Maple Glazed Ham Recipe: A Family-Inspired Tradition

This maple glazed ham recipe came to fruition a few weeks ago when my mom, Karen Fortin, mentioned that we needed a great recipe to add to the blog and to send out on our email list. We thought a maple syrup ham glaze would be the perfect fit, and I admit it’s long overdue for inclusion on our website.

As we brainstormed, we spoke to some friends about the idea and were rewarded with a great story that inspired this recipe. While visiting for dinner, our friend Ryan Lavoie of Lavoie Family Maple in Swanton, VT, shared how his dad, Eugene, had the best ham recipe—and an even better story to boot.

The story goes that Eugene was in charge of the Easter dinner ham while his wife, Kathy, and other family members handled the side dishes. Just before the extended family was due to arrive, Kathy checked on the ham and, to her dismay, discovered a burned holiday ham. With things in an uproar, she sent Eugene to the store for a replacement. When dinner was finally served, two hams graced the table instead of one. But to everyone’s surprise—and reading between the lines, much to Kathy’s chagrin—everyone loved the burned ham, leaving the replacement nearly untouched.

What had happened? Eugene’s maple glaze caramelized to perfection, creating a crispy, smoky outer shell while the baked ham inside remained tender and juicy—loaded with flavor.

Reminiscing about this story while brainstorming recipes, we decided to create our maple ham recipe inspired by the Lavoie Family’s Easter ham. For this recipe, my brother Jonathan, in consultation with our mom Karen, prepared and tested this maple ham recipe on his bandmates during their weekly band practice. Each week, his band meets at the sugarhouse after work and shares a meal before pumping out Americana music. For my part as the family scribe, it was my duty to post it on the website to share with our readers.

Why Maple Syrup is the Best Choice for a Ham Glaze

One of the reasons Eugene’s ham turned out so well is the magic of pure maple syrup in a glaze. Unlike honey, which can be thick and difficult to spread, maple syrup has a naturally flowable texture that makes it easier to brush onto the ham without the need for dilution. As it bakes, the syrup works into every curve and cut of the ham, ensuring an even coating and deep, rich caramelization.

For the best maple syrup glaze for ham, we recommend using the End of Season/Baking grade of maple syrup. This darker, more robust syrup is packed with intense maple flavor, which pairs beautifully with the smoky, savory notes of a well-roasted ham. The natural complexity of pure maple syrup—ranging from deep caramel and toasty vanilla undertones to a hint of woodsy smokiness—makes it the perfect complement to pork.

To keep this recipe 100% maple and completely natural, we go a step further by incorporating maple sugar into the glaze. This addition helps create craggy explosions of maple flavor, forming delicious little pockets of caramelized sweetness across the surface of the ham. As the glaze bakes, the maple sugar crystallizes slightly, enhancing the texture and creating a glaze that’s both glossy and full of depth.

With just a few simple ingredients, this maple ham recipe delivers a mouthwatering balance of sweet, smoky, and savory flavors—all without the need for processed sweeteners or artificial ingredients. Let’s dive into the key ingredients that bring this dish to life!

Maple Syrup & Maple Sugar vs. Traditional Sweeteners

Many ham glaze recipes rely on brown sugar, honey, or corn syrup, but maple syrup and maple sugar offer a depth of flavor that these traditional sweeteners simply can’t match.

• Maple Syrup vs. Brown Sugar: While brown sugar adds a molasses-like sweetness, it lacks the complexity of maple syrup’s naturally occurring caramel, vanilla, and even smoky notes. Maple syrup also has the advantage of being unrefined and free from additives, making it a more natural choice. Learn more about maple products' nutritional benefits in this blog post we wrote.

• Maple Syrup vs. Honey: Honey is another popular choice, but its thick consistency often requires dilution, and its floral notes don’t always pair as well with a rich ham. In contrast, maple syrup blends seamlessly with the meat’s natural juices, enhancing the overall flavor.

• Maple Sugar vs. Granulated Sugar: Maple sugar is made simply by reducing maple syrup until it crystallizes, meaning it retains all of maple’s natural flavor compounds. Unlike white or brown sugar, which is refined and often processed with additives, maple sugar is a single-ingredient sweetener packed with natural complexity.

Another major advantage of maple syrup is the variety of flavors available across different grades. From Golden Delicate (with light, buttery notes) to Amber Rich (classic maple flavor) to Dark Robust, and Very Dark (Baking) (bold, caramelized intensity), each grade brings its character to a dish. We specifically use a Baking Grade because its bold, smoky-sweet profile complements ham so well. You can explore the differences in maple syrup grades in this blog post we wrote breaking down the grades of maple syrup.

With these advantages in mind, it’s easy to see why a maple glaze for ham is the ultimate choice for creating a rich, flavorful, and natural holiday centerpiece.

