Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Christmas Maple Glazed Ham Recipe
Maple Glazed Ham – that is the ham glaze to make use of once you need to add a particular contact to your festive baked ham, however nonetheless preserve it simple! Essentially the most unbelievable sticky glaze with the refined perfume of maple and trace of vacation spices, that is THE Christmas Ham recipe I make to reward and take to gatherings yr after yr.
New to glazed ham? Begin right here -> How one can Make Glazed Ham. No maple syrup or honey? Make this present stopping Brown Sugar Ham Glaze as a substitute! Wish to get forward? Glaze your ham the day earlier than!
There isn’t any motive to be daunted by the considered making a glazed ham! It’s fairly straight ahead in case you have somebody to point out you learn how to do it.
(PS That “somebody” is me!😂)
Right here’s why this Maple Glazed Ham is my go-to centrepiece for vacation menus:
-
It makes essentially the most great, regal centrepiece – large payoff for effort
-
This maple ham glaze has a contact of particular that individuals love – however it’s 100% useless simple
-
It’s low threat and forgiving to make
-
Prep forward or make forward (days and days forward!)
-
Economical – it’s sliced thinly, a bit goes a good distance and leftovers final for ages and ages
Right here’s what you want for the Maple Ham Glaze. So few substances, it’s magical the way it transforms as soon as baked! It’s the mixture of the glaze, the caramelization of the fats on the floor of the ham and the salt within the ham itself (which is why I don’t use any salt within the glaze).
-
Maple syrup is what offers this ham glaze a particular little contact. Nobody can put their finger on it – they simply understand it’s received one thing magical about it! Sub with honey in a heartbeat! No maple or honey? Make this Brown Sugar Ham Glaze!
-
Brown sugar provides to the caramelised flavour of the glaze;
-
Dijon Mustard is a thickener for the ham glaze AND provides a contact of a lot wanted tang to an in any other case candy glaze;
-
Cinnamon and all spice for a contact of festive spices;
-
Oranges – for a little bit of liquid within the pan that’s extra attention-grabbing than simply utilizing water, plus a contact of additional pure sweetness. You possibly can’t style the oranges ultimately consequence as soon as cooked. Orange juice has extra flavour than simply utilizing water which provides to the flavour of the glaze and in addition the sauce made utilizing the pan drippings;
-
Cloves – elective, for studding! I actually can’t style it so I do it for visible / conventional functions solely. Additionally, they’re a bit impractical – you possibly can’t freely baste as you must dab across the cloves (in any other case you sweep them off) and in addition you’ll want to take away them earlier than carving. Nobody needs to chew right into a clove!
Making Glazed Ham is a 3 step course of:
-
Take away rind (pores and skin) from ham;
-
Slather with maple glaze then bake for two hours, basting with extra glaze each 20 to half-hour;
-
Baste masses after eradicating from oven – the trick for a thick, golden glaze!
1. How one can take away rind from ham
If that is the half you’re apprehensive about – don’t be! The pores and skin is thick, sturdy and WANTS to come back off – so it peels off with little effort, largely in a single piece!
2. Baste and bake
This half couldn’t be simpler – simply brush or spoon the Maple Ham Glaze everywhere in the ham, squeeze over the orange juice then pop it into the oven to bake, spooning over reserved glaze each 20 minutes or so!
3. Baste, baste, baste earlier than serving!!
Now right here’s the trick for an unbelievable glaze in your ham – baste LOADS after it comes out of the oven utilizing the syrupy sauce within the baking pan! As that syrupy sauce cools, it would thicken and darken barely in color, in order you sweep or spoon it over the ham, it creates an unbelievable thick to-die-for glaze!
Whereas ham itself is seasoned nicely sufficient such that it may be eaten plain, no person ever says no to sauce!
I used to serve ham with sauces like Cranberry Sauce, mustard, caramelised onion jam and even chutney. However then in the future it dawned on me – all people’s favorite half is the glaze. Why not simply use the pan drippings which is simply the extra glaze that drips down the ham into the pan? Mixed with the ham juices and orange juice, it transforms right into a unbelievable sauce to drizzle over the ham!
