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There’s something truly magical about a Christmas Maple Glazed Ham sitting proudly in the center of your holiday table. It’s not just a meal; it’s a sparkling, glistening centerpiece that promises a feast for the senses. This particular recipe, perfected over years by Elly, delivers that wow factor with a surprising lack of fuss, making it a beloved tradition for so many.
The magic lies in that incredible glaze—a sticky, fragrant symphony of maple, brown sugar, and just a hint of spice. It caramelizes into a gorgeous, deep golden crust that seals in the ham’s incredible juiciness. And the best part? It’s far easier to achieve than its impressive appearance would have you believe.
Why This Ham Deserves a Spot on Your Holiday Table
Choosing the main event for your Christmas spread is a big decision, and this ham makes a compelling case for itself. It’s a showstopper that commands attention, creating a moment of pure, festive joy when you bring it out. People just can’t help but admire it, and that shared moment of anticipation is part of the holiday magic.
Beyond its beauty, this recipe is wonderfully forgiving and low-risk, even for first-timers. The process is straightforward, and the results are consistently spectacular. Plus, it’s incredibly economical when you consider how many people it feeds and how fantastically the leftovers keep.
You also get the ultimate host’s advantage: the ability to prepare ahead. You can glaze the ham the day before, or cook it well in advance to be served at room temperature. This frees you up to enjoy your own party, rather than being stuck in the kitchen.
Ingredients Needed for the Recipe
Gathering your ingredients is the first simple step toward creating this masterpiece. The list is short and sweet, with each component playing a specific, important role in building that unforgettable flavor.
- 5 kg / 10 lb leg ham: Bone-in, with the skin on. That layer of fat underneath the skin is your secret weapon for a sticky, caramelized finish.
- 30 Cloves: These are optional and used mainly for that classic, decorative studded look. They add tradition more than a powerful taste.
- 2 oranges, quartered: They provide a flavorful liquid for the pan, which later transforms into an incredible sauce.
- 1 cup (250ml) water: This goes into the pan to create steam and prevent the glaze from burning.
For the Glaze:
- 3/4 cup (185ml) maple syrup: The star of the show, giving the glaze a deep, complex sweetness that’s simply irresistible. Honey works beautifully as a substitute, if needed.
- 3/4 cup (165g) packed brown sugar: This works with the maple to create that deep, caramelized flavor and a wonderfully sticky texture.
- 3 tbsp Dijon mustard: Don’t worry, it doesn’t make the ham taste mustardy. It acts as a thickening agent and provides a crucial touch of tang to balance the sweetness.
- 3/4 tsp ground cinnamon: A warm, festive spice that whispers of the holidays.
- 1/2 tsp All Spice (or nutmeg): This adds another layer of warm, aromatic spice that complements the maple perfectly.
Selecting the Perfect Ham for Glazing
Walking up to the meat counter can be a little daunting, but knowing what to look for makes all the difference. You absolutely want a “leg ham, bone-in, skin on.” The skin is that thick, rubbery layer that peels off to reveal the glorious fat beneath, which is essential for the glaze to stick to and caramelize upon.
Ensure you are buying a fully cooked, ready-to-eat ham, sometimes labeled as “smoked ham.” You are reheating and glazing it, not cooking it from raw. If you accidentally purchase a raw gammon, this particular recipe won’t be suitable, as it requires a different cooking process entirely.
Don’t feel you have to break the bank. A good quality supermarket smoked ham leg will yield fantastic results. The key is that layer of fat under the skin—that’s where the magic happens, transforming a simple glaze into a sticky, glossy masterpiece.
How to make Christmas Maple Glazed Ham?
Preparation is Key
Start by taking your ham out of the refrigerator about an hour before you plan to cook it. Letting it come closer to room temperature ensures it heats through evenly. Preheat your oven to 160°C / 320°F (or 140°C for a fan-forced oven), and position a rack in the lower third of the oven.
While the oven warms up, mix your glaze. Simply combine the maple syrup, brown sugar, Dijon mustard, cinnamon, and allspice in a bowl. Give it a good whisk until it’s smooth and beautifully combined. The smell alone will start to feel like Christmas.
