Christmas Maple Glazed Ham can seem… intimidating, right? I mean, you want it to be juicy and sweet but not super sticky or weirdly salty. I get it, I’ve had my share of mildly tragic hams. Holidays can be stressful enough without a flop at the dinner table. If you’re hoping for something totally crowd-pleasing and, honestly, ridiculously easy, hang in there! I’ve got a method for a deliciously easy Christmas Maple Glazed Ham recipe that doesn’t need pro skills or fancy gadgets. Trust me, if I can pull this off in my little kitchen, anyone can.
What you need for Ham Glaze
Let’s talk glaze. This is honestly the magic that turns your ham from average to “wow, who needs five-star restaurants?” Here’s what I always grab at the store:
First, maple syrup. Real stuff if you can swing it — makes a difference, I swear. Then brown sugar, Dijon mustard (but if you only have yellow, roll with it), and a splash of apple cider vinegar. That’s the heart of it. Sometimes I toss in a pinch of ground cloves or a bit of orange zest if I’m feeling fancy or just want to impress my mother-in-law. Sticky, sweet, and tangy. If you skip any of these, sure, you still get ham, but honestly, you’ll miss out on all the flavor fireworks.
I tried this glaze a few Christmases ago, and everyone raved. Even my cousin who says she doesn’t eat ham cleared her plate.
How to make Glazed Ham
Alright, so let’s get past the fear. You’re really just warming up that Christmas Maple Glazed Ham and slathering it in the best sticky stuff known to mankind. Here’s how I do it:
Let the ham sit out for about an hour, ‘til it loses the fridge chill. Preheat your oven — 325°F usually does the trick. Score the outside in a diamond pattern. It looks cool and helps the glaze sink in (don’t worry about being perfect, seriously). Pour some water in the roasting pan so things stay moist, then brush half the glaze all over the ham. Bake it uncovered, basting with glaze every so often. The last 15 minutes, crank the heat so everything gets caramelized and sticky. That’s it. Every single time, the smell brings people into the kitchen like zombies. 
Tips
Honestly, a couple small things totally change the game with this Christmas Maple Glazed Ham. Let me overshare my fails so you don’t repeat them:
Start with a fully cooked ham if you want low stress. Spiral cut? Even easier. If it’s looking dry during baking, add a little water or wrap the whole deal in foil for a bit. Extra glaze is your friend. Got leftovers? Use them for sandwiches or breakfast — seriously, it’s good cold, too. Check the pan every now and then for burning bits. If you see any, just add a splash of water or cover with foil for a bit.
I used to think you had to fuss for hours, but this method just works. Barely any mess, too.
What to make with leftover ham
OK, let’s talk honestly. You will have leftovers. Christmas Maple Glazed Ham is classic, but even my food-loving family can’t finish it in one night. Here’s what I do: I chop up slices for sandwich fixing (especially on squishy rolls with just a dab of leftover glaze). I dice some for scrambled eggs and, yes, if I’m feeling all Southern, I’ll drop chunks in macaroni and cheese. You could even throw extra bits on pizza or into a cozy winter soup. Do not let ham go to waste, it’s basically golden for make-ahead lunches.
Recipes that go well with ham
If you’re like me, you want the ham to shine but also need some supporting stars on the plate. Here are my “just trust me” sides:
- Scalloped potatoes: the cheesy kind — makes everything better.
- Roasted green beans. Simple, healthy-ish, and a bit crunchy.
- Fresh rolls or crusty bread. For soaking up all those glorious juices.
Don’t overthink the rest, honestly. Ham wants simple friends at the table.
Common Questions
How much ham do I need per person?
Figure about half a pound per person if you want leftovers (always say yes to leftovers).
Can I use honey instead of maple syrup?
Absolutely, but it won’t have that signature maple flavor. Still tasty though.
How do I reheat slices without drying them out?
Wrap them in foil with a splash of water or glaze and bake at low heat.
Do I need to remove the rind before glazing?
It’s up to you. Leaving it on adds flavor and looks fancy, but some folks like to take it off after baking.
What keeps the ham moist?
A bit of water in the pan and regular basting with glaze. Trust me, don’t let things dry up!
Holiday Ham Hero Status: You Got This
If you’ve ever worried about ending up with a dull, dry main dish, I totally get you. But this Christmas Maple Glazed Ham is just ridiculously reliable. It’s the same fuss-free method I’ve shared with friends who swear they can’t cook, and guess what, now they’re ham fans for life. Adapt it with little twists if you want, but you seriously won’t need to.
Honestly, if you want even more hamspiration, you’ll find great tips at RecipeTin Eats and another take over at I Heart Eating. But really, keep it simple, load on the joy (and the glaze), and you’ll come out looking like a kitchen rockstar. Would love to hear how your ham turns out—snap a photo and brag a little!
Christmas Maple Glazed Ham
Ingredients
Method
- Let the ham sit out for about an hour to lose the fridge chill.
- Preheat your oven to 325°F.
- Score the outside of the ham in a diamond pattern.
- Pour the water into the roasting pan to keep the ham moist.
- Brush half of the glaze all over the ham.
- Bake the ham uncovered, basting with glaze every 20 minutes.
- For the last 15 minutes, increase the oven temperature to caramelize the glaze.
