If you're looking for a holiday showstopper that walks the line between sweet, spicy, and downright irresistible, this Spicy Maple Glazed Ham with Honey and Brown Sugar is your answer.
The glaze combines rich maple syrup, sticky honey, and a hint of heat from red pepper flakes for a glossy, caramelized crust that will have everyone sneaking bites before dinner is even served.
Ready in: 3 hours | Serves: 8-10 | Difficulty: Easy | Make-Ahead Friendly
Jump to:
- Why You'll Love This Recipe
- Main Ingredient Notes and Smart Swaps
- Fun Twists and Tasty Variations
- How to Make Maple-Glazed Ham with Honey and Brown Sugar
- Serving Ideas
- Shortcut to Supper (Time-Saving Tips)
- Supper and Then Some (Reimagining Leftovers)
- Make It Ahead (Plan and Prep Tips)
- Recipe FAQs
- Pro Tips for Perfect Results
- Holiday Worthy Main Dishes to Try Next
- Join the Conversation
- Spicy Maple Glazed Ham with Honey and Brown Sugar
Why You'll Love This Recipe
- Like this recipe for Baked Ham with Pineapple & Cherries, this old-fashioned bone-in ham delivers classic holiday comfort with a modern twist.
- The mix of maple syrup, honey, brown sugar, and red pepper flakes adds depth and gentle spice, while the slow roasting keeps every slice tender and juicy.
- It's the perfect recipe for Easter, Christmas, or any Sunday supper when you want a main course that makes your kitchen smell incredible.
No spiral-cut ham needed, this traditional version brings "vintage" charm right to your table.
Main Ingredient Notes and Smart Swaps
Below are my ingredient notes (including substitutions) for the main ingredients in this recipe and how you can make it your own. The recipe card below provides a complete list of all ingredients and measurements.
- Bone-in ham: The bone enhances flavor and keeps the meat juicy. You can use boneless, but reduce cooking time slightly. Use a fully cooked or smoked bone-in ham (about 6 pounds). Most hams sold in grocery stores fall into this category, and they're simply reheated rather than cooked from raw.
- Maple syrup: Go for real maple syrup, its rich, smoky sweetness can't be replicated.
- Honey: Adds subtle sweetness without overpowering. Adjust the heat with extra red pepper flakes.
- Brown sugar: Helps caramelize the glaze beautifully. Light brown sugar works best here.
- Apple cider vinegar: Brightens the glaze and balances all that sweetness.
Fun Twists and Tasty Variations
- Citrus boost: Add a few tablespoons of orange juice or zest to the glaze for a bright, holiday flavor.
- Smoky edge: A pinch of chipotle or smoked paprika deepens the flavor profile.
- Whiskey finish: Stir in a tablespoon of bourbon for a sweet-salty glaze with a Southern attitude.
How to Make Maple-Glazed Ham with Honey and Brown Sugar
- Preheat and prep: Heat oven to 325°F. Place the ham, cut side down, on a rack in a roasting pan. Add 1 cup of water or apple cider to keep it moist.
- Make the glaze: Combine honey, brown sugar, maple syrup, Dijon, vinegar, and spices in a saucepan. Simmer for 5-7 minutes until smooth and slightly thickened.
- Score (optional): Lightly score the ham in a diamond pattern for that picture-perfect finish.
- Brush and bake: Coat the ham generously with glaze, cover loosely with foil, and bake for 2-2½ hours, brushing every 30 minutes. Since this is a fully cooked ham, you're just reheating it. For best texture and food safety, warm it to an internal temperature of about 140°F as measured by a meat thermometer.
- Caramelize: Remove foil during the last 20-30 minutes to let the glaze bubble and cling.
- Rest and serve: Let the ham rest 15 minutes before carving. Slice and drizzle with any extra glaze.
Serving Ideas
This ham pairs beautifully with:
- Savory Mashed Sweet Potatoes with Brown Butter, Crock-Pot Mashed Potatoes, or Loaded Mashed Potato Casserole
- Fall Panzanella Salad or Southern Green Beans and Potatoes
- Four Cheese Macaroni and Cheese
Use leftovers and my Drop Cornmeal Biscuits to make best ham biscuits, or check out this collection of leftover ham recipes.
Shortcut to Supper (Time-Saving Tips)
- Make the glaze up to 3 days ahead and store it in the fridge. Warm it gently before using.
- Skip scoring if you're short on time-it's mostly decorative.
