Maple Honey Glazed Ham

This oven-roasted ham is scored and slow-baked and continuously basted with a warm maple, brown sugar, and nutty browned-butter glaze for a rich, caramelized finish.

Course Main Course, Main Dishes

Cuisine American, Main Dish

Keyword brown butter and maple glazed ham, christmas ham recipe, easter ham recipe, maple glazed for ham, maple glazed ham, maple honey glazed ham, maple syrup ham glaze, thanksgiving ham recipe

Prep Time 30

Cook Time 2

Additional Time 1

Total Time 3 30

Servings servings

Calories 633kcal

Ingredients

7-9 pound bone-in, fully cooked ham
½ cup orange juice
½ cup water
½ cup unsalted butter
¾ cup maple syrup
2/3 cup brown sugar
¼ cup honey
2 tablespoons Dijon mustard
1/2 teaspoon ground cinnamon
¼ teaspoon ground all spice
¼ teaspoon garlic powder

Instructions

Remove the ham from the refrigerator and let it sit out at room temperature for 1-1.5 hours before starting the recipe. This allows the ham to not be so cold going into the oven, allowing it to warm up more evenly in the oven.
7-9 pound bone-in, fully cooked ham
Preheat your oven to 300 F and make sure your oven rack is in the lower part of your oven. This way the ham cooks in the middle of the oven. If it’s too close to the top, you will have a burnt ham.
In the bottom of a roasting pan, add the orange juice and water. Add the wire rack on top and place the ham on top, cut side down. Cut any fat thicker than half an inch and make crisscross cuts into the ham, about 1 inch apart from each other to make a diamond shape. Don’t cut deeper than ¼ inch into the meat part of the ham, but make sure to go all the way through the fatty part.
½ cup orange juice, ½ cup water
In a sauce pan, brown the butter. The butter will melt, then foam, then you should see deep amber bits at the bottom. This process takes about 7-8 minutes. Remove from the heat and let rest for 5 minutes.
½ cup unsalted butter
Slowly whisk in the maple syrup, brown sugar, honey, mustard, cinnamon, all spice, and garlic powder. Whisk together then return to the heat. Heat just until the sauce simmers.
¾ cup maple syrup, 2/3 cup brown sugar, ¼ cup honey, 2 tablespoons Dijon mustard, 1/2 teaspoon ground cinnamon, ¼ teaspoon ground all spice, ¼ teaspoon garlic powder
Remove from the heat and let cool for 10-15 minutes. Baste the ham with about 1/3 of the glaze. Tightly cover the ham with foil and bake for 60 minutes. Remove from the oven and baste with the juices from the bottom of the tray. Cover the ham and bake for an additional 30 minutes.
Remove the foil and increase the temperature to 325 F. Baste the ham with some of the remaining glaze and bake, uncovered for 15 minutes. Baste with the glaze or juices from the pan every 15-20 minutes until the ham is heated to 140 F.
Remove from the oven and let rest for 15 minutes before moving to a serving plate and slicing.

Notes

The nutritional information provided does not factor in the bone, the orange juice that isn't consumer, or glaze that bakes off so it is not very accurate.
If using a spiral sliced ham, you will need to adjust the baking time. Spiral sliced hams take approximately 10-15 minutes per pound to warm.
Bone in hams take about 20-25 minutes per pound to warm to 140 F. The recipe is written for a ham between 7-9 pounds. If you use a smaller or larger ham, please adjust the cooking time accordingly.
Store ham in an airtight container for up to 4-5 days. Freeze leftovers in freezer bags for up to 3-4 months.

Nutrition