Bring your baked ham to a new level with this easy Ham Glaze with Maple Syrup. Made with simple pantry staples, it's the perfect blend of savory and sticky goodness. Whether you're serving it for a holiday feast or cozy Sunday dinner, this glaze makes your ham shine!
This is a recipe we served to thousands of people over the years. While running a catering company, it was requested repeatedly at family reunions, holiday dinner gatherings and wedding receptions. Guests always came over to ask for the ham glaze recipe! We'd serve it on a spiral bone-in ham along with our perfect combo of Creamy Mashed Potatoes, Country Style Green Beans and Creamy Baked Mac N Cheese.
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Ingredients
To make your Maple Ham Glaze, here's what you'll need:
- Maple Syrup - The secret to this recipe is to use Real Maple Syrup, sometimes labeled Pure Maple Syrup Grade A. The recipe will still work with pancake syrup, and you can even sub out for Honey.
- Brown Sugar - Using brown sugar gives the glaze that beautiful hint of caramel and toffee flavor from the molasses. Can sub out for white sugar, but I don't suggest it.
- Dijon Mustard - Any kind of mustard will work, but a good Dijon mustard or spicy brown mustard works well to add some spice to all the sweetness from the syrup and brown sugar.
- Cinnamon - To flavor and bring in that holiday taste
- Nutmeg - Often compared to cloves, this brings in a sweet but peppery taste to help balance the rich sweetness.
See recipe card for quantities.
Choosing Your Ham
If cooking for the holidays, we prefer a precooked ham. Let's be honest..Holidays are busy enough, and curing and cooking a fresh ham takes time! When it comes to choosing a pre-cooked ham, here are some things to consider.
Bone-In vs. Boneless Ham
Bone-in hams tend to stay more tender and juicier during the cooking process, which is why they are chosen more often. Boneless hams are convenient and easy to cut into since you aren't fighting a center bone.
Unglazed Ham
Be sure to grab an UNGLAZED ham for this recipe. Many spiral hams come glazed, and you don't want that interfering with your homemade maple glaze.
the Shank End
This is the leg portion (bottom half) of the ham. It's also known as the picture-perfect ham! This cut of meat only has one lone bone. One bone = Easy carving!
The Butt End
This is the top half of the ham. It's more tender and has a richer flavor. It has more bone, but it's worth the little extra hassle!
The Size of Ham
A good rule of thumb is to prep ¾ lb per person, especially if you're serving with multiple sides. Keep in mind the amount of cook time you'll need as well. Ham is cooked based on weight. Plan on 14 minutes per pound of ham. Our 9 lb ham took about 2 hours and 15 minutes.
Step-By-Step Instructions
- In a medium pot on medium heat, mix all the ingredients with a whisk.
- Bring to a boil and then lower temp to simmer for 8-10 minutes. The glaze will begin to thicken.
Pro Tip: If you like a thicker glaze, add corn starch to thicken it. Glaze will also naturally thicken as it cools.
- Glaze your ham with a basting brush when there's 60 minutes of cook time left, again with 30 minutes left, and then a final time when there's 15 minutes left. Leave the ham uncovered after the last basting with 15 minutes left.
Timing the Ham: Plan on 13 minutes per pound of ham or until internal temperature reaches 140°F. Our 9 lb ham took about 2 hours and 15 minutes.
Cooked this recipe? Let me know what you think!
Equipment and Supplies
- Large Stock Pot - Hexclad Pots are the best on the market. Click the link for 10% off your next purchase.
- Whisk - Silicone non-scratch whisks to protect your pots and pans. Important to use a whisk for this recipe to avoid having brown sugar clumps.
- Basting Brush - A silicone basting brush that's WAY easier to clean than boar bristles. Perfect for BBQ and baking!
Storing Ham Glaze
TO REFRIGERATE. Allow the glaze to cool completely. Move it to an airtight container (or a glass jar) and store in the refrigerator for up to 1 week.
TO FREEZE. Pour cooled glaze into a freezer-safe bag (flattened out) or container. Label with dates and freeze for up to 3 months.
TO THAW OR REHEAT. Thaw out in the fridge overnight if frozen. Then heat up in the microwave slowly (10-12 seconds at a time).
More Holiday Dishes
What to Serve with Maple Glazed Ham
Starchy Sides
Who doesn't love a starchy side? It screams comfort food! We love serving ham up with Roasted Baby Potatoes, Scalloped Potatoes, Garlic and Parmesan Potatoes, Mashed Potatoes, and Biscuits. Try out these Homemade Dinner Rolls made from sourdough if you want to really wow your guests, or the Easy Garlic Butter Rolls for a quick side solution!
Various Veggies
To balance out the heavy starches, you need some lighter options, right? We make a crockpot-style Country Green Beans that's a great set-it-and-forget-it side dish. Pairing with roasted vegetables like carrots and Brussels sprouts is always a hit too. For a fresh and bright side, try pan-searing asparagus with lemon butter for something new! We also love making a fresh salad with a Homemade Ranch Dressing that's also used for an appetizer to dip fresh-cut vegetables in.
Delicious Desserts
The viral No-Bake Banana Pudding is a must! It's easy, and you can make it ahead, so you aren't juggling so much the day of. Lemon bars and pecan pies always pair great, and if you haven't tried the Pumpkin Roll Recipe for Thanksgiving yet, now is the time!!
Video of Recipe
Recipe
Easy Ham Glaze with Maple Syrup
Equipment
- Medium Pot
- Whisk
- Basting Brush
Ingredients
- 2 Cups Maple Syrup
- 2 Cups Brown Sugar
- 6 tablespoon Dijon Mustard
- 2 teaspoon Cinnamon
- 2 teaspoon Nutmeg
- Corn Starch Optional for thickening
Instructions
- In a medium pot on medium heat, mix together all the ingredients with a whisk.
- Bring to a boil and then lower temp to simmer for 8-10 minutes. Glaze will be begin to thicken.
- Glaze your ham when there's 60 minutes of cook time left, again with 30 minutes left and then a final time when there's 15 minutes left. Leave the ham uncovered after the last basting with 15 minutes left.
Mike Lacienski says
Great recipe, well put together and easy to follow! Keep up the great work!