Maple-Glazed City Ham

Note: For best results, look for a bone-in, shank-end, spiral sliced ham with no added water.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.

Loading text goes here What's This? OK

Maple-Glazed City Ham

About This Recipe

Yield:serves 12 to 16
Active time:20 minutes
Total time:3 hours
This recipe appears in: The Food Lab Redux: 7 Pork Dishes for the Holidays The Food Lab: How to Pick and Cook a Holiday Ham


  • 1 shank-end, spiral-sliced, bone-in ham, 6 to 8 pounds
  • 1/2 cup maple syrup
  • 1/2 cup dark molasses
  • 2 tablespoons whole grain mustard
  • 1/4 teaspoon ground cinnamon


  1. 1

    Adjust oven rack to lower position and preheat oven to 250°F. Place ham in oven bag or wrap tightly with foil and place on rack set in rimmed baking sheet. Transfer to oven and cook until ham reaches 120°F in center about 2 1/2 hours.

  2. 2

    Meanwhile, combine maple syrup, dark molasses, mustard, and cinnamon in small saucepan. Bring to a boil over high heat, reduce to a simmer, and cook, stirring occasionally until thick and syrupy, about 15 minutes.

  3. 3

    When ham has reached 120°F, remove from oven and unwrap. Paint with 1/3 of sauce, increase oven temperature to 400 degrees, and bake 5 minutes. Paint with 1/3 more glaze and bake until crisp and shiny, 10 minutes longer. Remove from oven and paint with remaining glaze. Tent with foil and allow to rest 15 minutes before slicing and serving.


Add a rating with your comment:

Comments can take up to a minute to appear - please be patient!

Previewing your comment: