Bourbon glazed ham is a classic Southern recipe that makes an impressive statement on a holiday table. The rich, sweet, and savory glaze turns a simple smoked ham into a decadent entrée that’s perfect for Easter, Christmas, or your next Sunday supper!
Table of Contents
If you love baked ham, be sure to try this traditional Virginia oven baked ham and this popular pineapple glazed ham, too!
I used your glaze for a spiral ham we smoked in a pellet grill yesterday. I omitted the cayenne and added a pinch of cloves and cinnamon. It was the best ham and glaze I have made after many years of cooking…
– Carol
Whether it’s Easter, Christmas, or just a regular Sunday supper, large gatherings in the South often include a big sliced ham! It’s a beautiful addition to any buffet, and the leftovers are incredibly versatile. You get a lot of bang for your buck when you bake a bourbon glazed ham — and it couldn’t be easier!
This Bourbon Glaze is Truly Special
A classic Kentucky bourbon ham glaze includes bourbon (of course!), as well as hints of orange from both marmalade and orange zest. Brown sugar sweetens and thickens the glaze, while Dijon mustard adds a bit of zesty tang and cayenne pepper brings a touch of heat. This bourbon glaze recipe is truly the best, providing a rich, sweet contrast to the savory, salty ham.
A glaze is also important because it adds flavor, color, and texture to a baked ham. The sugars in the glaze (from the marmalade and brown sugar) caramelize on the outside of the ham while it’s baking in the oven, which gives the meat extra flavor, a beautiful color and shine, and a crispy exterior.
Ingredient Notes and Tips for Success
- I like a spiral-sliced ham for ease. Look for a smoked ham that weighs about 8-10 lbs. This will feed a crowd! If you prefer a smaller, boneless spiral cut ham, that’s fine — you’ll just need to shorten the total baking time.
- Water creates steam in the pan that helps keep the ham moist. Other keys to a moist ham? The glaze, keeping the pan covered for the first part of baking, and a meat thermometer to know when it’s perfectly warmed through.
- Orange marmalade thickens, flavors, and sweetens the glaze. I like Smucker’s, which is sweeter and less bitter than others I’ve tried. You can also substitute with apricot preserves or hot pepper jelly if you prefer.
- For the orange zest, make sure that you’re only scraping off the very outer layer of the orange peel — not the white pith, which is bitter. The zest is where the essential oils are found, adding bright orange flavor to the glaze.
- For the best flavor, use a high quality Kentucky bourbon whiskey that you would like to drink. We prefer Woodford Reserve or other similar brands.
- How much ham per person: A good rule of thumb is to assume about ¾ lb. per person for a bone-in ham, so an 8 lb. ham will feed about 10-11 people.
How to Bake Bourbon Glazed Ham
While it looks impressive, this ham is actually very simple to prepare! The meat gets its flavor from the brown sugar Kentucky bourbon ham glaze, which also includes notes of orange, Dijon, and cayenne. It’s the perfect balance for the smoky, salty ham!
- Place the ham flat-side-down in a 12-14-inch cast iron skillet or roasting pan, and then pour in a little bit of water.
- Bake the ham, covered, in a 325°F oven for 1 hour and 15 minutes. This allows the meat to come to a hotter temperature without burning on the exterior.
- Whisk together the bourbon glaze in a small bowl.
- Remove the cover, baste the ham with the glaze, and continue baking for about 1 more hour, basting every 20 minutes. You can use this recipe with just about any size ham. A good rule of thumb to remember is that a smoked ham bakes at 325°F for 15 to 20 minutes per pound. For instance, I roasted an 8-lb. ham for 2 hours. As always, an instant read thermometer is the best way to know when your ham is done. When the temperature registers 140°F – 145°F, it’s safe to pull the meat out of the oven.
Serving Suggestions
Pair the sweet bourbon glazed ham with delicious appetizers and side dishes like Bisquick sausage balls, party potatoes, Aunt Bee’s 3-ingredient easy potato casserole, sweet potato casserole with marshmallows, sweet potato casserole with pecans, mashed sweet potatoes, hashbrown casserole, easy potato salad, cornbread dressing, scalloped corn, cranberry relish, spinach casserole, roasted root vegetables, broccoli casserole, maple glazed carrots, ambrosia salad, pink salad, cherry fluff salad, Watergate salad, 7UP biscuits, corn sticks, winter salad with orange vinaigrette, creamy baked mac and cheese, green bean casserole with frozen green beans, Arkansas green beans, or Southern style green beans, creamy pasta salad, vegetable casserole, Jiffy corn casserole, sour cream muffins, and creamed peas. And don’t forget cinnamon pecan cookie bars, cut out sugar cookies, chewy molasses cookies, or pecan pie bars for dessert!
Storage Tips
- Store leftovers in an airtight container in the refrigerator for 3-5 days, or in the freezer for up to 2 months.
- Reheat the ham in a 325°F oven until the internal temperature reaches 140°F. If I’m reheating just a small portion of ham (such as a few slices), I like to wrap it in foil before placing it in the oven (this keeps it nice and moist). You can also reheat individual portions in the microwave for 1-2 minutes.
- There are so many great recipes for leftover ham! Favorites include ham, cheddar and broccoli quiche, scalloped potatoes and ham, split pea soup with ham, ham casserole, and of course, the classic ham sandwich.
