Maple Glazed Ham in an Electric Roaster (Easy & Juicy)

How to cook Maple Glazed Ham in an electric roaster oven for a sweet and sticky holiday dinner your guests will remember.

The irresistible smell of a ham roasting in the oven is sure to bring back happy holiday memories. Whether you’re making it for Easter, Christmas, or Sunday dinner, ham is one of the easiest and most popular special occasion meals.

My favorite recipe for special occasions is maple glazed ham in an electric roaster oven. The maple glaze adds just enough sweetness to bring out the spiral ham’s savory, smoky flavor in a roaster oven.

Why Use An Electric Roaster Oven

An electric roaster is basically a smaller version of a regular oven, powered by electricity. I always think of it as a cross between a Crock-Pot and a toaster oven. The main reason to buy an electric roaster is to roast a Thanksgiving turkey, but it is useful any time you need extra oven space.

I love to use my electric roaster for holiday meals because it’s essentially an extra oven (just to be helpful, here are my best thanksgiving shortcuts, just our little secret!). By cooking this maple glazed ham in a roaster oven, I can reserve space in my regular oven for other holiday favorites, like potatoes, rolls, cakes, pies (FYI for getting ready ahead of time try this freezer apple pie filling!), or roasted vegetables.

But there are so many electric roaster recipes you can utilize for the holidays (and beyond!): 

• Cooking two whole chickens at once
• Making large amounts of baked potatoes, stew, chili, meatballs, ribs, roasts, sauces, hams, casseroles, pies, or pretty much anything for a large group.

Which Electric Roaster is Best?

I recommend the 22-Quart Oster Roaster Oven with Self-Basting Lid, which can cook a turkey up to 26 lbs. This is an updated version of the roaster I own, and also slightly larger. I cannot imagine needing anything bigger than this.

I’ve owned my electric roaster for over five years, I use it a few times a year, and it still pretty much looks and works as if it’s brand new.

Some models come with removable serving dishes – something I really think is worth buying. They’re great for serving at parties, and even if your roaster doesn’t come with serving dishes, you can buy them separately.   I swear by my electric roaster, but there are a few pros and cons to consider: 

Pros:

• The extra oven frees up cooking space for other delicious dishes
• A covered roaster keeps your ham separate from dishes cooking in the main oven.
• The smaller ovens are low maintenance. A leave-in thermometer helps you monitor the ham without repeatedly opening the lid

Cons:

• An electric roaster is pretty big and can take up kitchen space. I keep mine in the original cardboard box in the basement when I’m not using it.

How To Buy A Spiral Ham

Maple Glazed ham is one of the easiest and most impressive holiday dishes. At the grocery store, look for a high-quality ham that’s large enough to feed your crowd.

For this recipe, choose a spiral ham labeled fully cooked. So you’re not really cooking it, just heating it through. And in this case, adding a sweet homemade maple ham glaze. So after you’ve bought the ham, you’re halfway to the finish line.

Here are a few tips to keep in mind when buying your holiday ham:

• Get a fully cooked ham, also known as a city ham. Check for the words “fully cooked.”
• Choose a bone-in, spiral sliced ham. These hams are easy to serve and look beautiful on a platter.
• Wondering what size spiral ham to buy? Generally, each person will eat 1/3 to 1/2 pounds.
• Sometimes holiday ham comes with a glaze packet. For this recipe, you will be making your own maple ham glaze. However, instead of throwing away the glaze packet, you can just add it to your homemade glaze.

Which Thermometer Should You Use?

A leave-in, oven-safe probe thermometer such as the ThermoWorks ChefAlarm lets you monitor the ham with the lid closed. Insert the probe into the center of the thickest part, away from the bone. Keep the display outside the roaster and route the cable according to the thermometer’s instructions, away from heating elements and without pinching it under the lid.

The Lavatools Javelin PRO Duo is an instant-read thermometer: use it for spot checks, then remove it. Do not leave it inside the roaster.

For a fully cooked ham packaged in a USDA-inspected plant, heat to 140°F. Ham repackaged outside the plant and reheated leftovers should reach 165°F. Follow the ham’s package instructions. This recipe is not for raw or cook-before-eating ham. See USDA’s ham guidance.

Preparing and Heating the Ham

The key when cooking maple glazed ham in an electric roaster is to heat the ham all the way through and keep it from drying out. Here are some helpful tips:

• Tightly wrap the ham in foil to keep moisture inside.
• Heat slowly in a moist environment. Your electric roaster is a smaller space than a regular oven, so it keeps moisture close to the meat as it cooks.
• Using a food thermometer to monitor the ham’s internal temperature

Apply two-thirds of the homemade maple glaze when the ham reaches 100°F, then brush on the rest at 120°F before continuing to the appropriate final temperature. You can also turn up the heat and uncover the ham during the last few minutes of cooking to caramelize the maple glaze if you like.

