Skip the sugary packaged ham glaze and make something extraordinary from scratch. This glaze takes 10 minutes (tops!) to throw together. Filled with rich bourbon notes, fresh citrus juice, zest, and rosemary to compliment the sweetness. The trick to a great ham is not to overcook it, because it’s already cooked! Tent lightly with foil and bake for just about two hours for juicy, glazed spiralized holiday ham.
Get Ahead: You can prep this glaze a couple of days ahead and refrigerate until glazing your ham the day of cooking. Serve with roasted maple bacon brussel sprouts and carmelized shallot scalloped potatoes for a rich holiday meal.
Keep reading for all the details on how to make this bourbon-glazed ham from Elizabeth van Lierde’s new cookbook, Everyday Entertaining.
- 10 lb bone-in, fully cooked, spiral sliced ham
- 1 cup brown sugar
- ¼ cup bourbon or whiskey
- 2 tbsp apple cider vinegar
- 2 tbsp dijon mustard
- 1 small navel orange, zested and juiced
- 1 tbsp chopped fresh rosemary leaves
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp cinnamon
- Cracked black pepper
- Remove ham from packaging and bring to room temperature for 30-60 minutes before baking.
- Preheat the oven to 325 degrees F. Arrange a rack in the lower third of the oven and remove upper racks.
- In a small pot over medium heat, whisk together brown sugar, bourbon, apple cider vinegar, dijon mustard, orange zest, juice, rosemary, garlic powder, onion powder, cinnamon, and a few turns of cracked black pepper. Bring to a low simmer and cook for 5-6 minutes, stirring frequently, until the sugar has dissolved. Remove from heat and set aside.
- Place ham into a large roasting pan, face down. Brush half the glaze over the surface of the ham. Loosely cover the ham with foil and bake for 1 hour and 30 minutes. During cooking, brush with remaining glaze mixture every 30 minutes. The last 15 minutes of cooking, remove the foil. Let stand 5-10 minutes before transferring to a serving platter.
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