Maple Glazed Ham

Why This Glazed Ham Is Worthy of Your Holiday Table

There is just something about a perfectly glazed ham with sweet, crispy skin and savory, salty meat that makes it a holiday favorite. While my family used to do store-bought honey baked hams, this maple glazed ham is our new tradition!

• Gorgeous holiday centerpiece. The glossy pomegranate maple glaze gives the ham a beautiful, festive finish.
• No-fail main dish. While it’s easy to go wrong with so many holiday mains, spiral ham comes to you already cooked, which means all you have to do is heat it. You can do this!
• Great for leftovers. Truth be told, the leftovers are my favorite part! We use them to make ham sandwiches, split pea soup with the ham bone, and cottage cheese egg bites with ham. Ham for days!

What You’ll Need

The ingredient list for this pomegranate maple glazed ham is really pretty simple! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

• Spiral bone-in ham – I like to use bone-in because the flavor is better. If you don’t want to deal with the bone, then I’d recommend buying a semi-boneless ham, which has the shank bone removed but will still give you good flavor and will make it easier to cut.
• Pomegranate juice – Adds a bright, tangy sweetness and a beautiful ruby color.
• Maple syrup – Provides deep, natural sweetness and helps the glaze caramelize.
• Coconut sugar – Brown sugar is fine too if that’s what you have.
• Dijon mustard – The acidity and punchiness cuts through the sweetness of the glaze.
• Cozy spices – I use a mix of ground cinnamon, clove, and allspice.

How to Make Maple Glazed Ham With Pomegranate

If you want your holiday cooking to be easy, ditch the turkeys and roasts and go with spiral ham. Let’s go over what you’ll need to do:

• Warm the ham. Wrap the ham tightly in foil, place it on a rack in a roasting pan with water, and bake at 325ºF until it reaches 120ºF.
• Make the glaze. Bring the pomegranate juice, maple syrup, coconut sugar, mustard, and spices to a slow boil. Cook for 3 to 4 minutes, or until slightly thickened.
• Glaze and finish. Uncover the ham, brush with the glaze, and bake for about 30 minutes, or until glossy and caramelized.
• Rest and serve. Let the ham rest, then slice and serve with extra maple glaze.

Tips for Perfect Baked Ham

• Make enough ham for everyone! A good rule of thumb is to buy 3/4 to 1 pound per person on a bone-in spiral ham or 1/2 pound per person on a boneless spiral ham. (Since leftovers are so delicious, it’s always a good idea to err on the side of more!)
• Leave the skin on. Keep the ham skin or rind on while baking, because it helps to baste the fat underneath, leaving you with a flavorful ham.
• Don’t glaze first. Glazing the ham before baking it will cause the ham to burn while it is cooking. I save the glaze in this recipe until the last 30 minutes so that the ham is perfectly cooked and you still have a nice sticky coating on the skin that everyone loves.

Serving Suggestions

• Serve with sour cream & chive mashed potatoes or cheesy scalloped potatoes. Total comfort food!
• Pair with roasted carrots, green beans, or asparagus for a simple side.
• Add dinner rolls or biscuits to soak up extra glaze.
• Use leftovers in sweet potato hash or ham sandwiches.

Storage and Reheating

• Refrigerator: Store leftover maple glazed ham in an airtight container in the refrigerator for up to 4 days.
• Freezer: Freeze portions in freezer-safe containers for up to 2 months.
• To reheat: Warm slices gently in the microwave or in a covered dish in a 300°F oven with a splash of water to keep them from drying out.

More Recipes to Add to Your Holiday Menu

• Healthy Green Bean Casserole
• Twice Baked Sweet Potatoes with Pecan Streusel
• Cranberry Sausage Stuffing Recipe
• Maple Bacon Brussels Sprouts