How To Cook a Ham in an Electric Roaster

Here are the easy step-by-step instructions for my maple-glazed ham in an electric roaster recipe:

1. Fit the removable roasting pan into the roaster. For this recipe, add 2–4 cups of water to the removable pan, about 1/4 inch deep; never pour liquid directly into the electrical roaster body. Follow your model’s manual. Cover and preheat to 275°F (Oster specifies 15–20 minutes), or follow the ham’s package directions.
2. Lay down a few sheets of aluminum foil on a countertop or work surface, overlapping so the juices from the ham will not leak out in between the sheets of foil. Use heavy-duty foil. You want enough foil to completely cover the ham. If you have regular size foil, you will probably need 3 sheets. If you have jumbo oversized foil, 2 sheets will be plenty.
3. Carefully take the ham out of its packaging. If there are accumulated juices inside the packaging, try to save those to pour back onto the ham before roasting.
4. Place the ham on its side, so the cut side is facing you. This is important so that when you pour on the glaze, some of the glaze falls between the ham slices for an extra flavorful bite.
5. Lift the foil and wrap it around the ham, leaving the top open. Using oven mitts, position the roasting rack and wrapped ham in the removable roasting pan.
6. If using a leave-in, oven-safe thermometer, insert its probe in the center of the ham. Try not to touch the bone with the probe.
7. Pour the juice from the packaging, if you have any, over the ham. Secure the foil so the ham is wrapped tightly, but leave it loose enough so you can open it later to pour on the glaze.

8. Close the roaster lid. If using a leave-in probe, keep the display outside and avoid pinching the cable. Maintain 275°F, or follow the ham’s package directions. The final internal temperature is 140°F for fully cooked ham packaged in a USDA-inspected plant; repackaged ham and reheated leftovers must reach 165°F. Follow their package reheating directions.
9. At 275°F, allow approximately 15–20 minutes per pound as a planning estimate—about 2–2 hours 40 minutes for an eight-pound ham. Size, starting temperature and roaster model affect timing; use the thermometer and package directions rather than the clock.
10. Try to time your cooking so the ham finishes about half an hour before you want to serve it. If holding before serving, keep the ham covered and at 140°F or above; prolonged holding can dry it out.

Ham Glaze Recipe with Maple Syrup

Preparing the maple syrup glaze for your ham requires only a few simple steps:

1. In a small saucepan, whisk together the maple syrup, brown sugar, apple juice, Dijon mustard, and allspice (recipe below). If you don’t want to use allspice, you can use cinnamon or dried ginger. Allspice is one of my favorite ingredients, so I use it every chance I get!
2. Optionally, if you want to use the glaze packet that came with your spiral ham. Simply pour the glaze packet into the saucepan. You’ll probably need to add some water too, just use the amount suggested on the packaging.
3. Over medium-high heat, bring the glaze mixture to a boil. Boil the maple ham glaze for two minutes, being careful not to let it boil over. This recipe makes enough glaze for a 6- to 8-pound ham. If yours is bigger than eight pounds, make 1 1/2 or two times the glaze recipe. You can also halve the recipe for smaller hams.

How To Glaze Spiral Ham

1. When your ham reaches an internal temperature of 100°F, it’s time to pour on the glaze. Use the thermometer rather than a fraction of the estimated cooking time.
2. Remove the lid from the roaster, open the top of the foil wrapping, and pour 2/3 of the glaze mixture over the ham. Reserve 1/3 of the mixture for later.

3. Re-wrap the ham and put the lid back on the roaster.
4. Once the ham reaches an internal temperature of 120 degrees, use a pastry brush to brush the remaining glaze over the ham.

5. Re-wrap the ham and continue heating at 275°F, or follow the ham’s package directions, until the thickest part reaches 140°F for fully cooked ham packaged in a USDA-inspected plant (165°F for repackaged ham and leftovers).
6. An optional last step is caramelizing the maple glaze on the outside of the ham. Only if your roaster’s manual permits 425°F, open the foil and turn up the roaster to 425°F. Roast the ham at 425 degrees with the lid on and the foil open for ten minutes. This helps make a crisp, dark caramelized crust on your maple-glazed ham, but it will dry the ham out a little bit. I do this because I like a bit of a “crust” on the outside.

This table provides a quick reference guide, summarizing key steps in the ham roasting process:

How To Serve Maple Glazed Ham

I love to present the impressive maple glazed ham on a platter. You can garnish the dish with lettuce, grapes, or sliced oranges for color. After removing the ham from roaster, there will be juices and glaze left behind in the foil.

Don’t let this maple syrupy gold go to waste! Pour the liquid over the ham for moisture, flavor and shine. I don’t recommend using all the liquid, because it can add too much sweetness and salt.

Enjoy making a stunning maple glazed ham in an electric roaster oven! It’s a beautiful, classic holiday dish, and no one will know how easy it is!

