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Maple Orange Glazed Ham: A Holiday Classic

The aroma of a perfectly baked ham is, for me, inextricably linked to the holidays. I remember as a child, the centerpiece of our Christmas dinner was always a glistening ham, its sweet and savory scent filling the entire house. My grandmother would spend hours carefully scoring the fat, studding it with cloves, and basting it with a secret glaze. The anticipation leading up to that first bite was almost unbearable, and the taste – smoky, sweet, and utterly comforting – is a memory I cherish to this day. This Maple Orange Glazed Ham aims to recapture that magic, bringing a touch of homespun warmth and deliciousness to your own holiday table.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours 5 minutes
Servings: 15
Dietary Type: Gluten-Free

Ingredients

10 lbs smoked ham (precooked with bone, trimmed)
2 teaspoons whole cloves
¼ cup whole-grain Dijon mustard
½ cup dark brown sugar
½ cup maple syrup
1 ½ cups low sodium chicken broth
2 tablespoons Bourbon
1 large navel orange, juiced
1 tablespoon fresh thyme, chopped
1 tablespoon maple sugar (optional)
1 teaspoon fresh orange zest
¼ teaspoon salt

Equipment Needed

Sharp Knife
12 x 17 inch Roasting Pan
Strainer
Small Saucepan

Instructions

Prepare the ham: Preheat your oven to 325 degrees F (160 degrees C).
Trim the fat: Using a sharp knife, carefully trim the skin and fat on the ham to a ¼ inch layer. This ensures the glaze will penetrate the meat and create a beautiful, caramelized crust.
Score the fat: Score the fat in a diamond pattern using the same sharp knife. Be careful not to cut too deeply into the meat itself.
Stud with cloves: Insert a whole clove into each cross-hatch of the diamond pattern. This adds a fragrant and festive touch.
Apply the mustard and sugar: Pat the whole-grain Dijon mustard evenly over the top and sides of the ham. Then, sprinkle the dark brown sugar over the mustard layer, pressing gently to adhere.
Add liquids to the pan: Pour the maple syrup and low sodium chicken broth into a 12 x 17 inch roasting pan.
Place the ham in the pan: Add the prepared ham to the roasting pan, ensuring it is partially submerged in the maple syrup and broth mixture.
Bake and baste: Bake the ham for 1 ½ hours, basting it every 30 minutes with the pan juices. Basting is crucial for keeping the ham moist and building up the flavorful glaze.
Add Bourbon, orange juice, and thyme: After 1 ½ hours, remove the ham from the oven and add the Bourbon, orange juice, and chopped fresh thyme to the pan juices.
Sprinkle with maple sugar (optional): Sprinkle the ham with maple sugar, if desired, for an extra layer of sweetness and flavor.
Final bake and baste: Return the ham to the oven and continue baking for another 30 minutes, basting after 15 minutes. This final stage allows the glaze to caramelize and deepen in color.
Remove from oven: After the final 30 minutes, remove the ham from the oven and let it rest for at least 15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful ham.
Prepare the sauce: While the ham is resting, strain the pan juices into a saucepan. Skim the fat off the top of the juices. The easiest way to do this is with a fat separator, or by chilling the juices until the fat solidifies and can be easily removed.
Simmer the sauce: Add the orange zest and salt to the strained pan juices. Boil the sauce for about 10 minutes, or until it has reduced slightly and thickened to your desired consistency.
Serve: Carve the ham and serve hot, drizzled with the warm maple orange sauce.

Expert Tips & Tricks

Scoring Depth: When scoring the ham fat, aim for about 1/8 inch deep. This allows the glaze to penetrate but prevents the ham from drying out.
Basting is Key: Don’t skip the basting! It’s what creates that beautiful, flavorful glaze and keeps the ham moist. Set a timer to remind yourself every 30 minutes.
Broiler Boost: For an extra glossy finish, you can broil the ham for the last few minutes of cooking time, keeping a very close eye on it to prevent burning.
Whiskey Alternative: If Bourbon isn’t your thing, feel free to substitute with rum, or simply omit for a non-alcoholic version.

Serving & Storage Suggestions

Serve the Maple Orange Glazed Ham hot, carved into thin slices, and drizzled generously with the warm pan sauce. It pairs beautifully with classic holiday sides such as scalloped potatoes, roasted vegetables, and cranberry sauce.

Leftover ham can be stored in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for up to 2 months. To reheat, bake in a preheated oven at 325°F (160°C) until heated through, or microwave in small portions. You can reheat leftover ham with a bit of the pan sauce to keep it moist. Sliced ham is also delicious in sandwiches, omelets, or added to soups and stews.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	690 kcal	–
Calories from Fat	320 kcal	46%
Total Fat	35.6g	54%
Saturated Fat	11.8g	59%
Cholesterol	208.3mg	69%
Sodium	5326.6mg	221%
Total Carbohydrate	20.3g	6%
Dietary Fiber	0.5g	1%
Sugars	14.3g	–
Protein	70.8g	141%

Variations & Substitutions

Spice it Up: Add a pinch of cayenne pepper or a dash of hot sauce to the glaze for a subtle kick.
Citrus Variations: Experiment with different citrus fruits, such as grapefruit or blood orange, for a unique flavor profile.
Maple Syrup Alternative: Honey can be used as a substitute for maple syrup, although it will result in a slightly different flavor.
Herb Infusion: Try adding other herbs to the pan juices, such as rosemary or sage, for a more complex flavor.
Brown Sugar Choice: Light or dark brown sugar can be used. Dark brown sugar will yield a richer, more molasses-like flavour.

FAQs (Frequently Asked Questions)

Q: Can I use a bone-in or boneless ham?

A: This recipe works best with a bone-in, precooked smoked ham, as the bone adds flavor and moisture. However, a boneless ham can be used, but may require a slightly shorter cooking time.

Q: How do I know when the ham is done?

A: Since the ham is precooked, you’re essentially just heating it through. Aim for an internal temperature of 140°F (60°C).

Q: Can I make the glaze ahead of time?

A: Yes, the glaze can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat it before serving.

Q: What if my ham is too large for my roasting pan?

A: If your ham is too large, you can cut it in half or use two smaller roasting pans.

Q: Can I use a different type of mustard?

A: While whole-grain Dijon mustard is recommended, you can substitute with another type of mustard, such as honey mustard or spicy brown mustard, depending on your preference.

Final Thoughts

This Maple Orange Glazed Ham is more than just a recipe; it’s an invitation to create memories, to share joy, and to celebrate the season with loved ones. Don’t be afraid to experiment with the recipe, making it your own by adding your personal touches. And most importantly, enjoy the process of creating this centerpiece for your holiday feast. I would love to hear how this recipe turned out for you, and what you served alongside this magnificent ham!

Maple Orange Glazed Ham Recipe