Print

Best Brown Sugar Bourbon Glazed Ham for Thanksgiving

brown sugar bourbon glazed ham - featured image
Print Recipe

A sticky, sweet, and slightly smoky glazed ham that started as a happy accident and became a holiday favorite. The bourbon rounds out the sweetness of the brown sugar, creating a caramelized crust and tender, juicy meat.

Ingredients

Scale
  • 1 (8-10 pound) fully cooked bone-in spiral-cut ham
  • 1 ½ cups packed brown sugar (light or dark)
  • ⅓ cup bourbon (e.g., Maker’s Mark or Bulleit)
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 20–30 whole cloves (optional)
  • ¼ cup orange juice (or apple juice)

Instructions

  1. Prep the Ham: Remove ham from refrigerator 1 hour before cooking. Remove packaging, rinse briefly under cold water, and pat completely dry with paper towels. Place flat-side down on a rack in a large roasting pan.
  2. Score and Stud: If ham is not spiral-cut, score the surface in a diamond pattern about ¼ inch deep. If using cloves, stick one into the center of each diamond or at regular intervals (about 20-30 total).
  3. Make the Glaze: In a small saucepan over medium heat, combine brown sugar, bourbon, Dijon mustard, and apple cider vinegar. Whisk constantly until sugar dissolves and mixture is smooth and bubbly, about 2-3 minutes. Remove from heat and let cool slightly.
  4. First Bake: Preheat oven to 325°F. Pour orange juice into the bottom of the roasting pan (not over the ham). Tightly cover the entire ham with aluminum foil. Bake for about 1 hour 30 minutes, or until an instant-read thermometer inserted into the thickest part (avoiding bone) reads 130°F.
  5. Glaze and Bake Again: Remove ham from oven and carefully take off foil. Increase oven temperature to 400°F. Generously brush glaze all over the ham, getting into cuts and crevices. Return ham to the oven, uncovered, and bake for 15 minutes. Brush with more glaze and bake another 15-20 minutes, until glaze is bubbling and dark amber. If glaze gets too dark, tent loosely with foil.
  6. Rest and Serve: Internal temperature should now be 140°F. Remove ham from oven and let rest 15-20 minutes. Transfer to a cutting board, remove cloves if desired, and slice along spiral cuts or against the bone. Spoon pan juices over slices before serving.

Notes

The ham is already fully cooked; you are just heating it through and building the glaze. Do not overcook—target internal temperature is 140°F. For extra glaze, double the brown sugar, bourbon, mustard, and vinegar. Save pan drippings to spoon over slices or use in gravy. The glaze can be made up to 3 days ahead and stored in the refrigerator.

Nutrition

Keywords: brown sugar bourbon glazed ham, thanksgiving ham, holiday ham, spiral ham, bourbon ham, glazed ham

Find it online: https://emmastirs.com/best-brown-sugar-bourbon-glazed-ham-for-thanksgiving/