Maple Glazed Ham – this is the ham glaze to use when you want to add a special touch to your festive baked ham, but still keep it easy! The most incredible sticky glaze with the subtle fragrance of maple and hint of holiday spices, this is THE Christmas Ham recipe I make to gift and take to gatherings year after year.
New to glazed ham? Start here -> How to Make Glazed Ham. No maple syrup or honey? Make this show stopping Brown Sugar Ham Glaze instead! Want to get ahead? Glaze your ham the day before!
Maple glazed ham
There is no reason to be daunted by the thought of making a glazed ham! It’s quite straight forward if you have someone to show you how to do it.
(PS That “someone” is me!😂)
Here’s why this Maple Glazed Ham is my go-to centrepiece for holiday menus:
It makes the most wonderful, regal centrepiece – huge payoff for effort
This maple ham glaze has a touch of special that people love – but it’s 100% dead easy
It’s low risk and forgiving to make
Prep ahead or make ahead (days and days ahead!)
Economical – it’s sliced thinly, a bit goes a long way and leftovers last for ages and ages
When it comes to ham, there’s nothing to the ham glaze recipe – it’s literally mixing up a few ingredients. The part that’s not an everyday step is peeling the skin off – but don’t worry, the visual steps and recipe video below will guide you through it. It’s not a big deal – the skin WANTS to come off!
What you need for Ham Glaze
Here’s what you need for the Maple Ham Glaze. So few ingredients, it’s magical how it transforms once baked! It’s the combination of the glaze, the caramelization of the fat on the surface of the ham and the salt in the ham itself (which is why I don’t use any salt in the glaze).
Maple syrup is what gives this ham glaze a special little touch. No one can put their finger on it – they just know it’s got something magical about it! Sub with honey in a heartbeat! No maple or honey? Make this Brown Sugar Ham Glaze!
Brown sugar adds to the caramelised flavour of the glaze;
Dijon Mustard is a thickener for the ham glaze AND adds a touch of much needed tang to an otherwise sweet glaze;
Cinnamon and all spice for a touch of festive spices;
Oranges – for a bit of liquid in the pan that’s more interesting than just using water, plus a touch of extra natural sweetness. You can’t taste the oranges in the end result once cooked. Orange juice has more flavour than just using water which adds to the flavour of the glaze and also the sauce made using the pan drippings;
Cloves – optional, for studding! I really can’t taste it so I do it for visual / traditional purposes only. Also, they are a bit impractical – you can’t freely baste as you have to dab around the cloves (otherwise you brush them off) and also you need to remove them before carving. No one wants to bite into a clove!
How to make Glazed Ham
Making Glazed Ham is a 3 step process:
Remove rind (skin) from ham;
Slather with maple glaze then bake for 2 hours, basting with more glaze every 20 to 30 minutes;
Baste loads after removing from oven – the trick for a thick, golden glaze!
1. How to remove rind from ham
If this is the part you’re worried about – don’t be! The skin is thick, sturdy and WANTS to come off – so it peels off with little effort, mostly in one piece!
Here’s how to remove the rind from the ham. The recipe video below also provides a visual tutorial – and if you’re new to making Glazed Ham, start here -> Guide: How to Make Glazed Ham.
2. Baste and bake
This part couldn’t be easier – just brush or spoon the Maple Ham Glaze all over the ham, squeeze over the orange juice then pop it into the oven to bake, spooning over reserved glaze every 20 minutes or so!
3. Baste, baste, baste before serving!!
Now here’s the trick for an incredible glaze on your ham – baste LOADS after it comes out of the oven using the syrupy sauce in the baking pan! As that syrupy sauce cools, it will thicken and darken slightly in colour, so as you brush or spoon it over the ham, it creates an incredible thick to-die-for glaze!
Sauce for Ham
While ham itself is seasoned well enough such that it can be eaten plain, nobody ever says no to sauce!
