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This maple glazed rum ham is a premium spiral-sliced ham brushed with a glossy maple and dark rum glaze, with Dijon, orange and warm spices. It comes out shiny, caramelized and smelling like the holidays.
If you love my Orange Glazed Ham, this is its cozier cousin. The rum adds a deep, almost toffee-like warmth, and the maple keeps the sweetness rich instead of sugary.
The ham is already cooked, so you are really just warming it and building the glaze. That makes it one of the least stressful mains on a holiday table.
What Goes Into Maple Glazed Rum Ham
- Ham. A premium, fully cooked, bone-in spiral-sliced half ham, 8 to 10 pounds. Bone-in looks prettier and stays juicier. Skip any that look small, machine-sliced or slimy.
- Apple juice. One cup in the roasting pan keeps the ham moist while it warms.
- Pure maple syrup. The real thing, not pancake syrup.
- Dark rum. Dark or aged rum, not overproof.
- Brown sugar, orange juice and Dijon. For caramelization, brightness and balance.
- Warm spices. Cinnamon, cloves or allspice and black pepper.
- A roasting pan with a rack. The rack keeps the bottom of the ham out of the juices.
How to Make It
Prepare the ham. Cut side down on a rack, apple juice in the pan, covered tightly with foil.
Warm gently. Bake at 325°F, about 12 to 15 minutes per pound.
Make the glaze. Simmer everything until lightly syrupy, then stir in the butter. Save a third for serving.
Glaze and finish. Uncover, raise the oven to 400°F and brush every 10 minutes until glossy and 140°F inside.
Rest and serve. Rest 15 to 20 minutes, then spoon the warm reserved glaze over the slices.
Tips
- Make the glaze away from any flame. Rum is flammable, so measure it in before the pan goes on the heat.
- Keep it covered until the end. Foil keeps a spiral ham from drying out.
- Use a thermometer. 140°F in the thickest part, away from the bone.
- No added salt. Ham is salty enough on its own.
Make Ahead and Storage
The glaze can be made up to 3 days ahead and rewarmed. Leftover ham keeps 3 to 5 days in the fridge, or up to 2 months frozen. Save the bone for soup or beans.
Frequently Asked Questions
Can I make it without rum?
Yes. Replace the rum with apple juice.
How big a ham do I need?
An 8 to 10 pound bone-in ham serves about 16 to 20.
What if my ham came with a glaze packet?
Stir it into this glaze for extra flavor.
More for the Holiday Table
Holiday Recipes
Candied Yams with Marshmallows
Side Dishes
Cornbread Dressing
Holiday Recipes
Roasted Cajun Turkey Recipe
Dessert
Honey Butter Cornbread
Maple Glazed Rum Ham
Ingredients
For the ham
- 1 bone-in spiral-sliced half ham premium, fully cooked, 8-10 lb
- 1 cup apple juice for the roasting pan
For the maple rum glaze
- 3/4 cup pure maple syrup
- 1/2 cup packed dark brown sugar
- 1/2 cup dark or aged rum not overproof
- 1/4 cup orange juice
- 2 tablespoons Dijon mustard
- 2 tablespoons unsalted butter
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves or allspice
- 1/4 teaspoon black pepper
Instructions
- Prepare the ham. Heat the oven to 325°F. Remove all packaging and any plastic bone cap. Place the ham cut side down on a rack in a roasting pan. Add the apple juice to the pan and cover tightly with foil.
- Warm gently. Bake according to the package directions, about 12 to 15 minutes per pound as a guide. Keep covered until the final 20 to 30 minutes.
- Make the glaze. Away from any flame, combine the rum, maple syrup, brown sugar, orange juice, Dijon, vinegar and spices in a saucepan. Simmer uncovered 8 to 12 minutes, stirring, until lightly syrupy. Stir in the butter. If the ham came with a seasoning packet, stir that in too. Set aside 1/3 of the glaze for serving.
- Glaze and finish. Remove the foil and raise the oven to 400°F. Brush the ham with glaze and bake uncovered 20 to 30 minutes, brushing every 10 minutes, until glossy and caramelized. Heat to 140°F in the thickest part, away from the bone.
- Rest and serve. Rest loosely tented 15 to 20 minutes. Warm the reserved glaze and spoon over the slices.
