Maple Glazed Ham is the perfect holiday ham recipe with a simple sweet and tangy dijon mustard ham glaze, maple syrup, and fresh herbs.
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I don’t know about you but a holiday ham was always a staple on our family’s Easter dinner table. This Easy Maple 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!
Dijon Maple Glazed Ham
There’s almost nothing as delicious as maple glazed ham, and this recipe is as good as it gets.
Dijon mustard ham glaze
This is a glaze that you can easily prep ahead of time, pour over a boneless ham then bake 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 holiday 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 Dijon maple glazed ham recipe as much as we do!
Let me know in the comments below, what’s your favourite Easter recipe? I’d love to know!
Kitchen Products I recommend:
Looking for more recipes for Easter entertaining? You’ll LOVE these:
- Easy Juicy Roast Turkey
- Easy Homemade Roast Turkey Gravy
- Easy Crock Pot Garlic Mashed Potatoes
- Easy Vegan Green Bean Casserole
- Roasted Garlic Butter Carrots
- Apple Walnut Spinach Salad
- Roasted Beet Salad with Greens
- Maple Rosemary Roasted Sweet Potatoes
- Rosemary Dill Roasted Potatoes
Recipe Video
Watch the video below to see exactly how I make this tasty recipe. You can find more delicious recipe videos on my YouTube channel
Easy Dijon Maple Glazed Ham
Ingredients
- 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)
Instructions
- 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.
Notes
Nutrition
Dorothy Reinhold says
Ohhhh the cranberry addition will be a game changer! This sounds amazing.
The Busy Baker says
Thank you Dorothy! I hope you’ll give it a try!
Erin | Dinners,Dishes and Dessert says
This Easy Maple Dijon Glazed Ham is couldn’t look any more perfect!
The Busy Baker says
😄Glad you like the recipe!
Katerina @ diethood .com says
Oh wow, this looks absolutely AMAZING!!! YUM!!
The Busy Baker says
Thanks so much!!🙂
Sara Welch says
Better than a Honey Baked Ham from the store! This looks amazing! Saving this for Easter, indeed!
The Busy Baker says
We agree 😉 Thanks!
Beth says
That glaze looks so tasty on the ham! Can’t wait to give this a try!
The Busy Baker says
I know, right!? Thanks so much🙂
Toni says
Everyone at my house was really impressed! It was really amazing!
The Busy Baker says
Thanks so much for letting us know! Glad you liked the recipe!!
Sandra says
This is perfect! A sure hit at any occasion!
The Busy Baker says
So glad you like it! Thanks for the positive feedback!
Emmi says
Could I submerge the ham into this marinade over night, than cook it ?
If the answer is yes, how would you suggest doing so ?
The Busy Baker says
Yes you can, just use an airtight container! Happy cooking! ☺️
Trish says
Made this tonight. Left out the rosemary, thyme and shallots because I did not have that and used pear balsamic vinegar (all I had) and it still turned out really yummy. We all loved it. Thank you for the recipe.
The Busy Baker says
Thanks so much Trish!!
Brittany Godfrey says
Can you do this in a crockpot?
The Busy Baker says
Yes you can! I suggest that you cook it for 3.5-4 hours on high!
Clarissa says
Can you make this with a bone-in ham?
The Busy Baker says
Yes, but the cooking time would need to be adjusted as bone in meats take longer to cook.
Rinda says
Made this today for our Easter ham. Very well received…will make again and recommend it to any maple syrup fans!!
The Busy Baker says
Thanks so much Rinda!!