Maple Glazed Ham

If there is one recipe I have made more than any other during the holidays, it is this Maple Glazed Ham. Over the last 10 years of running Cafe Delites, I’ve tested dozens of glazes in my kitchen—some were too runny, some burned too fast, but this one? It’s the gold standard.

As it bakes, your home fills with a mouthwatering aroma that pulls everyone into the kitchen. Every bite is rich, tender, and bursting with sweet and savory goodness that tastes like the holidays. It’s the kind of festive centerpiece that disappears fast and makes Christmas or Thanksgiving dinner feel extra special.

Why This Recipe Works

Making this glazed ham recipe can seem intimidating for many, but the truth is that it’s fairly easy! With ingredients that anyone would have at home, you’ll soon be making this recipe for the upcoming holidays.

On top of all that, there are many advantages to making ham for the holidays. You can make it way ahead of time (as long as you store it properly), you can feed a lot of people (or eat the whole lot by yourself… we don’t judge!), and you can re-purpose it and use the ham in many other recipes (hello Creamy Ham Potato Soup and Hearty Ham And Bean Soup).

What Goes Into This Recipe

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The best part about this glazed ham recipe? It’s way easier than it looks. Sure, the steps might seem a little fancy at first (don’t worry, we’ll walk you through it), but everything that goes into this glazed ham with pineapple is simple, delicious, and totally doable.

• Pure Maple Syrup: Please, I beg you, use real maple syrup here! The imitation stuff is mostly corn syrup and water, which makes the glaze run off the meat. Real maple caramelizes at a higher temperature, giving you that dark, sticky finish.
• Pineapple Juice + Water: Many recipes use just water, but after testing both, I found the acidity in pineapple juice tenderizes the meat while it steams, cutting through the saltiness of the ham.
• Dijon Mustard: You need this acid to balance the sugar. Without it, the glaze is cloyingly sweet. The mustard seeds also add a tiny bit of texture to the crust.

Note: please see recipe card at the bottom for list of full ingredients and measurements

How to Remove Ham Rind

If it’s your first time working with ham, you might not know how to remove the ham rind. Here we have a detailed guide on doing so. You can skip this section if you already know how to and you want to get straight to cooking.

1. Score the shank: Using a sharp knife, cut a line through the skin around the shank end of the ham to create a starting point for removing the rind.

2. Separate rind from fat: Slide the knife between the rind and fat to loosen them, then gently peel the rind away with your fingers and discard it.

3. Smooth the fat: Trim any uneven or rough spots from the fat layer using a knife to create a clean, even surface for scoring and glazing.

4. Score the fat: Lightly cut a shallow diamond pattern across the fat, no deeper than 1/4 inch, to help the glaze stick and soak in during roasting.

How To Make Maple Glazed Ham (Step By Step)

1. Prep the ham: Remove the packaging and netting. Trim and discard the rind, leaving the fat intact. Let the ham rest at room temperature for 1–2 hours. Preheat your oven to 300°F (150°C) and position a rack in the lower third of the oven.

2. Prepare the pan: Line a roasting pan with foil or parchment. Score a 1-inch diamond pattern into the fat, no deeper than 1/4 inch. Pour pineapple juice and water into the pan, place the ham fat-side up, and cover it with foil or parchment.

3. Start baking: Place the covered pan in the oven and bake for 30 minutes. This helps the ham warm through gently while absorbing moisture from the pan liquids. It prevents drying and prepares the surface nicely for glazing and browning later on.

4. Make the glaze: In a saucepan, melt the butter over medium heat. Stir in brown sugar, maple syrup, mustard, cinnamon, and cloves. Mix until the sugar dissolves fully. Reduce the heat, add garlic, simmer briefly, then remove from heat and let it cool to lukewarm.

5. Glaze and roast: Increase oven temperature to 425°F (220°C). Uncover the ham and brush on 1/3 of the glaze, pressing into the scored cuts. Bake uncovered for 15 minutes. Repeat glazing every 15 minutes, using the remaining glaze and pan juices.

6. Finish and serve: If needed, broil the ham for 2–5 minutes to enhance the crust, watching closely to avoid burning. Remove from oven and let rest for 10–20 minutes to seal in juices. Slice against the grain and serve warm with your choice of sides.

If you’re a visual learner (like me!), make sure to check out the video tutorial. It walks you through every step so your ham turns out perfectly juicy and caramelized.

While this glazed ham is a dish on its own, we found it best paired with Buttery Sautéed Green Bean Recipe, Cream of Asparagus Soup, or even Cheesy Roasted Green Beans. Basically, vegetable dishes are the best way to go with this savory glazed ham.

Or if you need a drink to pair it with, you can try my fruity and thirst-quenching Holiday Punch.

Leftover ham? Make creamy ham potato soup from the leftovers.

Karina’s “Pro-Tips” for the Perfect Crust

• The “Diamond” Score: When I score the fat, I aim for diamonds exactly 1 inch wide. Too small and the fat renders too fast; too big and the flavor doesn’t penetrate.
• The “Tacky” Test: Don’t just baste by the clock. I look for the “tacky” stage usually around the 45-minute mark, where the glaze starts to resist the brush slightly. That’s when you know the sugars are locking onto the fat.
• Don’t Skip the Rest: I know it smells amazing, but if you cut this ham before it rests for 15 minutes, all those juices will run out onto your cutting board instead of staying in the meat.

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