Bone In Ham

5 from 1 vote

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!

Course Main Dish

Cuisine American

Keyword bone in ham, maple glaze for ham

Prep Time 15

Cook Time 2

Total Time 2 15

Servings servings

Calories 614kcal

Author Sue Ringsdorf

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.)
2 cups water
Add ham to pan. Add the ham to the pan, fat side up. Cover pan tightly with aluminum foil.
6 pound bone in ham
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, cinnamon and cloves. Whisk well and bring to a boil. Reduce heat to a simmer and cook for 3-4 minutes. Cool.
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
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.

Nutrition