Maple glazed spiral ham is a delicious and easy way to bring something special to your table. The ham is already sliced in a spiral, which makes it perfect for serving, and the sweet maple glaze adds a wonderful rich flavor that compliments the smoky meat perfectly. It’s a great centerpiece for holidays or any time you want a meal that feels a bit festive without a lot of fuss.
I love making this ham because the glaze is so simple to mix up—just maple syrup with a few other pantry staples—and it gets sticky and shiny in the oven, which everyone always notices. One tip I use is to baste the ham a couple of times while it’s cooking so the maple sweetness really builds up and caramelizes nicely on the outer edges. It smells amazing in the kitchen, and the whole house fills with that cozy, comforting aroma.
When I serve maple glazed spiral ham, I like to pair it with some roasted veggies and a little mustard on the side for anyone who wants a bit of tang. Leftovers are also fantastic for sandwiches or chopped into scrambled eggs the next morning. It’s one of those meals that feels both fancy and laid-back, making it perfect for sharing with family or friends.
Key Ingredients & Substitutions
Spiral-Sliced Ham: This pre-cooked ham is perfect because the spiral slices make serving easy. If you can’t find spiral sliced, a regular bone-in ham works too—just slice it yourself before serving.
Maple Syrup: Pure maple syrup gives the glaze its rich sweetness and depth. If needed, you can swap in honey or agave nectar, but syrup adds the best flavor.
Brown Sugar: Adds sweetness and helps the glaze caramelize. You can use coconut sugar as a lower-glycemic alternative, but flavor will be slightly different.
Dijon Mustard: Adds a bit of tang and balances the sweetness. If you don’t have Dijon, yellow mustard or whole grain mustard works fine too.
Apple Cider Vinegar or Lemon Juice: This touch of acidity brightens the glaze. Lemon juice can replace cider vinegar easily.
Spices (Cinnamon & Cloves): These warm spices enhance the holiday feel. Ground nutmeg or allspice can be used as small substitutes if you want a slightly different flavor.
How Do You Get the Glaze Sticky and Caramelized Without Burning?
Making a sticky, glossy glaze requires watching your heat and timing closely. Here’s what helps:
- Brush the glaze over the ham before roasting and every 20-30 minutes during cooking to build up sticky layers.
- Cover the ham loosely with foil to keep moisture in and stop the glaze from drying out or burning early.
- Remove the foil for the last 15 minutes so the glaze can thicken and caramelize nicely without burning.
- Keep oven temperature moderate (325°F/160°C) to avoid cooking too fast.
Taking these steps means your ham ends up beautifully glazed—shiny, sweet, with caramelized edges just like in the photo!
Equipment You’ll Need
- Roasting pan with a rack – I recommend this so the ham cooks evenly and the glaze drips into the pan for easy cleanup.
- Basting brush – makes it simple to apply the glaze smoothly over the ham’s surface.
- Meat thermometer – helps you keep the ham at the perfect temperature without overcooking.
- Aluminum foil – to tent over the ham and keep it moist during baking.
Flavor Variations & Add-Ins
- Add a dash of bourbon or apple brandy to the glaze for a richer, deeper flavor.
- Sprinkle some chopped pecans or walnuts on top during the last 10 minutes for crunch and nuttiness.
- Mix in a teaspoon of ground ginger or nutmeg into the glaze for a spicy twist.
- Use honey or maple butter instead of maple syrup for a different sweet, smooth touch.
Maple Glazed Spiral Ham
Ingredients You’ll Need:
- 1 fully cooked spiral-sliced ham (about 8-10 pounds)
- 1 cup pure maple syrup
- 1/2 cup brown sugar, packed
- 1/4 cup Dijon mustard
- 2 tablespoons apple cider vinegar or fresh lemon juice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- Optional: whole cloves for studding the ham
How Much Time Will You Need?
This recipe takes around 10-12 minutes of baking per pound of ham, plus about 15 minutes for resting. For an 8-10 pound ham, expect roughly 1 hour 20 minutes to 2 hours of baking time. Prep and glazing will take about 10-15 minutes before baking.
Step-by-Step Instructions:
1. Prepare the Ham:
Preheat your oven to 325°F (160°C). Place the spiral ham flat-side down in a large roasting pan. If you like, press whole cloves between slices on the ham to add a touch of extra flavor.
2. Make the Maple Glaze:
In a medium bowl, whisk together the maple syrup, brown sugar, Dijon mustard, apple cider vinegar (or lemon juice), ground cinnamon, and ground cloves until the mixture is smooth and well combined.
3. Glaze the Ham:
Brush a generous layer of the maple glaze all over the ham, making sure to cover all visible areas evenly.
4. Bake and Baste:
Loosely cover the ham with aluminum foil to keep it moist. Put it in the oven and bake about 10-12 minutes per pound, or until heated through and an internal temperature of about 140°F (60°C) is reached.
Every 20-30 minutes, carefully remove the foil and baste the ham with more glaze. This helps build a sticky, caramelized crust on the outside.
5. Finish the Glaze:
In the last 15 minutes of baking, remove the foil entirely. This allows the glaze to thicken and develop a shiny, delicious finish.
6. Rest and Serve:
Remove the ham from the oven and let it rest for about 10 minutes before slicing further if needed. Serve warm alongside your favorite sides, and enjoy the sweet, tender flavors!
Can I Use Frozen Spiral Ham?
Yes, but make sure to fully thaw it in the refrigerator for 24-48 hours before cooking. This ensures even heating and helps the glaze soak in properly.
Can I Substitute Honey for Maple Syrup?
Absolutely! Honey works well as a substitute. It may give a slightly different flavor but will still create a delicious sticky glaze.
How Should I Store Leftover Ham?
Store leftover ham in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave or oven to keep it juicy.
Can I Make the Glaze Ahead of Time?
Yes, you can prepare the glaze up to a day in advance and refrigerate it. Give it a good stir before brushing it on the ham during baking.