I used to serve ham with sauces like Cranberry Sauce, mustard, caramelised onion jam and even chutney. But then one day it dawned on me – everybody’s favourite part is the glaze. Why not just use the pan drippings which is just the excess glaze that drips down the ham into the pan? Combined with the ham juices and orange juice, it transforms into a fantastic sauce to drizzle over the ham!
How to serve ham
Here’s how I serve ham – in fact, how I served it on the weekend at a Christmas Party I catered for my mother! (The only “catering job” I do each year – because I can’t say no to her 😂)
Wrap parchment / baking paper around “handle”, and tie with ribbon (practical to hold onto for carving + looks nice);
Cover serving platter / board with green fluffage of some kind. Whatever’s good value at the shops on the day;
Place ham on the green fluff age and place quartered oranges around it (for colour). In the past, I’ve also used cherries – just depends what’s better value on the day (oranges are usually good value!);
Once the glistening ham has been admired enough (yep, I’m really that immature 😂), I start carving!
Leftover ham will keep for a week in the fridge or 3 months in the freezer. See How to Store Leftover Ham for directions.
What to make with leftover ham
I always get way more ham than I need (budget 1kg / 2 lb per 6 to 8 people) because Christmas is just as much about leftovers as it is the grand feast on the day! Here are some recipes I deem to be worthy of making using leftover ham!
Recipes worthy of your leftover ham
And don’t forget the bone! SO MUCH FLAVOUR in the bone 🙌. Here are my ham bone recipes:
Ham bone recipes
There’s something so iconic, so sentimental about a shiny, glistening Maple Glazed Ham taking pride of place in the centre of a festive table. It’s completely incomparable to the ham slices slapped between sandwich bread that you get over deli counters. I even know people who hate deli ham who go nuts over Glazed Ham.
Plus, as I said right up front, this is easy, easy, easy! It’s also make ahead or prepare ahead, is fabulous served warm OR at room temperature. Oh – and wait until you see the VIDEO!!! ⬇⬇⬇ – Nagi x
New to Glazed Ham? Start here -> Guide: How to Make Glazed Ham.
Watch how to make it
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Maple Glazed Ham
Ingredients
- 5 kg / 10 lb leg ham, bone in, skin on (Note 1)
- 30 Cloves (for studding the ham, optional – mainly for decorative purposes)
- 2 oranges , cut into quarters (Note 2)
- 1 cup (250ml) water
Glaze
- 3/4 cup (185ml) maple syrup (sub honey)
- 3/4 cup (165g) brown sugar , packed
- 3 tbsp dijon mustard (can sub American or other plain mustard)
- 3/4 tsp ground cinnamon
- 1/2 tsp All Spice (or nutmeg)
Instructions
- Take ham out of fridge 1 hour prior.
- Preheat oven to 160°C / 320°F (140°C fan). Arrange shelf in lower third so the ham will be sitting in the centre of the oven (rather than in top half of oven).
- Place the Glaze ingredients in a bowl and mix until combined – use whisk if needed.
Remove ham rind (skin)
- Run small knife around bone handle, down each side of the ham, and under the rind on the cut face. (See video & photos in post)
- Slide fingers under the rind on the cut face of the ham, and run them back and forth to loosen while pulling the rind back. Use knife if needed to slice off any residual rind.
- Lightly cut 2.5cm / 1" diamonds across the fat surface of the ham, about 75% of the way into the fat. Avoid cutting into the meat.
- Insert a clove in the intersection of the cross of each diamond on the surface (optional).
Glaze and Baking
- Place the ham in a large baking dish. Prop handle up on edge of pan + scrunched up foil so surface of the ham is level (for more even caramelisation).
- Squeeze the juice of 1 orange (4 quarters) over the ham. Then place them along with the remaining orange into the baking dish around the ham.
- Brush / spoon half the glaze all over the surface and cut face of the ham (don't worry about underside, glaze drips down into pan)
- Pour the water in the baking dish, then place in the oven.
- Bake for 1.5 – 2 hrs, basting very generously every 30 minutes with remainig glaze + juices in pan, or until sticky and golden.
- Use foil patches to protect bits that brown faster than others – press on lightly, caramelisation won't peel off with the foil.
