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Christmas Maple Glazed Ham

By Nagi Maehashi
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Maple Glazed Ham – this is the ham glaze to use when you want to add a special touch to your festive baked ham, but still keep it easy! The most incredible sticky glaze with the subtle fragrance of maple and hint of holiday spices, this is THE Christmas Ham recipe I make to gift and take to gatherings year after year.

New to glazed ham? Start here -> How to Make Glazed Ham. No maple syrup or honey? Make this show stopping  Brown Sugar Ham Glaze instead! Want to get ahead? Glaze your ham the day before!

Maple Ham Glaze - glazed ham om a platter, ready to be carved. The most incredible baked ham ever!

Maple glazed ham

There is no reason to be daunted by the thought of making a glazed ham! It’s quite straight forward if you have someone to show you how to do it.

(PS That “someone” is me!😂)

Here’s why this Maple Glazed Ham is my go-to centrepiece for holiday menus:

  • It makes the most wonderful, regal centrepiece – huge payoff for effort

  • This maple ham glaze has a touch of special that people love – but it’s 100% dead easy

  • It’s low risk and forgiving to make

  • Prep ahead or make ahead (days and days ahead!)

  • Economical – it’s sliced thinly, a bit goes a long way and leftovers last for ages and ages

A baked ham glistening with a maple brown sugar glaze on a large white platter.

When it comes to ham, there’s nothing to the ham glaze recipe – it’s literally mixing up a few ingredients. The part that’s not an everyday step is peeling the skin off – but don’t worry, the visual steps and recipe video below will guide you through it. It’s not a big deal – the skin WANTS to come off!

What you need for Ham Glaze

Here’s what you need for the Maple Ham Glaze. So few ingredients, it’s magical how it transforms once baked! It’s the combination of the glaze, the caramelization of the fat on the surface of the ham and the salt in the ham itself (which is why I don’t use any salt in the glaze).

What goes in Maple Ham Glaze

  • Maple syrup is what gives this ham glaze a special little touch. No one can put their finger on it – they just know it’s got something magical about it! Sub with honey in a heartbeat! No maple or honey? Make this Brown Sugar Ham Glaze!

  • Brown sugar adds to the caramelised flavour of the glaze;

  • Dijon Mustard is a thickener for the ham glaze AND adds a touch of much needed tang to an otherwise sweet glaze;

  • Cinnamon and all spice for a touch of festive spices;

  • Oranges – for a bit of liquid in the pan that’s more interesting than just using water, plus a touch of extra natural sweetness. You can’t taste the oranges in the end result once cooked. Orange juice has more flavour than just using water which adds to the flavour of the glaze and also the sauce made using the pan drippings;

  • Cloves – optional, for studding! I really can’t taste it so I do it for visual / traditional purposes only. Also, they are a bit impractical – you can’t freely baste as you have to dab around the cloves (otherwise you brush them off) and also you need to remove them before carving. No one wants to bite into a clove!

How to make Glazed Ham

Making Glazed Ham is a 3 step process:

  1. Remove rind (skin) from ham;

  2. Slather with maple glaze then bake for 2 hours, basting with more glaze every 20 to 30 minutes;

  3. Baste loads after removing from oven – the trick for a thick, golden glaze!

1. How to remove rind from ham

If this is the part you’re worried about – don’t be! The skin is thick, sturdy and WANTS to come off – so it peels off with little effort, mostly in one piece!

Here’s how to remove the rind from the ham. The recipe video below also provides a visual tutorial – and if you’re new to making Glazed Ham, start here -> Guide: How to Make Glazed Ham.

Glazed Ham - how to remove rind from ham

2. Baste and bake

This part couldn’t be easier – just brush or spoon the Maple Ham Glaze all over the ham, squeeze over the orange juice then pop it into the oven to bake, spooning over reserved glaze every 20 minutes or so!

How to make Maple Glazed Ham

3. Baste, baste, baste before serving!!

Now here’s the trick for an incredible glaze on your ham – baste LOADS after it comes out of the oven using the syrupy sauce in the baking pan! As that syrupy sauce cools, it will thicken and darken slightly in colour, so as you brush or spoon it over the ham, it creates an incredible thick to-die-for glaze!

