Cider Glazed Ham


  • 1 (8-10 pound) bone-in smoked spiral-sliced ham

  • 12 ounces Mac & Maple or Farmstead hard cider

  • 1/2 cup pure maple syrup

  • 1/2 cup dark brown sugar, packed

  • 3 tablespoons apple cider vinegar

  • 1/4 cup Dijon mustard

  • 2 teaspoons cornstarch

  • 1/2 teaspoon ground cinnamon

  • 1/2 teaspoon chili powder

  • 1/4 teaspoon dried thyme

  • 1/4 teaspoon black pepper

  • 2 tablespoons unsalted butter, room temperature


  1. Remove ham from refrigerator and let sit at room temperature for 2 hours prior to cooking. Preheat oven to 325°F and adjust oven rack to lowest position. Pour 3 cups water into roasting pan with roasting rack (if you do not have a rack, omit the water).

  2. Meanwhile, whisk together hard cider, maple syrup, brown sugar, vinegar and mustard in medium saucepan over medium-high heat. Stir in cornstarch, cinnamon, chili powder, thyme and pepper and bring to a boil. Reduce heat to medium and continue to simmer, stirring occasionally, until glaze is thickened and reduced, about 15 minutes. Whisk in butter until melted. Remove from heat.

  3. Roll out two large pieces of aluminum foil and set ham on top. Brush ham with glaze until coated and wrap completely in foil. Transfer ham to prepared roasting pan and bake until internal temperature reaches 110°F, about 2 hours, or (12 minutes per pound, if baking a larger ham).

  4. Remove ham from oven and increase heat to 400°F. Unwrap foil to exposed ham and brush with more glaze. Return to oven uncovered for additional 20-25 minutes, until outside of ham is caramelized.

  5. Remove ham from oven and brush with remaining glaze. Loosely cover with foil and let rest 15 minutes before serving.

| Adapted from Cider Culture