Brown Sugar Maple Glazed Ham

How to Make Brown Sugar Maple Glazed Ham

1. 1

   Step 1: Prepare the ham

   Remove the ham from its packaging and reserve any juices for the pan if provided. Place the ham cut-side down on a rack set in a shallow roasting pan; if using, gently stud the surface with whole cloves between slices for extra aroma. Tent the ham loosely with foil and let sit at room temperature for 20 minutes while you prepare the glaze.

   For this step

   • 7 lbSpiral-cut fully cooked ham
   • 20 clovesWhole cloves (optional)
   
2. 2

   Step 2: Make the brown sugar–maple glaze

   In a medium saucepan over medium heat, melt the butter and whisk in the brown sugar, maple syrup, Dijon mustard, apple cider vinegar, and cinnamon. Bring to a gentle simmer and cook, stirring, until the sugar dissolves and the glaze is glossy and slightly thickened, about 3–5 minutes; remove from heat and set aside.

   For this step

   • 1/2 cupUnsalted butter
   • 1 cupPacked brown sugar
   • 1/2 cupPure maple syrup
   • 2 tbspDijon mustard
   • 1 tbspApple cider vinegar
   • 1/2 tspGround cinnamon
   
3. 3

   Step 3: Brush and optionally make ahead

   Brush about half of the warm glaze evenly over the ham, letting some drip between the spirals. If making ahead, cover tightly and refrigerate up to 24 hours; bring to room temperature before baking and reserve remaining glaze in the refrigerator.
   
4. 4

   Step 4: Bake low and slow to warm through

   Preheat oven to 275°F (135°C). Place the tented ham in the oven and bake for roughly 12–15 minutes per pound, about 85–105 minutes for a 7 lb ham, until the center reaches 125–135°F (52–57°C) with an instant-read thermometer. Every 25–30 minutes, baste lightly with pan juices or a little reserved glaze to keep the surface moist.
   
5. 5

   Step 5: Glaze and caramelize

   Remove the foil and brush the remaining glaze over the ham so it gets between slices. Increase oven temperature to 425°F (220°C) and roast uncovered for 6–10 minutes, or place under the broiler 2–4 minutes (watch closely), until the glaze is bubbling and caramelized but not burned.
   
6. 6

   Step 6: Rest, slice, and serve

   Transfer the ham to a cutting board and tent loosely with foil; let rest 10–15 minutes to redistribute juices. Carve along the spiral slices and serve with pan juices or extra warmed glaze on the side; leftovers reheat gently in a low oven or microwave.

1. Remove the ham from its packaging and reserve any juices for the pan if provided. Place the ham cut-side down on a rack set in a shallow roasting pan; if using, gently stud the surface with whole cloves between slices for extra aroma. Tent the ham loosely with foil and let sit at room temperature for 20 minutes while you prepare the glaze.
2. In a medium saucepan over medium heat, melt the butter and whisk in the brown sugar, maple syrup, Dijon mustard, apple cider vinegar, and cinnamon. Bring to a gentle simmer and cook, stirring, until the sugar dissolves and the glaze is glossy and slightly thickened, about 3–5 minutes; remove from heat and set aside.
3. Brush about half of the warm glaze evenly over the ham, letting some drip between the spirals. If making ahead, cover tightly and refrigerate up to 24 hours; bring to room temperature before baking and reserve remaining glaze in the refrigerator.
4. Preheat oven to 275°F (135°C). Place the tented ham in the oven and bake for roughly 12–15 minutes per pound, about 85–105 minutes for a 7 lb ham, until the center reaches 125–135°F (52–57°C) with an instant-read thermometer. Every 25–30 minutes, baste lightly with pan juices or a little reserved glaze to keep the surface moist.
5. Remove the foil and brush the remaining glaze over the ham so it gets between slices. Increase oven temperature to 425°F (220°C) and roast uncovered for 6–10 minutes, or place under the broiler 2–4 minutes (watch closely), until the glaze is bubbling and caramelized but not burned.
6. Transfer the ham to a cutting board and tent loosely with foil; let rest 10–15 minutes to redistribute juices. Carve along the spiral slices and serve with pan juices or extra warmed glaze on the side; leftovers reheat gently in a low oven or microwave.