Basting Ham with Brown Sugar Ham Glaze
Close up of Maple Glazed Ham ready to be served

Sauce for Ham

While ham itself is seasoned well enough such that it can be eaten plain, nobody ever says no to sauce!

I used to serve ham with sauces like Cranberry Sauce, mustard, caramelised onion jam and even chutney. But then one day it dawned on me – everybody’s favourite part is the glaze. Why not just use the pan drippings which is just the excess glaze that drips down the ham into the pan? Combined with the ham juices and orange juice, it transforms into a fantastic sauce to drizzle over the ham!

Drizzling sauce over Maple Glazed Ham

How to serve ham

Here’s how I serve ham – in fact, how I served it on the weekend at a Christmas Party I catered for my mother! (The only “catering job” I do each year – because I can’t say no to her 😂)

SATG Christmas Lunch 2019

  • Wrap parchment / baking paper around “handle”, and tie with ribbon (practical to hold onto for carving + looks nice);

  • Cover serving platter / board with green fluffage of some kind. Whatever’s good value at the shops on the day;

  • Place ham on the green fluff age and place quartered oranges around it (for colour). In the past, I’ve also used cherries – just depends what’s better value on the day (oranges are usually good value!);

  • Once the glistening ham has been admired enough (yep, I’m really that immature 😂), I start carving!

Carving Maple Glazed Ham

Leftover ham will keep for a week in the fridge or 3 months in the freezer. See How to Store Leftover Ham for directions.

What to make with leftover ham

I always get way more ham than I need (budget 1kg / 2 lb per 6 to 8 people) because Christmas is just as much about leftovers as it is the grand feast on the day! Here are some recipes I deem to be worthy of making using leftover ham!

Recipes worthy of your leftover ham

Ham and Corn Chowder in a French casserole pot being ladled out for serving.
Ham and Corn Chowder with Potato
Ham Cheese Puff Pastry Parcels - great little party food that only require 5 ingredients: puff pastry, mustard, ham, cheese and egg!
Ham and Cheese Puffs
Close up of a stack of Bread Bowl Sandwiches
Christmas Leftovers Bread Bowl Sandwich (Muffuletta)
Monte Cristo Sandwich cut in half and stacked on each other on a small white plate, ready to be eaten.
Monte Cristo Sandwich (Ham Cheese French Toast)
Ham and Cheese French Toast Roll Ups
Cheese and Ham Pancakes - golden crispy cheesy outsides, fluffy insides with pops of ham (or bacon). These are epic! recipetineats.com
Cheese and Ham Pancakes
Hot Ham, Egg and Cheese Pockets made with tortillas in a basket, with some cut showing the inside with molten cheese and perfectly cooked egg.
No Washing Up Ham, Egg & Cheese Pockets

And don’t forget the bone! SO MUCH FLAVOUR in the bone 🙌. Here are my ham bone recipes:

Ham bone recipes

Close up of spoon dipping into bowl of Slow Cooker Ham Bone Soup with Beans
Creamy Ham Bone Soup with Beans
Close up of spoon scooping up Pea and Ham Soup
Pea and Ham Soup
Chinese Ham Bone Rice Soup (Congee) being ladled out of a white pot, fresh off the stove
Chinese Ham Bone Rice Soup – Congee (3 ingredients!!)

There’s something so iconic, so sentimental about a shiny, glistening Maple Glazed Ham taking pride of place in the centre of a festive table. It’s completely incomparable to the ham slices slapped between sandwich bread that you get over deli counters. I even know people who hate deli ham who go nuts over Glazed Ham.

Plus, as I said right up front, this is easy, easy, easy! It’s also make ahead or prepare ahead, is fabulous served warm OR at room temperature. Oh – and wait until you see the VIDEO!!! ⬇⬇⬇ – Nagi x

New to Glazed Ham? Start here -> Guide: How to Make Glazed Ham.

Watch how to make it

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Maple Ham Glaze - glazed ham om a platter, ready to be carved. The most incredible baked ham ever!

