Bourbon Glazed Ham

5 from 3 votes

A rich brown sugar bourbon glaze with orange marmalade, Dijon mustard, and a touch of cayenne turns a simple smoked ham into a stunning holiday centerpiece. Baked low and slow at 325°F, the glaze caramelizes into a sweet, savory crust that pairs perfectly with the smoky, salty meat.

Course Dinner

Cuisine American, Southern

Keyword Baked bourbon ham in the oven, bourbon glazed ham, bourbon glazed ham recipe, Brown sugar bourbon ham

Prep Time 10

Cook Time 2 15

Resting Time 20

Total Time 2 45

Servings people

Calories 479kcal

Author Blair Lonergan

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.

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