- Pre-slice leftovers and store in portions for easy reheating.
Supper and Then Some (Reimagining Leftovers)
Turn leftover ham into:
- Don't toss the ham bone! It's perfect for soups, black-eyed peas, Southern peas, or collard greens, the kind of flavor depth only a good ham bone can give.
- Crock-Pot Ham and Scalloped Potatoes or Au Gratin Potatoes and Ham
Make It Ahead (Plan and Prep Tips)
- The ham can be baked the day before and reheated, covered, at 300°F with a bit of glaze or broth to keep it moist.
- The glaze itself can be refrigerated up to 3 days in advance-just whisk and reheat before brushing on.
Recipe FAQs
Yes! A boneless ham works fine and is easier to slice, but it reheats faster. Reduce the cooking time slightly, since boneless hams warm through more quickly than traditional bone-in hams.
It's mild to medium-just enough heat to balance the sweetness. Add more or fewer red pepper flakes to adjust the kick, making it as family-friendly or as bold as you like.
Save all the pan drippings and extra glaze. Spoon some over your sliced ham, wrap it in foil, and warm it at 300°F until heated through. It keeps the meat tender, moist, and full of flavor.
Scoring is optional but helps the glaze soak in. If the glaze thickens, loosen it with a splash of apple cider or orange juice. Plan for ¾-1 pound per person for bone-in ham, or ½ pound per person for boneless ham.
Pro Tips for Perfect Results
- I used a fully cooked, bone-in shank portion ham in this recipe, which is naturally a bit leaner and easier to carve. You can substitute the butt portion if you prefer a richer, more marbled texture.
- Keep the ham loosely covered until the final 20-30 minutes.
- Rest for at least 15 minutes before slicing to lock in juices.
- And don't forget the good stuff at the bottom of the pan, those drippings and any extra glaze are liquid gold. Spoon a little over your sliced leftovers before storing them to keep every bite moist, flavorful, and just as delicious the next day."
"A good ham doesn't just feed a crowd-it gathers one."
Holiday Worthy Main Dishes to Try Next
Join the Conversation
Did you make this Maple-Glazed Ham with Honey and Brown Sugar Glaze? I'd love to hear how it turned out! Leave a comment, give it a ⭐ rating, and don't forget to share your favorite sides to serve with it.
Southern Comfort with a Side of Simplicity.
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Spicy Maple Glazed Ham with Honey and Brown Sugar
Ingredients
- 6 pound bone-in ham, shank cut* Bone-in ham: Look for a fully cooked or smoked ham. That's the standard for most supermarket hams, and it ensures tender results since you're reheating, not cooking from raw.
- 2 cups honey
- ½ cup light brown sugar
- ¼ cup maple syrup
- ¼ cup Dijon mustard
- ¼ cup apple cider vinegar
- 2 teaspoons red pepper flakes
- 1 teaspoon cinnamon
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon cayenne pepper
Instructions
- Preheat to 325°F. Place ham on a rack in a roasting pan, cut side down. Add about 1 cup of water or apple cider to the bottom of the pan to keep it moist.
- In a saucepan, combine honey, brown sugar, maple syrup, Dijon mustard, vinegar, red pepper flakes, Dijon, and smoked paprika. Bring to a simmer over medium heat, stirring until smooth and slightly thickened (about 5-7 minutes).
- If desired, score the ham in a diamond pattern. Brush the ham generously with glaze.
- Loosely cover the roasting pan with aluminum foil.
- Bake for 2-½ hours (about 15 minutes per pound), brushing with glaze every 30 minutes. Since this is a fully cooked ham, you're just reheating it. For best texture and food safety, warm it to an internal temperature of about 140°F as measured by a meat thermometer.
- Remove foil during the last 20-30 minutes so the glaze caramelizes and gets sticky. Let rest 15 minutes before carving.
Notes
- I used a fully cooked, bone-in shank portion ham in this recipe, which is naturally a bit leaner and easier to carve. You can substitute the butt portion if you prefer a richer, more marbled texture.
- Keep the ham loosely covered until the final 20-30 minutes.
- Rest for at least 15 minutes before slicing to lock in juices.
- And don't forget the good stuff at the bottom of the pan, those drippings and any extra glaze are liquid gold. Spoon a little over your sliced leftovers before storing them to keep every bite moist, flavorful, and just as delicious the next day."
Sharon Rigsby says
The perfect old-fashioned ham for your Thanksgiving, Christmas, or Easter table.