Maple Mustard Glazed Ham

A fully cooked, boneless spiral ham with a sweet and tangy three-ingredient glaze made from maple syrup, brown sugar and Dijon mustard. An easy main dish for Easter, Thanksgiving or Christmas.

Course Main

Cuisine American

Keyword glazed ham, maple Dijon ham, maple mustard glazed ham, maple mustard ham glaze, spiral ham

Prep Time 10

Cook Time 1 15

Total Time 1 25

Servings people

Calories 404kcal

Author Erin Dooner

Ingredients

4-7 pound fully cooked boneless spiral ham
1/2 cup brown sugar, packed
1 tablespoon Dijon mustard
1/2 cup maple syrup

US Customary - Metric

Instructions

Preheat the oven to 350 °F (175 C).
Put the ham in a baking dish or a shallow roasting pan.
4-7 pound fully cooked boneless spiral ham
In a small saucepan over medium heat, mix together the remaining ingredients until combined.
1/2 cup brown sugar, packed, 1 tablespoon Dijon mustard, 1/2 cup maple syrup
Bring it to a simmer while stirring frequently. Let simmer for 2-3 minutes.
Remove the pan from the heat and let it sit for two minutes.
Pour half of the glaze over the ham and bake uncovered for 1 hour.
Pour the rest of the glaze over the ham and bake for an additional 15 minutes, or until the ham is heated through.
Serve warm. Refrigerate leftovers promptly in an airtight container, within 2 hours of serving. Keep refrigerated for up to 5 days, or freeze for 1-2 months for best quality.

Notes

The baking time is an estimate and will vary depending on the size of the ham. Follow the package's reheating directions and use a food thermometer to check that the ham is heated through. A fully cooked ham packaged at a USDA-inspected plant should reach 140 °F (60 °C) when reheated. Ham repackaged outside the processing plant should reach 165 °F (74 °C).
Plan on approximately 1/2 pound of boneless ham per person. A 4-pound ham serves about 8 people, while a 7-pound ham serves about 14. The number of servings will also depend on how many side dishes you're serving and whether you want leftovers.
The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.

Nutrition