Removing the Ham Rind
This is the step that makes most people nervous, but truly, it’s not as scary as it seems. The skin, or rind, is surprisingly sturdy and actually wants to come off. First, use a small, sharp knife to score around the bone handle. Then, run the knife down the sides of the ham and under the rind on the cut, flat face.
Now, slide your fingers under the rind on that cut face and start to gently work them back and forth. You’ll feel it loosening. Just pull it back, slowly and steadily—it will often come off in one satisfyingly large piece. If you encounter a stubborn bit, just use your knife to help slice it away.
Scoring and Studding
With the fat layer now exposed, take your knife and lightly score a diamond pattern across its entire surface. You only want to cut about three-quarters of the way into the fat, being careful not to slice into the actual meat beneath. This creates little pockets for the glaze to seep into and gives the ham its classic, professional look.
If you’re using cloves for decoration, now is the time to press one into the center of each diamond. It looks wonderfully traditional, though it’s purely optional. Just remember, you’ll need to remove them all before carving later.
Glaze and Bake
Place the ham in a large roasting pan. To help it caramelize evenly, prop the bone handle up on the edge of the pan or a ball of scrunched-up foil so the main surface is level. Squeeze the juice from one of your quartered oranges directly over the ham, then place all the orange quarters into the pan around it.
Now, using a brush or a spoon, slather about half of your maple glaze all over the exposed fat and the cut sides of the ham. Don’t worry about the underside; the glaze will drip down and flavor everything. Pour the cup of water into the base of the pan, and then it’s ready for the oven.
The Baking and Basting Process
Bake the ham for 1.5 to 2 hours. The real secret to that deep, sticky glaze is in the basting. Every 30 minutes, open the oven and generously spoon the reserved glaze, along with the juices collecting in the pan, all over the ham. This repeated layering builds flavor and color beautifully.
If you notice certain spots are browning faster than others, don’t panic. Just create little foil patches and gently press them onto the darker areas. The caramelization is sturdy, so it won’t peel off when you remove the foil later.
The Final, Crucial Baste
Once the ham is out of the oven, let it rest for at least 20 minutes before you even think about carving. This rest is non-negotiable for juicy, tender meat. And here is Elly’s golden rule: baste, baste, and baste some more during this resting period.
As the syrupy juices in the pan cool slightly, they thicken considerably. Spooning this thickened glaze over the ham now gives it that final, impeccable, professional-quality coating that is thick, glossy, and deeply flavorful. This simple step truly makes all the difference.
Transforming Pan Juices into a Signature Sauce
While the ham rests, don’t you dare discard the incredible drippings in your baking pan. That reduced, syrupy liquid, infused with maple, spices, orange, and ham juices, is pure gold. It is, without a doubt, the best sauce you can serve with your masterpiece.
Simply pour all those pan juices into a jug or gravy boat. You can warm it gently on the stove if it has thickened too much, adding a tiny splash of water to get it to a pourable consistency. Drizzle it sparingly over sliced ham—the flavor is intense and magnificent.
Of course, other condiments like Dijon mustard, whole-grain mustard, or even a tangy cranberry sauce are wonderful on the side. But once you try the sauce made from the pan drippings, it’s likely to become the only one you’ll ever want.
Tips
For a truly stunning presentation, wrap the bone handle with a piece of parchment paper and tie it with a festive ribbon. This makes it easier to hold while carving and adds a lovely touch. Place the ham on a platter covered with festive “green fluffage” like rosemary sprigs, and surround it with the remaining orange quarters or other colorful fruits.
When it comes to carving, start by slicing thinly at the table for that dramatic effect. Once you get towards the bone and it gets a bit messier, you can discreetly finish the job in the kitchen. The goal is thin, elegant slices that showcase the beautiful glaze and pink meat.
Leftovers are a gift, not a chore. This ham will keep for up to a week in the refrigerator if stored properly, often in a ham bag or a vinegar-water soaked pillowcase. And don’t forget to freeze the bone. It is packed with flavor and is the perfect start for a pot of soul-warming soup or a pot of beans.
