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Easy Maple Dijon Glazed Ham

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Maple Glazed Ham is the perfect holiday ham recipe with a simple sweet and tangy dijon mustard ham glaze,  maple syrup, and fresh herbs.  

titled photo (and shown): easy maple dijon glazed ham easy maple dijon glazed ham Pinterest

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  beautiful holiday ham with dijon mustard ham glaze 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

the perfect holiday ham cut into slices in white serving dish 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!  

easy easter ham

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!
  1. 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.
  2. 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.
  3. 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.
  4. 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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sliced maple glazed ham in white serving dish

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  holiday ham baked with a sticky maple glaze cut into slices in a white serving dish 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!  

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Looking for more recipes for Easter entertaining? You’ll LOVE these:

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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 channel

maple glazed ham in white dish, cut into slices

Easy 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.
5 from 11 votes
Print Pin Rate
Course: Main Course
Cuisine: American, Canadian, Christmas, Easter, Eastern European, Holiday, Holidays, Thanksgiving
Keyword: Easy Maple Dijon Glazed Ham, holiday ham
Prep Time: 15 minutes
Cook Time: 50 minutes
Resting Time: 5 minutes
Total Time: 1 hour 10 minutes
Servings: 8 servings
Calories: 504kcal
Author: Chrissie

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)
US Customary - Metric

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
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Reader Interactions

Comments

  8. 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 ?

    Reply

  9. 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.

    Reply

  11. Rinda says

    5 stars
    Made this today for our Easter ham. Very well received…will make again and recommend it to any maple syrup fans!!

    Reply

  12. Dianne says

    5 stars
    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.

    Reply

  13. Patti says

    5 stars
    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.

    Reply

    • Ana (The Busy Baker Team) says

      Sure! You should tightly cover the pan with aluminum foil so that all the steam is trapped in, preventing the ham from drying out. Preheat your oven at 300F and put the ham in for 10 minutes per pound (so about 20-25 min) or until the internal temperature reaches about 130 F. Hope this helps! Let us know how it turns out ☺️

      Reply

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