Storing and Reheating Leftover Ham

Refrigerate leftover ham within two hours (one hour above 90°F), in shallow covered containers. Keep refrigerated at 40°F or below and use within 3–5 days, or freeze for 1–2 months for best quality. Reheat leftovers to 165°F, keeping the ham covered to help retain moisture. See USDA’s storage guidance.

More Easy Holiday Recipes

Now that you have a simple maple glazed ham recipe as your centerpiece, here are my favorite side dishes to serve alongside maple glazed ham in an electric roaster:

• Best EVER Thanksgiving Stuffing 
• Cranberry Sausage Stuffing (if you’re doing something a little different)
• Green beans with breadcrumbs, garlic and almonds
• Homemade Crescent Rolls 
• Ham and Cheese Scones
• Easy Roasted Baby Carrots
• Honey Roasted Carrots with Garlic & Thyme
• Christmas Deviled Eggs
• Candy Cane Amish Sugar Cookies
• Caramel Apple Pie Cookies/Tarts

Maple Glazed Ham in an Electric Roaster

Marsha Maxwell

Learn how to cook maple glazed ham in an electric roaster oven. This holiday ham recipe is absolutely simple and impressive for special occasions.

4.26 from 176 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Total Time 2 hours hrs 50 minutes mins

Course Holiday Recipes

Cuisine American

Servings 4 people

Calories 160 kcal

Equipment

Ingredients

  

For the ham:

• Fully cooked bone-in spiral sliced ham, 1/3 to 1/2 pound per person

For the glaze:

• 1/2 cup 125ml maple syrup
• 1/2 cup 100g brown sugar
• 1/2 cup 125ml apple juice
• 1 heaping tablespoon 20g Dijon mustard
• 1/4 teaspoon 1g allspice (or cinnamon, or ground ginger)

Special Equipment:

• Electric roaster oven
• Heavy duty aluminum foil
• Probe-style food thermometer
• Pastry brush

Instructions

 

• Fit the removable roasting pan into the roaster. For this recipe, add 2–4 cups of water to the removable pan, about 1/4 inch deep; never pour liquid directly into the electrical roaster body. Follow your model's manual. Cover and preheat to 275°F (Oster specifies 15–20 minutes).
• Lay 2-3 sheets of heavy duty aluminum foil on a countertop or work surface, overlapping the edges. Use enough foil to cover the entire ham.
• Remove the ham from its packaging, reserving any juices. Lay the ham on the aluminum foil on its side, with the cut side facing you.
• Lift the foil and wrap it around the ham, leaving the top open.
• Using oven mitts, position the roasting rack and wrapped ham in the removable roasting pan. Pour any reserved packaging juices over the ham.
• If using an oven-safe leave-in probe thermometer, insert it into the thickest part of the ham, away from bone. Keep the display outside the roaster and route the cable according to the thermometer's instructions, away from heating elements and without pinching it under the lid. An instant-read thermometer is for spot checks only; remove it after each reading. Wrap the foil tightly, leaving it easy to reopen.
• Close the roaster lid and maintain 275°F, or follow the ham's package directions. For fully cooked ham packaged in a USDA-inspected plant, the final internal temperature is 140°F. Ham repackaged outside the plant and reheated leftovers must reach 165°F; follow their package reheating directions. This recipe is not for raw or cook-before-eating ham.
• Heat the ham to an internal temperature of 100°F, then begin glazing. Meanwhile, make the glaze. At 275°F, allow roughly 15–20 minutes per pound as a planning estimate (about 2 hours to 2 hours 40 minutes for an eight-pound ham). Timing varies with ham size, starting temperature, and roaster model; use the thermometer and package directions rather than the clock.
• Combine all glaze ingredients in a small saucepan, and bring to a boil over medium high heat. Boil glaze for 2 minutes.
• At an internal temperature of 100°F, open the foil and pour two-thirds of the glaze over the ham.
• Re-wrap the ham and continue heating until it reaches an internal temperature of 120°F.
• Using a pastry brush, brush the remaining glaze over the ham. Re-wrap and continue heating until the thickest part reaches 140°F for fully cooked ham packaged in a USDA-inspected plant, or 165°F for repackaged ham and leftovers. Follow the ham's package directions.
• Optional: Only if your roaster's manual permits 425°F, open the foil, replace the lid, and heat at 425°F for about 10 minutes to caramelize the glaze. Watch closely; this extra step may dry the ham slightly.

Notes

If your spiral ham comes with a glaze packet, you may add the glaze packet ingredients to your homemade glaze.

Cooking times are approximate and will vary depending on the size of your ham. For best results, use a food thermometer.

Keyword baked ham, holiday ham, maple baked ham, maple ham, spiral ham

Disclosures: The author was not compensated by any person or company for the content of this post. The post may contain affiliate links. If you buy a product using these links, we receive a commission. This helps with the cost of publishing recipes on this website.

For more recipes like this one, follow us on Pinterest, follow us on Twitter or like us on Facebook.