Ingredients Needed for a Maple and Sugar Ham Glaze

A great ham glaze balances sweetness, acidity, and spice to complement the natural saltiness of the ham. This recipe keeps things 100% maple by using both maple syrup and maple sugar, creating a deep caramelized glaze with incredible texture and flavor.

Here’s What You’ll Need:

• 8 lb. Ham – Bone-in or boneless works, but a bone-in ham retains more moisture and adds flavor. I recommend staying away from a pre-cut spiral ham, as in my experience they are cut too thin and dry out which negates all of the real estate available for glazing.

• 1/2 cup Very Dark Strong Taste/Baking Maple Syrup (or your favorite grade) – The bold, smoky sweetness of Baking Grade syrup enhances the ham’s rich, savory notes. If you prefer a milder glaze, Amber Rich syrup works well too. (Learn about maple syrup grades here.)

• 1/2 cup of pure maple sugar – Helps create that signature craggy, caramelized glaze with bursts of concentrated maple flavor.

• ½ cup of orange juice (or the juice of two fresh oranges) – The acidity brightens up the glaze, cutting through the richness of the ham while adding a subtle citrus note.

• 2 Tbsp of Dijon mustard – Provides depth and balance, adding a hint of spice and tang that enhances the overall flavor.

• Cloves – Traditional for ham glazes, cloves bring a warm, aromatic spice that pairs beautifully with maple.

A Family Story: The Hidden Mustard Secret

As kids, my brothers and I were convinced we hated mustard. Anything with even a hint of it was immediately deemed inedible. Little did we know, my mom had been loading our favorite ham glaze with Dijon mustard for years—and we loved it. She only revealed her secret when we were well into our teens, and by then, we had no choice but to admit that mustard wasn’t so bad after all.

Now, I find myself in the same situation with my kids, watching history repeat itself. They’ll eat this ham without hesitation, savoring every bite,  unaware of the Dijon mustard hidden in the glaze. Some life lessons—and in the kitchen—are best learned over time.

Step-by-Step Guide: How to Make a Maple Glazed Ham

Perfecting a maple syrup ham glaze isn’t complicated, but small details can make a huge difference in the final flavor and texture. Follow these steps to ensure your ham is beautifully caramelized, imparts a deep flavor, and is perfectly glazed.

Step 1: Prepping the Ham

One of the biggest game-changers we discovered was removing the rind (skin) before baking—a revelation that left us wondering why we hadn’t done it our entire lives. Leaving the fat layer intact while discarding the tough skin allows the glaze to render with the fat, creating an irresistibly crispy, caramelized crust.

How to remove the rind properly:

1. Make a circumferential cut – About 3-4 inches in from the narrowest end (also known as the shank end), slice around the ham’s skin layer. If the shank end is removed before you purchase your ham, skip this step.

2. Make a lengthwise cut – From that first cut, slice in a straight line down to the thicker end of the ham. Be careful not to cut too deep into the fat layer.

3. Peel away the skin – Starting at the lengthwise cut, carefully lift and pull the rind off while keeping the fat layer intact. You’ll be surprised how easily it comes off!

Step 2: Scoring the Ham & Adding Cloves

Now that the rind is removed, it’s time to crosshatch the fat layer to create that classic diamond pattern:

• Using a sharp knife, score the fat layer with diagonal cuts about ½ to ¾ inch apart.

• Make another set of diagonal cuts in the opposite direction to form diamonds.

• Try to cut only into the fat layer, avoiding the meat underneath. (Don’t stress if you go a little too deep)

• Place a whole clove in each intersection of the diamonds. This not only looks stunning but also infuses the ham with subtle, warm spice as it bakes.

Once the ham is scored and studded with cloves, preheat your oven to 300°F.

Step 3: Mixing the Maple Glaze

A great ham glaze should be simple yet packed with flavor. This one is all-natural and 100% maple, made with:

• 1/2 cup of maple syrup (Very Dark Strong Taste/Baking Grade for a deep caramelized taste)

• 1/2 cup of maple sugar (for a rich, craggy texture)

• 2 Tbsp Dijon mustard

• ½ cup orange juice (fresh-squeezed for brightness)

• Optional: Zest the oranges before juicing to add another layer of citrusy depth.

Simply whisk everything together in a bowl until well combined—that’s it!

Step 4: Baking & Glazing the Ham

1. Place your ham in a roasting dish with at least 1-inch-high sides to catch the pan drippings.

2. Brush the glaze generously over the scored and cloved surface, reserving about ⅓ of the glaze for later.

3. Bake at 300°F for 3 hours, basting every 30 minutes (or even every 20 minutes for extra caramelization).

4. When 30 minutes remain, use the reserved glaze to give the ham one last flavorful coating. By this point, most of the fat will have been rendered, allowing the glaze to set perfectly.
5. Remove from the oven and let rest before carving. If you tent the ham with foil, leave a small gap for steam to escape—this keeps the exterior crisp instead of soggy.

