Maple Glazed Ham

Ingredients

• 8-10 lb Bone‑In Ham (Fully cooked, skin removed, keep a thin layer of fat)
• 0.5 cup Pineapple Juice (Unsweetened preferred)
• 0.5 cup Unsalted Butter (Melted, lightly browned)
• 1 cup Brown Sugar (Packed)
• 2 tablespoon Dijon Mustard (Smooth)
• 0.5 teaspoon Ground Cinnamon
• 0.25 teaspoon Ground Cloves
• 2 clove Garlic Cloves (Crushed or minced)

Instructions

1. Preheat Oven

   Set the oven to 325°F (163°C) and allow it to preheat.

   Time: PT15M

   Temperature: 325°F

2. Trim and Score the Ham

   Place the ham on a cutting board, trim off the outer rind leaving the fat layer, then score a shallow diamond pattern about 1/4 inch deep across the fat.

   Time: PT10M

3. Add Pineapple Juice to Pan

   Transfer the ham to a roasting pan, pour 1/2 cup pineapple juice into the bottom of the pan.

   Time: PT5M

4. Warm the Ham

   Place the pan in the preheated oven and bake for 30 minutes, just to bring the ham up to temperature.

   Time: PT30M

   Temperature: 325°F

5. Prepare the Maple Glaze

   While the ham is warming, melt 1/2 cup butter in a small saucepan over medium heat until lightly golden, then stir in 1 cup brown sugar until dissolved. Add 2 tbsp Dijon mustard, 1/2 tsp cinnamon, 1/4 tsp ground cloves, and the crushed garlic; whisk until smooth.

   Time: PT6M

6. Increase Oven Heat for Glazing

   Raise the oven temperature to 425°F (218°C).

   Time: PT5M

   Temperature: 425°F

7. First Glaze Application

   Remove the ham, brush one‑third of the glaze over the surface, pressing it into the scored cuts. Return the ham to the oven for 15 minutes.

   Time: PT15M

   Temperature: 425°F

8. Second Glaze Application

   Take the ham out, brush another third of the glaze mixed with a splash of the pan juices, then bake for another 15 minutes.

   Time: PT15M

   Temperature: 425°F

9. Final Glaze Application

   Brush the remaining glaze over the ham, return to the oven for a final 15 minutes, or until the crust is deep, dark, and glossy.

   Time: PT15M

   Temperature: 425°F

10. Rest and Slice

    Remove the ham from the oven, tent loosely with foil and let rest for 10 minutes before slicing to retain juices.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

30g

Fat

15g

Fiber

0.5g

Ingredient Substitutions

• Instead of Bone‑In Ham: Spiral‑cut ham (adjust glaze amount accordingly)
• Instead of Pineapple Juice: Apple juice, Orange juice
• Instead of Unsalted Butter: Margarine, Ghee
• Instead of Brown Sugar: Dark granulated sugar, Maple syrup (reduce butter slightly)
• Instead of Dijon Mustard: Whole grain mustard, Yellow mustard (use less)
• Instead of Ground Cinnamon: Ground nutmeg
• Instead of Ground Cloves: Allspice
• Instead of Garlic Cloves: Garlic powder (1/4 tsp)

Equipment Needed

• Roasting Pan
• Oven
• Basting Brush
• Small Saucepan
• Sharp Knife
• Cutting Board
• Meat Thermometer (optional)

Critical Steps — Do Not Skip

• Scoring the ham shallowly to allow glaze penetration.
• Pressing glaze into the scored cuts for even coating.
• Increasing oven temperature for proper caramelization without burning.

Chef Tips from the Video

• Use a kitchen torch for a quick, extra‑crisp finish after the final glaze.
• Add a splash of bourbon to the glaze for an adult‑holiday twist.
• Serve with a side of roasted Brussels sprouts or a simple green salad to balance the sweetness.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 4 days.

Freezer: Wrap tightly in foil and freeze for up to 2 months.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the glaze up to 2 days ahead and refrigerate; reheat gently before use.
• The ham can be warmed in the oven a few hours before glazing.