Maple & Orange Glazed Ham
Sweet, savoury and beautifully caramelized, this Maple & Orange Glazed Ham is a delicious centrepiece for any holiday gathering or family dinner. Made with pure maple syrup, fresh orange juice, Dijon mustard and a touch of brown sugar, the glaze creates a rich, glossy finish with just the right balance of sweetness and tang.
Prep time
15 min
Cook time
Varies by weight
Serves
Ingredients
▼
Maple & Orange Ham Glaze
- ½ cuppure maple syrup
- 2 tbspDijon mustard
- ¼ cupfreshly squeezed orange juice
- 2 tbspbrown sugar
- 1 tbspapple cider vinegar
- 1 tspfresh thyme leaves, finely chopped
- ½ tspfreshly cracked black pepper
- 1 tbspunsalted butter
- 1 tspfresh orange zest (optional)
How to Cook a Ham
Ingredients
Instructions
- 1Step 1 — Check Whether Your Ham Is Fully Cooked or Raw: Most grocery-store hams are already fully cooked and simply need reheating (labelled "fully cooked" or "ready to eat"). Some farm-fresh or butcher-shop hams are sold uncooked (labelled "fresh ham," "uncooked" or "cook before eating") and require a longer cooking time. Do not assume a ham is fully cooked simply because it is smoked or has a pink colour — always check the packaging or confirm with your butcher.
- 2Step 2 — Prepare the Ham for Roasting: Preheat your oven to 325°F (163°C). Remove the ham from its packaging and place it in a large roasting pan, fat side up when possible. Pour ½ cup of water into the bottom of the pan, cover tightly with aluminum foil and place in the preheated oven.
- 3Step 3 — Estimate the Cooking Time: Cooking times are estimates only. For a fully cooked bone-in ham, a common estimate is approximately 18–24 minutes per pound for a half ham. Raw hams generally require longer cooking times. Always use a meat thermometer rather than relying on time alone.
- 4Step 4 — Apply the Glaze: During the final 30–40 minutes of roasting, remove the foil and brush generously with the maple orange glaze. Return to the oven uncovered and brush with additional glaze every 10–15 minutes until beautifully caramelized.
- 5Step 5 — Rest and Carve: Remove from the oven and let rest for approximately 15 minutes before carving. For a bone-in ham, slice along the bone to release the meat, then cut to your preferred thickness.
Ingredients
Maple & Orange Ham Glaze
- ½ cuppure maple syrup
- 2 tbspDijon mustard
- ¼ cupfreshly squeezed orange juice
- 2 tbspbrown sugar
- 1 tbspapple cider vinegar
- 1 tspfresh thyme leaves, finely chopped
- ½ tspfreshly cracked black pepper
- 1 tbspunsalted butter
- 1 tspfresh orange zest (optional)
How to Cook a Ham
Ingredients
Instructions
- 1Step 1 — Check Whether Your Ham Is Fully Cooked or Raw: Most grocery-store hams are already fully cooked and simply need reheating (labelled "fully cooked" or "ready to eat"). Some farm-fresh or butcher-shop hams are sold uncooked (labelled "fresh ham," "uncooked" or "cook before eating") and require a longer cooking time. Do not assume a ham is fully cooked simply because it is smoked or has a pink colour — always check the packaging or confirm with your butcher.
- 2Step 2 — Prepare the Ham for Roasting: Preheat your oven to 325°F (163°C). Remove the ham from its packaging and place it in a large roasting pan, fat side up when possible. Pour ½ cup of water into the bottom of the pan, cover tightly with aluminum foil and place in the preheated oven.
- 3Step 3 — Estimate the Cooking Time: Cooking times are estimates only. For a fully cooked bone-in ham, a common estimate is approximately 18–24 minutes per pound for a half ham. Raw hams generally require longer cooking times. Always use a meat thermometer rather than relying on time alone.
- 4Step 4 — Apply the Glaze: During the final 30–40 minutes of roasting, remove the foil and brush generously with the maple orange glaze. Return to the oven uncovered and brush with additional glaze every 10–15 minutes until beautifully caramelized.
- 5Step 5 — Rest and Carve: Remove from the oven and let rest for approximately 15 minutes before carving. For a bone-in ham, slice along the bone to release the meat, then cut to your preferred thickness.
Instructions
- 1
In a small saucepan, combine the maple syrup, Dijon mustard, orange juice, brown sugar, apple cider vinegar, fresh thyme and black pepper.
- 2
Place over medium-low heat and whisk until the ingredients are well combined and the brown sugar has dissolved.
- 3
Bring to a gentle simmer and cook for approximately 5–8 minutes, stirring occasionally, until the glaze begins to thicken slightly.
- 4
Remove from the heat and whisk in the butter until melted and smooth.
- 5
Stir in the fresh orange zest, if using. Set aside until ready to glaze the ham — the glaze will continue to thicken slightly as it cools.
- 6
Preheat your oven to 325°F (163°C). Remove the ham from its packaging and place it in a large roasting pan, fat side up when possible.
- 7
Pour ½ cup of water into the bottom of the roasting pan to help create moisture and prevent the pan drippings from burning.
- 8
Cover the roasting pan tightly with aluminum foil, sealing around the edges to help retain moisture.
- 9
Roast according to the ham's weight and whether it is fully cooked or raw. For a fully cooked bone-in ham, estimate approximately 18–24 minutes per pound. Always use a meat thermometer rather than relying on time alone.
- 10
During the final 30–40 minutes of cooking, remove the foil and generously brush the ham with the maple orange glaze.
- 11
Return the ham to the oven, uncovered. Brush with additional glaze every 10–15 minutes until the ham develops a beautiful golden, glossy finish.
- 12
Watch carefully toward the end, as the natural sugars in the maple syrup and brown sugar can darken quickly.
- 13
Once the ham has reached the appropriate internal temperature, remove it from the oven and allow it to rest for approximately 15 minutes before carving.
- 14
For a bone-in ham, slice along the bone to release the meat, then cut into slices of your preferred thickness. Serve warm with your favourite holiday sides.
Melissa's Notes
Keep the Ham Moist: Adding ½ cup of water to the roasting pan and covering tightly with foil helps prevent the ham from drying out. Avoid Overcooking: A fully cooked ham only needs reheating — cooking it longer than necessary can make it dry and tough. Use a Meat Thermometer: Insert into the thickest part of the ham without touching the bone. Watch the Glaze: Maple syrup and brown sugar caramelize beautifully but can burn if exposed to high heat for too long. Make It Ahead: The glaze can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator — gently reheat before using. Leftovers: Refrigerate promptly in an airtight container and use within 3–4 days, or freeze for longer storage.
Nutrition Information
Per serving (based on 12 servings, glaze included)
Nutrition information is an estimate and may vary depending on the ingredients and brands used.
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