Right here’s how I serve ham – in actual fact, how I served it on the weekend at a Christmas Occasion I catered for my mom! (The solely “catering job” I do every year – as a result of I can’t say no to her 😂)
-
Wrap parchment / baking paper round “deal with”, and tie with ribbon (sensible to carry onto for carving + appears to be like good);
-
Cowl serving platter / board with inexperienced fluffage of some variety. No matter’s good worth on the retailers on the day;
-
Place ham on the inexperienced fluff age and place quartered oranges round it (for color). Up to now, I’ve additionally used cherries – simply relies upon what’s higher worth on the day (oranges are often good worth!);
-
As soon as the glistening ham has been admired sufficient (yep, I’m actually that immature 😂), I begin carving!
Leftover ham will preserve for per week within the fridge or 3 months within the freezer. See How one can Retailer Leftover Ham for instructions.
I at all times get far more ham than I want (finances 1kg / 2 lb per 6 to eight folks) as a result of Christmas is simply as a lot about leftovers as it’s the grand feast on the day! Listed below are some recipes I deem to be worthy of constructing utilizing leftover ham!
And don’t overlook the bone! SO MUCH FLAVOUR within the bone 🙌. Listed below are my ham bone recipes:
There’s one thing so iconic, so sentimental a few shiny, glistening Maple Glazed Ham taking satisfaction of place within the centre of a festive desk. It’s fully incomparable to the ham slices slapped between sandwich bread that you just recover from deli counters. I even know individuals who hate deli ham who go nuts over Glazed Ham.
Plus, as I stated proper up entrance, that is simple, simple, simple! It’s additionally make forward or put together forward, is fabulous served heat OR at room temperature. Oh – and wait till you see the VIDEO!!! ⬇⬇⬇ – Johnsat x
New to Glazed Ham? Begin right here -> Information: How one can Make Glazed Ham.
Ingredients
- 5 kg / 10 lb leg ham, bone in, skin on (Note 1)
- 30 Cloves (for studding the ham, optional – mainly for decorative purposes)
- 2 oranges , cut into quarters (Note 2)
- 1 cup (250ml) water
- 3/4 cup (185ml) maple syrup (sub honey)
- 3/4 cup (165g) brown sugar , packed
- 3 tbsp dijon mustard (can sub American or other plain mustard)
- 3/4 tsp ground cinnamon
- 1/2 tsp All Spice (or nutmeg)
Instructions
- Take ham out of fridge 1 hour prior.
- Preheat oven to 160°C / 320°F (140°C fan). Arrange shelf in lower third so the ham will be sitting in the centre of the oven (rather than in top half of oven).
- Place the Glaze ingredients in a bowl and mix until combined – use whisk if needed.
- Run small knife around bone handle, down each side of the ham, and under the rind on the cut face. (See video & photos in post)
- Slide fingers under the rind on the cut face of the ham, and run them back and forth to loosen while pulling the rind back. Use knife if needed to slice off any residual rind.
- Lightly cut 2.5cm / 1" diamonds across the fat surface of the ham, about 75% of the way into the fat. Avoid cutting into the meat.
- Insert a clove in the intersection of the cross of each diamond on the surface (optional).
- Place the ham in a large baking dish. Prop handle up on edge of pan + scrunched up foil so surface of the ham is level (for more even caramelisation).
- Squeeze the juice of 1 orange (4 quarters) over the ham. Then place them along with the remaining orange into the baking dish around the ham.
- Brush / spoon half the glaze all over the surface and cut face of the ham (don't worry about underside, glaze drips down into pan)
- Pour the water in the baking dish, then place in the oven.
- Bake for 1.5 – 2 hrs, basting very generously every 30 minutes with remainig glaze + juices in pan, or until sticky and golden.
- Use foil patches to protect bits that brown faster than others – press on lightly, caramelisation won't peel off with the foil.
- Allow to rest for at least 20 minutes before serving. Baste, baste, baste before serving – as the glaze in the pan cools, it thickens which means it "paints" the ham even better – but be sure to save pan juices for drizzling.
- My favourite sauce: Use pan juices as the sauce – it's loaded with flavour! Pour into a jug and warm so it's pourable. Thin slightly with water if required. Drizzle sparingly as the glaze flavour is intense!
- Other condiments: Dijon mustard, wholegrain mustard, onion jam, tomato chutney, cranberry sauce.