- Allow to rest for at least 20 minutes before serving. Baste, baste, baste before serving – as the glaze in the pan cools, it thickens which means it "paints" the ham even better – but be sure to save pan juices for drizzling.
Serving and presentation tips
- My favourite sauce: Use pan juices as the sauce – it's loaded with flavour! Pour into a jug and warm so it's pourable. Thin slightly with water if required. Drizzle sparingly as the glaze flavour is intense!
- Other condiments: Dijon mustard, wholegrain mustard, onion jam, tomato chutney, cranberry sauce.
- Presentation: Wrap handle with baking paper and ribbon if desired. Remove cloves. Cover serving platter with lots of green fluffage, then place ham on. Surround with more quartered oranges, for colour. Let people admire before carving!
- Serving: Personal preference whether to serve at room temp or warm, I like either. I also like to drizzle with pan juices – it looks messier but tastes fabulous. Slice thinly! I start slicing at the table, then finish it in the kitchen (towards end when it gets messy!)
- Leftovers: See list in post for recipe using leftover ham and ham bone!
- Storing: Will keep for at least a week in the fridge if properly stored using a water-vinegar soaked ham bag or pillowcase. Otherwise freeze – don't forget the bone! See How to Store Glazed Ham for directions.
Recipe Notes:
- Skin (rind) on ham – Make sure you get the ham with the skin on (rind – thick rubbery skin). Between the skin and the ham is a layer of fat which is what makes this ham gorgeously sticky. There are some hams which come with the skin and fat removed. Though you can use this recipe for those hams too, you won’t get the sticky exterior you see in the photo.
- Half or whole – this recipe can be used for half or whole hams.
- Larger hams – For larger hams, scale the glaze by using the recipe slider (click on the Servings)
- Ham quality – Buy the best ham you can afford. The more you pay, the better the quality. However, for an economical option, I can recommend the Woolworths Smoked Ham Leg for $9/kg (I used a half leg). I was very impressed with how great it was for such good value – I’ve used it for several years now. There is an even cheaper one for $6/kg – I bypassed this because it wasn’t smoked and looked a bit pale.
- Cooked ham – Make sure you get a cooked ready-to-eat ham, not a raw one (also referred to as “gammon”). All ham sold in Australia in supermarkets is ready-to-eat but if you get your ham from the butcher, double check that it’s not raw. If you have a raw ham (gammon), this recipe is not suitable.
- With other main dishes – 6 to 8 people per 1 kg / 2 lb ham (bone in weight). So a 5 kg / 10 lb ham = 30 – 40 people, about 100 – 130g / 3.4 – 4 oz per person.
- As the only main protein – 5 people per 1 kg / 2 lb ham (bone in weight). So a 5 kg / 10lb ham would serve 25 people, about 150g/5oz meat per person..
Nutrition Information:
Recipe originally published December 2016. Updated and reviewed every year or so to improve with things like better photos, recipe video, writing edits. Recipe not amended – I wouldn’t dare, people love it as is!
Life of Dozer
Surely you know Dozer well enough by now to know that there’s only one reason why he wouldn’t be gagging over a giant hunk of meat….
….. food on the Christmas tree, of course!!
Mmmmmm I love ham. I bought one a couple weeks ago and it sits in my freezer just waiting for me to come up with an idea. I love the glaze you use here! I used to make a soy sauce based glaze years ago, but I was looking for something a little different this year. This is great!
Ooh and I’ve been eyeing off a soy sauce one myself, how funny! 😂
Hi Nagi
We had never prepared a glazed leg of ham before but the pictures looked so appertising that we had to run to Woolworths to get the identical ham and make it yesterday, not wait until Christmas. Absolutely delicious. The flavour through the ham was sensational. Having more for lunch today.
Oh WOW! I’m so pleased to hear you both enjoyed this so much, thank you for letting me know! (Can’t believe you tried it so quickly!!!) N xx
First, you had me at “EASY”..!
I couldn’t finish reading note 3!
Scrolled straight down to the video!
