Ultimate Thanksgiving Dinner With Maple Glazed Ham – Special and Easy

Thanksgiving doesn’t have to be a replay of the same menu every year. If you’re looking for a crowd-pleasing twist that still feels cozy and festive, a maple glazed ham makes a beautiful centerpiece. It’s simple to prepare, forgiving to cook, and pairs well with all the classics.

The maple brings a mellow sweetness, the spices add warmth, and the ham stays juicy with minimal fuss. This is the kind of main dish that lets you enjoy your guests and still put something impressive on the table.

What Makes This Maple Glazed Ham Special

This recipe balances savory and sweet without going overboard. The glaze is built on real maple syrup, Dijon mustard, apple cider, and warm spices for a deep, caramelized finish.

You get crispy edges, glossy slices, and rich pan juices to spoon over everything else. It’s also practical. A ham is pre-cooked, which means you’re mostly reheating and glazing to perfection.

That frees up mental space and oven time for sides. Best of all, leftovers are fantastic and versatile, so the goodness carries into the weekend.

What You’ll Need for Maple Glazed Ham

• 1 bone-in, fully cooked ham (8–10 pounds; spiral-sliced if you prefer)
• 1 cup pure maple syrup (Grade A dark for robust flavor)
• 1/2 cup apple cider (or apple juice)
• 2 tablespoons Dijon mustard
• 2 tablespoons whole-grain mustard (optional but adds texture)
• 1/4 cup brown sugar (light or dark)
• 2 tablespoons apple cider vinegar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves (or 6–8 whole cloves if scoring a non-spiral ham)
• 1/2 teaspoon ground ginger
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional, for gentle heat)
• 2 tablespoons unsalted butter
• 1 orange, zested and juiced (about 1/4 cup juice)
• 1–2 tablespoons cornstarch (optional, for thickening pan juices)
• Kosher salt (a pinch, if needed)

How to Make Maple Glazed Ham

1. Preheat and prep. Heat the oven to 325°F (160°C). Line a roasting pan with foil for easy cleanup and set a rack inside.
   

   Remove ham from the fridge 30 minutes ahead to take off the chill.
2. Score if needed. If your ham isn’t spiral-sliced, use a sharp knife to score a diamond pattern across the fat, about 1/4 inch deep. This helps the glaze soak in. You can press a few whole cloves into the intersections for a traditional touch.
3. Mix the glaze base. In a saucepan, combine maple syrup, apple cider, brown sugar, both mustards, apple cider vinegar, cinnamon, cloves, ginger, black pepper, red pepper flakes, orange zest, and orange juice.
   

   Whisk well.

4. Simmer to thicken. Bring the mixture to a gentle simmer over medium heat. Cook 8–10 minutes, stirring often, until glossy and slightly thickened. Stir in the butter until melted for a silky finish.
   

   Reserve 1/3 cup for serving.

5. Warm the ham. Place the ham cut side down on the rack. Tent loosely with foil and bake for about 10–12 minutes per pound, until the internal temperature reaches 120°F–125°F. For a 9-pound ham, that’s roughly 1.5–2 hours.
6. Start glazing. Remove the foil during the last 45 minutes.
   

   Brush the ham with the glaze every 10–15 minutes, allowing each layer to set and caramelize. Rotate the pan if browning unevenly.

7. Finish the gloss. When the ham reaches 135°F–140°F, give it one last generous glaze and broil on the middle rack for 2–3 minutes if you want extra charred edges. Watch closely to avoid burning.
8. Rest and carve. Transfer to a cutting board and rest 10–15 minutes so the juices settle.
   

   Carve into thick slices. Spoon warm pan juices over the top.

9. Make a quick sauce (optional). Pour pan juices into a small pot. If you want them thicker, whisk 1 tablespoon cornstarch with 1 tablespoon water, then stir into the simmering juices.
   

   Cook 1–2 minutes until glossy. Adjust seasoning with a pinch of salt or vinegar.

   
   

Keeping Maple Glazed Ham Fresh

Leftover ham stays tender if stored properly. Wrap slices tightly in foil or place them in an airtight container, then refrigerate for up to 5 days.

For longer storage, freeze in meal-sized packs for 2–3 months. Reheat gently in a covered skillet with a splash of water or cider to keep it moist. For sandwiches, warm slices briefly and brush with a bit of reserved glaze.

