Maple Glazed Baked Ham

    1 hour 45 minutes

    Through the course of cooking the leg of ham a rich maple syrup glaze is applied three times creating a deap, sweet finish.

    144 people made this

    Serves: 8 

    • 1 (2 1/2kg) fully-cooked, bone-in ham
    • 1/4 cup (60ml) maple syrup
    • 1 tablespoon red wine vinegar
    • 2 tablespoons Dijon mustard
    • 1 tablespoon dry mustard

    Preparation:15min  ›  Cook:1hour30min  ›  Ready in:1hour45min 

    1. Preheat the oven to 165 degrees C.
    2. Trim excess fat off the ham and score in a diamond pattern with a sharp knife making shallow cuts about 2cm apart. Place in a roasting dish.
    3. Roast for 30 minutes in the preheated oven.
    4. In a small bowl mix together the maple syrup, red wine vinegar, Dijon mustard and mustard powder.
    5. When the 30 minutes are up brush 1/3 of the glaze over the ham. Bake for 20 minutes and repeat twice with remaining glaze.
    6. Let the ham stand for 10 to 15 minutes before carving.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (94)


    For this recipe, use a generous tablespoon of bourbon and omit the red wine vinegar. I used this recipe for sliced baked ham (fully cooked hickory smoked pit ham) that I served to more than 150 people at a function. Each piece of ham was layered in a pan and got a generous helping of sauce in which to marinate through the heating process, which was kept covered on low temperature to heat. For serving, I spashed each plate with a line of the sauce to punctuate and freshen the flavor. This recipe was a huge success...and everyone wanted to know what the "secret" ingredient was!  -  18 Sep 2007  (Review from Allrecipes USA and Canada)


    This was delicious! I've never ventured from our traditional pinapple topped ham until this recipe!.. When mixing the glaze for the top, I almost didn't add the dry mustard because I'd already put in the dijon and I thought it smelled too mustardy, but I did add it and I'm so glad!... While cooking the mustard mellows and the sweet of the maple syrup comes through... I was wishing for more mustard taste as I ate it!.. Next time I think I'll score the ham and let the glaze marinade for a few hours, then cover with foil for the first 30 min. then uncover to nicely brown for the rest of the time!...  -  13 Nov 2008  (Review from Allrecipes USA and Canada)


    Good as is, but would have preferred a stronger maple flavor, even though I used Grade B pure maple syrup. I will probably increase the ratio of syrup to the other ingredients if I make this again.  -  30 Oct 2007  (Review from Allrecipes USA and Canada)