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A golden brown Maple Honey Mustard Glazed Ham rests on a platter, garnished with fresh rosemary and whole cloves.

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.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
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.