Description
This Maple Glazed Ham recipe features a beautifully caramelized leg ham infused with a sweet and spiced maple glaze. Ideal for holiday dinners or special occasions, the ham is slow-baked to tender perfection, studded with aromatic cloves, and citrusy orange quarters for added flavor and presentation.
Ingredients
Scale
Ham
- 5 kg / 10 lb leg ham, bone in, skin on
- 30 cloves (for studding the ham, optional)
- 2 oranges, cut into quarters
- 1 cup (250ml) water
Maple Glaze
- 3/4 cup (185ml) maple syrup (can substitute honey)
- 3/4 cup (165g) brown sugar, packed
- 3 tbsp Dijon mustard (can substitute American or other plain mustard)
- 3/4 tsp ground cinnamon
- 1/2 tsp allspice (or nutmeg)
Instructions
- Bring Ham to Room Temperature: Take the ham out of the refrigerator 1 hour prior to cooking to allow it to come to room temperature for even cooking.
- Preheat Oven: Set your oven to 160°C / 320°F (140°C fan). Adjust the oven shelf to the lower third so the ham will be centered in the oven.
- Prepare Glaze: Combine maple syrup, brown sugar, Dijon mustard, ground cinnamon, and allspice in a bowl. Whisk until smooth and well mixed.
- Remove Rind: Remove the ham’s skin by running a small knife around the bone handle and under the rind on the cut face. Loosen the rind with your fingers and pull back the skin carefully. Trim any residual rind.
- Score Fat Surface: Lightly score 2.5cm (1 inch) diamond shapes across the fat layer of the ham, cutting about 75% through the fat but not into the meat.
- Stud with Cloves: Insert one clove into the intersection points of the diamond pattern on the fat surface (optional, mostly decorative).
- Position Ham for Baking: Place the ham in a large baking dish, propping the handle side on the edge of the pan and crumpled foil to level the surface for even caramelization.
- Add Oranges and Juice: Squeeze the juice from 4 orange quarters over the ham. Arrange the remaining orange pieces around the ham in the pan.
- Glaze the Ham: Brush or spoon half of the prepared glaze all over the surface and the cut face of the ham. It’s okay if the underside remains unglazed as glaze will drip down.
- Add Water and Bake: Pour 1 cup (250ml) of water into the baking dish and place the ham in the oven.
- Bake and Baste: Bake for 1.5 to 2 hours, basting generously every 30 minutes with the remaining glaze and pan juices until the ham is sticky and golden brown.
- Protect Over-Browning: Use foil patches to cover any areas that brown too quickly, lightly pressing onto the ham; this prevents peeling of the caramelized glaze.
- Rest the Ham: Remove the ham from the oven and allow it to rest for at least 20 minutes before serving. During resting, baste multiple times with the pan juices to enhance the glaze coating.
- Serve and Present: Remove cloves before serving. Serve with pan juices warmed and thinned slightly if needed for drizzling. Garnish with quartered oranges and greenery. Optionally wrap the handle with baking paper and ribbon for presentation.
- Leftover and Storage Tips: Store leftovers in a water-vinegar soaked ham bag or pillowcase in the fridge for up to a week. Otherwise, freeze with the bone. Use leftover ham and ham bone in other recipes as desired.
Notes
- Removing the rind helps the glaze penetrate and caramelize better on the fat layer.
- Clove studding is optional and mainly decorative but adds subtle aroma.
- Use foil patches during baking to avoid uneven browning and maintain glaze integrity.
- Allowing the ham to rest and basting it with pan juices before serving helps the glaze thicken and coat the ham perfectly.
- Serving at room temperature or warm is a matter of personal preference.
- Leftover ham can be repurposed into numerous dishes; keep the bone for flavorful stocks.
- Proper storage is key: use a vinegar-water soaked ham bag or pillowcase to keep ham moist and fresh.
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Keywords: maple glazed ham, baked ham, holiday ham, glazed ham recipe, maple syrup ham, festive ham
