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Dijon Maple Glazed Ham
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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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 channelEasy Dijon Maple Glazed Ham
This 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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Servings: 8 servings
Calories: 504kcal
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
This ham can be made one day ahead and re-heated (covered) before serving.
Nutrition
Serving: 1serving | Calories: 504kcal | Carbohydrates: 31g | Protein: 31g | Fat: 28g | Saturated Fat: 9g | Cholesterol: 88mg | Sodium: 1799mg | Potassium: 556mg | Fiber: 1g | Sugar: 27g | Vitamin C: 2mg | Calcium: 61mg | Iron: 2mg
Tried this recipe?Mention @busybakerblog or tag #busybaker!
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!!
Dianne says
This glaze was excellent. Never had so many raves about my ham, and the juices made an excellent base for homemade brown brown beans. Will be my go to glaze from now on.
The Busy Baker says
I’m so happy you enjoyed it! Thank you for taking the time to leave your feedback!
Patti says
Made this Easter ham for my Husband and FIL and they loved it. I cooked a large, bone-in ham (9+ lbs) and doubled the marinade. Will be making them baked beans and pea soup using the leftovers. My husband says this is the best ham he has ever had! High praise indeed… usually he cooks the ham but wasn’t feeling well so I took the reins. Huge thanks for sharing this recipe!! Looking forward to trying more of your creations.
The Busy Baker Team says
I’m so happy you enjoyed it! Thank you for taking the time to leave your feedback!