Maple syrup glaze for ham is a quick stovetop mixture of pure maple syrup, brown sugar, mustard, and a little vinegar that turns glossy and sweet-tangy as it cooks. Brush it over a fully cooked ham near the end of heating so the sugars caramelize without scorching; this recipe makes enough for a 6- to 8-pound (2.7- to 3.6-kg) ham.
Ingredients
- ½ cup (120 ml) pure maple syrup
- ¼ cup (55 g) packed light or dark brown sugar
- 2 tablespoons (30 g) Dijon mustard
- 1 tablespoon (15 ml) apple cider vinegar
- 1 tablespoon (14 g) unsalted butter
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground cloves
- ⅛ teaspoon fine salt
Instructions
- Measure the maple syrup, brown sugar, mustard, vinegar, butter, cinnamon, cloves, and salt into a small saucepan. Stir to combine before heating, breaking up any brown sugar lumps.
- Set the pan over medium heat and bring the mixture to a gentle simmer, stirring frequently. Simmer for 5 to 7 minutes, until the sugar dissolves and the glaze looks smooth and slightly thickened. It will thicken more as it cools. Avoid a hard boil: maple syrup and sugar can scorch quickly, especially around the pan’s edges.
- Take the pan off the heat. Taste carefully once it has cooled slightly. Add a teaspoon of vinegar if you want more tang, or a teaspoon of maple syrup if you prefer it sweeter. Let the glaze stand for a few minutes so it is easier to brush on.
- To glaze a fully cooked ham, heat the ham according to its package directions, usually covered in a roasting pan with a little water. Uncover it for the final 20 to 30 minutes of heating. Brush on a thin, even coat of glaze, return the ham to the oven, and brush on another coat after about 10 minutes. If the glaze darkens too quickly, loosely cover the ham with foil.
- For a whole, fully cooked ham, heat it to 140°F (60°C) if it was packaged in a USDA-inspected plant; if the label gives different reheating directions, follow those. For a cooked ham that was repackaged or leftovers, heat to 165°F (74°C). Check the center with a food thermometer, avoiding bone. The USDA FSIS safe minimum for fresh, uncooked ham is 145°F (63°C) followed by a 3-minute rest; this glaze recipe is intended for a fully cooked ham, not a substitute for cooking raw ham safely.
- Remove the ham from the oven and rest it according to its package directions before carving. Spoon a little pan glaze over slices if desired, but do not serve glaze that has touched raw meat unless it is brought to a boil first.
Tips
- Use pure maple syrup for its clear maple flavor. Pancake syrup or table syrup can work in a pinch, but it is usually sweeter and less maple-forward; reduce the brown sugar slightly to taste.
- Brush on thin layers near the end of heating rather than coating the ham at the start. The sugars can burn during a long roast, turning bitter before the ham is hot.
- If the glaze becomes too thick to brush, stir in water a teaspoon at a time and warm it gently. If it is thin, simmer it for another minute or two, watching closely.
- Keep the glaze separate from any brush or spoon that touches the ham. If you want extra glaze for serving, set it aside before glazing, or bring used glaze to a full boil before serving.
Serving Suggestions
Serve slices of glazed ham with roasted potatoes, green beans, glazed carrots, or a crisp salad to balance the sweetness. The glaze also pairs well with dinner rolls, cornbread, scalloped potatoes, and tart cranberry relish. For a buffet, offer any clean reserved glaze in a small serving bowl so guests can add a little at the table.
Leftover ham works in sandwiches, omelets, fried rice, or split-pea soup. The maple coating is sweet, so pair it with sharp cheese, pickles, mustard, or other savory ingredients when using it in sandwiches.
Variations
For a citrus note, replace the cider vinegar with 1 tablespoon (15 ml) orange juice and add 1 teaspoon (5 ml) finely grated orange zest. The flavor will be softer and fruitier. For a sharper glaze, use whole-grain mustard instead of Dijon; the seeds add texture without changing the method.
To make it a little spicy, stir in ¼ teaspoon crushed red pepper flakes or a pinch of cayenne. For a more savory profile, add ½ teaspoon (2.5 ml) Worcestershire sauce and reduce the salt to a pinch. These additions are optional; keep the overall liquid close to the original amount so the glaze remains brushable.
Storage and Reheating
Cool unused glaze promptly and refrigerate it in a clean, covered container within 2 hours of cooking. It keeps for up to 4 days in the refrigerator. Rewarm gently in a saucepan over low heat or in short microwave bursts, stirring between intervals; add a teaspoon of water if it has thickened. Do not leave it at room temperature for more than 2 hours.
Refrigerate leftover ham within 2 hours of serving, stored separately from unused glaze, and use it within 3 to 4 days. Reheat ham leftovers to 165°F (74°C), checked with a food thermometer. You can freeze leftover glaze in a freezer-safe container for up to 3 months; thaw it in the refrigerator and reheat gently. Freezing may slightly change its texture, so stir well after warming.
Frequently Asked Questions
Can I make maple ham glaze ahead of time?
Yes. Make it up to 4 days ahead, cool it, and refrigerate it covered. Rewarm over low heat and stir before brushing; loosen it with a small splash of water if needed.
When should I put glaze on a ham?
Apply it during the final 20 to 30 minutes of heating, in two thin coats. This gives the sugars time to become glossy and lightly caramelized without staying in the oven long enough to burn.
Can I use this glaze on an uncooked ham?
The glaze can flavor a raw ham, but it does not make the ham safe to eat. Follow a reliable cooking method for that specific cut, and check the thickest part with a thermometer. Fresh, uncooked ham must reach the USDA FSIS safe minimum of 145°F (63°C) and rest for 3 minutes.
Why is my glaze bitter or burnt?
It was likely cooked too hard or applied too early. Keep the saucepan at a gentle simmer, stir often, and brush the ham only near the end. If the glaze on the ham starts to darken too fast, cover it loosely with foil.
Can I make the glaze without brown sugar?
Yes. Use an additional ¼ cup (60 ml) maple syrup in place of the brown sugar. Simmer it gently until slightly thickened, and expect a looser glaze with a more pronounced maple flavor.
How much glaze should I use for a spiral ham?
This batch is suitable for a 6- to 8-pound (2.7- to 3.6-kg) ham. Spiral-cut ham has many exposed surfaces, so brush lightly between slices and over the outside; reserve a little glaze for serving rather than pouring it all into the pan.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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