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Perfect Brown Sugar Bourbon Glazed Ham – Easy Holiday Recipe

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This Perfect Brown Sugar Bourbon Glazed Ham features a foolproof three-layer glaze technique that creates a glossy, caramelized crust. The bourbon cuts through the sweetness of the brown sugar, adding warm, smoky depth, making it the ultimate holiday centerpiece.

Ingredients

Scale
  • 1 bone-in, spiral-cut ham (8–10 pounds)
  • 1 cup packed brown sugar (light or dark)
  • 1/4 cup bourbon (e.g., Bulleit or Maker’s Mark)
  • 1/4 cup unsalted butter, melted
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 20–30 whole cloves (optional)
  • 2 tablespoons honey

Instructions

  1. Prepare the ham: Remove ham from refrigerator 2 hours before cooking to bring to room temperature. Remove any plastic covering or bone cap. Place ham flat-side down on a rack in a roasting pan. If not spiral-cut, score surface in a diamond pattern (1/4 inch deep) and stud with cloves if desired.
  2. Make the glaze: In a small saucepan over medium heat, combine brown sugar, bourbon, melted butter, Dijon mustard, apple cider vinegar, and honey. Whisk continuously until sugar dissolves and mixture is smooth and slightly thickened (3-4 minutes). Do not let it boil vigorously. Remove from heat and set aside.
  3. First roast: Preheat oven to 325°F (163°C). Tent ham loosely with aluminum foil. Roast for 13-15 minutes per pound (about 1 hour 45 minutes to 2 hours for an 8-pound ham).
  4. Apply first glaze layer: Remove foil carefully. Brush a generous layer of glaze all over the ham, getting into cuts and crevices. Return ham to oven, uncovered, for 15 minutes.
  5. Apply second glaze layer: Remove ham from oven and brush on another generous layer of glaze. Return to oven, uncovered, for another 15 minutes.
  6. Final glaze and rest: Remove ham and brush on remaining glaze. Return to oven for 10-15 minutes, or until internal temperature reaches 140°F (60°C) in the thickest part away from the bone. Remove from oven and let rest for 15-20 minutes before carving.
  7. Carve and serve: Transfer ham to a cutting board. If spiral-cut, follow pre-cut slices. If not, carve against the grain into thin slices. Spoon pan juices over slices before serving.

Notes

The three-glaze rule is key: applying glaze in three layers creates a thick, caramelized crust. Do not skip the rest after cooking; it allows juices to redistribute and glaze to set. If glaze darkens too quickly, tent loosely with foil. Use pan juices for a quick sauce.

Nutrition

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

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