1. Preheat your oven to 325°F (160°C). Place the ham in a large roasting pan, cut side down.
2. In a small bowl, whisk together maple syrup, Dijon mustard, apple cider vinegar, minced garlic, black pepper, and smoked paprika until smooth.
3. Using a sharp knife, score the surface of the ham in a diamond pattern about 1/4 inch deep. This helps the glaze penetrate and caramelize beautifully.
4. Brush a generous layer of the maple Dijon glaze all over the ham, making sure to get into the scored cuts.
5. Cover the ham loosely with aluminum foil and place it in the oven. Roast for about 1 hour and 30 minutes, basting every 20 minutes with more glaze from the pan.
6. Remove the foil during the last 20 minutes of cooking to allow the glaze to thicken and caramelize. Keep an eye on it so it doesn’t burn—glazed ham can go from perfect to smoky quickly!
7. Once the internal temperature reaches 140°F (60°C), remove the ham from the oven and let it rest for 15 minutes before slicing. This resting time helps the juices redistribute, keeping the meat moist and tender.
8. Garnish with fresh rosemary sprigs if you like, and serve warm.

One of my favorite memories with this recipe is the moment Olivia and Isabella help me brush on the glaze. Their little hands eagerly smoothing that sticky, fragrant mixture over the ham feels like passing down a piece of our family’s culinary soul. It’s those moments that make cooking so much more than just food—it’s love you can taste.