Bone In Ham
This succulent Bone In Ham is glazed with a rich, sweet maple glaze, creating a caramelized crust that enhances its natural savory flavors. This delicious ham is the perfect centerpiece for any festive occasion!
Maple Glazed Ham
When it comes to special occasion meals, we’re normally all about the classics. Bring on the turkey, holiday mashed potatoes, green bean casserole, fluffy dinner rolls, and pumpkin pie. But also the ham – right?
A delicious ham recipe is also a holiday mainstay, and this one is our favorite. We especially enjoy a bone-in ham over a spiral ham because they stay more moist when baking. I think it makes more sense to slice it AFTER baking it!
When it comes to a glaze, I’m usually less is more. So we often skip the glaze and just enjoy a juicy ham. But if you’re serving this for guests at a special occasion dinner, the maple glaze is a plus. Since you may not use all of the glaze on the ham while it’s baking, simple warm the remainder up and let guests add a little to the ham before digging in.
Why This Recipe Works:
- SIMPLE TO MAKE – This recipe includes an already cooked ham so we’re just warming it up and then adding a sweet glaze at the end.
- CLASSIC HOLIDAY DISH – A ham is a must-make for many festive occasions, including Thanksgiving, Christmas, and Easter. Serve it with the works depending on which holiday it is. You won’t regret it!
- MAKES GREAT LEFTOVERS – Leftover ham makes the best leftovers. We use it in soup, casseroles, frittatas, and sandwiches!
Got leftover ham? You’ll love it in our Ham and Gruyere Quiche, Leftover Ham and White Bean Soup, Omelette Casserole, Vegetable Soup with Ham, and Pressed Cuban Sandwiches.
What You’ll Need:
- Bone In Ham – This recipe is for a six pound bone in ham. The uncut exterior retains all the natural juices, resulting in tender, flavorful slices when carved.
- Pure Maple Syrup – The syrup adds a rich sweetness and depth of flavor to the glaze, enhancing the natural savory qualities of the meat.
- Light Brown Sugar – The moisture content of brown sugar helps create a syrupy texture that clings to the ham, promoting caramelization and a beautiful crust.
- Orange Juice – Orange juice adds a bright, tangy flavor to the glaze, complementing the sweet ingredients.
- Dijon Mustard – Adds more sharp flavors.
- Spices – a combo of cinnamon and ground cloves (optional)
When choosing a ham, choose quality over quantity. I’ve struggled buying a good quality ham at the grocery store so now I purchase directly from an on-line retailer like Dakin Farm or Heritage Foods.
How to make Bone In Ham with Maple Glaze:
NOTE: While I didn’t score the ham before baking, many people recommend it. Use a sharp knife to score the outer layer of fat in a diamond pattern (about 1/4-inch deep). This will help the glaze penetrate the ham better. I chose to add the glaze twice (but scoring the ham) – once while baking and another time – after baking.
Step 1
Remove ham. Take ham out of the refrigerator 1.5-2 hours before cooking. (Here is where you would score the ham, if desired.)
Step 2
Prep. Preheat oven to 300 degrees F. Add enough water in the bottom of a roasting pan so that it covers about 1/2 inch of the ham. I also added some sliced orange slices to the bottom of the ham. (This is optional.)
Step 3
Add ham to pan. Add the ham to the pan, fat side up. Cover pan tightly with aluminum foil.
Step 4
Cook ham. Cook the ham is warmed through, or 15-20 minutes per pound. You can check it with a digital thermometer to make sure it registers about 140 degrees F.
Step 5
Make glaze. Meanwhile, in a small saucepan, combine glaze ingredients – the maple syrup, brown sugar, orange juice, dijon mustard, and cinnamon. Whisk well and bring to a boil. Reduce heat to a simmer and cook for 3-4 minutes. Cool.
NOTE: The glaze will thicken as it sits. You may have more glaze then you need so simply warm it up at mealtime and guests can add more to their ham if desired.