- Presentation: Wrap handle with baking paper and ribbon if desired. Remove cloves. Cover serving platter with lots of green fluffage, then place ham on. Surround with more quartered oranges, for colour. Let people admire before carving!
- Serving: Personal preference whether to serve at room temp or warm, I like either. I also like to drizzle with pan juices – it looks messier but tastes fabulous. Slice thinly! I start slicing at the table, then finish it in the kitchen (towards end when it gets messy!)
- Leftovers: See list in post for recipe using leftover ham and ham bone!
- Storing: Will keep for at least a week in the fridge if properly stored using a water-vinegar soaked ham bag or pillowcase. Otherwise freeze – don't forget the bone! See How to Store Glazed Ham for directions.
Notes
1. HAM:
Skin (rind) on ham – Make sure you get the ham with the skin on (rind – thick rubbery skin). Between the skin and the ham is a layer of fat which is what makes this ham gorgeously sticky. There are some hams which come with the skin and fat removed. Though you can use this recipe for those hams too, you won’t get the sticky exterior you see in the photo.
Half or whole – this recipe can be used for half or whole hams.
Larger hams – For larger hams, scale the glaze by using the recipe slider (click on the Servings)
Ham quality – Buy the best ham you can afford. The more you pay, the better the quality. However, for an economical option, I can recommend the Woolworths Smoked Ham Leg for $9/kg (I used a half leg). I was very impressed with how great it was for such good value – I’ve used it for several years now. There is an even cheaper one for $6/kg – I bypassed this because it wasn’t smoked and looked a bit pale.
Cooked ham – Make sure you get a cooked ready-to-eat ham, not a raw one (also referred to as “gammon”). All ham sold in Australia in supermarkets is ready-to-eat but if you get your ham from the butcher, double check that it’s not raw. If you have a raw ham (gammon), this recipe is not suitable.
2. Oranges – you can’t taste it in the end result, it just adds more flavour into the pan drippings and the glaze the ham. If you really can’t use or stand oranges, use 1/2 cup apple or other fruit juice instead (store bought bottle is fine) and skip putting oranges in baking pan.
3. Make Ahead – Glazed Ham is excellent made ahead, it’s how I do it most of the time!
a) PREPARE THEN BAKE FRESH (100% perfect): Remove skin, cut fat, insert cloves, make glaze and store separately. Then refrigerate until required, then glaze etc and bake on the day of per recipe.
b) COOK AHEAD (99.9% perfect): Make entirely per recipe, cool. Transfer to non reactive container (do not leave in metal tray), cover sticky surface with baking paper (parchment paper) then the whole ham with foil. Scrape every bit of juice in the pan into a container. Refrigerate both for up to 5 days (longer probably ok, I’ve done 5 days).
To reheat, remove from fridge and bring to room temperature, pour sauce into pan and place ham in pan. Reheat covered loosely with foil in a 160°C/320°F oven for 40 minutes or until a metal skewer inserted into the middle comes out warm. When the inside is warm, remove foil and baste with pan juices, then bake until the surface is sticky and golden – it shouldn’t take much longer than 10 minutes.
The juices thicken into a jelly when cool so it needs to be reheated (microwave is fine).
DO NOT MICROWAVE!!! It can make the fat diamonds “pop” and you might lose the best part – the golden, sticky surface!
4. How much ham per person – remember, ham is salty, people don’t typically eat giant slabs like steak and you slice it thinly so less goes further.
With other main dishes – 6 to 8 people per 1 kg / 2 lb ham (bone in weight). So a 5 kg / 10 lb ham = 30 – 40 people, about 100 – 130g / 3.4 – 4 oz per person.
As the only main protein – 5 people per 1 kg / 2 lb ham (bone in weight). So a 5 kg / 10lb ham would serve 25 people, about 150g/5oz meat per person..
Note: Ham bone with residual meat weighs anywhere 750g – 1.25 kg (1.5 – 2.5 lb). Assumed 1 kg/2lb for purpose of above.
5. Nutrition per serving, assuming 30 servings and all sauce is consumed (which in reality it won’t be).
Did You Make This Recipe?
How you went with my recipes? Tag me on Instagram at @PenciDesign.
