Bourbon Glazed Ham

5 from 3 votes

This easy brown sugar bourbon glazed ham is a classic Southern recipe that makes an impressive statement on a holiday table!

Course Dinner

Cuisine American, Southern

Keyword bourbon glaze, bourbon glaze for ham, bourbon glaze recipe, bourbon glazed ham, bourbon ham glaze

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

Ingredients

1 (8 – 10 lb.) bone-in spiral-cut 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 – 14-inch cast iron skillet (or use a large roasting pan). Pour the water into the pan. Cover with aluminum foil. Bake for 1 hour and 15 minutes.
In a medium bowl, whisk together the orange marmalade, orange zest, brown sugar, bourbon, mustard, and cayenne pepper. Remove the foil cover on the ham; brush with glaze.
Return the ham to the oven, uncovered, and bake until a meat thermometer inserted into the thickest portion of the ham registers 140-145°F, about 1 hour more, brushing with the glaze every 20 minutes. Smaller 8-lb. hams might be done with just 45 more minutes, while larger hams might need at least another 1 hour and 15 minutes. Tent the ham loosely with foil at any point to prevent overbrowning, if necessary.
Let stand for 20 minutes before carving and serving. Garnish with fresh orange slices and herbs, if desired.

Notes

If you're not using a spiral-sliced ham, I recommend using a sharp knife to score the surface of the ham with ¼-inch-deep cuts in a diamond pattern. This will help infuse the flavor of the glaze into the meat.

You can use this recipe with just about any size ham. A good rule of thumb to remember is that a bone-in 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.

Nutrition