Grammy's Kitchen · Glazed Ham · Maple Glazed Ham
One of 64 glazed ham recipes we measured
147 cooks on www.recipetineats.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 64.
| this recipe | typical | |
|---|---|---|
| liquid | 5% | 0% |
| sweetener | 9% | 7% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 4536 g | 5 kg / 10 lb leg ham, ( bone in, skin on (Note 1)) |
| 30 Cloves ((for studding the ham, optional - mainly for decorative purposes)) | |
| 2 oranges (, cut into quarters (Note 2)) | |
| 237 g | 1 cup (250ml) water |
| 242 g | 3/4 cup (185ml) maple syrup ((sub honey)) |
| 165 g | 3/4 cup (165g) brown sugar (, packed) |
| 39 g | 3 tbsp dijon mustard ((can sub American or other plain mustard)) |
| 2 g | 3/4 tsp ground cinnamon |
| 1 g | 1/2 tsp All Spice ( (or nutmeg)) |
Method: 20 steps, published by www.recipetineats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Hi! I’m looking at making your maple glazed ham for Christmas this year but I just want to know, if I make it the day before and serve the following day, is it recommended to reheat in oven the day of serving or can it be pulled out of the fridge and served at” — a cook
“The family LOVED this baked ham. Their eyes almost popped out of their heads, and they were grinning from ear to ear when they saw the baked ham, and boy, did they tuck into it! The glaze was so easy to make (and I kept basting and basting as per instructions ” — a cook, 5★