Tender Maple-Glazed Ham with Rosemary Roasted Potatoes

Ingredient Breakdown

Great ham starts at the butcher counter. Look for a bone-in, skin-off smoked pork leg (sometimes labeled “city ham”) that hasn’t been injected with lots of water. You want the label to read “ham in natural juices” rather than “ham and water product.” A 6–7 lb half ham feeds 10–12 with leftovers; buy a whole ham if you’re feeding a crowd and follow the timing chart in the FAQ.

Pure maple syrup is non-negotiable. Grade A Amber gives a delicate sweetness, while Grade B (now called “Very Dark”) adds deeper molasses notes—both work. Avoid pancake syrup; its corn-syrup base will burn before it caramelizes. Whole-grain Dijon mustard adds tangy pops that cut the sweetness, while apple cider vinegar keeps the glaze bright. A splash of hard apple cider in the braising liquid perfumes the meat; non-alcoholic cider works too.

For the potatoes, choose baby Yukon Golds—their thin skins turn crispy and their interiors stay creamy. If you can only find larger Yukons, cut them into 1-inch chunks. Fresh rosemary is worth seeking out; dried won’t crisp and can taste medicinal. Save the woody stems for the ham’s braising liquid and strip the leaves for the potatoes.

Step-by-Step Instructions

1. 1

   Preheat & Score

   Remove ham from refrigerator 1 hour before cooking. Preheat oven to 275 °F. Pat ham dry. Using a sharp knife, score fat in a 1-inch crosshatch pattern, cutting ¼ inch deep—this helps the fat render and the glaze cling. Insert a whole clove into the center of each diamond if you like traditional aroma.
2. 2

   Cider Bath

   Place ham cut-side down in a large roasting pan. Add 2 cups hard apple cider, 2 smashed garlic cloves, the stripped rosemary stems, and 1 bay leaf. Tent pan tightly with foil, crimping edges so steam can’t escape. Bake 12 minutes per pound (so 72 min for 6 lb ham). This low temp melts collagen without driving off moisture.

3. 3

   Make the Maple Glaze

   While the ham braises, whisk 1 cup pure maple syrup, 3 Tbsp whole-grain Dijon, 2 Tbsp apple cider vinegar, 1 Tbsp soy sauce, ½ tsp ground ginger, and a pinch of cayenne in small saucepan. Simmer 10 min until reduced to ¾ cup and coats a spoon. Divide glaze into three ramekins—this prevents cross-contamination when brushing raw meat.
4. 4

   5

5. 6

   7

6. 8

   Expert Tips & Tricks

   • Room-temp ham = even cooking: Cold meat seized by heat contracts and squeezes out moisture.
   • Score after patting dry: Any surface moisture steams instead of browns.
   • Divide glaze: Keeps brushes from re-introducing bacteria to the saucepan.
   • Watch the final minutes: Maple syrup moves from mahogany to black quickly; if edges darken too fast, tent with foil.
   • Save the bone: Freeze for split-pea soup; the maple undertones add surprising depth.
   • Potato timing: Start them while the ham rests so both hit the table hot.

   Common Mistakes & Troubleshooting

   Problem	Cause	Fix
   Glaze tastes burnt	Oven too hot or syrup cooked too long	Lower heat to 400 °F and brush fresh glaze during last 5 min.
   Ham is pink inside but dry	Overcooked or not enough braising liquid	Next time add 1 extra cup cider and check temp at 135 °F.
   Potatoes sticking	Pan not hot enough or not enough fat	Preheat sheet pan 5 min, then toss potatoes onto hot surface.
   Glaze slides off	Ham surface too wet	Pat dry after braising; you can even chill 10 min to set first layer.

