I honestly think there is nothing more impressive than bringing a beautiful, glistening ham to the table, and this Easy Cranberry Maple Glazed Ham is my absolute favorite. I’ve made this for Christmas dinner, Easter brunch, and even Thanksgiving lunch, and it’s always the star of the show. It’s the perfect festive main dish for any holiday gathering or special occasion because it looks like you spent all day in the kitchen, but the prep is actually incredibly simple. The combination of tart cranberries and sweet maple creates that perfect sticky crust we all crave. If you want a foolproof holiday recipe that will have your guests asking for seconds (and thirds!), this is the one.
INGREDIENTS YOU’LL NEED
- 1 Bone-in Ham (8–10 lbs): I use either a spiral-cut for easy grabbing or a butt portion (the upper part of the leg) because it’s extra tender and flavorful.
- 1 Can (14 oz) Jellied Cranberry Sauce: I use the jellied kind because it melts down into a perfectly smooth, ruby-red glaze.
- ½ Cup Maple Syrup: I make sure to use real maple syrup for that deep, authentic sweetness.
- ½ Cup Brown Sugar: I usually use light brown sugar, but dark works great too if I want a slightly more caramelized flavor.
- 2 Tbsp Dijon Mustard: I add this to give the glaze a little bit of “zing” and balance out the sweetness.
- 2 Tbsp Apple Cider Vinegar: I love the tang this adds, though I sometimes swap it for orange juice.
- 1 tsp Ground Cinnamon: This is my secret for making the whole house smell like the holidays while the ham bakes.
- ½ tsp Ground Nutmeg: I only need a little bit of this to add a lovely, warm earthiness to the glaze.
- ½ tsp Garlic Powder: I add this for a subtle savory note that rounds out the spices perfectly.
- ¼ tsp Salt: I just add a pinch to help sharpen all the other flavors in the sauce.
- ½ Cup Whole Cranberries (Optional): I like to toss these in at the end as a garnish for a festive look.
- Orange Zest (Optional): I sometimes add fresh zest to the glaze for an extra pop of fragrance.
WHY I LOVE THIS RECIPE
- The Perfect Balance: I love how the tangy cranberry sauce cuts through the richness of the ham, while the maple syrup gives it that classic, sweet holiday finish.
- Versatile for Any Cut: I can use this exact glaze on a spiral ham or a butt portion ham, so I just buy whichever looks best at the grocery store.
- Amazing Leftovers: I honestly look forward to the leftovers just as much as the meal; this ham makes the best sliders and breakfast hashes the next day.
HOW TO PREPARE CRANBERRY GLAZED HOLIDAY HAM?
Time needed: 3 hours
- Score the Ham:
If I’m using a butt portion, I use a sharp knife to score the fat in a diamond pattern, about ¼ inch deep. Sometimes I’ll even poke a few whole cloves into the diamonds for extra flavor.
- Preheat and Prep:
I preheat my oven to 325°F. I place my ham cut side down in a roasting pan. To keep it from drying out, I add 1 cup of water or apple cider to the bottom of the pan and cover it tightly with foil. - Make the Glaze:
While the ham is in the oven, I combine the cranberry sauce, maple syrup, brown sugar, mustard, vinegar, and spices in a saucepan. I heat it for about 5–7 minutes until it’s melted, smooth, and glossy. - The Long Bake (Covered):
I put the ham in the oven and bake it covered for 2 hours and 30 minutes. This warms it through completely while keeping it incredibly juicy.
(Note: If using a spiral-cut, I check it after 1 hour 45 minutes as they heat faster). - The First Glaze:
I remove the foil and brush about half of my glaze all over the ham, making sure to push it into those scored cuts. I pop it back in, uncovered, for 20 minutes. - The Final Sizzle:
I brush on the rest of the glaze and increase my oven temperature to 400°F. I let it bake for another 10–15 minutes until it’s glossy and perfectly caramelized. I watch it closely here so the sugars don’t burn! - Rest:
I let the ham rest for at least 10–15 minutes before I start slicing. This ensures all those juices stay right where they belong!
FAQ – FREQUENTLY ASKED QUESTIONS
Yes, definitely! I always wrap it tightly or cover the pan with foil for the first part of baking. It acts like a steam tent to keep the meat juicy. I only take it off at the end when it’s time to crisp up that glaze.
The secret is a little liquid in the bottom of the pan. I usually add a cup of water, apple juice, or cider. That, plus the foil cover, keeps the ham from losing its moisture while it heats through.
I just take a sharp knife and make shallow cuts (about 1/4 inch deep) in a diamond pattern across the fat. It looks fancy, but it actually serves a purpose: it gives the glaze places to pool so the flavor soaks into the meat.
It’s totally up to you! I love spiral-cut for how easy it is to serve (the glaze gets deep into the slices, too). But I go for a butt portion if I want a more traditional look and a slightly juicier result.
Recipe Substitutions and Variations
I love how flexible this holiday ham recipe is! Here are a few ways I switch things up depending on what I have in my pantry:
- Swap the Sweetener: If I’m out of maple syrup, I’ll use honey or even an orange marmalade for a different kind of sticky ham glaze.
