Skip to Recipe

• What Is Maple Dijon Glazed Ham with Roasted Apples and Crispy Sage?
• Tips for Cooking and Prepping
• Recipe Variations and Substitutes
• Serving Suggestions
• Storing, Make-Ahead, and Freezing Tips
• FAQs
• Maple Dijon Glazed Ham with Roasted Apples and Crispy Sage Recipe

This Maple Dijon Glazed Ham with Roasted Apples and Crispy Sage is the centerpiece your holiday table has been waiting for. Sticky-sweet maple, tangy Dijon, and buttery roasted apples come together with crackly fried sage leaves for a dish that looks fancy but is shockingly simple to pull off. Whether it’s Easter, Thanksgiving, or a cozy Sunday dinner, this ham delivers big flavor with minimal effort.

What Is Maple Dijon Glazed Ham with Roasted Apples and Crispy Sage?

At its core, this is a classic baked ham — usually a spiral-cut or half ham — brushed and basted with a glaze made from real maple syrup, whole grain or smooth Dijon mustard, brown sugar, and a splash of apple cider vinegar for balance. The glaze caramelizes in the oven, creating a glossy, slightly sticky exterior that’s sweet, savory, and just a little tangy all at once.

What sets this version apart is the addition of roasted apples, which soften and caramelize alongside the ham, soaking up all those glaze drippings, plus crispy fried sage leaves scattered on top for a fragrant, herby crunch. It’s a dish that leans into classic fall and holiday flavors — think apple pie meets honey-baked ham meets a rustic autumn roast — making it perfect for Thanksgiving, Christmas, or Easter dinner.

Tips for Cooking and Prepping

#1: Start with a fully cooked, spiral-cut ham

Most store-bought hams are already fully cooked and just need to be reheated and glazed, so look for a bone-in spiral-cut ham to save time and make serving effortless.

#2: Tent with foil for the first bake

Cover the ham loosely with foil for most of the baking time to keep it from drying out, then remove it during the last 20-30 minutes so the glaze can caramelize and turn glossy.

#3: Baste every 15-20 minutes

Since spiral-cut hams have lots of exposed surface area, regular basting with the maple Dijon glaze ensures every slice gets that sweet-tangy coating instead of just the top.

#4: Choose firm apples that hold their shape

Honeycrisp, Gala, or Braeburn apples roast beautifully without turning to mush, so avoid softer varieties like McIntosh for this dish.

#5: Fry sage leaves quickly in hot butter or oil

Crispy sage only takes about 10-15 seconds per side in hot fat — pull the leaves as soon as they turn bright green and crisp, since they burn fast and turn bitter.

#6: Let the ham rest before slicing

Resting for 10-15 minutes after the final glaze bake allows the juices to redistribute, keeping every slice moist instead of watery on the plate.

Recipe Variations and Substitutes

If you don’t have maple syrup on hand, honey works well as a substitute, though it will yield a slightly different flavor profile that’s less caramel-like. You can swap Dijon for whole grain mustard for extra texture, or use pears instead of apples for a softer, floral sweetness. For a spiced twist, add a cinnamon stick or a pinch of ground cloves to the glaze while it simmers.

Serving Suggestions

This ham pairs beautifully with classic holiday sides like garlic mashed potatoes, roasted Brussels sprouts, or a simple green salad with vinaigrette to cut through the richness. For a fall-forward spread, serve it alongside butternut squash, sautéed green beans with almonds, or warm dinner rolls to soak up the extra glaze.

Storing, Make-Ahead, and Freezing Tips

Leftover ham keeps well in an airtight container in the refrigerator for up to 5 days, and the roasted apples can be stored separately for up to 3 days. You can prepare the maple Dijon glaze up to a week in advance and keep it refrigerated until ready to use, and the ham freezes well for up to 2 months if wrapped tightly in foil and placed in a freezer bag.

FAQs

Can I use a boneless ham for this recipe?

Yes, a boneless ham works fine, though a bone-in spiral-cut ham tends to stay juicier and looks more impressive for serving at the table.

How do I keep the glaze from burning?

Keep the oven temperature moderate (around 325°F) and cover the ham with foil for most of the bake, only uncovering during the final glaze-caramelizing step to prevent the sugars from scorching.

Can I make the crispy sage ahead of time?

Yes, fried sage leaves can be made up to a day ahead and stored in an airtight container at room temperature; just re-crisp them in a warm oven for a minute or two before serving if needed.

What size ham should I buy for a crowd?

A good rule of thumb is about 1/2 pound of bone-in ham per person, so an 8-10 pound ham comfortably serves 16-20 guests with leftovers.

Do I need to pre-cook the apples separately?

No, the apples roast right alongside the ham in the same pan, absorbing the glaze drippings as they soften, which saves you an extra step and dish.

Maple Dijon Glazed Ham with Roasted Apples and Crispy Sage Recipe

Prep time: 20 min | Cook time: 110 min | Total time: 130 min | Servings: 12

Ingredients

For the Ham and Glaze

• 1 bone-in spiral-cut ham (8-10 lbs), fully cooked
• 3/4 cup pure maple syrup
• 1/3 cup Dijon mustard
• 1/4 cup packed brown sugar
• 2 tbsp apple cider vinegar
• 2 tbsp unsalted butter, melted
• 1/2 tsp ground cinnamon
• 1/4 tsp ground black pepper

For the Roasted Apples

• 4 firm apples (Honeycrisp or Gala), cored and cut into wedges
• 2 tbsp unsalted butter, melted
• 1 tbsp maple syrup
• Pinch of salt

For the Crispy Sage

• 1/4 cup neutral oil or unsalted butter
• 20-24 fresh sage leaves
• Flaky sea salt, for finishing

Instructions

1. Preheat the oven to 325°F. Place the ham cut-side down in a large roasting pan and cover loosely with foil.
2. In a small saucepan over medium heat, whisk together the maple syrup, Dijon mustard, brown sugar, apple cider vinegar, melted butter, cinnamon, and black pepper. Simmer for 3-4 minutes until slightly thickened, then remove from heat.
3. Bake the covered ham for 60-75 minutes (about 10-12 minutes per pound), basting with a third of the glaze every 20 minutes.
4. Remove the foil, arrange the apple wedges around the ham, and drizzle the apples with melted butter and maple syrup. Increase oven temperature to 375°F.
5. Continue baking uncovered for 25-30 minutes, basting the ham with the remaining glaze every 10 minutes, until the ham is deeply golden and the apples are tender and caramelized.
6. While the ham finishes baking, heat the oil or butter in a small skillet over medium heat. Fry the sage leaves in batches for about 10-15 seconds per side, until crisp and bright green. Transfer to a paper towel-lined plate and sprinkle with flaky salt.
7. Let the ham rest for 10-15 minutes before slicing. Arrange the roasted apples around the ham, scatter the crispy sage leaves over the top, and serve warm with extra glaze on the side.

For extra depth, add a splash of bourbon or apple brandy to the glaze while it simmers. Leftover glaze makes a fantastic drizzle for roasted vegetables or biscuits.