Maple Glazed Ham

Author: Nagi | RecipeTin Eats
Prep: 30 minutes
Cook: 2 hours
Resting: 20 minutes
Total: 2 hours 50 minutes
Christmas, Easter, Festive, Holiday, Thanskgiving
Western
4.98 from 145 votes
Servings30 people
Tap or hover to scale
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RECIPE VIDEO ABOVE. Baked ham made easy! The most incredible ham glaze ever with a subtle perfurme from maple and festive spices. If using a larger ham, use recipe Scaler (click on Servings and slide). Recipe will serve 30 – 40 with another main and sides, or 25 if it's the only main.
New to Glazed Ham? Start here -> Guide to Making Glazed Ham
Don't have maple syrup? Use honey, or make a classic Brown Sugar Mustard Glazed Ham.

Ingredients

  • 5 kg / 10 lb leg ham, bone in, skin on (Note 1)
  • 30 Cloves (for studding the ham, optional – mainly for decorative purposes)
  • 2 oranges , cut into quarters (Note 2)
  • 1 cup (250ml) water

Glaze

  • 3/4 cup (185ml) maple syrup (sub honey)
  • 3/4 cup (165g) brown sugar , packed
  • 3 tbsp dijon mustard (can sub American or other plain mustard)
  • 3/4 tsp ground cinnamon
  • 1/2 tsp All Spice (or nutmeg)

Instructions

  • Take ham out of fridge 1 hour prior.
  • Preheat oven to 160°C / 320°F (140°C fan). Arrange shelf in lower third so the ham will be sitting in the centre of the oven (rather than in top half of oven).
  • Place the Glaze ingredients in a bowl and mix until combined – use whisk if needed.

Remove ham rind (skin)

  • Run small knife around bone handle, down each side of the ham, and under the rind on the cut face. (See video & photos in post)
  • Slide fingers under the rind on the cut face of the ham, and run them back and forth to loosen while pulling the rind back. Use knife if needed to slice off any residual rind.
  • Lightly cut 2.5cm / 1" diamonds across the fat surface of the ham, about 75% of the way into the fat. Avoid cutting into the meat.
  • Insert a clove in the intersection of the cross of each diamond on the surface (optional).

Glaze and Baking

  • Place the ham in a large baking dish. Prop handle up on edge of pan + scrunched up foil so surface of the ham is level (for more even caramelisation).
    How to make the BEST Glazed Ham - level the surface for even caramelisation
  • Squeeze the juice of 1 orange (4 quarters) over the ham. Then place them along with the remaining orange into the baking dish around the ham.
  • Brush / spoon half the glaze all over the surface and cut face of the ham (don't worry about underside, glaze drips down into pan)
  • Pour the water in the baking dish, then place in the oven.
  • Bake for 1.5 – 2 hrs, basting very generously every 30 minutes with remainig glaze + juices in pan, or until sticky and golden.
  • Use foil patches to protect bits that brown faster than others – press on lightly, caramelisation won't peel off with the foil.
    Foil patches on Brown Sugar Glazed Ham
  • Allow to rest for at least 20 minutes before serving. Baste, baste, baste before serving – as the glaze in the pan cools, it thickens which means it "paints" the ham even better – but be sure to save pan juices for drizzling. 

Serving and presentation tips

  • My favourite sauce: Use pan juices as the sauce – it's loaded with flavour! Pour into a jug and warm so it's pourable. Thin slightly with water if required. Drizzle sparingly as the glaze flavour is intense!
  • Other condiments: Dijon mustard, wholegrain mustard, onion jam, tomato chutney, cranberry sauce.
  • Presentation: Wrap handle with baking paper and ribbon if desired. Remove cloves. Cover serving platter with lots of green fluffage, then place ham on. Surround with more quartered oranges, for colour. Let people admire before carving!
  • Serving: Personal preference whether to serve at room temp or warm, I like either. I also like to drizzle with pan juices – it looks messier but tastes fabulous. Slice thinly! I start slicing at the table, then finish it in the kitchen (towards end when it gets messy!)
  • Leftovers: See list in post for recipe using leftover ham and ham bone!
  • Storing: Will keep for at least a week in the fridge if properly stored using a water-vinegar soaked ham bag or pillowcase. Otherwise freeze – don't forget the bone! See How to Store Glazed Ham for directions.

