North Pole Maple Glazed Ham: A Sweet, Festive Centrepiece for Your Holiday Table

Why You’ll Love This Recipe

North Pole Maple Glazed Ham is the perfect blend of sweet, savoury, and aromatic flavours—ideal for any festive gathering. This dish delivers a glossy, caramelised maple crust wrapped around tender slices of succulent ham, creating a centrepiece that is as beautiful as it is flavourful. I have prepared versions of this glazed ham for holiday dinners, and it never fails to impress guests with its irresistible aroma and richness. Once, I even tried substituting a portion of the maple syrup with a splash of almond milk to soften the glaze when I ran out of regular liquid ingredients. Surprisingly, it still produced an excellent finish without compromising the flavour. This recipe is wonderfully forgiving and adaptable, making it suitable for cooks of all skill levels. Whether served at Christmas, New Year’s, or any winter celebration, this ham provides warmth, nostalgia, and a touch of seasonal charm.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Bone-In Ham

A bone-in ham offers superior flavour and moisture, ensuring each slice remains tender. The bone also helps distribute heat evenly while cooking.

Maple Syrup

Pure maple syrup creates the signature sweet glaze. It caramelises during baking, forming a sticky, golden crust with rich depth.

Brown Sugar

Brown sugar enhances the sweetness while adding a subtle molasses note that pairs perfectly with the smokiness of the ham.

Dijon Mustard

Dijon mustard brings balance by adding mild heat and tang, preventing the glaze from becoming overly sweet.

Apple Cider Vinegar

A splash of apple cider vinegar lifts the glaze, adding acidity that brightens the overall flavour.

Butter

Melted butter enriches the glaze and helps it cling to the ham, creating a smooth, glossy finish.

Cloves

Whole cloves studded into the ham impart warmth and festive aroma, giving the dish a classic holiday feel.

Garlic Powder

Garlic powder adds a subtle savoury backbone that prevents the glaze from tasting one-dimensional.

Cinnamon

A touch of cinnamon enhances the winter spice profile and complements the sweetness of the maple.

Directions

Begin by preheating your oven to 325°F. Place the ham cut-side down in a large roasting pan lined with foil or parchment to make cleanup easier. Score the surface of the ham in a crisscross pattern using a sharp knife, creating shallow cuts that allow the glaze to penetrate deeply. If using whole cloves, insert them into the intersections of the scoring.

In a saucepan over medium heat, combine the maple syrup, brown sugar, Dijon mustard, apple cider vinegar, butter, garlic powder, and cinnamon. Stir gently until the mixture becomes smooth and begins to thicken slightly. Remove from heat and set aside.

Brush a generous amount of glaze over the ham, making sure it seeps into the scored cuts. Cover the ham loosely with foil and bake for approximately 1 hour, basting every 20 minutes with additional glaze. After the first hour, remove the foil and continue baking for another 30–45 minutes, or until the surface becomes caramelised and glossy. Let the ham rest for at least 10 minutes before slicing to allow the juices to redistribute. Serve warm with any remaining glaze spooned over the top.

Equipment needed :

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease

Servings and timing

This recipe serves approximately 10 to 12 people, depending on slice thickness and side dishes. Preparation takes around 15 minutes, while baking typically requires 1 hour and 30–45 minutes. Allow a brief resting period before carving to maintain moisture.

Storage/reheating

Store leftover ham in an airtight container for up to four days in the refrigerator. Reheat slices in a covered baking dish at 300°F to preserve moisture. You may add a spoonful of reserved glaze or a splash of broth to keep the ham from drying out. If using a microwave, heat in short intervals to maintain tenderness.

Variations and Customizations

Citrus Twist

Add orange juice or zest to the glaze for a bright, aromatic finish.

Spicy Glaze

Mix in a pinch of cayenne or red pepper flakes for a gentle heat that complements the sweetness.

Herb-Infused Version

Add rosemary or thyme to the glaze for an earthy, fragrant dimension.

Honey Maple Blend

Use a mix of honey and maple syrup to create a deeper, more complex sweetness.

Smoky Finish

Incorporate a small amount of smoked paprika for warmth and a subtle smoky undertone.

Bourbon Maple Glaze

Add a splash of bourbon to the glaze for a sophisticated holiday twist.

Mustard Lovers’ Variation

Replace some of the Dijon with whole-grain mustard for extra texture and tang.

FAQs

Can I use a spiral-cut ham?

Yes, but baste frequently, as spiral slices can dry out more quickly.

Can I use pancake syrup instead of real maple syrup?

Real maple syrup is strongly recommended for best flavour and caramelisation.

How do I keep the ham from drying out?

Cover with foil initially and baste regularly.

Can I make the glaze ahead of time?

Yes, prepare it a day ahead and warm it before applying.

Should the ham be at room temperature before cooking?

Allowing it to rest out of the refrigerator for about 30 minutes promotes even heating.

Can I use boneless ham?

You can, though it may cook faster and lacks some of the flavour depth.

How will I know when the ham is fully heated through?

It should reach an internal temperature of 140°F for precooked ham.

Can I use fresh cloves?

Whole cloves are recommended, as ground cloves would overpower the glaze.

Does this pair well with potatoes?

Yes, roasted or mashed potatoes complement the sweetness beautifully.

Can I freeze leftover ham?

Absolutely; freeze slices well-wrapped for up to two months.

Conclusion

North Pole Maple Glazed Ham is the ultimate festive centrepiece—simple to prepare yet impressive in both presentation and flavour. With its rich maple glaze, aromatic spices, and tender texture, it brings warmth and nostalgia to the holiday table. This recipe is adaptable, forgiving, and perfect for gatherings of all sizes. Whether enjoyed during Christmas dinner, winter celebrations, or as a comforting seasonal meal, this ham is sure to become a cherished holiday tradition. Enjoy bringing sweet, savoury magic to your celebrations year after year.

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