Get ready to elevate your holiday table or Sunday dinner with this incredible Bourbon Maple Glazed Ham recipe! Prepare for a memorable meal that's brimming with sweet and savory flavors.
This ham pairs perfectly with classic sides like mashed potatoes, fresh roasted Brussels sprouts and carrots, green chile breakfast casserole and our easy carrot cake for a holiday brunch.
Why You'll Love This Bourbon Maple Glazed Ham Recipe
This Bourbon Maple Glazed Ham is a holiday classic. The combination of sweet maple syrup and rich bourbon creates a decadent glaze that perfectly complements the savory ham.
With very little work, you can create this show-stopping holiday centerpiece.
- Easy to make: Despite its impressive appearance, this glazed ham is surprisingly easy to make. Simply prepare the glaze and baste the ham while it's roasting. The oven will do most of the work for you.
- Impressive holiday centerpiece: This glazed ham is a showstopper that will make a memorable addition to your holiday table. T
- Feeds a crowd: Since it's already precooked, most of the shrinkage has already occurred. A 10 lb ham will easily feed 16 to 20 diners, especially to when there are side dishes. Allow for 2 lbs loss due to bone, water, and fat.
Ingredients Overview
To create this mouthwatering glazed ham, you'll need a pre-cooked spiral ham, maple syrup, bourbon, brown sugar, Dijon mustard, and some cinnamon and ground cloves. You can also use whole cloves and insert one into each of the diamonds of the scored fat cap!
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Maple Glazed Ham
To make your own bourbon maple glazed ham, preheat your oven and score the ham's fat cap. Next, combine maple syrup, bourbon, brown sugar, Dijon mustard, cloves, and ginger to make the rich glaze. Pour the glaze over the ham, then bake, basting periodically, until cooked and ready to serve.
Step 1: Preheat your oven to 325°F (165°C). Remove ham from packaging and rinse it off with cold water. Use some paper towels to pat dry. Score the surface of the ham in a diamond pattern, making shallow cuts about 1 inch apart. Place the ham in a roasting pan, cut side down.
Step 3: In a saucepan over medium heat, combine the maple syrup, bourbon, brown sugar, Dijon mustard, apple cider vinegar, cinnamon, cloves, and black pepper. Bring to a simmer, stirring occasionally, until the mixture thickens slightly (about 10 minutes). Remove from heat.
Step 5: Brush the ham generously with the glaze, covering the entire surface. Cover the ham loosely with foil and bake for 1.5 to 2 hours, basting with the glaze every 30 minutes.
Step 6: Remove the foil for the last 30 minutes of cooking to let the glaze caramelize. Bake until the internal temperature of the ham reaches 140°F (60°C).
Step 7: Let the ham rest for 15 minutes before slicing and serving.
Prepare for a memorable meal that's brimming with sweet and savory flavors. Slice the ham and serve on a platter with Texas Roadhouse Rolls and condiments for a luncheon buffet sliders.
Bourbon Maple Glazed Ham Serving Suggestions
A warm Bourbon Maple Glazed Ham pairs beautifully with classic holiday sides like creamy One-Bowl Scalloped Potatoes or Sheet Pan Roasted Rosemary Potatoes to soak up every bit of that sweet, caramelized glaze.
You can also serve it with fluffy Texas Roadhouse Rolls and a bright Homemade Cranberry Orange Sauce for a festive spread that feels cozy and complete.
Substitutions and Variations
Here are a few delicious variations or substitutions when making this recipe.
- Non-Alcoholic Flavor: For a similar depth without the alcohol, substitute the bourbon with an equal amount of apple juice or apple cider. You could also use a good quality non-alcoholic bourbon alternative if you prefer to mimic the flavor more closely. LorAnn also sells a bourbon flavoring extract.
- Sweetener Swap: Instead of maple syrup, try using honey, brown sugar, or even a fruit preserve like apricot or peach. These will give your glaze a different, but equally delicious, sweetness and shine.
- Spice Profile: Enhance the glaze by adding different spices. A pinch of ground ginger, allspice, or a touch of smoked paprika can complement the ham and create a more complex flavor profile.
Tips for Success
Here are a few tips to ensure making this recipe is a success:
- Choose the Right Ham: Opt for a pre-cooked, spiral-sliced ham for convenience, as it's already cooked and easy to portion. If using a bone-in ham, ensure it fits comfortably in your roasting pan.
