If you’re looking for a show-stopping centerpiece that combines classic comfort with a touch of sweet elegance, this Perfect Glazed Baked Ham (Brown Sugar-Maple!) Recipe is exactly what you need. Imagine a tender, juicy ham infused with aromatic spices, gently baked to perfection, and coated in a luscious glaze of brown sugar and pure maple syrup. The beautiful caramelized crust melts in your mouth, while the subtle hints of fennel and Dijon mustard add complexity and warmth. Whether it’s for a holiday feast, family dinner, or any special occasion, this recipe is guaranteed to become your new favorite way to enjoy ham.
Ingredients You’ll Need
Don’t let the short list fool you — each ingredient plays a crucial role in building the tender texture, balanced flavor, and gorgeous appearance of this dish. They come together simply but beautifully, highlighting the natural sweetness of the ham with a little spicy kick and sticky glaze.
- 1 (10- to 13-pound) not spiral-sliced fully cooked bone-in ham: The star of the show, pre-cooked for easier baking and perfect tenderness.
- 1/4 cup fennel seeds: These add a sweet, slightly licorice-like aroma that perfectly complements the richness of the ham.
- 2 tablespoons black peppercorns: Freshly ground for a gentle heat that awakens the flavors.
- 1 tablespoon kosher salt: To enhance all the savory notes without overpowering the glaze.
- 1/4 cup packed light brown sugar: Adds deep, caramel undertones that make the glaze irresistibly sweet.
- 1/4 cup maple syrup: This adds a smooth, natural sweetness and sticky texture that helps caramelize the crust beautifully.
- 1/4 cup apple cider or unfiltered apple juice: Introduces a touch of tart brightness to balance the sweet glaze.
- 2 tablespoons Dijon mustard: Brings a subtle sharpness and tang to cut through the richness.
- 1/2 cup water, plus more as needed: Keeps the ham moist during baking and helps loosen pan drippings for basting.
How to Make Perfect Glazed Baked Ham (Brown Sugar-Maple!) Recipe
Step 1: Prepare Your Oven and Ham
Start by setting your oven rack in the lower third position and preheating it to 325ºF. This ensures even cooking at a moderate temperature, which gently warms the ham without drying it out. Meanwhile, line a roasting pan with heavy-duty foil that you can use later to completely wrap the ham, locking in moisture and flavor.
Step 2: Score the Ham
Unwrap your bone-in ham and place it cut-side down on the foil. Use a sharp knife to make shallow, 1/2-inch deep cuts across the surface about 1/2 inch apart in one direction. Then make similar cuts in the opposite direction to create that classic crosshatch pattern. This scoring lets the glaze seep deep into the ham and crisps up the outer edges during roasting.
Step 3: Grind the Spices
Coarsely grind the fennel seeds and black peppercorns using a spice grinder, blender, or mortar and pestle. Transfer your freshly ground spices into a small bowl and mix them with kosher salt. This aromatic spice blend will form the savory foundation of your rub.
Step 4: Make the Glaze and Rub the Ham
Whisk together light brown sugar, maple syrup, apple cider, and Dijon mustard in a separate bowl until beautifully combined — this is your sweet and tangy glaze. Take two tablespoons of the glaze and mix it with your spice rub to create a paste. Rub this paste all over the ham, working it into the scored cuts to maximize flavor penetration.
Step 5: Wrap the Ham
Carefully fold the foil up and around the ham until it’s completely enclosed. This wrapping is crucial because it traps steam and juices inside, keeping the ham tender and juicy as it bakes low and slow.
Step 6: Low-Temperature Baking
Place the wrapped ham on the roasting pan in the oven and bake for about 2 hours and 40 minutes to 3 hours and 15 minutes, or roughly 15 minutes per pound. You’re aiming for an internal temperature of at least 120ºF for hot serving since it is already cooked. Checking at the 1 1/2 hour mark ensures you don’t overcook the ham and can adjust accordingly.