   Variations & Substitutions

   • Smoked Paprika & Honey: Swap maple for honey and add 1 tsp smoked paprika for southwestern flair.
   • Sugar-free: Replace maple with allulose brown blend; reduce initial simmer to 6 min (it thickens faster).
   • Orange-Rosemary: Sub ¼ cup glaze with marmalade and zest of 1 orange for citrus perfume.
   • Sweet-potato coins: Trade potatoes for ¼-inch sweet-potato rounds; roast 20 min total.
   • Spice lovers: Whisk 1 chipotle in adobo into final glaze layer for smoky heat.

   Storage & Freezing

   Cool leftover ham in shallow containers within 2 hours. Refrigerated, it keeps 5 days tightly wrapped. For longer storage, slice off bone, wrap portions in plastic then foil, and freeze up to 3 months. Potatoes lose texture when frozen; refrigerate up to 4 days and reheat in a 400 °F oven 8 min. To reheat whole ham, place slices in baking dish, splash with ¼ cup cider, cover, and warm at 275 °F 15 min—this restores juiciness without drying edges.

   Frequently Asked Questions

   Can I use a spiral-cut ham?

   Yes, but reduce initial braising to 8 min per pound and brush glaze gently—spiral slices can fall apart if over-handled.

   What size ham for 20 guests?

   Plan ¾ lb bone-in ham per person if you want leftovers. A 15-lb whole ham feeds 20; follow timing of 12 min per pound at 275 °F (3 hrs total) before glazing.

   Can I make this in a slow cooker?

   Braising works, but you’ll miss the caramelized glaze. Cook on LOW 6–7 hours with cider, then transfer to oven for glazing at 425 °F 15 min.

   Do I have to use alcohol?

   No—substitute apple juice plus 1 Tbsp lemon juice for brightness.

   My glaze is too thin—how to thicken?

   Can I double the potatoes?

   Yes, but use two sheet pans; crowding steams instead of roasts. Rotate pans halfway.

   Is this gluten-free?

   Yes—use tamari instead of soy sauce and check mustard label for hidden wheat.

   What wine pairs best?

   An off-dry Riesling echoes maple’s sweetness, while a dry hard cider cleanses the palate between bites.

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   Tender Maple-Glazed Ham with Rosemary Roasted Potatoes

   Print Recipe Pin Recipe

   Prep

   15 min

   Cook

   1 hr 45 min

   Total

   2 hrs

   8 servings

   Intermediate

   Ingredients

   • 4–5 lb bone-in ham (fully cooked)
   • ¾ cup pure maple syrup
   • ¼ cup brown sugar
   • 2 tbsp Dijon mustard
   • 1 tbsp apple-cider vinegar
   • ½ tsp ground cinnamon
   • 2 lb baby potatoes, halved
   • 3 tbsp olive oil
   • 2 tsp minced fresh rosemary
   • 3 cloves garlic, minced
   • Salt & black pepper, to taste

   Instructions

   1. 1 Preheat oven to 325 °F (165 °C). Score ham in a crosshatch pattern, cutting ¼-inch deep.
   2. 2 Whisk maple syrup, brown sugar, Dijon, vinegar, and cinnamon in a small saucepan; simmer 5 min until glossy.
   3. 3 Place ham on a rack in a roasting pan; brush with one-third of the glaze. Tent loosely with foil.
   4. 4 Roast 12 min per pound (about 1 hr). Remove foil, brush with more glaze every 15 min until internal temp reaches 140 °F (60 °C).
   5. 5 Meanwhile, toss potatoes with oil, rosemary, garlic, salt, and pepper on a parchment-lined sheet pan.
   6. 6 Slide potatoes into oven during the last 45 min of ham time, turning once until golden and crisp-edged.
   7. 7 Rest ham 15 min, carve, and serve with remaining warm glaze spooned over slices and alongside potatoes.

   Chef's notes

   • Use dark Grade A maple syrup for deeper flavor.
   • Crisp potato skins: broil 2 min at the end.
   • Leftover ham keeps 5 days refrigerated or 3 months frozen.

   Calories

   510

   Protein

   38 g

   Carbs

   35 g

   Fat

   22 g