Brown Sugar Maple Glazed Ham

There’s something indisputably theatrical about a spiral-cut ham: the thin, even slices that fan away from the bone, each one holding a glossy ribbon of glaze. This version balances the familiar brown sugar sweetness with true maple depth, while Dijon and a splash of apple cider vinegar keep the finish from cloying. A little butter gives the glaze fat for shine and caramelization, and a whisper of cinnamon ties the flavors to the holidays without turning the profile into a spice cake. Studding with cloves is optional but adds an old-fashioned perfume that plays nicely with the maple.

Technically this is a gentle recipe — the ham arrives fully cooked, so the goal is to warm through and build that lacquered exterior. Brushing half the glaze ahead and reserving the rest means you get layered flavor and a crunchy bite when you finish it at high heat. It’s the kind of centerpiece you can assemble in a few focused steps the day before, then spend the oven time attending to sides and guests while the ham takes care of itself.