Bourbon Maple Glazed Ham

5 from 2 votes

Bourbon Maple Glazed Ham is a classic that's perfect for holiday gatherings. This recipe combines the rich flavors of maple syrup, bourbon, and brown sugar to create a mouthwatering glaze that complements the tender ham.

Prep Time20

Cook Time2 30

Resting Time15

Total Time3 5

Course: Main Dishes

Cuisine: American, American Southern, Christmas, Easter, Holiday, Thanksgiving

Servings: servings, 6 oz each

Calories: 403kcal

Author: Kelly Bloom

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

US Customary - Metric

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.

Nutrition