Maple Glazed Ham

Ingredients

• 3.2–4.5 kg (7–10 lb)spiral-sliced ham
• 340 g (12 oz)apple jelly
• 165 g (¾ cup), packeddark brown sugar
• 60 ml (¼ cup)maple syrup
• 45 ml (3 tablespoons)wholegrain mustard
• 1cinnamon stick, broken into rough pieces
• 1.25 ml (¼ teaspoon)ground nutmeg
• 28 g (2 tablespoons)butter
• 2.5 ml (½ teaspoon)dry mustard

Instructions

1. 1

   Prepare the ham

   Take the ham out of its packaging and discard the glaze packet and the plastic disc covering the bone. Put the ham in a large oven bag and tie it closed, then cut four slits of about 5 cm (2 inches) in the top. Set the bag in a roasting pan and leave the ham at room temperature for about 1½ hours.

2. 2

   Bake and glaze

   Heat the oven to 150°C (300°F) and bake the ham for 1½–2½ hours, until its internal temperature is about 43°C (110°F). About an hour into baking, begin the glaze: combine the apple jelly, 110 g (½ cup) of the brown sugar, maple syrup, wholegrain mustard, cinnamon and nutmeg in a medium saucepan. Bring to the boil, then turn the heat to low and simmer for about 45 minutes, stirring often, until very thick and syrupy and reduced to about 80 ml (⅓ cup). Take the pan off the heat and whisk in the butter.

3. 3

   Add the crust

   Mix the remaining brown sugar with the dry mustard in a small bowl. Take the ham out of the oven and leave it to rest for 5 minutes. While it rests, raise the oven temperature to 200°C (400°F). Carefully open the oven bag and fold it down to the bottom of the ham so the whole ham is exposed. Brush the glaze over the top and sides, then carefully press the sugar mixture onto the outside with your hands. Return the ham to the oven and bake for 14–16 minutes, until dark brown and caramelised.

4. 4

   Rest and carve

   Leave the ham to rest for 15 minutes before carving.

What is maple glazed ham?

Glazed ham is a familiar American centrepiece for festive meals and other gatherings. A sweet coating is applied near the end of cooking, so it sets into a glossy or caramelised finish.

This version pairs apple jelly and maple syrup with two kinds of mustard, cinnamon and nutmeg. The spiral slices make serving easier, while the separate brown sugar coating adds a crisp outer layer.

Nutrition and macros by portion

The nutrition label shows one serving as written: 493 calories, 54g protein, 14g carbs, 23g fat.

The ham supplies most of the protein and also contributes fat; the brown sugar, apple jelly and maple syrup provide most of the carbohydrates. The butter adds more fat. Pair a serving with green vegetables and a modest portion of potatoes to round out the plate.

Why use an oven bag?

The bag encloses the ham as it warms, helping keep the meat from drying out during the long first bake. The slits in its top allow some steam to escape.

Open the bag carefully after the initial bake, and fold it down clear of the ham before glazing. The ham needs to be exposed for the final high-heat stage to caramelise.

Build a syrupy glaze

Apple jelly: simmer it with the maple syrup, mustard, spices and part of the brown sugar until the mixture is thick and reduced. Stir regularly, especially as it thickens, so it does not catch on the bottom of the pan.

Butter: whisk it in after taking the glaze off the heat. This gives the finished coating a smooth, rich texture.

Layer the sweet crust

Glaze first: brush it over the exposed top and sides so it coats the ham evenly. A pastry brush helps reach the contours around the spiral slices.

Sugar next: press the brown sugar and dry mustard mixture onto the glaze with care. Keep the layer on the outside rather than packing it between the slices.

Watch the final bake

The initial bake is much longer than the caramelising stage, so allow time for both. The glaze takes about 45 minutes to reduce and can be made while the ham is in the oven.

For the last 14–16 minutes, look for a dark brown, caramelised coating. Keep an eye on it towards the end, as the sugar topping can darken quickly.

Carve and serve

Rest the ham for 15 minutes after the final bake so it is easier to handle and carve. Follow the spiral cuts, separating slices as you work.

Serve it with potatoes and green vegetables, or with a crisp salad to balance the richness and sweetness. A little of the pan juice can be spooned over the slices if desired.

Recipe notes & tips

• Use a roasting pan large enough to hold the bagged ham without pressing against the oven walls.
• Stir the glaze often as it reduces, since the sugary mixture can catch as it thickens.
• Let the ham stand at room temperature for the full 1½ hours stated in the method before baking.
• Open the oven bag carefully, keeping your hands clear of escaping steam.
• Brush the glaze over the ham just before adding the sugar mixture so the coating can adhere.
• Rest the finished ham for 15 minutes before carving.

Variations

• Extra mustard: increase the wholegrain mustard for a more savoury, tangy glaze.
• Citrus note: add a little orange zest to the glaze while it simmers.
• Clove spice: add a small pinch of ground cloves alongside the cinnamon and nutmeg.
• Less sweet: use a thinner layer of the brown sugar topping for a less sugary crust.
• No oven bag: use a covered roasting pan for the initial bake, then uncover the ham to glaze it.

Common mistakes to avoid

• Skipping the slits: the bag needs openings at the top; cut four roughly 5 cm slits before baking.
• Glazing too early: the long initial bake can darken the sugar; apply the glaze only after it.
• Thin glaze: it will run off the ham; simmer until thick and reduced to about 80 ml (⅓ cup).
• Leaving the bag over the ham: it blocks the coating from caramelising; fold it down before the final bake.
• Pressing on the topping too roughly: the slices may separate; apply the sugar mixture gently.
• Carving straight away: the ham is harder to handle; rest it for 15 minutes first.

How to store

Refrigerate leftover ham in an airtight container within 2 hours of serving and use within 3–4 days. Reheat portions covered in the oven or gently in the microwave until steaming hot; keep the ham from drying out by adding a little cooking juice or water.

Frequently asked questions