Maple Bourbon Glazed Ham (Print Version)

Succulent ham glazed with maple, bourbon, and spices. Perfect for celebrations and special dinners.

# Components:

→ Main

01 - 1 fully cooked bone-in ham, 8–10 lb

→ Glaze

02 - 1 cup pure maple syrup
03 - 1/2 cup bourbon
04 - 1/2 cup packed brown sugar
05 - 2 tablespoons Dijon mustard
06 - 2 tablespoons apple cider vinegar
07 - 1 teaspoon ground black pepper
08 - 1/2 teaspoon ground cinnamon

→ Garnish (optional)

09 - Whole cloves

# Preparation Steps:

01 - Preheat oven to 325°F. Position rack in the lower third.
02 - Remove ham from packaging and pat dry. Optional: score fat in a diamond pattern and stud with whole cloves.
03 - Set ham cut side down on a rack in a large roasting pan. Loosely cover with foil.
04 - Bake ham for 1 hour.
05 - Combine maple syrup, bourbon, brown sugar, Dijon mustard, apple cider vinegar, black pepper, and cinnamon in a saucepan over medium heat. Simmer for 8–10 minutes, stirring, until sugar dissolves and glaze thickens slightly. Remove from heat.
06 - Remove foil. Brush ham generously with glaze. Bake uncovered for 1 hour 15 minutes, basting every 20 minutes with glaze.
07 - Increase oven temperature to 400°F for the last 10 minutes to caramelize the glaze if desired.
08 - Remove ham from oven and rest for 15–20 minutes before slicing. Serve with remaining glaze.

# Expert Advice:

01 -
  • Succulent and juicy with a beautiful caramelized exterior
  • Brings the flavors of maple and bourbon together in a crowd pleasing glaze
  • Easy hands off main that feeds a gathering
  • Naturally gluten free and works for a variety of diets
  • Leftovers are even better and transform into amazing sandwiches or breakfast scrambles
02 -
  • Ham is naturally high in protein and this version is loaded with savory and sweet flavor
  • Great centerpiece for gluten free guests just double check your bourbon
  • Leftovers can be frozen or repurposed in several dishes
03 -
  • Always let the ham rest before slicing so the meat stays juicy and does not dry out
  • You can make the glaze a day ahead and store it in the fridge then warm before using
  • For a dramatic look stick cloves in a diamond pattern on top of the scored fat and everyone will swear it came from a fancy bakery

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