Maple and Mustard Glazed BBQ Ham Recipe
There are few centre piece dishes as reliable and crowd-pleasing as a glazed BBQ ham. This maple and mustard version balances sweetness, tang, and smoke with a glossy finish that looks as good as it tastes. Cooking the ham low and slow on the BBQ frees up your oven, builds flavour gradually, and gives you full control over the glaze.
This recipe is designed to feel approachable, even if you don’t cook large cuts often. The steps are simple, but the details make the difference.
Recommended Products
You don’t need a complicated setup, but a few well-chosen tools make the process smoother and safer.
Pro Tip
Using a thermometer removes guesswork. Ham dries out fast if overheated, so temperature matters more than timing.
Ingredients
For the Ham
• 1 fully cooked bone-in or boneless ham (4–6 kg)
• Whole cloves (optional)
For the Maple and Mustard Glaze
• ¾ cup pure maple syrup
• ¼ cup Dijon mustard
• 2 tablespoons whole grain mustard
• 2 tablespoons brown sugar
• 1 tablespoon apple cider vinegar
• 1 teaspoon smoked paprika
• Freshly cracked black pepper
Prepare the Ham
Remove the ham from packaging and pat dry. If there is a rind, carefully remove it, leaving the fat intact. Using a sharp chef knife, score the fat in a shallow diamond pattern. This allows the glaze to penetrate and helps the fat render evenly.
If you like a traditional finish, insert a clove into the centre of each diamond.
Warning
Keep the cuts shallow. Scoring into the meat itself can cause juices to escape during cooking.
Make the Glaze
Combine the maple syrup, mustards, brown sugar, vinegar, smoked paprika, and black pepper in a small saucepan. Warm gently over low heat, stirring until smooth and slightly thickened. Remove from heat and set aside.
The glaze should coat the back of a spoon but still pour easily.
Set Up the BBQ
Prepare your BBQ for indirect heat at around 160–170°C. Place a drip tray with a little water under the cooking area to catch glaze runoff and prevent flare-ups.
Place the ham over indirect heat and close the lid.
Glaze and Cook
Brush the ham generously with glaze, making sure it flows into the scored fat. Close the lid and cook for 1½ to 2 hours, depending on size.
Baste every 20 minutes, layering the glaze gradually rather than applying it all at once.
Use a meat thermometer to monitor progress. You’re aiming for an internal temperature of about 60–63°C. Since the ham is already cooked, you’re reheating gently, not pushing it to high heat.
Pro Tip
Rotate the ham slightly during cooking if one side browns faster than the other.
Final Caramelization
During the last 15 minutes, you can slightly increase the heat to help the glaze set. Stay close and watch carefully. Maple syrup caramelises quickly and can burn if left unattended.
If the surface darkens too fast, move the ham further from direct heat.
Rest and Slice
Remove the ham from the BBQ and let it rest for at least 15 minutes. Resting allows juices to redistribute and makes slicing cleaner and easier.
For carving, switch to a long slicing knife for carving ham. Use smooth, steady strokes rather than sawing. This keeps slices intact and preserves the glossy glaze on each piece.
Pro Tip
Start slicing from the shank end and work your way across. Long blades give you straighter, more uniform slices with less pressure.
Serving Ideas
This maple and mustard glazed BBQ ham pairs beautifully with:
• Grilled pineapple or stone fruit
• Potato salad or roasted potatoes
• Fresh green salad with vinaigrette
• Soft rolls and pickles
Leftovers are excellent for sandwiches, fried rice, omelettes, or pasta dishes
Why This Recipe Works
The sweetness of maple syrup balances the sharpness of mustard, while gentle BBQ heat adds subtle smoke without overpowering the ham. Scoring the fat, basting slowly, and monitoring temperature ensure the meat stays juicy and tender all the way through.
It’s simple food done with care, and that’s what makes it memorable.