- Score the Ham (if not spiral-sliced): If your ham isn't pre-sliced, score the surface in a diamond pattern about ¼ inch deep. This not only makes for a beautiful presentation but also allows the glaze to penetrate deeper into the ham.
- Apply Glaze Gradually: Don't put all the glaze on at once. Apply the glaze in layers during the last 30-60 minutes of cooking. This allows it to caramelize and thicken without burning, building a beautiful, sticky crust.
- Don't Overcook: Since most hams are pre-cooked, you're essentially just reheating it. Use a meat thermometer to ensure the internal temperature reaches 140°F (60°C). Overcooking will dry out the ham.
- Rest Before Slicing: Once the ham is out of the oven, let it rest for 10-15 minutes before carving. This allows the juices to redistribute, ensuring a more tender and moist slice.
Storage Options
Some recommended storage options for this recipe are:
- Refrigeration: Store any leftover cooked ham in an airtight container in the refrigerator for up to 3-5 days.
- Freezing: Slice the cooled ham (if not already sliced) into individual portions. Wrap tightly in plastic wrap, then aluminum foil, or place in freezer-safe bags/containers. Freeze for up to 1-2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: The best method for reheating to prevent drying. Preheat your oven to 300°F (150°C). Place ham slices or pieces in an oven-safe dish, add a tablespoon or two of water or broth to the bottom, and cover tightly with foil. Heat for 10-20 minutes, depending on thickness, or until warmed through.
Related Recipees
FAQ
Yes, you can substitute the bourbon with whiskey or brandy.
You can use the leftover glaze as a sauce for roasted vegetables or as a marinade for pork chops.
Yes, you can adjust the cooking time based on the weight of the ham.
Easter Holiday Recipes
Get The Recipe!
Bourbon Maple Glazed Ham
Equipment
- Mixing Bowls
Ingredients
- 10 lb ham bone in, fully cooked
- 1 cup maple syrup
- ½ cup bourbon
- ½ cup brown sugar
- ¼ cup Dijon mustard
- 2 tablespoon apple cider vinegar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground black pepper
Instructions
- Preheat your oven to 325°F (165°C). Remove ham from packaging and rinse it off with cold water. Use some paper towels to pat dry.
- Score the surface of the ham in a diamond pattern, making shallow cuts about 1 inch apart. Place the ham in a roasting pan, cut side down.10 lb ham
- In a saucepan over medium heat, combine the maple syrup, bourbon, brown sugar, Dijon mustard, apple cider vinegar, cinnamon, cloves, and black pepper. Bring to a simmer, stirring occasionally, until the mixture thickens slightly (about 10 minutes). Remove from heat.1 cup maple syrup, ½ cup bourbon, ½ cup brown sugar, ¼ cup Dijon mustard, 2 tablespoon apple cider vinegar, 1 teaspoon ground cinnamon, ½ teaspoon ground cloves, ½ teaspoon ground black pepper
- Brush the ham generously with the glaze, covering the entire surface. Cover the ham loosely with foil and bake for 1.5 to 2 hours, basting with the glaze every 30 minutes.
- Remove the foil for the last 30 minutes of cooking to let the glaze caramelize. Bake until the internal temperature of the ham reaches 140°F (60°C).
- Let the ham rest for 15 minutes before slicing and serving.
Notes
- Choose the Right Ham: Opt for a pre-cooked, spiral-sliced ham for convenience, as it's already cooked and easy to portion. If using a bone-in ham, ensure it fits comfortably in your roasting pan.
- Score the Ham (if not spiral-sliced): If your ham isn't pre-sliced, score the surface in a diamond pattern about ¼ inch deep. This not only makes for a beautiful presentation but also allows the glaze to penetrate deeper into the ham.
- Apply Glaze Gradually: Don't put all the glaze on at once. Apply the glaze in layers during the last 30-60 minutes of cooking. This allows it to caramelize and thicken without burning, building a beautiful, sticky crust.
- Don't Overcook: Since most hams are pre-cooked, you're essentially just reheating it. Use a meat thermometer to ensure the internal temperature reaches 140°F (60°C). Overcooking will dry out the ham.
- Rest Before Slicing: Once the ham is out of the oven, let it rest for 10-15 minutes before carving. This allows the juices to redistribute, ensuring a more tender and moist slice.
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