Bourbon Glazed Ham

Bourbon glazed ham is a showstopper on any holiday table, and it’s so much easier than it looks. A brown sugar bourbon glaze with orange marmalade, Dijon, and a touch of cayenne caramelizes as it bakes, creating a sweet, savory crust that’s hard to resist. Perfect for Easter, Christmas, or your next big Sunday gathering. 

If you love a good glazed ham, you’ll also want to try this traditional Virginia brown sugar glazed ham and this popular pineapple glazed ham.

Before You Get Started

A bourbon glazed ham is one of the easiest impressive meals you can make, but a few key choices make a big difference in how it turns out:

→ Start with the right ham. Look for a pre-cooked, bone-in, spiral-sliced smoked ham weighing about 8 to 10 pounds. Spiral-sliced is the easiest option since it’s already cut for serving, and the slices let the glaze seep into the meat. If you prefer a boneless ham, that works too, but you’ll need to reduce the total baking time (see timing notes below). Plan for about ¾ pound per person for a bone-in ham, so an 8-pound ham feeds roughly 10 to 11 people.

→ Use a bourbon you’d actually enjoy drinking. The glaze’s flavor depends heavily on the bourbon, so reach for something mid-range like Woodford Reserve or a similar Kentucky bourbon. Skip anything too harsh or cheap. For an alcohol-free version, substitute orange juice for the bourbon.

→ Keep the ham covered for the first bake. The ham bakes covered with foil for the first hour and 15 minutes, which gently brings the temperature up without drying out the exterior. Removing the foil too early can lead to dry, overcooked edges before the center is properly warmed through.

How to Bake Bourbon Glazed Ham

While it looks impressive, this ham is one of the simplest holiday meals you’ll ever make. The smoked ham is already cooked, so you’re really just warming it through and building that gorgeous caramelized glaze on the outside.

Step 1: Prep and Start Baking the Ham

Position an oven rack in the lower third of the oven and preheat to 325°F.

Place the ham flat-side down in a 12 to 14-inch cast iron skillet or large roasting pan, and pour about ¼ cup of water into the bottom of the pan. The water creates steam that helps keep the ham moist during baking.

Cover the pan tightly with aluminum foil and bake for 1 hour and 15 minutes. This slow, covered start lets the interior temperature climb gradually without the outside drying out or the sugars in the glaze burning.

⇢ If you’re not using a spiral-sliced ham, score the surface with a sharp knife in a diamond pattern, cutting about ¼ inch deep. This helps the glaze penetrate the meat and gives the finished ham that beautiful presentation.

Step 2: Make the Bourbon Glaze

While the ham bakes, whisk together the glaze in a medium bowl: orange marmalade, orange zest, brown sugar, bourbon, Dijon mustard, and cayenne pepper. The glaze should be smooth and pourable.

The orange marmalade and brown sugar do the heavy lifting here. They sweeten and thicken the glaze, and as they bake, the sugars caramelize on the ham’s surface for that beautiful golden color and slightly crispy exterior. The Dijon adds a little zesty contrast to all that sweetness, and the cayenne brings just enough warmth to keep things interesting without any real heat.

⇢ Make the glaze ahead if you’d like. You can prepare it up to a day in advance and store it in a jar in the refrigerator. Just give it a good stir before using.

Step 3: Glaze and Finish Baking

Remove the foil from the ham and brush a generous layer of glaze all over the surface. If you have a spiral-sliced ham, try to work some of the glaze down between the slices.

Return the ham to the oven, uncovered, and continue baking for about 45 minutes to 1 hour more, basting with additional glaze every 20 minutes. Each basting builds another layer of that sweet, caramelized crust.

The ham is done when an instant-read thermometer inserted into the thickest part (not touching bone) registers 140°F to 145°F. Timing will vary by size:

• 8 lb. ham: About 2 hours total
• 10 lb. ham: About 2 ½ hours total
• General rule: 15 to 20 minutes per pound at 325°F

⇢ Tent with foil if the glaze gets too dark. If the exterior starts to darken before the interior reaches temperature, loosely tent the ham with aluminum foil and continue baking.

Step 4: Rest and Serve

Let the ham rest for at least 20 minutes before carving. This gives the juices time to redistribute throughout the meat, so every slice is moist and flavorful. If you carve too soon, those juices run right out onto the cutting board.

