Easy Baked Ham with Maple and Brown Sugar Glaze

This baked ham recipe is all about the glaze. Brown sugar, maple syrup, pineapple juice, and a little ground ginger go on in layers and caramelize in the oven into a sticky, golden finish that makes the whole thing look like a real production. This one’s a keeper.

Planning a full spread? I’ve also got a Slow Cooker Honey Glazed Ham, Oven Roasted Whole Chicken, and a Cranberry Balsamic Pork Loin Roast as other centerpiece options.

The Keys to Nailing This Recipe

A few things make a real difference with this one.

• Pull the foil in the last 30 minutes. The foil keeps things moist for most of the cook. Remove it at the end and the glaze caramelizes and darkens into that golden finish.
• Skip the spiral cut. Spiral-cut hams lose moisture faster in a long oven cook and the glaze doesn’t adhere as well. Pick up a whole, unsliced ham and score it yourself.
• Use a precooked, bone-in ham. Most whole hams at the grocery store are already fully cooked — the oven is just heating it through. If yours came with a glaze packet, set it aside. You won’t need it.
• Build the glaze in layers. Brush on half before the ham goes in, then baste every 20 to 30 minutes. Applying it all at once causes the sugars to burn before the ham is done.

How to Make Brown Sugar Glazed Ham

Score the ham, make the glaze on the stovetop, apply, and bake. The oven does most of the work. Your main job during the cook is basting every 20 to 30 minutes.

Step 1: Prep the Ham

Preheat the oven to 325°F. Unwrap the ham near the sink to keep things tidy. Remove any netting or string, then pat it dry with paper towels. 

Place the ham flat side down in a large roasting pan or baking dish.

✦ Pat it dry before scoring. A dry surface helps the glaze adhere better and gives you cleaner cuts.

Step 2: Score the Ham

Using a sharp knife, score the surface in a diamond pattern. Diagonal cuts about ¼ inch deep, spaced roughly 1 inch apart, then repeat in the opposite direction. 

Don’t worry about making it perfect — rough is fine. The scoring creates surface area for the glaze to grip and caramelize into.

Step 3: Make the Glaze

Add the maple syrup, pineapple juice, brown sugar, Dijon mustard, apple cider vinegar, and ground ginger to a medium saucepan. 

Stir over medium heat for about 15 minutes, until the sugar dissolves and the glaze thickens enough to coat the back of a spoon.

✦ Make the glaze ahead. It keeps in the fridge for 1 to 2 days — just reheat gently on the stovetop before using.

Step 4: Apply the Glaze and Pineapple

Brush about half the glaze all over the ham, working it into the scored lines. Get good coverage. Then attach pineapple slices with toothpicks wherever you’d like them. 

The rest of the glaze is for basting during the bake.

Step 5: Bake the Ham

Cover loosely with foil and place in the preheated oven. Figure on 10 to 15 minutes per pound, or roughly 2 to 3 hours for an 8 to 10 lb ham. You’re looking for an internal temperature of 140°F.

Every 20 to 30 minutes, lift the foil and baste with more glaze. It doesn’t need to be elaborate, brush it on wherever you can reach.

✦ Remove the foil for the final 30 minutes. This is when the glaze caramelizes and gets that deep, glossy finish. Keep an eye on it. The sugars can go from beautiful to burnt quickly if your oven runs hot.

✦ Use a thermometer, not a timer. Don’t guess on a roast this size. Pull it at 140°F and you’re in great shape.

Step 6: Rest and Carve

Once the internal temperature hits 140°F, pull the ham from the oven and let it rest for 10 minutes. This helps the juices settle back into the meat so it stays nice and moist. Cut too soon, and those juices end up on the cutting board instead.

After resting, transfer to a cutting board and carve slices to your preferred thickness. I usually carve half the ham and transfer it back to the baking dish for serving, then carve more as needed. 

Leave any remaining glaze out so people can drizzle extra over their portions.

Perfect Sides for a Holiday Ham

This ham fits right in at Easter, Christmas, or any big holiday spread, and the sides you reach for can shift a little depending on the occasion.

For an Easter or spring table, Garlic Parmesan Asparagus and Air Fryer Maple Roasted Carrots are both great fits. The sweetness of the carrots in particular plays off the glaze nicely.

For a fuller spread, these are the sides I’d reach for:

• Mashed Potatoes — creamy and simple, always the right call
• Scalloped Potatoes — if you want something a little more dressed up
• Green Bean Casserole — the homemade version, worth the extra effort

And for a Christmas or Thanksgiving table, Homemade Cranberry Sauce is a great addition. The tartness cuts right through the sweetness of the glaze.

Storage and Reheating

Refrigerator: Let the ham cool, then transfer carved slices to an airtight container. Good for 3 to 4 days.

Freezer: Store for up to 2 months. Label with the date so you know what you’ve got.

Reheating: Preheat oven to 275°F. Arrange ham slices in a baking dish, add a small splash of water to the bottom, cover tightly with foil, and warm until heated through. Carved slices usually take under 10 minutes. The low temp and covered dish keep everything moist.

Leftover ham also makes excellent sandwiches cold the next day.

More Holiday Favorites

• Best Damn Sweet Potato Casserole
• Slow Cooker Honey Glazed Ham
• Skillet Cornbread
• Air Fryer Brussels Sprouts
• Honey Balsamic Green Beans

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