Glossy maple balsamic glazed spiral ham with rosemary on a green platter

AmericanDinner

Maple Balsamic Glazed Ham with Barrel & Maple Dark Balsamic

A glossy, caramelized holiday ham with a glaze that takes 10 minutes and six ingredients. A spiral-cut ham is already cooked, so the oven only needs to warm it through and set the glaze. The glaze is built on Barrel & Maple Dark Balsamic, a dark balsamic from Modena with warm oak, bourbon and maple flavors. It simmers with brown sugar, Dijon, butter and a pinch of cloves into a sticky, sweet and tangy coating that cuts through the salty ham and soaks into every slice. Make extra for the table: it is just as good spooned over sweet potatoes or the ham biscuits the next morning.

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Servings

14-16

Prep Time

10 minutes

Cook Time

2 hours 20 minutes

Calories

270

Author

Kristina DeRolf

Cook Mode

Ingredients

1 fully cooked bone-in spiral-cut ham, 8 to 10 pounds (discard any glaze packet)
1 cup water
½ cup Barrel & Maple Dark Balsamic
½ cup packed light brown sugar
2 tablespoons Dijon mustard
2 tablespoons unsalted butter
¼ teaspoon ground cloves
Freshly ground black pepper

Directions

Take the ham out of the fridge 1 hour before cooking. Heat the oven to 325°F with a rack in the lower third.
Set the ham cut side down in a roasting pan and pour the water into the pan. Cover the pan tightly with foil.
Bake 12 to 14 minutes per pound (about 2 hours for a 9 pound ham), until a thermometer in the thickest part away from the bone reads 120°F.
While the ham bakes, make the glaze: in a small saucepan, combine the Barrel & Maple Dark Balsamic, brown sugar, Dijon, butter, cloves and a few grinds of pepper. Bring to a simmer over medium heat, stirring, and simmer 5 to 7 minutes, until syrupy and it coats the back of a spoon. It thickens more as it cools.
Take the ham out and raise the oven to 400°F. Remove the foil and brush about half the glaze over the ham, letting it run between the slices.
Return the ham to the oven uncovered for 10 minutes. Brush with half of the remaining glaze and bake 8 to 10 minutes more, until the glaze is bubbling and caramelized at the edges and the ham reads 140°F. Watch closely during the last few minutes so the sugar does not burn.
Rest the ham 15 minutes. Warm the last of the glaze with 2 to 3 tablespoons of the pan juices and serve it on the side.

Article: Maple Balsamic Glazed Ham

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Maple balsamic glazed spiral ham on a white platter with rosemary, next to a bottle of Barrel & Maple Dark Balsamic

Nov 5, 2026Holiday

Maple Balsamic Glazed Ham

Name: Maple Balsamic Glazed Ham with Barrel & Maple Dark Balsamic
Prep time: 10 min
Cook time: 2 h 20 min
Total time: 2 h 30 min
Yield: 14-16
Cuisine: American
Ingredients: 1 fully cooked bone-in spiral-cut ham, 8 to 10 pounds (discard any glaze packet); 1 cup water; ½ cup Barrel & Maple Dark Balsamic; ½ cup packed light brown sugar; 2 tablespoons Dijon mustard; 2 tablespoons unsalted butter; ¼ teaspoon ground cloves; Freshly ground black pepper

Every holiday table needs one dish that makes people stop and look when it comes out of the oven, and a glazed ham does that with almost no work. The ham is already cooked. Your only job is the glaze, and this one is built on Barrel & Maple Dark Balsamic, so it tastes like you spent far longer on it than you did.

The glaze is what makes this one different from the packet that comes with the ham. Balsamic brings a gentle tang that cuts through the salt and sugar, so the last slice tastes as good as the first. Brush it on in two rounds and let the oven do the rest while you finish the sides.

Planning the Day
Make the glaze up to five days ahead and keep it in a jar in the fridge. On the day, the ham needs about two hours in the oven, which leaves your stovetop free for potatoes, green beans and rolls. Pull it out, let it rest 15 minutes, and carve at the table.

The Next Morning
Leftover ham and a spoonful of extra glaze on a warm biscuit is reason enough to make the big one.

Shop the bottle: Barrel & Maple Dark Balsamic

Written by Kristina DeRolf

Kristina DeRolf, CRNA

Founder of The Outward Olive and a practicing nurse anesthetist since 2012. Kristina selects every olive oil and balsamic we carry and writes about olive oil, wellness, and gathering well.

More about Kristina