# Brown Sugar Maple Glazed Ham > A glossy, crowd-pleasing spiral ham finished with a brown sugar–maple glaze that caramelizes beautifully for the holidays. Easy to assemble ahead and simply reheats to a showstopping centerpiece with a sweet-savory finish. Canonical URL: https://www.topshelf.recipes/recipes/brown-sugar-maple-glazed-ham ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 26, 2026 Last Updated: September 29, 2026 ## About This Recipe 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. ## Recipe Information - Prep Time: 20 minutes - Cook Time: 90 minutes - Total Time: 110 minutes - Servings: 6 - Difficulty: Easy - Category: Baking ## Ingredients ### Prepare the ham - 7 lb Spiral-cut fully cooked ham - 20 cloves Whole cloves (optional) ### Make the brown sugar–maple glaze - 1/2 cup Unsalted butter - 1 cup Packed brown sugar - 1/2 cup Pure maple syrup - 2 tbsp Dijon mustard - 1 tbsp Apple cider vinegar - 1/2 tsp Ground cinnamon ## Instructions ### 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. ### 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. ### 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. 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. 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. 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. ## Nutrition Estimated nutrition per serving (1 serving): - Calories: 1199 kcal - Protein: 95.8 g - Carbohydrates: 62.2 g - Fat: 63.5 g - Saturated Fat: 26.6 g - Fiber: 0.3 g - Sugar: 59.4 g - Cholesterol: 331.6 mg - Sodium: 6214 mg - Potassium: 1604.7 mg - Calcium: 95.3 mg - Iron: 4.6 mg ## Tips ### Reserve pan juices Save and skim any juices from the ham packaging and pour into the roasting pan; they add savory depth and prevent the glaze from burning on the pan surface. ### Thermometer is essential Use an instant-read thermometer in the thickest part (away from bone) and aim for a safe warm-through; if you prefer juicier slices follow recipe temps, or bring to 140°F for extra food‑safety margin. ### Glaze between spirals Brush the glaze so it runs between the slices rather than staying only on top — this layers flavor and helps each slice taste glazed, not just the surface. ### Protect from overbrowning Keep the ham tented until the final caramelize step and watch closely under the broiler; sugar burns fast, so broil only 2–4 minutes and rotate the pan if needed. ### Rest before carving Let the ham rest 10–15 minutes tented after removing it from the oven so juices redistribute and the glaze firms slightly for cleaner slices. ## Variations and Substitutions ### Bourbon‑maple glaze Add 2–3 tablespoons bourbon and a teaspoon of orange zest to the glaze for a warm, boozy accent; reduce slightly over medium heat to concentrate the flavor. ### Pineapple‑citrus twist Stir in ½ cup crushed pineapple (drained) and 2 tablespoons orange marmalade to the glaze for a tangy-sweet tropical lift that pairs well with ham. ### Mustard‑forward glaze Swap Dijon for 3 tablespoons whole-grain mustard and add 1 teaspoon mustard seeds for texture and a brighter, less sweet finish. ### Lower‑sugar option Use allulose or erythritol in place of brown sugar and a sugar‑free maple syrup; simmer to reduce and thicken since sugar alternatives may not caramelize the same way. ## Notes This is a failproof baked spiral ham that shines on holiday tables—glazed to a glossy finish and simple to make ahead. Home cooks will love how the maple-brown sugar glaze caramelizes into a sweet, slightly tangy crust. ### Storage and Make-Ahead Cool the ham to room temperature, then refrigerate sliced ham in an airtight container or tightly wrapped for up to 4 days. To reheat, place slices in a single layer in a baking dish with a splash of pan juices or reserved glaze, cover tightly with foil, and warm at 250–300°F until heated through. For longer storage, freeze individual slices between parchment layers in a freezer bag for up to 2 months and thaw overnight in the refrigerator before reheating. ### Serving Suggestions Serve alongside creamy gratins, roasted root vegetables, or a bright braised green like garlicky kale or green beans almondine to balance the glaze’s sweetness. A sharp mustard or a tart cranberry-apple relish cuts through richness; spoon extra warmed glaze at the table for show. Pair with an off-dry Riesling, a sparkling cider, or a brown‑sugar old fashioned for a friendly contrast to the maple notes. ## Frequently Asked Questions ### Do I need to cook my spiral ham longer because it’s fully cooked? No — spiral hams are fully cooked at the butcher, so you’re only reheating and glazing; follow the recipe’s warm-through temps for moist slices, or heat to 140°F if you want a stricter safety margin. ### Why does the glaze sometimes run off or get gummy? If the glaze is too hot when applied it can run off; brush while warm but not boiling. If it becomes gummy, a brief low simmer will loosen it — add a tablespoon of water or juice if it’s overly thick. ### How can I prevent the glaze from burning during caramelization? Keep the ham tented until the final step, then either increase oven heat briefly or broil for just 2–4 minutes while standing next to the oven; rotate the pan and watch constantly since sugar burns quickly. ### Can I use a boneless ham instead of bone‑in? Yes — boneless spiral hams work fine and may cook a bit faster, so check internal temp earlier; bone-in can offer a touch more flavor and a nicer presentation for carving. ### Can I make the glaze ahead of time? Absolutely — make the glaze and refrigerate up to 3 days; rewarm gently before brushing and whisk to restore its shine, adding a splash of water or juice if it thickened too much. ## Related Recipes and Guides - [Cloud Bread Sandwiches](https://www.topshelf.recipes/recipes/cloud-bread-sandwiches) - [Honey Mustard Chicken Nuggets](https://www.topshelf.recipes/recipes/honey-mustard-chicken-nuggets-baked) - [Cheddar Jalapeño Corn Muffins](https://www.topshelf.recipes/recipes/cheddar-jalapeno-corn-muffins) - [Basque Burnt Cheesecake](https://www.topshelf.recipes/recipes/basque-burnt-cheesecake-salted-caramel) - [30-Minute Sticky Baked Honey Garlic Chicken Thighs with Crisp Edges](https://www.topshelf.recipes/recipes/30-minute-sticky-baked-honey-garlic-chicken-thighs-crisp-edges) - [Lemon Butter Salmon](https://www.topshelf.recipes/recipes/lemon-butter-salmon) - [Baking Soda and Tenderized Beef](https://www.topshelf.recipes/articles/baking-soda-and-meat) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan) - [Low-Fat Grill Swaps for Big Flavor](https://www.topshelf.recipes/articles/low-fat-grill-swaps-big-flavor)