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Maple Dijon Holiday Ham with Orange and Cloves

Maple Dijon holiday ham roasts with whole cloves and a bright orange glaze for a glossy finish. The fully cooked bone-in ham is glazed in stages, pairing sweet maple and brown sugar with tangy Dijon and citrus.
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Prep Time 20 minutes
Cook Time 2 hours 25 minutes
Resting 15 minutes
Total Time 3 hours
Servings: 12 servings
Course: Dinner
Cuisine: American
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

For the ham
  • 1 ham 8- to 10-pound, commercially packaged, fully cooked, bone-in, not spiral-cut
  • 30 cloves whole
For the maple-orange glaze
  • 0.5 cup pure maple syrup
  • 0.25 cup Dijon mustard
  • 0.5 cup orange juice
  • 0.25 cup light brown sugar packed
  • 1 tsp orange zest finely grated

Equipment

  • 1 16x13-inch roasting pan
  • 1 2-quart saucepan

Method
 

Prepare the ham
  1. Heat the oven to 325°F.
  2. Set a rack in a large 16x13-inch roasting pan.
  3. Pat the ham dry.
  4. Score the fat in a 1-inch diamond pattern, about 1/4 inch deep.
  5. Place the ham cut side down on the rack.
  6. Press the cloves into selected intersections.
  7. Cover the pan tightly with foil.
  8. Bake for 1 1/2 to 2 1/2 hours, until the center of the ham reaches 120°F on an instant-read thermometer inserted away from the bone.
Make the glaze
  1. While the ham bakes, combine the maple syrup, Dijon mustard, orange juice, brown sugar, and orange zest in a 2-quart saucepan.
  2. Bring the glaze to a simmer over medium heat.
  3. Cook for 6 to 8 minutes, stirring often, until slightly thickened.
Glaze and finish
  1. Remove the foil.
  2. Brush half the glaze over the ham.
  3. Bake uncovered for 15 minutes.
  4. Brush the ham with the remaining glaze.
  5. Bake for 5 to 15 minutes more, until the ham reaches 140°F and the glaze is glossy.
  6. Rest the ham for 15 minutes.
  7. Remove the cloves.
  8. Carve to serve.

Notes

For the best result, use an instant-read thermometer inserted away from the bone to check the ham’s temperature. Refrigerate leftovers for 3 to 4 days; freeze for up to 2 months. For a gluten-free serving, confirm the ham and Dijon mustard are labeled gluten-free.