Name: Honey Mustard Maple Glazed Ham Recipe
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Cuisine: American
Ingredients: 8 pound bone-in spiral-cut half ham smoked or uncured; 2 tablespoons honey; 1 cup pure maple syrup; ½ cup Dijon mustard; 2 tablespoons brown sugar

There’s just something magical about a beautifully glazed ham, especially when that glaze combines sweet, tangy, and a little smoky kick. This Honey Mustard Maple Glazed Ham Recipe is a favorite of mine because it hits all those notes perfectly, turning an ordinary ham into a show-stopping centerpiece your family will actually talk about.

A stack of pancakes with about eight layers of thin, golden-brown pancakes sits on a white plate, each layer covered with a smooth, creamy light brown sauce that drips down the sides. The top pancake is fully coated with the sauce, making it look shiny and rich. The pancakes have a soft texture with some browning marks visible. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Honey Mustard Maple Glazed Ham Recipe
Top Tip
How to Serve Honey Mustard Maple Glazed Ham Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Honey Mustard Maple Glazed Ham Recipe

Why You'll Love This Recipe

This Honey Mustard Maple Glazed Ham Recipe is a total crowd-pleaser that brings out the best in ham without any fuss. I've made it for holidays and casual dinners alike, and every time it delivers that perfect balance of sweet and zesty glaze that keeps folks coming back for seconds.

Simple yet impressive: It’s a glaze that’s easy to make but tastes like you’ve spent all day nursing it to perfection.
Perfect caramelization: The broil step adds a mouthwatering, slightly crispy finish you won’t find in any store-bought glaze.
Versatile for any occasion: Whether it’s a holiday feast or a Sunday family dinner, this recipe fits right in without being intimidating.
Hands-on tips to help you succeed: I’ll walk you through what to watch for, so your ham never dries out or gets too sweet.

A close-up view of a large cooked ham with many thick slices stacked and showing a shiny, brown glaze on the surface, sitting in a black pan on a white marbled surface. A woman's hand is holding a small clear glass jar filled with a smooth yellow sauce, while another woman's hand is using a spoon to pour the sauce over the top of the ham, with the sauce flowing down the sides and shining in the light. The background shows white tiled walls. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic here comes from a simple combo of honey, maple syrup, and Dijon mustard — ingredients that complement a smoky or naturally cured ham beautifully. I always recommend using pure maple syrup for its richer flavor and a quality honey that you enjoy on its own. The brown sugar adds a touch more caramelization and depth without overpowering the glaze.

Flat lay of a whole bone-in spiral-cut half ham with natural marbling and a pinkish hue, a small white bowl filled with golden honey, a small white bowl containing dark amber pure maple syrup, a small white bowl of smooth pale yellow Dijon mustard, and a small white bowl of light brown soft brown sugar, all ingredients fresh and natural, arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Bone-in spiral-cut ham: This cut is perfect because it heats evenly and the slices make serving a breeze.
Honey: Adds natural sweetness and helps the glaze stick while caramelizing.
Pure maple syrup: Offers a deeper, woodsy sweetness that pairs wonderfully with mustard.
Dijon mustard: Gives the glaze that gentle tang and balance against all the sweet.
Brown sugar: Sprinkled on top for extra caramelization and a golden crust.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Honey Mustard Maple Glazed Ham Recipe is how easy it is to tweak for your taste. I often swap the Dijon mustard for a spicy brown mustard to add a little more bite, or sometimes sprinkle a few cloves across the ham for warmth and aroma.

Variation: For a smoky twist, try adding a touch of smoked paprika to your glaze mix — I did it once when friends came over, and they kept asking for the secret ingredient!

Step-by-Step: How I Make Honey Mustard Maple Glazed Ham Recipe

Step 1: Whisk together your glaze

Start by mixing honey, maple syrup, and Dijon mustard in a small bowl. Whisk it until it’s fully blended and smooth. I like to cover and chill the glaze while the oven heats to let the flavors meld — it really makes a difference.

Step 2: Prepare your ham for roasting

Line a deep roasting pan with parchment paper to catch drips and keep cleanup easy. Place your ham flat side down, then rub brown sugar all over the top and sides for that perfect caramel touch. Don’t skip this step — it’s a game changer!

