Maple Bourbon Glazed Ham

This Maple Bourbon Glazed Ham fills your kitchen with rich aromas and fills your table with a show-stopping main dish. The combination of sweet maple, smoky bourbon, and warm spices creates an irresistible glaze that clings to every slice. This recipe has become my go-to for gatherings whenever I want something comforting but impressive.

The first time I prepared this ham, I was amazed at how the glaze transformed even a store-bought ham into a meal everyone remembered. The leftovers never last long at my house.

Ingredients

• Spiral cut ham: choose one pre-cooked for convenience and easy slicing
• Dijon mustard: brings tangy complexity and helps the glaze adhere. Look for smooth, high-quality Dijon
• Light brown sugar: enhances caramelization and adds a subtle molasses note. Pack it well to measure accurately
• Paprika: supplies a smoky warmth. Opt for sweet or smoked paprika depending on your preference
• Kosher salt: seasons every layer and draws out natural flavors
• Chili powder: contributes gentle heat. Choose a fresh blend for best results
• Garlic powder and onion powder: give a savory backbone. Quality powders make a big difference
• Dry mustard: reinforces the Dijon’s brightness
• Black pepper and cayenne pepper: add a little kick without overpowering
• Unsalted butter: brings richness and creates a glossy finish. Fresh butter works best
• Bourbon: provides a deep oaky backdrop. Pick a bourbon you enjoy sipping
• Pure maple syrup: delivers balanced sweetness and classic maple flavor. Dark amber syrup is ideal

Instructions

Preheat and Prep the Oven:

Set your oven to 325 degrees Fahrenheit and move the rack to the lower third. This ensures gentle even cooking for the ham and prevents burning the glaze.

Prepare the Ham:

Place the spiral cut ham cut side up into a sturdy roasting pan. Doing this helps the glaze penetrate between the slices for maximum flavor.

Rub and Season:

Spoon Dijon mustard over the surface of the ham using your hand or the back of a spoon to get it into every crevice. The mustard helps the spice rub stick and adds zesty flavor.

Mix the Spice Rub:

In a bowl, combine the brown sugar paprika salt chili powder garlic powder onion powder dry mustard black pepper and cayenne. Break up any lumps to make a homogenous mixture.

Apply the Rub:

Sprinkle the spice blend evenly over the ham. Press gently with your hands to ensure the coating adheres and reaches all the edges and layers.

Roast the Ham:

Slide the ham into the oven and roast for thirty minutes uncovered. This gives the rub a head start at infusing flavor and firming up on the outside.

Make the Glaze:

While the ham roasts, melt unsalted butter in a saucepan over medium heat. Stir in brown sugar bourbon and maple syrup and cook until the glaze bubbles and becomes slightly thickened about five to eight minutes. Stir frequently to prevent scorching.

Glaze and Baste:

After thirty minutes of roasting spoon or brush about one quarter of the glaze over the ham. Cover the ham loosely with foil to prevent over-browning.

Continue Roasting and Basting:

Roast for another two hours basting with the glaze every thirty minutes to build a golden sticky crust. The ham is done when a thermometer inserted into the thickest part reads one hundred forty degrees Fahrenheit.

Final Glaze and Rest:

Pour the remaining glaze over the ham about ten minutes before taking it out of the oven. Let it rest for fifteen minutes before you carve it. This keeps the juices inside for moist tender slices.

I love how the maple syrup brings just the right balance of sweetness to the smoky salty ham. My family still talks about the first time I brought this to a potluck and everyone came back for seconds

Storage Tips

Allow leftovers to cool before slicing and store them in airtight containers in the fridge. Leftover ham keeps well for up to four days and is fantastic in sandwiches or breakfast hash. If you want to keep it longer, ham freezes beautifully—just wrap tightly and thaw overnight in the fridge.

Ingredient Substitutions

If you prefer a non-alcoholic version swap the bourbon with apple cider or extra maple syrup for a different but delicious result. For the spices feel free to use smoked paprika in place of regular paprika if you love deeper smoky tones. If you are out of Dijon mustard try whole grain for added texture.

Serving Suggestions

This ham shines alongside classic sides like scalloped potatoes or roasted Brussels sprouts. For brunch, pile warmed slices onto fresh biscuits with extra glaze drizzled on top. Do not forget crisp salads or a tart cranberry relish for a contrast of flavors.

Cultural Context

Glazing hams with sweeteners dates back centuries and is a longstanding tradition in American holiday cooking. The blend of maple and bourbon harks to southern and New England kitchens where these flavors are favored for their boldness and warmth.

Seasonal Adaptations

Swap in dark maple syrup for late fall gatherings for extra warmth Add a pinch of cinnamon or clove to the glaze in winter holiday months In spring, serve with lighter sides like asparagus or herbed new potatoes

Success Stories

Friends who had never liked ham before have told me this recipe changed their mind. One neighbor asked for the glaze recipe so she could use it on chicken and pork chops too. The leftovers are so versatile they disappear fast in my house.

Freezer Meal Conversion

To freeze, let the ham cool completely, then slice and pack with any extra glaze in freezer bags or containers. To serve from frozen, thaw overnight and reheat gently in the oven with a splash of water and extra glaze to keep things moist.

With vibrant maple sweetness and smoky bourbon depth, this glazed ham is a guaranteed crowd-pleaser. Once you try it, you’ll want to make it for every special occasion.

Common Recipe Questions

→ What type of ham should I use?

Choose a pre-cooked spiral ham for even slicing and effortless preparation.

→ Can I substitute bourbon?

Apple cider makes a tasty, non-alcoholic substitute for bourbon in the glaze.

→ How do I prevent the ham from drying out?

Baste the ham regularly with the maple glaze and cover lightly with foil while roasting.

→ How do I know when the ham is done?

Use a meat thermometer to confirm the internal temperature reaches 140°F before serving.

→ Can I prepare the glaze ahead of time?

Yes, the glaze can be made ahead and gently reheated before use for convenience.