Time to Serve!

Once rested, slice into your beautifully glazed ham and enjoy the rich, smoky-sweet flavors. Whether for a holiday meal, a Sunday dinner, or a special gathering, this maple brown sugar ham glaze will steal the show.

How to Glaze a Ham & When to Do It for the Best Results

A great glaze isn’t just about the ingredients—it’s about how and when you apply it. The goal is to create a deeply caramelized, flavor-packed outer layer while keeping the ham juicy and tender inside.

How to Apply the Glaze Properly

The best way to glaze a ham is by making sure every inch is evenly coated so that it caramelizes beautifully as it bakes. Here are two effective methods:

1. Spoon & Drizzle: The simplest method is to spoon the glaze over the ham while it’s in the roasting dish. This allows the glaze to naturally cascade down, coating the surface as it flows into the scored grooves. While this works well, it doesn’t guarantee full coverage, and some areas may not get as much caramelization.

2. Brush for Full Coverage (Recommended): For best results use a basting brush or pastry brush to spread the glaze evenly. Brushing ensures that the glaze seeps into the crosshatched cuts, coats the fat evenly, and clings to the cloves. This method helps build layer upon layer of sticky, caramelized goodness over time. Be careful not to knock off your cloves!

When to Glaze a Ham

Glazing at the right intervals is key to achieving the perfect sticky, golden-brown crust without burning the sugars.

• Every 30 minutes (minimum) – This ensures a rich, even coating without too much work.

• Every 20 minutes (recommended for extra caramelization) – Some swear by more frequent basting for an even deeper glaze.

• Every 15 minutes (for glaze lovers) – If you want the most intensely glazed ham possible, brushing on more layers at shorter intervals builds an ultra-thick, flavor-packed crust.

The Final Glaze: When to Use the Reserved Portion

With about 30 minutes left in the cooking time, apply the reserved portion of glaze. By this point, much of the fat has rendered out, allowing this final coat to cling directly to the ham’s surface, creating that gorgeous glossy, caramelized finish.

Once done, let the ham rest for about 15 minutes before slicing to allow the juices to redistribute—then dig in!

Baking Instructions for the Perfect Maple Glazed Ham

Cooking ham is all about balancing tenderness and caramelization. After experimenting with different methods, we found that low and slow at 300°F gave us the most tender ham with a deep, rich glaze. But if you're in a time crunch, a higher heat method can work too—just with a few adjustments.

Low & Slow: The Best Way to Cook a Maple Glazed Ham

• Preheat oven to 300°F

• Place the prepared ham in a roasting pan with at least 1-inch-high sides to catch juices.

• Bake for 3 hours, glazing every 30 minutes to build up layers of caramelized maple flavor.

• Baste with pan juices while glazing to keep the ham moist.

• Apply the reserved glaze in the final 30 minutes to develop a beautiful, crisped exterior.

At this lower temperature, the ham stays incredibly tender, and the glaze has time to slowly build into a sticky, golden-brown crust without burning.

Faster Method: High Heat for a Quick Bake

If you’re short on time, cook your ham at 400°F for 1 hour instead. Just keep these adjustments in mind:

• Glaze more frequently—every 15 minutes instead of 30.

• Baste with pan juices each time you glaze to lock in moisture.

• Hold off on the reserved glaze until the last 15-20 minutes to avoid burning.

A Note on Caramelization (or Slightly “Burned” Edges!)

As we learned from Eugene’s Easter ham story, even a darker, slightly “burned” glaze can surprise you in the best way. That deep caramelization adds a smoky richness that might be your new favorite part of the ham!

Whichever method you choose, the key is layering the glaze and basting with pan juices to create the perfect combination of crispy, sticky, and juicy.

Serving Suggestions & Pairings

A perfectly glazed maple ham is a showstopper on its own, but the right pairings can elevate the meal. Whether you’re serving it for a holiday gathering or a family dinner, here are some of the best sides to complement your maple-glazed ham.

Our Favorite Pairing: Roasted Brussels Sprouts

When we served this ham, we paired it with roasted Brussels sprouts, and it was a perfect match. The slight bitterness of the sprouts balances the rich sweetness of the maple glaze, while roasting brings out their natural caramelized flavor. If you want to take it up a notch, add crispy bacon or toasted pecans for extra crunch and depth.

Classic Holiday Pairings

If you’re serving this for Easter or Christmas, the classic sides never fail:

• Scalloped or Mashed Potatoes – Creamy, buttery, and comforting, these are a perfect match for the rich, sweet ham.

• Green Beans Almondine – A fresh, crisp contrast to the ham’s deep caramelized glaze.

• Sweet Potato Casserole – The maple glaze and brown sugar topping complement the ham beautifully.

