Maple Garlic Honey Glazed Ham
Sweet and savory maple garlic honey glazed ham. Slow-bake then high-heat glaze for a shiny, browned finish and tender slices.
Sweet, savory, and glazed to perfection. This is the perfect holiday ham...for any holiday!
Yield: 8-10 servings
- Slow-bake the cured ham at 250°F about 13–16 minutes per pound until 135°F, then glaze and finish at 425°F until 140°F.
- Make the glaze with honey, brown sugar, melted butter, maple-garlic seasoning and optional Dijon; brush 2–3 coats for a glossy finish.
- Let the ham rest at least 15 minutes before slicing and spoon pan juices over slices for extra moisture and flavor.
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Preparation Instructions:
1. Preheat the oven to 250
2. Remove the packaging and the plastic disk from the bottom of the ham. Place ham in a shallow roasting pan, cut side down.
3. Bake for 13-16 minutes per pound until ham reaches 135°F. • Combine glaze ingredients in a small bowl and mix well.
4. Once the ham reaches 135°F, remove ham from the oven. Turn the oven up to 425°F. Brush the ham generously with the honey glaze. (I do 2-3 coats of glaze).
5. Return to the oven for 15-20 minutes or until ham reaches 140°F and glaze is browned.
6. Remove the ham from the oven and rest at least 15 minutes before cutting. Spoon juices over the ham before serving if desired.
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Frequently Asked Questions
What internal temperature should I cook the ham to?
For a pre-cooked cured ham follow this recipe: heat to 135°F before glazing, then finish until the ham reaches 140°F. If you are using a fresh or raw ham, cook to 145°F and let it rest 3 minutes.
How long does a 5-pound ham take to cook?
Bake low at 250°F for 13 to 16 minutes per pound, so a 5-pound ham needs about 65 to 80 minutes to reach 135°F. After glazing, roast at 425°F another 15 to 20 minutes until it hits 140°F.
Can I use a spiral-sliced or boneless ham with this glaze?
Yes. Spiral-sliced and boneless hams work well. They may heat faster, so monitor the internal temperature closely and baste gently to avoid drying the slices.
How can I prevent the glaze from burning?
Apply the glaze only during the high-heat finish and watch the oven closely. Brush 2 to 3 light coats instead of one thick coat. If the glaze browns too fast, tent the ham loosely with foil.
What can I use instead of Maple Garlic Seasoning?
Substitute pure maple syrup or a mix of maple syrup plus a pinch of garlic powder and a little smoked paprika. Adjust amounts to taste and keep the honey to brown sugar ratio similar.
Do I need to remove the plastic disk and packaging from the ham?
Yes. Remove all packaging and the plastic disk from the bottom before baking. Leaving them on can cause plastic to melt and uneven cooking.
How long should I rest the ham before carving?
Rest the ham at least 15 minutes after removing it from the oven. Resting lets the juices redistribute so the slices stay moist. Tent with foil while resting if you like.
How should I reheat leftovers?
Reheat slices covered in a baking dish with a splash of broth or extra glaze at 275 to 300°F until warmed through. For quick reheating, microwave slices with a damp paper towel for short bursts to prevent drying.
What internal temperature should I cook the ham to?
For a pre-cooked cured ham follow this recipe: heat to 135°F before glazing, then finish until the ham reaches 140°F. If you are using a fresh or raw ham, cook to 145°F and let it rest 3 minutes.
How long does a 5-pound ham take to cook?
Bake low at 250°F for 13 to 16 minutes per pound, so a 5-pound ham needs about 65 to 80 minutes to reach 135°F. After glazing, roast at 425°F another 15 to 20 minutes until it hits 140°F.
Can I use a spiral-sliced or boneless ham with this glaze?
Yes. Spiral-sliced and boneless hams work well. They may heat faster, so monitor the internal temperature closely and baste gently to avoid drying the slices.
How can I prevent the glaze from burning?
Apply the glaze only during the high-heat finish and watch the oven closely. Brush 2 to 3 light coats instead of one thick coat. If the glaze browns too fast, tent the ham loosely with foil.
What can I use instead of Maple Garlic Seasoning?
Substitute pure maple syrup or a mix of maple syrup plus a pinch of garlic powder and a little smoked paprika. Adjust amounts to taste and keep the honey to brown sugar ratio similar.
Do I need to remove the plastic disk and packaging from the ham?
Yes. Remove all packaging and the plastic disk from the bottom before baking. Leaving them on can cause plastic to melt and uneven cooking.
How long should I rest the ham before carving?
Rest the ham at least 15 minutes after removing it from the oven. Resting lets the juices redistribute so the slices stay moist. Tent with foil while resting if you like.
How should I reheat leftovers?
Reheat slices covered in a baking dish with a splash of broth or extra glaze at 275 to 300°F until warmed through. For quick reheating, microwave slices with a damp paper towel for short bursts to prevent drying.
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