Save This Maple Bourbon Glazed Ham is my answer to all those festive dinners where you want something showstopping, deeply flavorful, and surprisingly simple to pull off. The sticky-sweet glaze made with real maple syrup and smoky bourbon gives this classic centerpiece a bold twist that always has everyone asking for seconds. Elegant enough for a holiday table but easy enough for any cozy Sunday, this glazed ham always wins rave reviews.
The first time I made this for a family Easter dinner, I was nervous about the bourbon but my family raved over the results. Now it is a must for every celebration in our house and my kids love helping brush on the glaze.
Ingredients
- Ham: One fully cooked bone in ham about eight to ten pounds. The bone in option stays juicier and makes a stunning presentation. Choose one with a thick layer of fat for the best texture and flavor.
- Maple syrup: This is the base of the glaze and brings a natural sweetness and subtle woodsy flavor. Real maple syrup makes all the difference so opt for Grade A dark robust if you can.
- Bourbon: Adds depth and smokiness that pairs beautifully with both the sweetness of the maple and the savoriness of the ham. Use a good bourbon you would sip on its own.
- Brown sugar: For that classic rich caramel appeal and extra stickiness in the glaze
- Dijon mustard: Gives a gentle tang to balance the sweetness and adds a bit of sharpness
- Apple cider vinegar: Wakes up the entire glaze with acidity that keeps the flavors bright
- Ground black pepper: Adds aroma and a mild bite to round it all out
- Ground cinnamon: A dash warms everything up and tastes like the holidays in every bite
- Whole cloves optional: When studded into the ham they give an extra layer of warming spice and an impressive look to your roast
Instructions
- Prepare the Ham:
- Take your ham out of the fridge about a half hour before starting to remove the chill for even baking. Preheat your oven to three hundred twenty five degrees Fahrenheit and position the rack in the lower third. Unwrap the ham and pat it dry with paper towels. For a classic look use a sharp knife to score the fat in a diamond pattern then gently press whole cloves into some of the diamonds if you want.
- Arrange in the Roasting Pan:
- Place the ham cut side down on a sturdy rack set inside a large roasting pan. Cover loosely with aluminum foil to prevent it from drying out during the first stage of baking.
- Bake the Ham:
- Slide the pan into the oven and bake for one hour. This helps the ham warm through gently.
- Make the Glaze:
- While the ham bakes combine maple syrup bourbon brown sugar Dijon mustard apple cider vinegar black pepper and cinnamon in a medium saucepan. Heat over medium and whisk until everything is well blended. Let it come just to a simmer and stir until the sugar is dissolved then let it bubble for eight to ten minutes. The glaze should reduce and thicken a bit to a syrupy consistency. Take it off the heat just before it gets too thick.
- First Glaze and Continue Baking:
- After one hour carefully remove the foil from the ham. Use a pastry brush to coat the ham all over with a generous layer of the warm glaze. Return the ham to the oven uncovered and bake for another one hour and fifteen minutes. Every twenty minutes pull out the ham and baste well with more glaze to build the sticky crust and keep the inside juicy.
- Finish and Caramelize the Glaze:
- For a deeply caramelized effect turn up the oven to four hundred degrees for the last ten minutes of baking. Watch closely so the sugars do not burn. The outside should look glossy and richly browned.
- Rest and Serve:
- Pull your glorious ham from the oven and let it rest uncovered for at least fifteen to twenty minutes. This gives the juices time to redistribute so every slice stays moist. Transfer to a carving board and slice thick or thin. Serve with extra glaze spooned over the top if desired.
Save I have always loved the way real maple syrup transforms a simple glaze into something luxurious. Once my youngest helped me brush on the glaze and ended up giggling with sticky hands—it has become my favorite memory around this dish.
Storage Tips
Wrap leftover slices tightly in foil or airtight containers and refrigerate for up to four days. Save the ham bone for soups or beans if you like—freezes beautifully for up to three months. For big dinners I often portion leftovers into sandwich packs before refrigerating for easy grab and go lunches.
Ingredient Substitutions
If you are out of bourbon you can swap in apple juice but the flavor will be milder and less complex. Plain yellow mustard can stand in for Dijon if needed but it will make the glaze a bit sharper. If brown sugar is missing white sugar with a tablespoon of molasses does the trick.
Serving Suggestions
This ham loves classic sides like roasted sweet potatoes green beans or scalloped potatoes. For a fresher twist serve with a crisp apple fennel salad or a tray of glazed carrots. For wine pairings reach for a chardonnay with a hint of oak or a light pinot noir.
Cultural and Historical Context
Maple bourbon glazed ham is rooted in traditional Southern and Midwestern American cooking where sweet and smoky flavors are celebrated at gatherings. Maple syrup and bourbon both have deep ties to American harvest and holiday tables making this twist feel both nostalgic and new.
Save The first time I used real maple syrup instead of pancake syrup I could not believe the difference in taste—rich complex and naturally fragrant. Now my family would chase me out of the kitchen if I tried to switch back.
Recipe FAQ
- → How do I keep my ham moist during baking?
Cover the ham loosely with foil for the first hour, and baste regularly with the glaze to retain moisture and add flavor.
- → Can I use a boneless ham instead?
Boneless ham is suitable, but bone-in provides more flavor and stays juicier during roasting.
- → Is bourbon necessary for the glaze?
Bourbon adds depth and smokiness. For an alcohol-free version, substitute with apple juice or cider.
- → What sides pair best with glazed ham?
Roasted vegetables, mashed potatoes, or crisp salads complement the ham’s sweet-savory profile.
- → How should I carve and serve the ham?
Let the ham rest after baking, then use a sharp carving knife to slice against the grain for the most tender pieces.
- → Can I prepare the glaze ahead of time?
Yes, the glaze can be made up to two days ahead and stored refrigerated in an airtight container.