Garnish with fresh orange slices and herbs for a beautiful presentation, if desired. If you have extra glaze left, warm it gently in a small saucepan and serve it alongside the carved ham for spooning over individual slices at the table.

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

Glaze Variations

This brown sugar bourbon glaze is delicious as written, but you can easily customize it to suit your taste:

• Maple bourbon glaze: Swap the brown sugar for maple syrup. You may want to simmer the glaze in a small saucepan over medium heat so it thickens slightly before brushing on the ham.
• Warm spice version: Add a pinch of cinnamon, ground ginger, or cloves to the glaze for deeper holiday flavor. One reader shared that she added cloves and cinnamon to the glaze and said it was the best ham she’d made after years of cooking.
• Spicier glaze: Increase the cayenne pepper for more heat, or leave it out entirely if you prefer a sweeter profile.
• Alcohol-free option: Use orange juice in place of the bourbon. You’ll still get a wonderfully sweet, citrusy glaze.

⇢ For Smaller Hams: Use the same glaze on a 2 to 3-pound boneless ham. Follow these instructions for baking time guidance on a smaller cut.

What to Serve with Bourbon Glazed Ham

A bourbon glazed ham pairs beautifully with classic holiday sides. Here are some of our favorites:

Potatoes & Casseroles

• Party potatoes
• Sweet potato casserole with marshmallows
• Hashbrown casserole
• Easy potato casserole

Vegetables

• Green bean casserole with frozen green beans
• Maple glazed carrots
• Roasted root vegetables
• Easy broccoli casserole

For breads, try 7UP biscuits, corn sticks, or cornbread dressing.

And don’t forget dessert: my pecan pie bars, cinnamon pecan cookie bars, lemon bars with cake mix, or buttermilk pie are always a hit!

Storage and Leftovers

Store leftover ham in an airtight container in the refrigerator for 3 to 5 days, or wrap tightly and freeze for up to 2 months.

To reheat: Warm the ham in a 325°F oven until the internal temperature reaches 140°F. For just a few slices, wrap them in foil before placing in the oven to keep the meat nice and moist. You can also reheat individual portions in the microwave for 1 to 2 minutes.

Leftovers: One of the best parts of making a big ham is all the meals you can get from the leftovers. Some of our favorites include:

• Ham Casserole
• Scalloped Potatoes and Ham
• Ham, Cheddar and Broccoli Quiche
• Split Pea Soup with Ham

Frequently Asked Questions

What kind of bourbon is best for ham glaze?

A mid-range Kentucky bourbon like Woodford Reserve works great. You want something smooth enough that you’d enjoy sipping it, since the flavor comes through in the glaze. 

Avoid very cheap bourbon, which can taste harsh, and don’t waste your top-shelf bottle on cooking. Any smooth bourbon in the $25 to $40 range will do the job well.

Can I use whiskey instead of bourbon?

Yes, you can use regular whiskey, though the flavor will be slightly different. Bourbon is made primarily from corn, which gives it a naturally sweeter, smoother profile that works especially well in this glaze. Rye whiskey will be a bit spicier, and Scotch will add a smokier note. Both will still taste good, but bourbon is the best match for the brown sugar and orange flavors here.

Does the alcohol cook off during baking?

Most of the alcohol evaporates during the baking process, especially since the ham bakes uncovered for about an hour after the glaze is applied. A small trace amount may remain, but it’s minimal. If you’d prefer to skip the alcohol entirely, substitute an equal amount of orange juice for the bourbon. The glaze will still be delicious with a brighter, citrus-forward flavor.

Can I make this with a boneless ham?

Absolutely. A boneless ham works well with this recipe. Since boneless hams are typically smaller and cook faster, you’ll want to reduce the total baking time. Plan for about 12 to 15 minutes per pound at 325°F, and start checking the internal temperature earlier. The glaze and basting process stays the same.

More Holiday Main Dishes

• Dutch Oven Pot Roast
• Grilled Beef Tenderloin
• Maple Glazed Roasted Turkey Breast
• Garlic and Herb Roast Turkey Breast
• Dutch Oven Pork Roast with Gravy
• Smoked Turkey Breast