Avoid microwaving on high heat, which can toughen the meat.

Benefits of This Maple Glazed Ham Recipe

• Low stress, high reward: Because the ham is pre-cooked, you’re mainly warming and glazing. That leaves you free to manage sides and guests.
• Reliable crowd-pleaser: The sweet-salty balance appeals to kids and adults, and the presentation feels special.
• Flexible timing: The resting and glazing window gives you wiggle room around other dishes.
• Great leftovers: Ham anchors breakfast scrambles, grilled cheese, grain bowls, and soups.
• Pairs with classics: It complements stuffing, mashed potatoes, roasted Brussels sprouts, cranberry sauce, and cornbread.

Pitfalls to Watch Out For

• Glaze burning: Maple and sugar can scorch if placed too close to the broiler or applied too early at high heat. Add glaze in layers toward the end and watch carefully.
• Dry slices: Overcooking is the main culprit.
  

  Use a thermometer and pull the ham at 135°F–140°F.

• Too sweet: If your maple is very sweet, balance with extra Dijon or a splash more vinegar. Taste the glaze before applying.
• Bland store-bought ham: Quality matters. Choose a good bone-in ham with natural juices.
  

  Avoid overly processed or water-added options when possible.

• Rushing the rest: Skipping the rest leads to juice loss. Give it at least 10 minutes before carving.

Variations You Can Try

• Bourbon maple glaze: Add 2–3 tablespoons bourbon to the glaze as it simmers for a deeper, smoky note.
• Herb-forward: Stir in 2 teaspoons chopped fresh rosemary or thyme at the end of the simmer for a savory edge.
• Spicy maple: Swap red pepper flakes for a teaspoon of hot honey or a pinch of cayenne.
• Citrus twist: Use a blend of orange and lemon zest, and add a little lemon juice for brightness.
• Apple butter glaze: Whisk 1/4 cup apple butter into the glaze for extra body and orchard flavor.
• Mustard-crusted finish: Brush with a final layer of whole-grain mustard before broiling for texture and tang.

FAQ

Can I use a boneless ham?

Yes. Boneless hams are easy to slice and still delicious.

Reduce the cook time slightly and rely on your thermometer to avoid overcooking.

Is spiral-sliced or unsliced better?

Spiral-sliced hams are convenient and soak up glaze well. Unsliced hams can be juicier and allow you to control slice thickness. Both work well here.

What if I don’t have maple syrup?

Use honey as a substitute, and adjust with a bit more vinegar and Dijon to keep it balanced.

The flavor won’t be exactly the same but will still be excellent.

How do I prevent a salty glaze?

Taste your glaze before it hits the ham. If it leans salty from the pan drippings later, stir in a splash of water, cider, or orange juice and a pinch of brown sugar to smooth it out.

Can I make the glaze ahead?

Absolutely. Make it up to 3 days in advance and refrigerate.

Warm gently before brushing it on so it spreads easily.

What sides go best with maple glazed ham?

Think creamy and bright: mashed potatoes, roasted sweet potatoes, green beans, Brussels sprouts with bacon, cranberry orange relish, and a crisp salad with apples or fennel.

How much ham should I buy per person?

Plan on about 3/4 pound per person for a bone-in ham, or 1/2 pound per person for boneless. Leftovers are worth it, so rounding up is smart.

Can I cook this in a slow cooker?

Yes. Place the ham in the slow cooker, brush with glaze, and cook on low for 4–5 hours, glazing occasionally.

Finish under the broiler for caramelization.

What’s the best way to reheat leftovers?

Cover slices with a bit of water or cider and warm gently in the oven at 300°F, or in a skillet over low heat. Brush with reserved glaze to refresh the flavor.

How do I use the bone?

Save it for soup. Simmer with onions, carrots, celery, and beans or split peas for a hearty post-holiday meal.

Wrapping Up

A maple glazed ham brings warmth, color, and big flavor to a modern Thanksgiving table.

It’s easy to execute, friendly to your schedule, and a guaranteed crowd favorite. With a glossy finish and tender slices, it feels festive without fuss. Pair it with your favorite sides and enjoy a holiday meal that’s both comforting and fresh.