Step 7: Glazing and Adding Moisture
When your ham has reached the right temperature, take it out of the oven but leave it unwrapped in the pan. Brush half of the remaining glaze evenly over the ham and pour 1/2 cup of water into the pan to keep the aroma alive and the ham moist as it finishes roasting.
Step 8: Increase Heat and Caramelize
Raise the oven temperature to 425ºF and bake the ham uncovered for 15 minutes to encourage beautiful browning. Brush the ham with the remaining glaze and return it to the oven for another 15 minutes or more, until the crust is deeply caramelized. Keep a close eye and baste often, adding water if the pan dries out, to avoid burning and maintain juiciness.
Step 9: Rest and Serve
Let the ham rest out of the oven for about 10 minutes before slicing. Resting firms up the juices and makes serving easier, while the pan drippings can be spooned over slices for a burst of glossy, flavorful finish.
How to Serve Perfect Glazed Baked Ham (Brown Sugar-Maple!) Recipe
Garnishes
Sprinkling fresh herbs like chopped parsley or thyme adds a pop of color and fresh flavor that balances the sweetness of the glaze. Consider some whole cloves gently pressed into the scored edges for a traditional look and a hint of warm spice aroma that guests will adore.
Side Dishes
This Perfect Glazed Baked Ham (Brown Sugar-Maple!) Recipe pairs beautifully with classic sides like creamy mashed potatoes, roasted root vegetables, or a vibrant green salad tossed with a light vinaigrette. For something festive, cinnamon-glazed sweet potatoes or honey-buttered carrots echo the warm, sweet flavors of the ham perfectly.
Creative Ways to Present
Serve slices of ham on a wooden carving board with rustic bread and a variety of mustards for guests to create their own sandwiches. Alternatively, arrange slices on a platter surrounded by fresh fruit like pineapple rings, cherries, or slices of crisp apple to complement the maple notes and add visual interest.
Make Ahead and Storage
Storing Leftovers
Cover leftover ham tightly with foil or plastic wrap and store it in the refrigerator for up to 5 days. To keep it moist, you can drizzle a little of the leftover glaze or pan juices before sealing.
Freezing
If you want to save ham for longer, you can freeze slices in an airtight container or heavy-duty freezer bags for up to 3 months. Be sure to label it clearly and defrost overnight in the refrigerator before reheating.
Reheating
The best way to reheat leftover ham is gently in the oven at 275ºF wrapped in foil with a splash of water or glaze to keep it from drying out. Heat for 20–30 minutes, depending on slice thickness, until warmed through but still juicy.
FAQs
Can I use a spiral-sliced ham for this recipe?
This Perfect Glazed Baked Ham (Brown Sugar-Maple!) Recipe calls for a bone-in, fully cooked but not spiral-sliced ham because the crosshatch scoring allows the glaze to penetrate better and prevents drying that can happen with pre-cut spirals.
Can this ham be made without an oven?
While the oven is ideal for slow baking and caramelizing the glaze, you can try a covered slow cooker method on low. However, you won’t get the same caramelized crust that makes this recipe special.
What can I substitute for maple syrup?
Real maple syrup offers unique sweetness and depth, but in a pinch, you can use honey or even molasses combined with a bit of water. Just keep in mind these will slightly change the flavor profile.
How long can I prepare this ham in advance?
You can prep the ham with the rub and glaze up to a day ahead, keep it wrapped in the fridge, and bake it the next day to save time on serving day.
Is it necessary to use fennel seeds?
Fennel seeds add a lovely, subtle anise flavor that complements the sweetness and richness. If you don’t have them, you can skip or replace with a small amount of anise or even caraway seeds, but the traditional flavor will be slightly different.
Final Thoughts
Nothing quite beats the joy of serving a beautifully glazed ham that fills the room with its inviting aroma and melts in your mouth with every bite. This Perfect Glazed Baked Ham (Brown Sugar-Maple!) Recipe is an absolute crowd-pleaser that’s easy enough to make with simple ingredients, yet special enough to elevate any gathering. I can’t wait for you to try it and see how it becomes a beloved staple in your kitchen just like it is in mine!