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Bourbon Glazed Ham
Equipment
- 14-inch cast iron skillet
- Aluminum foil
- Instant-read meat thermometer
- Pastry brush or basting brush
Ingredients
- 1 (8 – 10 lb.) bone-in spiral-cut smoked ham
- ¼ cup water
- 1 cup orange marmalade
- 1 teaspoon orange zest
- ½ cup packed light brown sugar
- ½ cup bourbon (or sub with orange juice for alcohol-free option)
- 2 tablespoons Dijon mustard
- ⅛ teaspoon cayenne pepper (or more if you like a spicier glaze)
- Optional garnish: orange slices and fresh herbs
Instructions
- Position an oven rack in the lower third of the oven. Preheat the oven to 325°F. Place ham flat-side down in a 12 to 14-inch cast iron skillet or large roasting pan. Pour the water into the pan. Cover tightly with aluminum foil. Bake for 1 hour and 15 minutes.
- While the ham bakes, whisk together the orange marmalade, orange zest, brown sugar, bourbon, Dijon mustard, and cayenne pepper in a medium bowl until smooth.
- Remove the foil from the ham. Brush a generous layer of glaze over the surface of the ham (and between slices, if using spiral-cut). Return the ham to the oven, uncovered.
- Continue baking for 45 minutes to 1 hour more, basting with additional glaze every 20 minutes, until an instant-read thermometer inserted into the thickest part of the ham (not touching bone) registers 140°F to 145°F. Tent loosely with foil at any point if the glaze darkens too quickly.
- Let the ham rest for at least 20 minutes before carving and serving. Garnish with fresh orange slices and herbs, if desired.
Notes
- Ham selection: Look for a pre-cooked, bone-in, spiral-sliced smoked ham for the easiest prep and serving. Boneless ham works too; reduce baking time to about 12 to 15 minutes per pound.
- Timing by size: A bone-in smoked ham bakes at 325°F for about 15 to 20 minutes per pound. An 8-lb. ham takes about 2 hours total; a 10-lb. ham takes about 2½ hours.
- Bourbon choice: Use a mid-range Kentucky bourbon you’d enjoy drinking (like Woodford Reserve). For an alcohol-free glaze, substitute orange juice.
- Orange marmalade: Choose a sweeter variety for the best flavor. Apricot preserves or hot pepper jelly also work as substitutions.
- Orange zest tip: Only scrape off the very outer layer of the peel, avoiding the white pith, which is bitter.
- Scoring non-spiral hams: If using a whole (non-spiral) ham, score the surface in a ¼-inch-deep diamond pattern so the glaze can penetrate the meat.
- Make the glaze ahead: The bourbon glaze can be prepared up to a day in advance. Store in a covered jar in the refrigerator and stir well before using.
- Extra glaze: If you have leftover glaze, warm it in a small saucepan and serve it alongside the carved ham for spooning over individual slices.
- Tent if needed: If the glaze starts to darken too quickly before the ham reaches temperature, tent loosely with foil and continue baking.
- Resting is important: Let the ham rest at least 20 minutes before carving so the juices redistribute and every slice stays moist.
- Storage: Store leftovers in an airtight container in the refrigerator for 3 to 5 days, or freeze for up to 2 months.
- Reheating: Warm in a 325°F oven until internal temp reaches 140°F. Wrap individual slices in foil to keep them moist, or microwave for 1 to 2 minutes.
Nutrition
Recipe Variations
- Use the same bourbon glaze on a smaller ham. Follow these recipe instructions for a 2 – 3 lb. boneless ham.
- This is the 14-inch cast iron skillet that I use to bake my ham. If you don’t have a cast iron skillet, you can use a roasting pan or other large baking dish that will adequately accommodate your ham.
- For an alcohol-free glaze, use orange juice instead of bourbon.
- Maple bourbon glazed ham: use maple syrup instead of brown sugar. You may want to simmer the glaze in a small saucepan over medium heat so that it thickens slightly.
- Add extra flavor to the glaze with warm spices like cinnamon, ginger, or cloves. Garlic powder is also a nice option.
- Add more cayenne pepper for a spicy glaze, or omit this ingredient altogether.
More Ham Recipes to Try
Dump-and-Bake Ham and Rice Casserole
1 hour hr 5 minutes mins
Ham and Egg Casserole
55 minutes mins
Ham and Noodle Casserole
55 minutes mins
Originally published in December, 2022, this post was updated in April, 2025.
I’m excited to try this yummy looking ham. There’s only 4 of us, but I’ll definitely make it. Can’t wait.
That’s great, Shery! The leftovers freeze well, and they’re great in casseroles, sandwiches, soups, etc. Enjoy!
I haven’t tried it yet can’t wait
Thanks, Pat. Happy holidays!
I used your glaze for a spiral ham we smoked in a pellet grill yesterday. I omitted the cayenne and added a pinch of cloves and cinnamon. It was the best ham and glaze I have made after many years of cooking. Thank you for posting this recipe.
We’re so happy to hear this, Carol! Thank you for trying it out and taking the time to leave a review.
Love your recipes! Merry Christmas!
Thank you, Sue! Merry Christmas to you, too!