Maple Bourbon Glazed Ham

Maple bourbon glazed ham is a bone-in ham coated in a sticky, caramelized glaze that balances sweet maple syrup with the warmth of bourbon and a hint of spice. The ham braises low and slow in the oven, basting in its own juices and the glaze, so the exterior caramelizes while the meat stays tender inside. The result is a showpiece main course that feeds a crowd with minimal hands-on work.

Ingredients for Maple Bourbon Glazed Ham

Bone-in ham is the centerpiece, slowly braising to absorb the glaze flavors. Maple syrup brings deep sweetness and color, while bourbon adds warmth and complexity without tasting alcoholic after cooking. Brown sugar reinforces sweetness and helps the glaze stick and caramelize. Dijon mustard adds sharpness that cuts through richness. Apple cider vinegar provides acidity to balance the glaze. Whole cloves and black pepper add traditional spice, and salt seasons the ham and brings out all the flavors. Water creates steam to keep the ham moist and helps the glaze flow into the pan.

Why This Maple Bourbon Glazed Ham Works

Ham is already cured and cooked when you buy it, so your job is to heat it through while building a glossy glaze on top. Scoring the surface creates grooves where the glaze clings and caramelizes, and studding with cloves adds flavor throughout. The low oven temperature (325°F) means the ham heats gently without the exterior drying out before the inside warms.

The glaze itself is the key. Maple syrup and brown sugar provide sticky sweetness that clings to the ham, while bourbon adds depth and warmth. As the ham braises, the glaze reduces and darkens, coating the meat in a caramelized layer. Basting every 30 minutes ensures the glaze builds in layers and reaches every surface.

Apple cider vinegar and mustard in the glaze prevent it from tasting one-note sweet. The vinegar cuts through the richness, and the mustard adds a savory edge that makes you want another slice. Salt and spices round out the flavor so each bite feels balanced, not just sugary.

Mistakes To Avoid

Skipping the score or only scoring lightly means the glaze slides off the ham instead of clinging to it. You will end up with a bare, shiny ham and a pool of syrup in the pan. Always score in a crosshatch at least 1/4 inch deep.

Not basting frequently enough leaves the ham surface dry and dull instead of glossy and caramelized. The glaze needs multiple coatings to build that signature sticky crust. Set a timer and baste every 30 minutes without exception.

Cooking at too high a temperature dries out the ham and burns the glaze before it can caramelize properly. The ham is already cooked through, so you are only heating it and building the glaze. Keep the oven at 325°F (163°C).

Forgetting to add acid to the glaze makes it taste flat and one-dimensionally sweet. Vinegar and mustard are not optional: they cut through the maple and bourbon so the glaze tastes balanced and complex instead of cloying.

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Ingredients

• 1 bone-in ham, 8 to 10 pounds
• 1 cup maple syrup
• 1/2 cup bourbon
• 1/2 cup packed brown sugar
• 2 tablespoons Dijon mustard
• 2 tablespoons apple cider vinegar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon whole cloves
• 1 cup water

Step-by-step Instructions

1. Remove the ham from the refrigerator 30 minutes before cooking so it comes to room temperature for even heating.
2. Preheat the oven to 325°F (163°C).
3. With a sharp knife, score the ham skin in a crosshatch pattern, cutting 1/4 inch deep and spacing cuts 1 inch apart.
4. Place the ham cut-side down on a rack in a roasting pan and pour 1 cup water into the bottom of the pan.
5. In a small bowl, whisk together maple syrup, bourbon, brown sugar, Dijon mustard, apple cider vinegar, salt, black pepper, and whole cloves.
6. Brush half the glaze over the ham, working it into the scored grooves.
7. Roast uncovered for 1 hour 30 minutes at 325°F (163°C), basting with the remaining glaze every 30 minutes.
8. After 1 hour 30 minutes, check that the internal temperature at the thickest part (away from bone) reads 140°F (60°C) with an instant-read thermometer.
9. If the glaze is browning too quickly, tent the ham loosely with foil, then remove foil for the final 30 minutes to caramelize the surface.
10. When the ham reaches 140°F (60°C) and the glaze is sticky and caramelized, remove from the oven and let rest for 10 minutes before carving.