Bourbon Maple Glazed Ham

This Bourbon Maple Glazed Ham is the perfect balance of sweet and smoky, featuring a rich glaze made with bourbon, maple syrup, and a touch of Dijon mustard. Roasted to caramelized perfection, it's a show-stopping centerpiece for any holiday or special occasion.

Course Holiday Recipes, Main Course

Cuisine American

Keyword Bourbon Maple Glazed Ham

Prep Time 20

Cook Time 3

Resting Time 20

Servings Servings

Calories 870kcal

Author Bon Appeteach

Ingredients

8-10 lb Ham Bone In (not spiral)
1/2 cup Water for the roasting pan

For the Maple Bourbon Glaze

1 cup Maple Syrup
1/2 cup Bourbon
1/4 cup Brown Sugar
1/4 cup Dijon Mustard
2 tbsp Apple Cider Vinegar
1 tsp Ground Cinnamon
1/2 tsp Ground Cloves
1/2 tsp Ground Nutmeg
1/2 tsp Smoked Paprika
1/2 tsp Kosher Salt
1/2 tsp Black Pepper
2 tbsp Butter

Instructions

Prepare the Ham

Preheat the oven to 325 F.
Remove the ham from its packaging and pat dry with paper towels.
Place the ham on a rack inside a large roasting pan, cut side down. Score the surface of the ham in a diamond pattern by making shallow cuts with a sharp knife, about 1 inch apart. This helps the glaze seep into the meat.
Pour 1/2 cup of water into the bottom of the roasting pan to prevent the drippings from burning.

Make the Maple Bourbon Glaze

In a medium saucepan, combine the maple syrup, bourbon, brown sugar, Dijon mustard, apple cider vinegar, cinnamon, cloves, nutmeg, smoked paprika, kosher salt, and black pepper.
Bring the mixture to a simmer over medium heat, stirring frequently, until the sugar dissolves.
Let the glaze simmer for 5–7 minutes until it thickens slightly.
Remove from heat and stir in the butter until melted and glossy. Set aside.

Bake the Ham

Brush the ham generously with the glaze, ensuring it gets into the scored cuts.
Cover the ham loosely with aluminum foil and bake for 1 hour.
After the first hour, remove the foil and brush more glaze over the ham.
Continue to bake the ham, basting every 20 minutes with the glaze, until the internal temperature of the ham reaches 140°F. This usually takes about 2–2.5 hours for an 8–10 lb ham.
During the last 20 minutes, increase the oven temperature to 425°F to caramelize the glaze, keeping an eye on it to prevent burning.

Rest and Serve

Remove the ham from the oven and transfer it to a cutting board.
Tent the ham loosely with foil and let it rest for 15–20 minutes to redistribute the juices.
Slice the ham and serve with any remaining glaze drizzled over the top or served on the side.

Nutrition