Introduction

Maple Glazed Ham is a classic centerpiece for special occasions, combining sweet and savory flavors that delight every palate. This recipe features a tender leg of ham, glazed with maple syrup and spices for a deliciously sticky, caramelized finish.

A large ham with a dark, shiny, glazed surface is shown, featuring a crisscross pattern carved into the top layer, revealing a rich, caramelized texture. The ham is placed on white parchment paper atop a white marbled surface. Around the ham, there are several bright orange slices and green herb sprigs, most likely thyme, adding fresh color to the scene. The bone end of the ham is wrapped in a white cloth tied with a string, giving it a rustic look. The background is softly blurred with warm, dark tones. photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 kg / 10 lb leg ham, bone in, skin on
30 cloves (optional, for studding the ham)
2 oranges, cut into quarters
1 cup (250ml) water
3/4 cup (185ml) maple syrup (can substitute honey)
3/4 cup (165g) packed brown sugar
3 tbsp dijon mustard (can substitute American or other plain mustard)
3/4 tsp ground cinnamon
1/2 tsp allspice (or nutmeg)

Instructions

Step 1: Take the ham out of the fridge 1 hour prior to cooking to come to room temperature.
Step 2: Preheat oven to 160°C / 320°F (140°C fan). Position the oven shelf in the lower third so the ham sits in the center of the oven.
Step 3: In a bowl, mix the maple syrup, brown sugar, dijon mustard, ground cinnamon, and allspice until combined. Use a whisk if necessary.
Step 4: Remove the ham rind (skin). Run a small knife around the bone handle, down each side of the ham, and under the rind on the cut face. Then, loosen the rind by sliding fingers underneath and pulling it back. Slice off any residual rind.
Step 5: Lightly score the fat surface of the ham in 2.5cm (1 inch) diamond shapes about 75% through the fat, avoiding cutting into the meat.
Step 6: Insert cloves at the intersections of the diamond cuts if using, for decoration.
Step 7: Place the ham in a large baking dish. Prop the handle up on the edge of the pan with scrunched foil so the surface of the ham is level for even caramelization.
Step 8: Squeeze the juice of one orange over the ham, then place the quartered oranges around it in the dish.
Step 9: Brush or spoon half of the glaze all over the surface and cut face of the ham. Don’t worry about the underside, as glaze will drip down into the pan.
Step 10: Pour the water into the baking dish and place the ham in the oven.
Step 11: Bake for 1.5 to 2 hours, basting generously every 30 minutes with the remaining glaze and pan juices until sticky and golden. Use foil patches to protect areas that brown faster, pressing lightly to keep the glaze intact.
Step 12: Let the ham rest for at least 20 minutes before serving. Continue to baste with pan juices as they cool to create a thick glaze coating.
Step 13: To serve, remove cloves and garnish with more orange quarters if desired. Slice thinly and drizzle with pan juices or serve with condiments like mustard, onion jam, or cranberry sauce.

Tips & Variations

Use honey instead of maple syrup for a different but equally delicious glaze.
Stud the ham with cloves for classic holiday aroma and presentation.
Wrap the ham handle with baking paper and tie with a ribbon for a festive look.
Serve with classic condiments such as Dijon mustard, wholegrain mustard, onion jam, tomato chutney, or cranberry sauce to complement the flavors.
Score the fat deeply but avoid cutting into the meat to help the glaze penetrate and caramelize beautifully.

Storage

Store leftovers in a water-vinegar soaked ham bag or a clean pillowcase in the refrigerator; this will keep the ham good for at least a week. Alternatively, freeze leftover ham (including the bone) for longer storage. Reheat gently and reapply pan juices or glaze to maintain moisture and flavor.

How to Serve

A large cooked ham sits in a white pan, its surface shiny with a dark brown glaze and marked by a diamond pattern of cuts, each intersection studded with cloves. The ham's outer layer looks slightly crispy and caramelized, with a smooth, glossy texture showing juicy meat underneath. Around the ham, there are roasted golden-brown potato wedges with a slightly crisp skin. Behind the ham, a white cloth with faint stripes is partially tied around the bone end. The background shows a blurred Christmas tree with green branches and golden ornaments, set against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked ham for this recipe?

Yes, this recipe is designed for a fully cooked leg ham, which you will reheat and glaze in the oven to develop flavor and a sticky crust.

What if I don’t have a roasting pan large enough?

You can use any deep, oven-safe dish that can hold the ham and juices. Make sure to prop the ham up so it cooks evenly and the glaze caramelizes properly.