If you're looking for a show-stopping holiday centrepiece, this Maple Bourbon Glaze Ham is it. Sweet, sticky, and kissed with a little bourbon warmth, this ham brings major restaurant vibes without the stress.
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This Bourbon Maple Glaze Ham is best served during special occasions and holidays like Christmas, Easter, and Thanksgiving, but it's also perfect for Sunday family dinners or any gatherings year-round.
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Ingredients and Substitutions
- Ham → bone-in ham or boneless smoked ham (adjust cooking time accordingly)
- Maple syrup → honey or agave syrup (for a slightly different sweetness)
- Brown sugar → coconut sugar or white sugar with 1 teaspoon molasses
- Bourbon → apple cider, orange juice, or ginger ale (for a non-alcoholic option)
- Lemon → orange slices for a sweeter, citrus-forward flavor
- Ginger → 1 teaspoon ground ginger or 2 teaspoon ginger paste
See recipe card for quantities.
How to make Bourbon Maple Glaze Ham
- Step 1: Make the glaze
- Step 2: Apply the glaze to the ham
Equipment
- Roasting tray
- Skillet
How to store and reheat
Refrigerate: Once cooled, store leftover ham slices in an airtight container or wrap tightly in foil. It will stay fresh for up to 5 days in the fridge.
Freeze: For longer storage, freeze sliced ham (with a bit of glaze) in freezer-safe bags for up to 2 months. Thaw overnight in the fridge before reheating.
Stovetop (Quick method):Heat slices in a skillet over medium-low heat with a splash of water or leftover glaze. Cover and steam gently until hot.
Top tips for success
- Don't rush the glaze. Let it simmer long enough to thicken-it should coat the back of a spoon before brushing on the ham.
- Baste often. The more you glaze, the more that sticky, glossy crust builds up. Every 15 minutes is your sweet spot.
- Broil carefully. Keep your eyes on it during the final broil-sugar burns fast but caramelizes beautifully when timed right.
Maple Bourbon Glaze Ham - FAQs
Yes! You can bake the ham a day before, store it covered in the fridge, and reheat it at 300°F for 15-20 minutes. Brush on extra glaze before serving for that fresh shine.
A pre-cooked spiral ham works best. It absorbs the glaze easily and slices beautifully for serving. You can also use boneless ham; just reduce the cooking time.
Let it simmer a few more minutes on medium heat, or whisk in a teaspoon of cornstarch mixed with water to thicken it faster.
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What to serve with your Maple Bourbon Ham
A sweet and smoky Maple Glazed Ham pairs perfectly with a mix of savory sides, fresh veggies, and comforting classics. Here are a few ideas to round out your holiday table.
- Air Fryer Brussels Sprouts with Bacon and Balsamic - Crispy, caramelized sprouts balance the sweetness of the ham.
- Honey Roasted Carrots - A gorgeous, glossy side that complements the maple glaze beautifully.
- Garlic Parmesan Mashed Potatoes - Creamy, garlicky potatoes to soak up that rich glaze.
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Maple Bourbon Glaze Ham
Ingredients
Equipment
Method
- Prepare the glaze: In a small saucepan, combine the maple syrup, brown sugar, bourbon, lemon slices, ginger, and salt.
- Heat over medium heat, stirring occasionally, until the mixture comes to a gentle boil. Let it cook for about 8 minutes until it begins to thicken slightly. Remove from heat. It will continue to thicken as it cools.
- Roast the ham: Preheat your oven to 325°F (165°C). Place the spiral ham in a roasting pan, cut side down, and brush generously with the glaze.
- Baste as it cooks: Roast the ham for about 12 minutes per pound (approximately 1 hour for a 5 lb ham).
- Every 15 minutes, brush the ham with more glaze to build up layers of flavor and create a caramelized coating.
- Broil for a perfect finish: During the last 5 minutes of cooking, switch your oven to broil. Keep a close eye to ensure the glaze bubbles and caramelizes without burning.
- Serve and enjoy: Remove the ham from the oven and let it rest for 10 minutes before slicing. Serve with extra glaze on the side for drizzling or dipping.
Nutrition
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Mention @eatwithcarmen in all social platformsFood safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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