Recipe Notes:

1. HAM:
  • Skin (rind) on ham – Make sure you get the ham with the skin on (rind – thick rubbery skin). Between the skin and the ham is a layer of fat which is what makes this ham gorgeously sticky. There are some hams which come with the skin and fat removed. Though you can use this recipe for those hams too, you won’t get the sticky exterior you see in the photo.
  • Half or whole – this recipe can be used for half or whole hams.
  • Larger hams – For larger hams, scale the glaze by using the recipe slider (click on the Servings)
  • Ham quality – Buy the best ham you can afford. The more you pay, the better the quality. However, for an economical option, I can recommend the Woolworths Smoked Ham Leg for $9/kg (I used a half leg). I was very impressed with how great it was for such good value – I’ve used it for several years now. There is an even cheaper one for $6/kg – I bypassed this because it wasn’t smoked and looked a bit pale.
  • Cooked ham – Make sure you get a cooked ready-to-eat ham, not a raw one (also referred to as “gammon”). All ham sold in Australia in supermarkets is ready-to-eat but if you get your ham from the butcher, double check that it’s not raw. If you have a raw ham (gammon), this recipe is not suitable.
2. Oranges – you can’t taste it in the end result, it just adds more flavour into the pan drippings and the glaze the ham. If you really can’t use or stand oranges, use 1/2 cup apple or other fruit juice instead (store bought bottle is fine) and skip putting oranges in baking pan.
3. Make Ahead – Glazed Ham is excellent made ahead, it’s how I do it most of the time!
a) PREPARE THEN BAKE FRESH (100% perfect): Remove skin, cut fat, insert cloves, make glaze and store separately. Then refrigerate until required, then glaze etc  and bake on the day of per recipe.
b) COOK AHEAD (99.9% perfect): Make entirely per recipe, cool. Transfer to non reactive container (do not leave in metal tray), cover sticky surface with baking paper (parchment paper) then the whole ham with foil. Scrape every bit of juice in the pan into a container. Refrigerate both for up to 5 days (longer probably ok, I’ve done 5 days).
To reheat, remove from fridge and bring to room temperature, pour sauce into pan and place ham in pan. Reheat covered loosely with foil in a 160°C/320°F oven for 40 minutes or until a metal skewer inserted into the middle comes out warm. When the inside is warm, remove foil and baste with pan juices, then bake until the surface is sticky and golden –  it shouldn’t take much longer than 10 minutes.
The juices thicken into a jelly when cool so it needs to be reheated (microwave is fine).
DO NOT MICROWAVE!!! It can make the fat diamonds “pop” and you might lose the best part – the golden, sticky surface!
4. How much ham per person – remember, ham is salty, people don’t typically eat giant slabs like steak and you slice it thinly so less goes further.
  • With other main dishes – 6 to 8 people per 1 kg / 2 lb ham (bone in weight). So a 5 kg / 10 lb ham = 30 – 40 people, about 100 – 130g / 3.4 – 4 oz per person.
  • As the only main protein – 5 people per 1 kg / 2 lb ham (bone in weight). So a 5 kg / 10lb ham would serve 25 people, about 150g/5oz meat per person.. 
Note: Ham bone with residual meat weighs anywhere 750g – 1.25 kg (1.5 – 2.5 lb). Assumed 1 kg/2lb for purpose of above.
5. Nutrition per serving, assuming 30 servings and all sauce is consumed (which in reality it won’t be).

Nutrition Information:

Serving: 188gCalories: 368cal (18%)Carbohydrates: 11g (4%)Protein: 29g (58%)Fat: 22g (34%)Saturated Fat: 8g (50%)Cholesterol: 83mg (28%)Sodium: 1603mg (70%)Potassium: 423mg (12%)Fiber: 1g (4%)Sugar: 10g (11%)Vitamin A: 20IUVitamin C: 5mg (6%)Calcium: 27mg (3%)Iron: 1mg (6%)
Keywords: Christmas Ham, Ham Glaze, maple glazed ham
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

Recipe originally published December 2016. Updated and reviewed every year or so to improve with things like better photos, recipe video, writing edits. Recipe not amended – I wouldn’t dare, people love it as is!

Life of Dozer

Surely you know Dozer well enough by now to know that there’s only one reason why he wouldn’t be gagging over a giant hunk of meat….

….. food on the Christmas tree, of course!!

