This Easy Maple Dijon Glazed Ham is the perfect classic roast ham recipe with a simple sweet and tangy glaze made with dijon mustard, maple syrup, and fresh herbs.
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I don’t know about you but ham was always a staple on our family’s Easter dinner table. This Easy Maple Dijon Glazed Ham is my version of my family’s roast ham recipe we enjoyed every Easter and I’m excited to be sharing it with you today!
There’s almost nothing as delicious as roast ham with a sweet sticky glaze, and this Easy Maple Dijon Glazed Ham is pretty much as good as it gets – a simple glaze that you can easily prep ahead of time, poured over a boneless ham and baked to perfection! Serve it with some scalloped potatoes or mashed potatoes, my delicious roast carrots and this Easy No Bake Mini Eggs Cheesecake and you’ve got a delicious Easter dinner!
Looking for some delicious Easter side dishes? CLICK HERE for all my favourite holiday recipes!
How to Score a Ham
Scoring a ham is important before roasting because it helps the meat soak up all the delicious flavour from the glaze. Lucky for us, scoring a ham is easy!
- Use a sharp knife. Sometimes a smoked ham can have a tough skin and since you want your scoring to look pretty, a sharp knife will help you make clean slices.
- Leave the fat on for flavour! Some chefs remove the skin and fat before roasting a ham, but it’s perfectly ok to leave some of the fat on since it adds a TON of flavour! Remove the skin, if you want, but try to leave as much of the fat on as possible.
- Cut on the diagonal. With the ham directly in front of you (skin and fat side up), make slices on a 45 degree angle all over the top of the ham. Rotate your knife 90 degrees and make slices in the opposite direction all the way across the top of the ham to create a diagonal cross pattern.
- Make your slices close together. It’s a good idea to make your diagonal cross pattern as small as possible to ensure more of the glaze can soak into the top of the ham. This will also prevent large cracks from forming while the ham roasts.
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I hope you love this recipe as much as we do! Let me know in the comments below, what’s your favourite Easter recipe? I’d love to know!
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Easy Maple Dijon Glazed Ham
This Easy Cranberry Maple Glazed Ham is a simple main dish for the holidays with an easy 3-ingredient maple glaze and fresh cranberries!
- 1 whole smoked ham about 2.5 pounds (a city ham or Prague ham)
- 3/4 cup real maple syrup
- 1/4 cup brown sugar
- 1/4 cup dijon mustard
- 1 tablespoon Worcestershire sauce
- 2 tablespoons balsamic vinegar
- 2 cloves garlic finely minced
- 4 small shallots finely minced (optional)
- 2 tablespoons olive oil
- 1/2 tablespoon fresh chopped rosemary (or 1 teaspoon dried)
- 1/2 tbsp fresh chopped thyme (or 1/2 teaspoon dried)
Preheat your oven to 325 degrees Fahrenheit and prepare a large baking dish by spraying it with non-stick cooking spray.
Remove the skin from the ham, leaving as much of the fat on as possible.
Add the ham to the baking dish and score the top (fat side up) with a sharp knife in a diagonal cross pattern (instructions in blog post above).
In a medium bowl, whisk together the maple syrup, the dijon mustard, the Worcestershire sauce, balsamic vinegar, garlic, shallots (if using), olive oil, rosemary and thyme until the glaze is smooth and everything is incorporated.
Pour the glaze over the ham, brushing the glaze into the cracks on the top of the ham.
Roast for 45-55 minutes, or until the internal temperature of the ham reaches 145 degrees Fahrenheit (or 63 degrees Celsius). Use a meat thermometer or an instant read meat thermometer to ensure the ham isn't over-cooked or under-cooked.
Baste the ham 3 times through cooking (after 15-20 minutes) by drizzling the glaze from the bottom of the pan over the ham while it roasts.
Let the ham rest covered with aluminum foil for 5-10 minutes before slicing and serving.
This ham can be made one day ahead and re-heated (covered) before serving.