What to Do with Your Delicious Leftovers
Honestly, the leftovers are almost as exciting as the main event. A Christmas Maple Glazed Ham is the gift that keeps on giving, lending its smoky, sweet, and salty flavor to so many dishes throughout the following week. It’s a fantastic way to extend the holiday cheer with minimal effort.
Think beyond basic sandwiches, though a classic ham and cheese toastie is always a winner. Dice the ham and toss it into a creamy fettuccine Alfredo, a hearty quiche, or a vibrant fried rice. It’s incredible chopped into morning scrambles or folded into savory pancakes.
And that ham bone you so carefully saved? It is the ultimate flavor bomb. Simmer it for a few hours with some vegetables to create a rich, smoky broth that forms the base for an incredible split pea soup, a hearty ham and bean soup, or a rustic lentil stew. It’s a final, delicious farewell to your magnificent holiday centerpiece.
Christmas Maple Glazed Ham Recipe
Description
This Maple Glazed Ham is the ultimate festive centrepiece—easy to make, stunning to serve, and packed with rich, sticky-sweet maple flavor. Perfect for holiday gatherings, it’s low-risk, forgiving, and can even be made days ahead! The glaze caramelizes beautifully over the ham’s fat layer, creating a show-stopping dish that tastes as incredible as it looks.
ingredients
Main
Maple Glaze
Optional Garnish
Instructions
Preparation
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Take ham out of the fridge 1 hour before cooking to bring to room temperature.
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Preheat oven to 160°C (320°F) for standard ovens or 140°C (285°F) for fan-forced.
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In a bowl, mix all glaze ingredients until smooth. Set aside.
Remove Rind & Score
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Using a small knife, cut around the bone handle and down each side of the ham. Slide the knife between the rind and fat, then peel off the rind, leaving as much fat as possible.
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Score the fat in a diamond pattern (2.5cm / 1" apart), cutting about 75% into the fat—do not cut into the meat.
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Optional: Insert a clove at each diamond intersection for decoration.
Bake & Baste
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Place ham in a large roasting pan. Prop the handle on foil balls so the surface is level.
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Squeeze juice from 1 orange over the ham; place all orange quarters in the pan.
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Brush half the glaze over the top and cut face of the ham. Pour water into the pan.
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Bake for 1.5–2 hours, basting every 30 minutes with remaining glaze and pan juices.
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If any areas brown too quickly, cover lightly with foil patches.
Rest & Serve
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Let ham rest for at least 20 minutes. Baste generously with thickened pan juices—this creates a glossy, deep golden finish.
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For serving: Wrap the bone handle in parchment and ribbon. Place ham on a bed of greens, surround with orange quarters, and drizzle with warmed pan sauce.
Nutrition Facts
Servings 30
Serving Size 100g
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 13gg20%
- Saturated Fat 4.5gg23%
- Trans Fat 0gg
- Cholesterol 65mgmg22%
- Sodium 1200mgmg50%
- Potassium 380mgmg11%
- Total Carbohydrate 28gg10%
- Dietary Fiber 0gg0%
- Sugars 26gg
- Protein 22gg44%
- Calcium 20mg mg
- Iron 1mg mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Make ahead: Bake the ham 1–2 days in advance. Store covered in the fridge, then reheat at 160°C for 40 minutes before serving.
- No rind? You’ll miss the sticky glaze—but you can still bake and glaze a rindless ham (just skip scoring).
- Leftovers: Keep whole in a vinegar-soaked ham bag for up to 1 week, or freeze for 3 months. Don’t discard the bone—it makes incredible soup!
- Serving size: Assumes 30 servings with other mains and sides (100–130g per person).
Frequently Asked Questions
Can I use a spiral-cut ham?
Yes! Skip scoring and studding. Baste frequently, as the glaze will seep into the cuts. Reduce cook time slightly (1–1.5 hours) and monitor closely to avoid drying.
What if I don’t have maple syrup?
Substitute with an equal amount of honey or use the Brown Sugar Ham Glaze recipe instead—equally delicious!
How long can glazed ham sit out before refrigerating?
For food safety, refrigerate leftovers within 2 hours of serving. If your home is warm (>32°C/90°F), reduce to 1 hour.