Step 6
Add glaze to ham. Increase oven heat to 425 degrees F. Then remove pan from oven and brush glaze over the ham. Return to oven and cook for another 15 minutes or so, or until the ham is caramelized on top.
Step 7
Slice. Transfer ham to a large cutting board. Let rest for 15 minutes to allow juices to redistribute. Then slice and serve.
NOTE: To slice a bone in ham, use a sharp knife to simply cut around the bone to separate larger chunks of meat. Then slice these chunks into smaller, thinner slices.
Recipe Tips:
- Let the ham sit at room temperature for a couple of hours before baking. This will ensure the center of the ham is evenly cooked to the outside.
- The ham is precooked so we’re just warming it using a low and slow method.
- Take your time cooking the ham. Remember, the ham is fully cooked when purchased. It is just being heated for serving.
- The rule of thumb is to cook the ham for 15-20 minutes per pound.
- Let rest for 15-20 minutes before carving to let the juices distribute in the meat.
Recipe FAQs:
Look for a bone-in ham labeled as “whole,” “half,” or “shank.” Bone-in hams are typically more flavorful and moist.
Use a meat thermometer to check for an internal temperature of 140°F for precooked ham.
Start by slicing along the bone to create even slices. Use a sharp knife and cut against the grain for tender pieces.
Refrigerate leftover ham in an airtight container for up to 5 days or freeze it for up to 2 months.
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Bone In Ham
Ingredients
For the ham:
- 6 pound bone in ham
- 2 cups water
For the maple glaze: (You may not need all of the glaze.)
- 1/2 cup pure maple syrup
- 1/3 cup brown sugar
- 2 Tablespoons orange juice
- 2 Tablespoons dijon mustard
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
Instructions
- NOTE: While I didn't score the ham before baking, many people recommend it. Use a sharp knife to score the outer layer of fat in a diamond pattern (about 1/4-inch deep). This will help the glaze penetrate the ham better. I chose to add the glaze twice (but scoring the ham) – once while baking and another time – after baking.
- Remove ham. Take ham out of the refrigerator 1.5-2 hours before cooking. (Here is where you would score the ham, if desired.)
- Prep. Preheat oven to 300 degrees F. Add enough water in the bottom of a roasting pan so that it covers about 1/2 inch of the ham. I also added some sliced orange slices to the bottom of the ham. (This is optional.)
- Add ham to pan. Add the ham to the pan, fat side up. Cover pan tightly with aluminum foil.
- Cook ham. Cook the ham is warmed through, or 15-20 minutes per pound. You can check it with a digital thermometer to make sure it registers about 140 degrees F.
- Make glaze. Meanwhile, in a small saucepan, combine glaze ingredients – the maple syrup, brown sugar, orange juice, dijon mustard, and cinnamon. Whisk well and bring to a boil. Reduce heat to a simmer and cook for 3-4 minutes. Cool.
- Add glaze to ham. Increase oven heat to 425 degrees F. Then remove pan from oven and brush glaze over the ham. Return to oven and cook for another 15 minutes or so, or until the ham is caramelized on top.
- Slice. Transfer ham to a large cutting board. Let rest for 15 minutes to allow juices to redistribute. Then slice and serve.
- NOTE: To slice a bone in ham, use a sharp knife to simply cut around the bone to separate larger chunks of meat. Then slice these chunks into smaller, thinner slices.
Notes
- See blog post for step-by-step directions and photos.
- When choosing a ham, choose quality over quantity. I’ve struggled buying a good quality ham at the grocery store so now I purchase directly from an on-line retailer like Dakin Farm or Heritage Foods.
- The glaze will thicken as it sits. You may have more glaze then you need so simply warm it up at mealtime and guests can add more to their ham if desired.
- Store leftover ham in an airtight container in your refrigerator for up to five days or freeze it for up to two months.
- Got leftover ham? You’ll love it in our Ham and Gruyere Quiche, Leftover Ham and White Bean Soup, Omelette Casserole, and Pressed Cuban Sandwiches.
Great recipe. The glaze makes all the difference in the world!
For sure!