Bake for 20-25 minutes, brushing with the last of the glaze once more halfway through, until beautifully bronzed and caramelized. Watch closely to prevent burning.
9. Once the ham reaches 140°F and is glazed, transfer it to a cutting board. Let it rest for 20-30 minutes before carving.
10. While the ham rests, you can strain the pan juices and vegetables to make a simple gravy.

Notes

Use a meat thermometer for perfect results. If the glaze darkens too quickly, loosely tent with foil. For a spiral-cut ham, be gentle when glazing. The ham bone is excellent for soups. Store leftovers in an airtight container in the fridge for up to 5 days. For variations, add a pinch of cayenne for heat or use whole-grain mustard for a stronger kick.