• Homemade Dinner Rolls – Ideal for sopping up all that extra glaze and pan juices.

Other Great Side Dish Ideas

If you’re looking for something different, here are a few more ideas:

• Maple-Glazed Carrots – Double down on maple for a sweet and savory pairing.

• Apple & Walnut Salad – A fresh, slightly tart salad that cuts through the richness. We have a great maple balsamic dressing to pair with it.

• Cheesy Au Gratin Potatoes – Because cheese + potatoes + maple ham = perfection.

• Cornbread with Maple Butter – A subtly sweet side that enhances the maple flavors in the ham.

No matter how you serve it, this maple-glazed ham is sure to steal the show. Just be prepared for requests to make it again next year!

Storing & Reheating Leftovers

One of the best things about maple-glazed ham is that it makes delicious leftovers! Whether you’re enjoying it for breakfast the next morning or saving the bone for a hearty soup, there are plenty of ways to enjoy your ham well beyond the first meal.

Storing Leftovers

After you’ve enjoyed your ham, make sure to store the remaining slices properly:

• Cool the ham completely before refrigerating.

• Wrap it tightly in plastic wrap or aluminum foil to preserve its moisture, or store it in an airtight container.

• The ham can be refrigerated for up to 4 days or frozen for up to 3 months.

Reheating Tips

To maintain the juiciness and flavor when reheating:

• Reheat in a 300°F oven, covered with foil to prevent it from drying out.

• Alternatively, reheat slices in the microwave on a microwave-safe plate, covered with a damp paper towel to keep them moist.

• If you want to reheat the ham with extra glaze, just brush it with some of your reserved maple glaze before heating for an added boost of flavor.

What to Do with Leftover Ham

Ham leftovers are a perfect opportunity to get creative. Here are some of our favorite ways to use them:

1. Ham & Eggs for Breakfast – Slice the ham thin and serve with scrambled eggs or an omelet. Add a little leftover maple glaze for an extra sweet touch.

2. Ham Sandwiches – A classic! Pile slices of leftover ham on bread and top with your favorite fixings. Consider adding some maple mustard or cheese to elevate the flavor.

3. Maple Ham & Potato Hash – Sauté diced leftover ham with potatoes, onions, and bell peppers for a savory breakfast or brunch.

4. Pea Soup with the Ham Bone – If you have a leftover ham bone, don’t throw it away! It’s perfect for making pea soup, a long-standing tradition in our family. My mom’s famous pea soup has become a go-to comfort food after a holiday ham, and I just might share the recipe here on the blog one day.

No matter how you repurpose your leftovers, the maple glaze ensures that even the second and third servings are as delicious as the first!

Quick Reference: Maple Glazed Ham Recipe

Ingredients

• 8 lb. Ham

• 1/2 cup End of Very Dark Strong Taste/Baking Maple Syrup (or your favorite grade)

• 1/2 cup pure maple sugar

• 1/2 cup orange juice (or juice of two fresh-squeezed oranges)

• 2 Tbsp Dijon mustard

• Cloves (for garnishing)

Directions

1. Prepare the ham:

   • Remove the rind by cutting around the circumference of the ham and peeling the skin away, leaving the fat layer.

   • Score the fat layer in a diamond pattern, about 1/2-3/4" wide.

   • Insert a clove in each diamond corner.

2. Make the glaze:

   • In a bowl, mix maple syrup, maple sugar, Dijon mustard, and orange juice (and optional zest).

3. Bake the ham:

   • Preheat the oven to 300°F.

   • Place the ham in a roasting pan, cross-hatch side up.

   • Generously apply the glaze, reserving 1/4 to 1/3 for later.

   • Bake for 3 hours, glazing every 30 minutes.

   • For a crisped, golden exterior, apply the reserved glaze during the last 30 minutes of cooking.

4. Serve:

   • Let the ham rest before serving. Enjoy your maple-glazed ham with your favorite sides!

Maple Glazed Ham: The Sweet Ending to a Perfect Meal

We hope this maple-glazed ham recipe has inspired you to try something new for your next holiday meal or special gathering. The combination of maple syrup and maple sugar creates a sweet and savory glaze that’s one of a kind, making your ham the star of the table.

If you’re ready to make this recipe your own, we’d love to hear how it turns out for you! Share your experiences in the comments below, or connect with us on Facebook and Instagram—we’d love to see your photos and hear your stories!

And if you haven’t yet explored our full range of pure Vermont maple syrup, now’s the perfect time to check out our latest offerings. From Very Dark Strong Taste/Baking Syrup to our lighter Golden Delicate and Amber Rich taste syrup, there’s something for every dish, occasion, and sweet tooth!

Thank you for being part of the CB Maple Farm family. We look forward to seeing how you incorporate maple syrup into your meals and hope you enjoy this recipe as much as we do!