Name: Christmas Maple Glazed Ham
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Ingredients: 10 lb bone-in, skin-on leg ham (cooked); 30 whole cloves (optional, for decoration); 2 oranges (quartered); 1 cup water; 3/4 cup maple syrup (or honey); 3/4 cup brown sugar (packed); 3 tbsp Dijon mustard; 3/4 tsp ground cinnamon; 1/2 tsp allspice (or nutmeg)

Jump to Recipe

🎄 Christmas Maple Glazed Ham – The Ultimate Holiday Showstopper

🎄✨ Picture this: a golden, sticky ham shining like a Christmas ornament, the sweet scent of maple and clove drifting through your kitchen. Your guests hover, forks ready. This isn’t just ham — it’s a holiday memory in the making.

Whether you’re hosting a crowd or cozying up with family, this 🎄 Christmas Maple Glazed Ham is the easiest showstopper you’ll ever make. Juicy, caramelized, and brushed with a five-ingredient glaze that tastes like pure December. And guess what? It’s naturally lower in carbs than most holiday mains — so you can indulge without the guilt. Let’s get sticky.

❤️ Why You’ll Love This Recipe

🍯 30-minute prep, 2-hour bake — mostly hands-off

🍁 Maple + brown sugar + warm spices = pure holiday magic

🧊 Feeds a crowd (30 servings!) and stores like a dream

💪 Lower-carb than you think — only 10g net carbs per serving

🛒 Ingredients

🍖 10 lb (5 kg) bone-in, skin-on leg ham (cooked)

🧂 30 whole cloves (optional, for decoration)

🍊 2 oranges, quartered

💧 1 cup water

🍁 ¾ cup maple syrup (or honey)

🟤 ¾ cup packed brown sugar

🟡 3 tbsp Dijon mustard

🌿 ¾ tsp ground cinnamon

🌿 ½ tsp allspice (or nutmeg)

👩‍🍳 Step-by-Step Directions

1 hour before: take ham out of fridge. Preheat oven to 320°F (160°C). Place rack in lower third.
Make glaze: whisk maple syrup, brown sugar, Dijon, cinnamon, and allspice in a small bowl until smooth.
Remove rind: run a small knife around the bone handle, down each side, and under the rind on the cut face. Gently slide fingers under the rind to loosen and pull it off. Trim any leftover bits with a knife.
Score + cloves: lightly score the fat in a diamond pattern, about ¾ inch deep (don’t hit the meat). If using, press a clove into each diamond intersection.
Into the dish: place ham in a large baking dish. Prop the bone handle on the dish edge with foil so it sits level. Squeeze juice from 4 orange quarters over the ham, then place all orange pieces around it in the dish.
First glaze: brush or spoon half the glaze all over the ham surface and cut face. Pour water into the dish (not over the ham).
Bake & baste: bake 1.5 to 2 hours, basting generously every 30 minutes with remaining glaze and pan juices, until sticky and golden. If some spots brown faster, cover them lightly with foil.
Rest & shine: let ham rest at least 20 minutes before serving. Baste extra with the pan juices as they cool and thicken — this gives you a gorgeous, glossy coating.
Pan sauce: simply warm the pan juices. Drizzle sparingly over sliced ham.
Store or freeze: keep leftovers in the fridge up to a week, or freeze for up to 3 months.

🎀 How to Present & Serve

✨ Classic centerpiece: Place the whole ham on a large wooden board or platter. Tuck fresh rosemary sprigs, orange slices, and cranberries around it. Brush with warm pan juices right before carrying to the table — it’ll gleam under the lights.

🍽️ Sliced & styled: Pre-slice the ham and fan the pieces out on a platter. Drizzle a little sauce over the top and serve the rest in a small jug. Perfect for buffet-style dinners so guests can help themselves.

🥗 Dinner plates: Pair each slice with a spoonful of pan juices, a side of roasted Brussels sprouts, and a dollop of mustard or cranberry sauce. The ham is rich but not heavy — it loves bright, tangy sides.

🌿 Garnish vibes: Add pomegranate arils, toasted pecans, or a dusting of cinnamon. For a festive finish, press a few fresh bay leaves into the scored fat pattern just before serving.

🧊 Storing Your Ham

In the fridge: Let the ham cool completely, then wrap it tightly in foil or store in an airtight container. It will stay juicy and delicious for up to 1 week. Perfect for leftover sandwiches, omelets, or ham salads.

In the freezer: Slice or keep whole — wrap in a double layer of plastic wrap, then foil, or use a freezer bag. Frozen ham keeps its flavor for up to 3 months. Thaw overnight in the fridge before reheating gently.

Reheating tip: Warm slices in a covered skillet with a splash of orange juice or broth, or pop them in a 300°F oven for 10–12 minutes, brushing with a little reserved pan juice so they stay moist.

❓ FAQ — Everything You Need to Know

1. Can I use a spiral-sliced ham?

Yes! Spiral-sliced works beautifully. Just be gentle when glazing so the slices stay intact. Score lightly if needed.

2. Do I have to use whole cloves?

Not at all — they’re mostly for decoration. You can skip them entirely or just sprinkle a pinch of ground cloves into the glaze.

3. Can I make the glaze ahead?

Absolutely. Whisk it up to 3 days in advance and store in the fridge. Give it a stir before using.

4. What if my ham is already cooked?

That’s perfect — you’re just reheating and glazing. A cooked ham only needs to reach an internal temp of 140°F (60°C).

5. Can I use honey instead of maple syrup?

Yes! Honey gives a slightly different floral sweetness, but it’s a delicious swap. Use the same amount.

6. Why did my ham brown too fast?

Ovens vary. If spots darken early, tent them loosely with foil. Also make sure your oven rack is in the lower third, not too close to the top.

7. What can I serve with this ham?

Classic sides: roasted root veggies, green beans, mashed potatoes, cranberry relish, or a crisp winter salad.

8. Is this recipe gluten-free?

Yes — all ingredients are naturally gluten-free. Double-check your Dijon mustard label to be safe.

9. Can I reduce the sugar?

For a lighter version, cut the brown sugar by half or use a monk fruit sweetener. The glaze will still be sticky and festive.

10. How many people does this feed?

With 30 servings, it’s ideal for a big holiday gathering. For a smaller group, you’ll have fabulous leftovers — or freeze half.

“`