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Maple-Dijon Baked Ham with Scalloped Potatoes and Roasted Brussels Sprouts

A well-paced oven dinner turns a generous glazed ham, onion-scented potatoes, and crisp bacon Brussels sprouts into one comforting meal with tomorrow already covered.

Maple-Dijon glazed ham with scalloped potatoes and bacon-finished Brussels sprouts

The oven temperature changes are deliberate: the potatoes soften first, the ham warms gently, and the final blast brings browned edges, lacquered glaze, and crisp sprouts together.

Creamy potatoes with structure

A covered start gives the potatoes time to absorb the onion cream before the final heat browns their edges. Gruyere brings savory depth while the flour-thickened sauce stays lush rather than loose.

A glaze that stays balanced

Maple creates a warm, glossy finish, but Dijon and cider vinegar keep each brush of glaze bright and savory. Saving a little gives the vegetables the same tangy thread as the ham.

Thin potato slices layered with onion cream and Gruyere in a baking dish — Potatoes, onion cream, and Gruyere are layered before their covered bake.

Crisp sprouts at the finish

High heat and cut-side contact give the sprouts caramelized edges and tender centers. Stirring in bacon only after roasting preserves its crunch against the glossy reserved glaze.

Dinner now, another meal later

The generous ham is designed for four satisfying plates with enough left for a second meal. Chill the unsliced portion promptly, then turn it into sandwiches, a breakfast hash, or bean soup.

Glossy sliced ham beside browned scalloped potatoes and crisp Brussels sprouts — Lacquered ham, browned potato edges, and crisp sprout leaves signal dinner is ready.

Maple-Dijon Baked Ham with Scalloped Potatoes and Roasted Brussels Sprouts

4 servings plus leftover ham

155 minutes total

Ingredients

• 5 lb fully cooked bone-in ham
• 1 1/2 lb Yukon Gold potatoes
• 1 large yellow onion
• 2 cups heavy cream
• 1 cup whole milk
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 cup shredded Gruyere cheese
• 1/3 cup maple syrup
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 1/2 lb Brussels sprouts
• 6 bacon slices
• kosher salt, black pepper, olive oil, and fresh thyme

Method

Heat and prep
Heat the oven to 375 F with upper and lower racks. Thinly slice the Yukon Gold potatoes and yellow onion; trim, halve, and dry the Brussels sprouts.
Look for: Potato slices are thin and even, and the sprouts are dry.
Crisp the bacon
Arrange the bacon slices in a cold roasting pan and cook until crisp, about 15 minutes. Transfer bacon to a plate, reserve 1 tbsp drippings, then chop the bacon.
Look for: The bacon is crisp and the drippings are clear.
Make onion cream
Melt unsalted butter over medium heat, soften the yellow onion with kosher salt, then stir in all-purpose flour for 1 minute. Whisk in heavy cream, whole milk, fresh thyme, and black pepper; simmer until lightly thickened.
Look for: The sauce coats a spoon lightly and has no floury lumps.
Assemble potatoes
Butter a 9-by-13-inch dish and layer half the Yukon Gold potatoes with half the Gruyere cheese and onion cream. Repeat the layers, press gently into the sauce, and cover with foil.
Look for: The potatoes are submerged at the edges and evenly coated.
Start baking potatoes
Bake the covered scalloped potatoes on the lower rack for 35 minutes, until cream bubbles around the edges. Reduce the oven to 325 F, uncover the dish, and leave it in the oven.
Look for: The cream bubbles at the dish edges and the potato slices are beginning to soften.
Warm the ham
Put the fully cooked bone-in ham cut-side down in the roasting pan with a splash of water. Cover tightly and bake beside the potatoes for about 60 minutes, until the ham is warmed through and the potatoes are tender at the center.
Look for: The ham is hot through and a knife slips through the potato layers easily.
Make the tangy glaze
Whisk maple syrup, Dijon mustard, and apple cider vinegar in a small saucepan over low heat until glossy. Reserve 2 tbsp glaze for the Brussels sprouts.
Look for: The glaze is smooth, shiny, and balanced between sweet and tart.
Finish ham and sprouts
Raise the oven to 425 F. Brush the ham with glaze. Toss Brussels sprouts with olive oil, reserved bacon drippings, kosher salt, and black pepper; roast cut-side down beside the potatoes for about 20 minutes, brushing the ham once more.
Look for: The ham glaze is lacquered, potato edges are browned, and sprouts are crisp and deeply browned.
Rest and finish
Rest the ham loosely tented for 10 minutes. Toss the roasted Brussels sprouts with chopped bacon and the reserved maple-Dijon glaze, then season the vegetables and scalloped potatoes with kosher salt and black pepper.
Look for: The bacon stays crisp and the ham juices settle before slicing.
Serve and save leftovers
Slice enough ham for four servings and serve it with browned scalloped potatoes and bacon-finished Brussels sprouts. Refrigerate the remaining ham promptly for sandwiches, soup, or another dinner.
Look for: The first slices are juicy and a substantial portion of ham remains.