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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507 Comments

  1. Carol says

    5 stars
    This is the easiest and most tastiest Ham I have ever had. I’m Lebanese so we weren’t brought up on traditional Christmas meals. I love mustard so added extra and 1/2 cup sugar. The sauce poured over sliced ham was delicious. My husband loved the cooked oranges. We change our Christmas menu every year but this recipe will always be included. Thank you Nagi

    Reply

  2. Debbie Bartels says

    I did your maple glazed ham for our Christmas celebration (on Christmas Eve this year as I am working Christmas day – I am a nurse working in a nursing home). The only issue I had was that my oven was out of action due to upcoming renovations to my kitchen, so I did the ham on the BBQ. My BBQ has a hood so it was almost like an oven. Got it up to 150degrees C with all burners going then turned off 2 of them and had only one burner going, put the ham away from the burner and let it go for approx 2 hours with lots of checks and lots of basting to make sure it didn’t burn. and voila maple glazed ham. The temperature may have dropped a little but that didn’t matter as the edges were starting to brown a little toward the end. The smell was mind blowing and the taste was just the best.

    Reply

  3. Donna says

    5 stars
    I did it! I did it! 😃 Like you Nagi, I had always thought that glazed ham was too difficult until I saw your recipe and in particular your video. I was wary about heating up the house on a hot day with the oven but started about 9.30am to minimise that and it was soooo worth it. The ham was definitely the hero of our Christmas lunch and I’m not sure I could ever serve straight ham again for that occasion. That glaze is the best! I hope you and Dozer enjoyed your lunch after all your work and his salivation! 😆 Merry Christmas 🍗🍖🎄

    Reply

  4. Angela Shone says

    Hi Nagi!
    I’ve never cooked a ham before and I came across your recipe after deciding to attempt on won Xmas day. Now I’m almost 40 years old and I have to say that was absolutely the tastiest thing I’ve ever cooked! I nailed it! Will definitely be making this recipe Xmas tradition at my house! Thank you!

    Reply

  5. Dave says

    Hi Nagi, I was wondering if this would work in a slow cooker?

    Reply

    • Nagi says

      unfortunately no Dave, need the oven to get that sticky surface!

      Reply

  6. Syulie says

    Hi Nagi, can this work with boneless ham?

    Reply

    • Nagi says

      As long as it’s got skin that can be removed, then absolutely!! You need the fat on the surface to get that sticky glaze on the surface 🙂

      Reply

      • Syulie says

        5 stars
        Merry Christmas Nagi! We did this on boneless ham today Nagi. We have around a quarter of the surface with skin and it was yummy! The sauce is really nice! But next year I will do leg ham with bone, it is much nicer with that fat surface and the glaze.

        Reply

  7. Janice Smith says

    HI Nagi. I just wondered if you were doing any new recipes for Christmas this year?

    Reply

    • Nagi says

      Hi Janice! I sure am 🙂 I have a post coming out tomorrow about this!

      Reply

  8. Tammy says

    5 stars
    Oh my!!!! I had a regular ham recipe, but decided to give yours a try. It was fabulous and with the pan juices used as a sauce, it was addictive! This is my new ham recipe. I used a cheap ham and it still was so good. (Thanks for the tip of propping up the bone on a ramekin-I used 2 to keep it secure)

    Reply

    • Nagi says

      WHOOT! So pleased to hear you enjoyed this Tammy, thanks so much for letting me know! N xx

      Reply

  9. Danielle says

    5 stars
    Mmmmmm I love ham. I bought one a couple weeks ago and it sits in my freezer just waiting for me to come up with an idea. I love the glaze you use here! I used to make a soy sauce based glaze years ago, but I was looking for something a little different this year. This is great!

    Reply

    • Nagi says

      Ooh and I’ve been eyeing off a soy sauce one myself, how funny! 😂

      Reply

  10. Lyn and David Hall says

    5 stars
    Hi Nagi

    We had never prepared a glazed leg of ham before but the pictures looked so appertising that we had to run to Woolworths to get the identical ham and make it yesterday, not wait until Christmas. Absolutely delicious. The flavour through the ham was sensational. Having more for lunch today.

    Reply

    • Nagi says

      Oh WOW! I’m so pleased to hear you both enjoyed this so much, thank you for letting me know! (Can’t believe you tried it so quickly!!!) N xx

      Reply

  11. GINA says

    5 stars
    First, you had me at “EASY”..!
    I couldn’t finish reading note 3!
    Scrolled straight down to the video!
    So making this!!!

