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Best Brown Sugar Bourbon Glazed Ham: Perfect Holiday Recipe

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This brown sugar bourbon glazed ham is the perfect holiday centerpiece. It’s sweet, sticky, and slightly smoky, with a deep, rich flavor from the bourbon that cuts through the sweetness, making it a crowd-pleaser that will save any chaotic holiday dinner.

Ingredients

Scale
  • 1 (8 to 10 pound) bone-in, spiral-cut ham (fully cooked)
  • 1/2 cup unsalted butter, melted
  • 1 1/2 cups packed light brown sugar
  • 1/2 cup good quality bourbon (e.g., Bulleit or Maker’s Mark)
  • 1/4 cup honey
  • 2 tablespoons Dijon mustard
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup apple cider vinegar
  • 3/4 cup pineapple juice (for optional sauce)
  • 1 tablespoon cornstarch (for optional sauce)
  • 2 tablespoons cold water (for optional sauce)
  • 1/4 cup bourbon (for optional sauce)

Instructions

  1. Take the ham out of the fridge 1 to 2 hours before cooking to bring it to room temperature.
  2. Preheat oven to 325°F (163°C). Remove ham from packaging, pat dry, and discard any glaze packet.
  3. If ham is not spiral-cut, score a diamond pattern about 1/4 inch deep across the top. If spiral-cut, skip this step.
  4. Make the glaze: In a small saucepan over medium heat, combine brown sugar, 1/2 cup bourbon, honey, Dijon mustard, cinnamon, cloves, nutmeg, and apple cider vinegar. Whisk constantly until sugar dissolves and mixture is smooth and bubbly, about 3-4 minutes. Remove from heat and stir in melted butter.
  5. Place ham cut-side down on a rack in a roasting pan. Pour 1/2 cup water into the bottom of the pan. Cover ham tightly with aluminum foil.
  6. Roast covered for about 10 minutes per pound (1 hour 20 minutes for 8 lbs, 1 hour 40 minutes for 10 lbs), until internal temperature reaches 130°F (54°C).
  7. Remove ham from oven, carefully remove foil. Brush a generous layer of glaze (about half) over the ham. Return to oven, uncovered, and increase temperature to 400°F (204°C).
  8. Roast uncovered for 15-20 minutes, basting with pan juices every 5 minutes, until glaze caramelizes. Watch carefully to prevent burning.
  9. Apply another layer of glaze and roast for 5 more minutes. Internal temperature should reach 140°F (60°C). Remove from oven and let rest for 15-20 minutes, loosely covered with foil.
  10. Optional: While ham rests, make pineapple bourbon sauce. Pour pan drippings into a measuring cup and skim off fat. In a small saucepan, whisk together pineapple juice and pan drippings. Bring to a simmer. Mix cornstarch and cold water, then whisk into simmering sauce. Cook for 2 minutes until thickened. Stir in remaining 1/4 cup bourbon and simmer for 1 more minute. Serve over sliced ham.

Notes

Don’t overcook the ham; it’s pre-cooked, so you’re just reheating it. Keep basting during the final roasting to help the glaze stick. Use a hot knife to carve through the sticky glaze. Save the ham bone for soup. The glaze can be made up to 3 days in advance.

Nutrition

Keywords: brown sugar bourbon glazed ham, holiday ham, spiral ham, bourbon ham, Christmas ham, Easter ham, glazed ham recipe

Find it online: https://dahliadishes.com/best-brown-sugar-bourbon-glazed-ham-perfect-holiday-recipe/