Easy Cranberry Maple Glazed Ham | Best Holiday Baked Ham

5 from 3 votes

Easy Cranberry Maple Glazed Ham | Best Holiday Baked Ham

This Cranberry Maple Glazed Ham is the ultimate holiday centerpiece, featuring a sweet and tangy ruby-red glaze that caramelizes perfectly in the oven. Whether you use a spiral-cut or a butt portion ham, this foolproof recipe ensures every slice is incredibly juicy and full of festive flavor. It is the perfect easy-to-prep main dish for Christmas, Easter, or any special family gathering.

Prep Time15

Cook Time2 30

Total Time2 45

Course: Dinner

Cuisine: American

Keyword: Baked Ham with Cranberry Sauce, Best Holiday Baked Ham, Butt Portion Ham Instructions, Christmas Dinner Idea, Cranberry Maple Glazed Ham, Easy Ham Glaze, Holiday Main Dish, Maple Syrup Ham Glaze, Spiral Cut Ham Recipe, Sweet and Savory Ham

Servings: servings

Calories: 75kcal

Author: George - U Keep Cooking

Equipment

9 x 13 baking dish
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!

Nutrition