- Change the Vinegar: When I want a more tropical vibe, I swap the apple cider vinegar for pineapple juice—it pairs beautifully with the cranberry sauce.
- Add some Heat: Sometimes I’ll whisk in a teaspoon of Dijon mustard or a pinch of red pepper flakes to turn this into a sweet and spicy glazed ham.
- Try Different Spices: If I’m making this as an Easter ham, I might swap the cinnamon for some ground ginger and cloves for a bright, spring flavor.
Cooking Tips for Recipe Success
After making many holiday dinners, I’ve learned a few tricks to get the best baked ham every single time:
- The Room Temp Trick: I always take my ham out of the fridge about an hour before baking; this helps it heat through evenly so the edges don’t get overcooked while the center stays cold.
- Tension on the Foil: I make sure my foil seal is super tight around the roasting pan to trap the steam, which is the real secret to a juicy spiral ham.
- Thermometer is Key: I don’t guess when it’s done! I pull my ham out as soon as it hits 140°F to ensure it stays tender and doesn’t dry out.
What to Serve with Cranberry Maple Glazed Ham?
When I’m planning my Christmas dinner menu, I love serving this ham alongside creamy mashed potatoes, honey-glazed carrots, and some buttery dinner rolls. For holiday drinks, a sparkling apple cider or a tart cranberry Moscow Mule complements the maple glaze perfectly. This main dish is also a huge hit for Easter brunch when served with a savory crustless quiche and a fresh spring salad. It’s the ultimate festive meal for any big family gathering or holiday celebration!
How to Store Leftover Spiral Cut Ham
If I have any ham leftovers, I make sure to wrap them tightly in plastic wrap or store them in an airtight container in the fridge within two hours of dinner. I find that the meat stays perfectly fresh and flavorful for about 3 to 4 days. My favorite way to use it up is by making leftover ham sliders or adding it to a cheesy breakfast casserole the next morning!
Can Baked Ham with Cranberry Sauce be Frozen?
Yes, you can absolutely freeze it! I like to slice the leftover baked ham first and store it in heavy-duty freezer bags with all the air squeezed out to prevent freezer burn. It stays delicious for up to two months, and I just thaw it in the fridge overnight when I’m ready for an easy weeknight dinner.
LOOKING FOR MORE HOLIDAY RECIPES? TRY THESE!
Easy Turkey Brine for a Moist Holiday Turkey
Perfect Slow Cooker Glazed Spiral Ham
Crock Pot Honey Garlic Pork Loin Roast
FINAL THOUGHTS
I really hope this Cranberry Maple Glazed Ham becomes a new tradition at your holiday table just like it has at mine! It is truly the best holiday baked ham I’ve ever tasted, and it makes the whole house smell like a dream. If you try this recipe, please leave me a comment below and let me know how it turned out—I’d love to hear about your holiday feast!
Easy Cranberry Maple Glazed Ham | Best Holiday Baked Ham
Equipment
- Silicone Brush
- Aluminium Foil
Ingredients
- 1 8-10 lbs. spiral cut or butt portion ham
- 1 (14 oz) can cranberry sauce
- ½ cup maple syrup
- ½ cup brown sugar (light or dark)
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar (or orange juice)
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- Optional: ½ cup whole cranberries for garnish
- Optional: orange zest or 2–3 strips of orange peel for fragrance
Instructions
- Score the Ham: If I’m using a butt portion, I use a sharp knife to score the fat in a diamond pattern, about ¼ inch deep. Sometimes I’ll even poke a few whole cloves into the diamonds for extra flavor.
- Preheat and Prep: I preheat my oven to 325°F. I place my ham cut side down in a roasting pan. To keep it from drying out, I add 1 cup of water or apple cider to the bottom of the pan and cover it tightly with foil.
- Make the Glaze: While the ham is in the oven, I combine the cranberry sauce, maple syrup, brown sugar, mustard, vinegar, and spices in a saucepan. I heat it for about 5–7 minutes until it’s melted, smooth, and glossy.
- The Long Bake (Covered): I put the ham in the oven and bake it covered for 2 hours and 30 minutes. This warms it through completely while keeping it incredibly juicy.
- (Note: If using a spiral-cut, I check it after 1 hour 45 minutes as they heat faster).
- The First Glaze: I remove the foil and brush about half of my glaze all over the ham, making sure to push it into those scored cuts. I pop it back in, uncovered, for 20 minutes.
- The Final Sizzle: I brush on the rest of the glaze and increase my oven temperature to 400°F. I let it bake for another 10–15 minutes until it’s glossy and perfectly caramelized. I watch it closely here so the sugars don’t burn!
- Rest: I let the ham rest for at least 10–15 minutes before I start slicing. This ensures all those juices stay right where they belong!
Is this glaze more sweet or tart?
It’s a nice balance of both. The maple syrup adds warmth and sweetness, while the cranberries give it that little tang that keeps it from being too sweet.
Would this glaze work in the slow cooker or just the oven?
It works great in the slow cooker too! I love using it that way because the ham stays super juicy and the glaze really soaks into every slice.
I made this cranberry maple glazed ham for Christmas and everyone loved the sweet-tart flavor!
That makes me so happy to hear! The cranberry and maple combo is one of my favorites for holiday ham. I’m so glad it was a hit at your table 🎄