Bourbon Glazed Ham

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This Bourbon Glazed Ham is basted and topped with the most amazing sweet and savory maple bourbon glaze then baked to perfection. If you are looking for a flavorful, juicy ham, this recipe is for you. Serve it for a holiday like Christmas, Thanksgiving, Easter, or even Sunday dinner.

Prep Time15

Cook Time4

Total Time4 15

Course: Main Course

Cuisine: American

Keyword: Bourbon Glazed Ham

Servings: servings

Author: Jen Lunsford

Equipment

1 Roasting Pan with Rack

Ingredients

12 lb Shank Ham cooked
50-60 Cloves
2 cup Brown Sugar
3/4 cup Bourbon
3 tbsp Apple Cider Vinegar
4 tbsp Dijon Mustard
1 Orange zested and juiced
4 tbsp Maple Syrup
1 tsp Worcestershire Sauce
1 tsp Garlic Powder

Instructions

Allow ham to come to room temperature.
Remove overwrap. Place in roasting pan and pat dry with paper towels.
Remove upper rack from oven and insure there is enough room in the oven.
Preheat oven to 325.
Diagonally score ham about 1/4" deep to create diamond pattern all around the ham. Set aside.
Zest the orange, making sure to get the get the white pith. Then cut in half and juice the orange. Set aside.
Place cloves at the corners of the diamond pattern. Set aside.
In a medium pot, combine brown sugar, vinegar, Dijon, garlic powder, Worcestershire, maple syrup, Bourbon, orange juice and zest.
Heat over low heat, stirring frequently until sugar is dissolved. Remove from heat.
Generously brush ham with glaze.
Turn ham cut side down on rack.
Add 1 cup of water to bottom of pan.
Bake for about 4 hours (20 minutes per pound), brushing with glaze about every 30 minutes. If bottom of pan is dry when brushing, add another 1/2 cup of water.
Allow to rest 10 minutes before slicing.

Notes

Let ham come to room temperature before starting. a cold ham will not heat evenly.

Score the fat with diamond pattern about 1/4-1/2 inch deep, this allows the maple bourbon glaze to soak into the whole ham, this makes the flavors reach all the way through to the bone.

Don't skip the cloves and cover the entire ham. They add a ton of flavor when combined with the ham glaze.

It's VERY IMPORTANT TO Glaze the Ham with brush every 30 minutes. These layers are what create the best caramelized crust.

Keep water in the bottom of the pan, replenish when needed. This retains the moisture needed for a juicy ham.

If your ham looks like it is getting a bit to dark on the top, go ahead and add a aluminum foil tent to protect it.

Don't OVER BAKE the ham! Use a meat thermometer and remove from the oven when it has reaches 145 degrees.

Nutrition