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Perfect Glazed Baked Ham (Brown Sugar-Maple!) Recipe
- Prep Time: 20 minutes
- Cook Time: 3 hours 15 minutes
- Total Time: 3 hours 35 minutes
- Yield: 16 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Perfect Glazed Baked Ham recipe features a succulent, not spiral-sliced bone-in ham coated with a flavorful blend of fennel, black pepper, and kosher salt, then glazed with a luscious combination of brown sugar, maple syrup, apple cider, and Dijon mustard. The ham is slow-baked and finished with a high-temperature roast to create a beautifully caramelized, richly glazed crust. Ideal for holiday feasts or special family dinners, this recipe ensures tender, juicy meat with a sweet and savory glaze that elevates every bite.
Ingredients
Ham and Spice Rub
- 1 (10- to 13-pound) not spiral-sliced fully cooked bone-in ham (not fresh ham)
- 1/4 cup fennel seeds
- 2 tablespoons black peppercorns
- 1 tablespoon kosher salt
Glaze
- 1/4 cup packed light brown sugar
- 1/4 cup maple syrup
- 1/4 cup apple cider or unfiltered apple juice
- 2 tablespoons Dijon mustard
- 1/2 cup water, plus more as needed
Instructions
- Prepare the Oven and Roasting Pan: Arrange a rack in the lower third of your oven and remove any racks above it. Preheat the oven to 325ºF. Line a roasting pan or rimmed baking sheet with two pieces of aluminum foil long enough to wrap around the ham completely.
- Score the Ham: Unwrap the ham and place it cut-side down on the foil. Using a sharp knife, make parallel cuts 1/2-inch deep and 1/2-inch apart across the surface, then make cuts in the opposite direction to form a crosshatch pattern.
- Grind the Spices: Using a blender, spice grinder, or mortar and pestle, coarsely grind the fennel seeds and black peppercorns. Transfer the ground spices to a small bowl and add kosher salt.
- Make the Glaze and Spice Paste: In a separate bowl, combine brown sugar, maple syrup, apple cider, and Dijon mustard, stirring until blended. Transfer 2 tablespoons of this glaze to the spice mixture and stir into a paste. Rub this paste all over the scored ham, getting the mixture into the cuts as much as possible.
- Wrap the Ham: Fold the foil up and around the ham to enclose it completely to keep moisture during baking.
- Bake the Ham: Place the wrapped ham in the prepared pan and bake at 325ºF until heated through. Use an instant-read thermometer to check the internal temperature, aiming for at least 120ºF. This will take approximately 2 hours and 40 minutes to 3 hours and 15 minutes (about 15 minutes per pound). Check the temperature after 1.5 hours.
- Glaze and Add Water: Remove the foil carefully, return the ham to the pan, and brush generously with half of the remaining glaze (about 1/3 cup). Pour 1/2 cup water into the pan to maintain moisture.
- Roast at High Temperature: Increase the oven temperature to 425ºF. Roast the ham uncovered for 15 minutes, then brush with the remaining glaze. Continue roasting until the skin is deeply browned and caramelized, about 15 minutes more. If needed, keep roasting in 15-minute increments, basting with pan juices before each, and adding 1/4 cup water if the pan becomes dry.
- Rest and Serve: Let the ham cool slightly for about 10 minutes before slicing. Serve with pan drippings spooned over the slices.
Notes
- Be sure to use a fully cooked bone-in ham that is not spiral-sliced, as spiral-sliced hams are typically pre-glazed and may alter the cooking process.
- Scoring the ham helps the glaze penetrate and caramelize deeply, enhancing flavor and texture.
- Use unfiltered apple juice or apple cider for a more robust flavor in the glaze.
- Keep an instant-read thermometer handy to avoid overcooking and drying out the ham.
- The glaze can be adjusted for sweetness or tanginess according to preference by varying maple syrup or mustard quantities.
- Adding water while roasting prevents the pan drippings from burning and helps with basting for a glossy finish.