Step 3: Slow bake low and slow

Cover the pan tightly with foil to keep moisture in, then pop it in the oven set at 275°F. Bake it for about 15 minutes per pound — so for an 8-pound ham, I roast it roughly 2 hours. This gentle heat warms the ham through without drying it out.

Step 4: Glaze and broil for that golden finish

Once the baking’s done, take off the foil and crank your oven to broil. Pour the glaze evenly over the ham and return it to the oven uncovered. Watch closely and broil for 5-8 minutes until the glaze gets those irresistible caramelized spots. Don’t walk away here — it can burn quickly.

Step 5: Slice and serve

Remove the ham once it’s beautifully caramelized and heated all the way through. The spiral-cut slices make serving so easy, and the glaze shines with every bite. I always recommend letting it rest a few minutes before slicing for juiciness.

Top Tip

From my experience, this dish nails the balance between sweet and tangy when you pay attention to timing and temperature. Those little details make starving your ham of moisture or burning the sugars avoidable.

Glaze early and chill: Making the glaze ahead and letting it sit in the fridge lets the flavors deepen before hitting the ham.
Low and slow is key: Baking at a low temp ensures the ham stays juicy and tender instead of drying out.
Watch the broil step: Keep a close eye when broiling the glaze; that thin sugary layer can go from perfect to burnt fast.
Use foil wisely: Cover during the bake but uncover toward end to get a stunning caramelized crust without sacrificing moisture.

How to Serve Honey Mustard Maple Glazed Ham Recipe

Honey Mustard Glazed Ham - Serving Suggestion

Garnishes

I’m all about simplicity here — a sprinkle of fresh thyme or rosemary adds a lovely aromatic touch, and a few whole cloves poked into the ham not only look pretty but infuse warmth and depth. Sometimes I toss a handful of fresh cranberries around the platter for color and tartness contrast.

Side Dishes

Classic sides like roasted root vegetables, creamy scalloped potatoes, or simple green beans work perfectly. Once, I paired this ham with a bright apple and fennel slaw — the crisp acidity was a delightful foil to the sweet glaze!

Creative Ways to Present

For holiday dinners, I like serving the ham on a rustic wooden board surrounded by seasonal fruits like pears, figs, and pomegranate seeds for a festive look that doubles as a conversation starter. You could even lay out some artisanal mustard and honey on the side for that extra indulgence.

Make Ahead and Storage

Storing Leftovers

I always store leftover ham slices in an airtight container in the fridge. To keep the glaze from getting sticky or soggy, I sometimes separate layers with parchment paper. The ham stays tender and delicious for up to 4 days this way.

Freezing

Freezing leftover ham is totally doable — just wrap slices tightly in plastic wrap and then foil before placing them in a freezer bag. It’s best eaten within 2 months for optimal flavor, and I suggest thawing overnight in the fridge rather than defrosting quickly.

Reheating

Reheat your ham slices gently in the oven at about 275°F, covered with foil to keep moisture locked in. I like pouring a little bit of leftover glaze over the slices before warming — it keeps them extra juicy and flavorful without drying out.

Frequently Asked Questions:

Can I use an uncooked ham for this Honey Mustard Maple Glazed Ham Recipe?

This recipe is designed for fully cooked, bone-in spiral-cut hams, which only need reheating and glazing. Using an uncooked ham would require a different cooking time and method to ensure it’s safely cooked through before glazing.

How do I prevent the glaze from burning under the broiler?

Keep a very close eye on the ham during the broil step, as the sugars caramelize quickly. Position the oven rack so the ham isn’t too close to the broiler element, and broil in short intervals, checking frequently to avoid burning.

Can I make the glaze ahead of time?

Absolutely! Making the glaze ahead lets the flavors meld and can save you time on the day you cook the ham. Just keep it covered in the refrigerator until you’re ready to apply it.

What kind of mustard works best in this recipe?

I recommend Dijon mustard for its balance of mild heat and tanginess, which perfectly complements the sweet maple and honey. If you prefer more spice, you can experiment with spicy brown mustard, but Dijon gives the best glaze texture and flavor balance.

Final Thoughts

This Honey Mustard Maple Glazed Ham Recipe has become a go-to whenever I want something both comforting and a touch special with minimal stress. The blend of sticky-sweet maple and honey with sharp mustard is just downright addictive. I really hope you give this one a try — you’ll love how it fills your kitchen with that cozy aroma and saves you from scrambling for a last-minute dinner idea!