Baked Ham with Maple Dijon Glaze (Printable Version)

Succulent oven-baked ham with glossy maple Dijon coating

# What You Need:

→ Ham

01 - 1 fully cooked bone-in ham (8–10 lb)

→ Maple Dijon Glaze

02 - 1/2 cup pure maple syrup
03 - 1/3 cup Dijon mustard
04 - 1/4 cup packed brown sugar
05 - 2 tablespoons apple cider vinegar
06 - 1 tablespoon unsalted butter, melted
07 - 1/2 teaspoon ground black pepper
08 - 1/4 teaspoon ground cloves

# How to Make It:

01 - Preheat the oven to 325°F. Position a rack in the lower third of the oven.
02 - Remove all plastic packaging and netting from the ham. Place ham, flat side down, in a large roasting pan.
03 - Score the surface of the ham in a crosshatch pattern, cutting about 1/4 inch deep.
04 - Cover ham loosely with aluminum foil and bake for 1 1/2 hours.
05 - In a small saucepan, whisk together maple syrup, Dijon mustard, brown sugar, apple cider vinegar, melted butter, black pepper, and cloves. Bring to a simmer over medium heat, stirring occasionally, until slightly thickened (about 5 minutes).
06 - After 1 1/2 hours, remove the foil from the ham. Brush generously with the maple Dijon glaze.
07 - Return the ham to the oven, uncovered, and bake for another 30–40 minutes, basting every 10–15 minutes with more glaze, until the ham is glossy and caramelized.
08 - Remove from oven and let rest for 15 minutes before slicing and serving.

# Expert Advice:

01 -
  • The glaze strikes that perfect balance between sweet maple and sharp Dijon that keeps everyone coming back for seconds
  • It is ridiculously simple for something that looks and tastes this impressive on your table
  • Leftovers transform into the most incredible sandwiches you have ever had
02 -
  • Do not skip the resting period or all those delicious juices will end up on your cutting board instead of in each bite
  • The glaze will burn if you leave it under the broiler so stick to the regular oven temperature for the best results
  • A fully cooked ham just needs heating through so do not overcook it or it will dry out
03 -
  • Line your roasting pan with foil before adding the ham for easy cleanup later
  • If the glaze gets too thick just whisk in a teaspoon of warm water to loosen it up
  • The bone makes the best soup base so freeze it if you are not using it right away

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