    Reply

    • Nagi says

      Hope you do Gina!! It’s SO GOOD! N x

      Reply

  12. Marissa says

    5 stars
    Between your video and photos, I’m SO hungry!! And seriously, your mom handled that ham like a boss!

    Reply

    • Nagi says

      She is going to crack up when she sees this message! 😂 N x

      Reply

  13. Vera G says

    Picture perfect so is the cooking! Love EASY AND SIMPLE STUFF AND THATS ALWAYS THE BEST. Thank you kindly. Dozer eyes on Xmas tree and NOT ON HAM? How come? Did you hypnotise him…… Ps last two days cold but it will get better on Wensday 36 C maybe we can cook ham outside. Have good week.

    Reply

    • Nagi says

      It is so crazy hot up here now Vera!!! PS Scroll back up to see what he was looking at…..😂

      Reply

  14. Kin says

    5 stars
    Nagi, this ham looks amazing! Your photos are enough to make me want to eat my computer screen! And that video…holy smoke! Must. Make. This. SOON! I imagine all the little piggies will be running for the hills once the word gets out. 🙂 Matter of fact, I think I saw a pig down at the corner holding a “EAT ROAST BEEF FOR CHRISTMAS!” sign.
    Thanks for posting this…and I’m so lucky that my cousin sent me a huge jug of Vermont maple syrup. It’s gonna be a hammy, jammy, maple-y Christmas dinner! Merry Christmas, Nagi, Dozer and family! 🙂

    Reply

    • Nagi says

      Ba ha ha!!! YOU ARE TOO FUNNY!!! 😂

      Reply

  15. Marisa Franca @ All Our Way says

    5 stars
    It does look delicious. We’ve never made a ham for dinner — my mamma did. The only thing we do with a great big hunk of pork is to smoke it and make pulled pork. I’m surprised Dozer didn’t trip you, grab the bounty and make a run for it. Have a great weekend. xoxo 🤗

    Reply

    • Nagi says

      Oooh homemade SMOKED PORK!!!! SO GOOD!

      Reply

  16. Carlos At Spoonabilities says

    5 stars
    OMG. This is absolutely delicious! mouthwatering! I want a piece right now!!!!!

    Reply

    • Nagi says

      I still have some leftover, jump on a plane and come get it! 😜

      Reply

  17. Chan says

    Hi Nagi, I would like to try this recipe for this Christmas but I am confused with the instruction and need helpppppp. Instruction 2 & 5 ( how much water ?). And also I read through the comments about not having to put in on a wire rack ? Is the leg ham surrounded by some water with oranges ?

    Reply

    • Chan says

      Our Christmas will be earlier this year….thank you

      Reply

    • Nagi says

      Hi Chan! It’s 1 cup of water – please see ingredients! 🙂 N xx

      Reply

  18. faith says

    First let me say that everything looks delicious! I want to make everything you suggest and have it turn out as beautiful and yummy as you have shown.

    Now to my question: Can you make your gorgeous Maple Glazed Ham in the crockpot? I read your recipe and watched the video on turkey breast in the crockpot so I’m somewhat emboldened by that recipe. With limited oven space and a husband who prefers ham to turkey (the rest of the family loves turkey), I would love to find a way to do both ham and turkey in a way that both are hot and ready by dinner. Help!!!!

    Reply

    • Nagi says

      Hi Faith1 This recipe isn’t suited to the slow cooker, it requires a thicker glaze. Can you make the turkey in the slow cooker and the ham in the oven???

      Reply

  19. Katharine says

    Great recipe and step-by-step. I plan to cook this for Christmas this year. Do you have any suggestions for using the skin/rind? Do you think it would be OK to tackle it a la pork rind crackling? Or perhaps cut it up and use to flavour a soup/stew? It may be that it’s just best to discard (or give to Gus, our dog).

    Reply

    • Nagi says

      Hi Katharine! Ham rind is no good for cracking, stick with going for that sticky surface per this recipe. Is there a particular reason you want to cut if off??

      Reply

  20. Sandra says

    I’d like to make this Saturday night and slice it so that it is all set to go for Easter Sunday. Any suggestions or recommendations on the day of regarding preparations, heating, etc? Thank you so much for your help!

    Reply

    • Nagi says

      Hi Sandra! Hands down the best way is microwave. 🙂 Cover with cling wrap and microwave on medium until warmed through. Happy Easter!

      Reply