Vermont Maple Glazed Ham
A classic baked ham with a sticky maple-mustard glaze that caramelizes in the oven. Sweet, savory, and ready in under an hour with minimal hands-on time.
- Total time
- 50 min
- Servings
- 8
- Calories
- 420
- Protein
- 38g
Ingredients
- 5 lbs ham, bone-in or boneless
- ¾ cup pure maple syrup
- 3 tbsp Dijon mustard
- 2 tbsp apple cider vinegar
- 3 tbsp brown sugar, packed
- ¼ cup whole cloves
- 1 tsp each salt and pepper
Instructions
- 1
Set the oven to 325°F and wait until the heating indicator light or beep signals it has reached temperature, about 10 minutes.
- 2
Remove the ham from the refrigerator and place it fat-side up on a cutting board.
- 3
Score the fat layer by making shallow diagonal cuts across the top in a crosshatch pattern, spacing each cut about 1 inch apart and cutting only through the fat, not into the meat.
- 4
In a small bowl, whisk together the maple syrup, Dijon mustard, apple cider vinegar, and brown sugar until smooth and uniform, about 1 minute.
- 5
Place the ham fat-side up in a roasting pan with 1 cup of water in the bottom.
- 6
Press one whole clove into the center of each diamond created by the crosshatch pattern, using about 16 cloves total.
- 7
Brush half of the maple glaze evenly over the top and sides of the ham, reserving the other half for later.
- 8
Cover the roasting pan tightly with aluminum foil and place it in the preheated oven.
- 9
After 30 minutes, carefully remove the pan from the oven, brush the remaining glaze over the ham, and return it uncovered to the oven for 10 more minutes, until the glaze is sticky and the ham reaches an internal temperature of 140°F when a meat thermometer is inserted into the thickest part.
- 10
Remove the ham from the oven and let it rest for 10 minutes before carving, so the juices redistribute and the meat stays moist.
- 11
Transfer the ham to a serving platter and garnish with fresh thyme or parsley if desired, then slice and serve.
Tools you’ll need
- oven
- roasting pan
- cutting board
- sharp knife
- small bowl
- whisk
- pastry brush
- meat thermometer
- aluminum foil
- serving platter
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