Ooooh yes — Maple Dijon Glazed Ham is that glossy, savory-sweet showstopper that steals the spotlight on any holiday table (or just a regular Tuesday if you’re feeling extra). 🍁🥩✨
🍖💫 Maple Dijon Glazed Ham
(Sticky, sweet, tangy, and totally irresistible.)
Perfect for Easter, Thanksgiving, Sunday supper, or fancy sandwich leftovers the next day. It’s the gift that keeps on giving.
🛒 Ingredients:
- 1 fully cooked bone-in ham (6–8 lbs)
- Whole cloves (optional, for studding)
- ½ cup pure maple syrup
- ¼ cup Dijon mustard
- ¼ cup brown sugar
- 2 tbsp apple cider vinegar
- ½ tsp ground cinnamon or allspice (optional for warmth)
- Black pepper to taste
🔥 How to Make:
- Preheat oven to 325°F (165°C)
- Prep the ham:
- Score the surface in a crisscross diamond pattern
- (Optional: Stud each diamond with a whole clove for classic flair)
- Place ham in roasting pan, cut side down. Cover loosely with foil
- Bake for ~1½ to 2 hours, basting with a bit of glaze every 20–30 minutes
- Make the glaze:
- In a saucepan, combine maple syrup, Dijon, brown sugar, vinegar & spices → simmer until slightly thickened
- Glaze + Broil:
- In the last 15–20 mins, remove foil, brush on final glaze layer
- Broil for 2–4 minutes to caramelize and get that shiny, golden finish ✨
🍽️ Serve With:
- Scalloped potatoes
- Roasted carrots or Brussels sprouts
- Buttery rolls
- And don’t forget to save leftovers for epic sandwiches or breakfast hash
📝 Caption Ideas:
- “She’s glossy, she’s sweet, she’s got layers — it’s ham, but make it couture.”
- “Maple. Dijon. Ham. Three words that scream: I came to impress.”
- “This glaze? Worthy of a slow clap and second helpings.”
- “A little sweet, a little tangy, 100% plate-cleaning delicious.”
🎥 Reel Flow:
- Scoring the ham with satisfying knife marks
- Pouring that thick, glossy glaze
- Time-lapse of ham baking + caramelizing
- Glaze bubbling under the broiler
- Slicing reveal with juicy perfection and a happy little steam cloud 😮💨
Want a version with pineapple, bourbon, or spicy honey mustard twist? I can whip that up too!
