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Maple Glazed Ham is a dish that feels instantly Canadian. Sweet, smoky, and aromatic, it transforms cured pork into something celebratory. The glaze clings to the outside, creating a glossy finish that hints at both indulgence and tradition.
It is a centrepiece meal, often appearing on festive tables at Christmas, Easter, or family gatherings. Yet it also holds its place in everyday cooking, where a smaller cut glazed with maple syrup makes for a comforting dinner.
What gives this ham its character is the meeting of sweet and savoury. Maple syrup, a symbol of Canada’s natural bounty, brings depth to the cured pork. The slow roasting process allows those flavours to meet and mellow together.
What Is Maple Glazed Ham?
Maple Glazed Ham is a cured joint of pork that has been slowly baked and repeatedly brushed with a mixture of maple syrup and spices. The glaze caramelises as it cooks, turning into a sweet coating.
Some versions use a whole leg of ham, while others make use of smaller cuts, depending on the occasion. Either way, the preparation remains the same: cure, roast, glaze, and baste until the surface is rich and golden.
Once sliced, the contrast between the salty interior and the sweet sticky glaze is striking. It is hearty food, designed to be shared, with flavours that invite diners to come back for a second helping.
Ingredients and Taste
The centrepiece is cured pork, often brined in advance to achieve its tender and seasoned quality. The glaze is made with maple syrup, sometimes combined with mustard, cloves, brown sugar, or even cider vinegar.
As the ham roasts, the glaze thickens, coating the outside in a caramelised crust. Each basting adds another layer of flavour, allowing the syrup’s earthy sweetness to balance the saltiness of the meat.
The taste is a play between bold and delicate. The pork provides depth and richness, while the maple syrup brings brightness and gentle sweetness. Together they create a dish that feels comforting, festive, and distinctly Canadian.
A Taste of History
Maple Glazed Ham draws its history from two enduring traditions. On one side is the European practice of curing and roasting pork for feasts. On the other is Canada’s long history of tapping maple trees to produce syrup.
These two practices came together naturally in rural kitchens. Pork was often salted or smoked to last through winter, while maple syrup offered a readily available sweetener to enhance its flavour during cooking.
Over time, the combination became a hallmark of Canadian festive dining. Families prepared large hams glazed with syrup for Easter or Christmas, turning simple ingredients into dishes of celebration and hospitality.
Today, Maple Glazed Ham is cooked across Canada in both rustic and modern ways. It can be found in fine dining restaurants or family kitchens, always carrying that familiar link between land, tradition, and the warmth of shared meals.
What endures is not just the flavour but the sense of belonging it brings. Maple Glazed Ham is more than pork with syrup. It is food that connects people to Canadian forests, to seasonal traditions, and to the steady rhythm of gathering around the table.
How to Make Maple Glazed Ham (Sweet Cured Pork)
This Canadian classic celebrates maple syrup’s deep sweetness paired with the savoury richness of cured ham. Slow roasting with cloves and a sticky glaze delivers tender meat and caramelised edges. It is a centrepiece dish that brings warmth and comfort. See the recipe card at the bottom for printable directions
Ingredients
For the ham
- 1.5 kg cured bone-in ham (half leg or shank portion)
- 2 tbsp whole cloves
For the glaze
- 120 ml pure maple syrup
- 2 tbsp Dijon mustard
- 2 tbsp brown sugar
- 1 tbsp apple cider vinegar
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
For serving
- Roasted root vegetables
- Fresh parsley (optional)
Cooking Instructions
Step 1: Preheat and prepare the ham
To begin, preheat your oven to 160°C (320°F). Place the ham on a cutting board and score the skin and fat in a diamond pattern, taking care not to cut into the meat. Transition to studding with cloves.
Step 2: Stud with cloves
Insert whole cloves into the intersections of the scored lines. This infuses the ham with aromatic spice while giving a traditional presentation. Move to glaze preparation.
Step 3: Prepare the glaze
In a small saucepan, combine maple syrup, Dijon mustard, brown sugar, apple cider vinegar, cinnamon, and nutmeg. Simmer gently over low heat for 5 minutes until slightly thickened. Allow to cool briefly before brushing.
Step 4: Apply the first glaze
Place the ham on a roasting rack inside a baking tray. Brush generously with the glaze, covering all surfaces. Reserve half the glaze for basting. Transition to roasting.
Step 5: Roast the ham
Cover the ham loosely with foil and roast for 1 hour. This gentle heat allows the flavours to penetrate without drying the meat. Move to glazing midway.
Step 6: Baste with glaze
After 1 hour, remove the foil and baste the ham with more glaze. Return to the oven uncovered. Continue roasting for another 45–60 minutes, basting every 15 minutes. Transition to resting.
Step 7: Check doneness and rest
The ham is ready when the glaze is caramelised and the internal temperature reaches 70°C (160°F). Remove from the oven and rest for 15 minutes under foil. This ensures the juices settle. Proceed to carving.
Final Step: Carve and serve
Slice the ham into even portions and serve with roasted root vegetables. Garnish with fresh parsley if desired. Presentation tip: drizzle a little reserved glaze over each slice for shine and flavour.
Variations and substitutions
- Use honey or golden syrup if pure maple syrup is difficult to source.
- Swap Dijon mustard with wholegrain mustard for extra texture.
- Replace apple cider vinegar with white wine vinegar or lemon juice for acidity.
- For a smokier flavour, choose a smoked cured ham instead of plain.
Cooking Tips for Perfect Maple Glazed Ham
- Score the fat evenly so the glaze penetrates and caramelises beautifully.
- Warm the glaze gently to thicken it without burning the sugars.
- Keep basting during roasting for a glossy finish.
- Rest the ham before carving to maintain juiciness.
Canadian Maple Glazed Ham (Sweet Cured Pork)
Ingredients
For the ham
- 1.5 kg cured bone-in ham half leg or shank portion
- 2 tbsp whole cloves
For the glaze
- 120 ml pure maple syrup
- 2 tbsp Dijon mustard
- 2 tbsp brown sugar
- 1 tbsp apple cider vinegar
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
For serving
- Roasted root vegetables
- Fresh parsley optional
Instructions
- To begin, preheat your oven to 160°C (320°F). Place the ham on a cutting board and score the skin and fat in a diamond pattern, taking care not to cut into the meat. Transition to studding with cloves.
- Insert whole cloves into the intersections of the scored lines. This infuses the ham with aromatic spice while giving a traditional presentation. Move to glaze preparation.
- In a small saucepan, combine maple syrup, Dijon mustard, brown sugar, apple cider vinegar, cinnamon, and nutmeg. Simmer gently over low heat for 5 minutes until slightly thickened. Allow to cool briefly before brushing.
- Place the ham on a roasting rack inside a baking tray. Brush generously with the glaze, covering all surfaces. Reserve half the glaze for basting. Transition to roasting.
- Cover the ham loosely with foil and roast for 1 hour. This gentle heat allows the flavours to penetrate without drying the meat. Move to glazing midway.
- After 1 hour, remove the foil and baste the ham with more glaze. Return to the oven uncovered. Continue roasting for another 45–60 minutes, basting every 15 minutes. Transition to resting.
- The ham is ready when the glaze is caramelised and the internal temperature reaches 70°C (160°F). Remove from the oven and rest for 15 minutes under foil. This ensures the juices settle. Proceed to carving.
- Slice the ham into even portions and serve with roasted root vegetables. Garnish with fresh parsley if desired. Presentation tip: drizzle a little reserved glaze over each slice for shine and flavour.
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