Maple Glazed Ham with Spices

It’s funny how flavors live in your memory… isn’t it? The scent of cloves and maple syrup curling through a warm kitchen makes me instantly think of holidays, yes, but also these slow Sunday afternoons when everything’s a little hushed, like the house itself is resting. This maple glazed ham with spices isn’t complicated – actually, it might be one of the simplest “impress-them-all” dishes I know – but still, it carries that unmistakable sense of occasion. Sweet, sticky maple, those cozy spices, and that savory, slow-roasted ham… it just all comes together. Not too quick, not too fussy. Just that golden in-between.

Why You’ll Crave It

• It fills the whole kitchen with this sweet-savory scent that clings to your clothes in a good way
• The glaze caramelizes into this glossy, amber shell that looks like more effort than it takes
• Perfect for gatherings, but also strangely good next to scrambled eggs the next day
• The flavors feel nostalgic but still special – like your grandmother and a good bistro held hands

The first time I made this was Christmas morning, years ago, in a borrowed sweater that smelled faintly of pine – my cousin still asks about that ham.

What You’ll Need

• Ham: 1 pre-cooked ham (about 1.5 kg) – bone-in or out, just don’t skip scoring it
• Maple syrup: 250 ml of the good stuff, dark amber if you can find it – real, not pancake syrup
• Dijon mustard: 2 tablespoons, sharp and smooth – it balances the sweetness perfectly
• Ground cloves: 1 teaspoon, gently warming – a little goes far
• Black pepper: 1 teaspoon, freshly cracked if you can, for a bit of spark

Easy How-To

Get the oven warm, like a sweater

Preheat to 180°C (350°F), and while that’s happening, unwrap your ham and pat it dry gently. With a small, sharp knife, score the top in a diamond pattern – don’t rush, just let your hand move. It lets the glaze seep into all those little edges.

Make your glaze sing

Stir maple syrup, Dijon, cloves, and pepper in a small bowl. You’ll probably pause to sniff it – it’s that good. No need to whisk aggressively – just combine until smooth and shiny.

Glaze like you mean it

Spoon – or brush if you’re feeling fancy – the glaze all over the ham, especially in the scored grooves. Get generous, it’s okay if it pools a bit.

Roast low and golden

Place the ham in a roasting pan, cover loosely with foil, and slide it into the oven. Roast for about 15 minutes per pound (so roughly an hour for this size), basting with the pan juices every half hour or so. Uncover it for the final 30 minutes – that’s when the glaze bubbles, turns sticky, and darkens just slightly into magic.

Let it rest (and restrain yourself)

Once it hits 63°C (145°F) inside, it’s done. Let it sit at least 15 minutes before slicing. This part’s hard – it smells incredible – but the meat reabsorbs its juices and behaves better on the plate.

Good to Know

• If you score too deep and nick the meat, it’s okay – the glaze just finds new ways to soak in
• Leftover glaze pooled in the pan? Pour it over roasted vegetables. Or over your toast. I mean… try it.
• It also makes excellent sandwiches, surprisingly good even cold, with a smear of mustard

Serving Ideas

• Serve it with garlic mashed potatoes and roasted Brussels sprouts for a cozy, balanced plate
• Thinly sliced with a shaved fennel salad makes a lighter, slightly fancy lunch
• Try it next to buttery scrambled eggs for possibly the best next-day breakfast I’ve had

Top Tricks

• Let the ham sit out of the fridge at least 30 minutes before roasting – it cooks more evenly
• For extra crust, turn the oven to broil just for 2–3 minutes right at the end – but don’t walk away
• If your glaze isn’t sticking or seems runny at first, give it time – it thickens naturally as it bakes

Frequently Asked Questions

Can I use honey instead of maple syrup?

Yes, absolutely – though it’ll taste a bit more floral and less caramel-y. Honey works beautifully but expect a slightly different finish. Agave works too, but it’s milder.

Does it matter if the ham is bone-in or boneless?

Either one works fine. Bone-in tends to be juicier and looks dramatic on the table – but boneless is easier to slice and quicker to heat through.

What size ham should I get?

For about 8–10 people, a 1.5 kg (3.3 lb) ham should be just about right. Maybe even a bit extra – trust me, you’ll want leftovers.

Can I make the glaze ahead?

Yes, you can mix the glaze a day ahead – just store it in the fridge and let it come to room temp before using. Give it a quick stir again to wake it up.

What if I don’t like cloves?

You can skip them, or swap in a pinch of ground allspice or even cinnamon. Cloves do give a lovely warmth, but the recipe still shines without them.