So making this!!!
Hope you do Gina!! It’s SO GOOD! N x
Between your video and photos, I’m SO hungry!! And seriously, your mom handled that ham like a boss!
She is going to crack up when she sees this message! 😂 N x
Picture perfect so is the cooking! Love EASY AND SIMPLE STUFF AND THATS ALWAYS THE BEST. Thank you kindly. Dozer eyes on Xmas tree and NOT ON HAM? How come? Did you hypnotise him…… Ps last two days cold but it will get better on Wensday 36 C maybe we can cook ham outside. Have good week.
It is so crazy hot up here now Vera!!! PS Scroll back up to see what he was looking at…..😂
Nagi, this ham looks amazing! Your photos are enough to make me want to eat my computer screen! And that video…holy smoke! Must. Make. This. SOON! I imagine all the little piggies will be running for the hills once the word gets out. 🙂 Matter of fact, I think I saw a pig down at the corner holding a “EAT ROAST BEEF FOR CHRISTMAS!” sign.
Thanks for posting this…and I’m so lucky that my cousin sent me a huge jug of Vermont maple syrup. It’s gonna be a hammy, jammy, maple-y Christmas dinner! Merry Christmas, Nagi, Dozer and family! 🙂
Ba ha ha!!! YOU ARE TOO FUNNY!!! 😂
It does look delicious. We’ve never made a ham for dinner — my mamma did. The only thing we do with a great big hunk of pork is to smoke it and make pulled pork. I’m surprised Dozer didn’t trip you, grab the bounty and make a run for it. Have a great weekend. xoxo 🤗
Oooh homemade SMOKED PORK!!!! SO GOOD!
OMG. This is absolutely delicious! mouthwatering! I want a piece right now!!!!!
I still have some leftover, jump on a plane and come get it! 😜
Hi Nagi, I would like to try this recipe for this Christmas but I am confused with the instruction and need helpppppp. Instruction 2 & 5 ( how much water ?). And also I read through the comments about not having to put in on a wire rack ? Is the leg ham surrounded by some water with oranges ?
Hi Chan! It’s 1 cup of water – please see ingredients! 🙂 N xx
Our Christmas will be earlier this year….thank you
First let me say that everything looks delicious! I want to make everything you suggest and have it turn out as beautiful and yummy as you have shown.
Now to my question: Can you make your gorgeous Maple Glazed Ham in the crockpot? I read your recipe and watched the video on turkey breast in the crockpot so I’m somewhat emboldened by that recipe. With limited oven space and a husband who prefers ham to turkey (the rest of the family loves turkey), I would love to find a way to do both ham and turkey in a way that both are hot and ready by dinner. Help!!!!
Hi Faith1 This recipe isn’t suited to the slow cooker, it requires a thicker glaze. Can you make the turkey in the slow cooker and the ham in the oven???
Great recipe and step-by-step. I plan to cook this for Christmas this year. Do you have any suggestions for using the skin/rind? Do you think it would be OK to tackle it a la pork rind crackling? Or perhaps cut it up and use to flavour a soup/stew? It may be that it’s just best to discard (or give to Gus, our dog).
Hi Katharine! Ham rind is no good for cracking, stick with going for that sticky surface per this recipe. Is there a particular reason you want to cut if off??
I’d like to make this Saturday night and slice it so that it is all set to go for Easter Sunday. Any suggestions or recommendations on the day of regarding preparations, heating, etc? Thank you so much for your help!
Hi Sandra! Hands down the best way is microwave. 🙂 Cover with cling wrap and microwave on medium until warmed through. Happy Easter!
Agree with a previous reviewer that this is the best ham we have ever served at Christmas. Thanks for your make ahead instructions, they are superb, but on this occasion I decided to cook it just before serving. The flavour seemed to permeate the ham, unlike our previous recipes. Maybe the orange juice and quartered oranges left in the pan makes the difference? You won’t be disappointed with this recipe!
WOO HOO! I am SO THRILLED you enjoyed this so much Ruth! I sometimes use other recipes but always fall back to this one 🙂 Next year I’ve decided to do a video on this ham recipe, I think some people are daunted at the idea of peeling the skin off, don’t you think? 🙂 Clearly not you! N xx
Did not have oranges so used orange juice. Also added 1 tablespoon balsamic vinegar. Deeelish!!! Thank you. ?
Worst part is cleaning the “toffee” from the baking pan ?
WOO HOO! High five Marlene!!! PS Tip for cleaning the toffee: pour boiling water in pan, place back in oven for 15 or so 🙂 that will loosen it!
Hi Nagi! I made this on Wednesday night for our local Community Meal and it was a roaring success. Without a doubt the best ham that I have ever tasted. The highlight of my night was coming back to the serving area and seeing three of our team volunteers standing in a row looking guilty, all with big slices of ham halfway to their mouths! Our guests loved it and it made me so happy to serve something so stunning as well as so delicious. Thank you for the recipe and all the clear instructions! Oh, and thank you in advance for your Turkey Timeline…I’ll be using it next week. x Beck
Ohhhhhh!!! I LOVE hearing that Beck, you ROCK! Clearly the most popular person at the gathering? 🙂 Thank you for letting me know you enjoyed this! N xx
Hi Nagi,
I am a pescatarian hosting Christmas lunch this year for 20 people! Your ham recipe looks like a fantastic centrepiece I need for my carnivorous family.
Just a quick question – I have seen recipes calling for the ham to be placed on a rack in the baking tray and I note yours doesn’t. I’m guessing you have probably tried both and just wanted to know the pros/cons.
Appreciate your time and for sharing wonderful recipes with us.
Hi Diane! To be honest, I just don’t see the purpose of it. 🙂 It elevates it so the bottom glazes like the top, but the minute you put it on the platter you can’t see it anyway! It doesn’t affect how the inside of the ham is cooked at all. So I don’t bother! 🙂
Merry Christmas Nagi,
This was so ridiculously easy to prepare yesterday morning before family arrived for lunch.
After cooking I removed the leg of ham from the oven and placed it on a stand to ‘dry out’ the underside before placing on the platter.
Everybody oohhhhed and aahhhed and commented on how delicious the ham was.
Again sincere thanks for your tips, tricks and photos.
May 2017 bring you more inspirational ideas to share with your followers and I wish you continued success.
WOO HOO!!!!! I am SO SO HAPPY that you enjoyed it Diane! I know this sounds corny, but I’m really touched to have been a part of your Christmas 🙂 Belated Merry Christmas to you too! N xx
I made this sumptuous creation tonight for tea – it’s absolutely delicious and the easiest glazed ham I’ve ever made. Thanks so much once again Nagi – you are brilliant!
AWESOME! I’m so glad you enjoyed this Frances, thank you for letting me know! N xx
Is it possible to modify this recipe for a boneless ham? If so how would you do that… the recipe looks delicious, but I’ve already ordered a boneless ham.
Hi Elise! This will work just fine for a boneless ham too as long as it has a layer of fat because that’s how you get that jammy finish. Just follow the recipe with the boneless ham and for the cook time, just keep an eye on it, the cook time should be around the same because it’s just to make the glaze jammy 🙂
Hi Nagi. If I served the ham as a main course what would you suggest I serve with it?
Hi Jackie! Have you got any other proteins for the main? Are you after some side dish suggestions?
wow wow wow !
The best baked ham I have ever tasted!
The fresh orange and spices made for the most delicious glaze!
I used a gammon, I par cooked the night before then followed your recipe on Christmas morning. It looked so pretty. 10/10
The pancetta cups and these were a match made in heaven.
I’m SO GLAD you enjoyed this too Vanessa! Thank you!!! Oooh, so jealous you made this with gammon. 🙂 Hard it find in my area!! Thanks for the idea though, I think I’ll hunt one down for Easter!!
Thanks for the tutorial! The ham looks delicious. You are so good at cooking meats Nagi! This looks amazing.
Thanks Sarah! Glad you think the tutorial is helpful! 🙂