Maple Bourbon Ham Glaze

Maple bourbon ham glaze is a sticky, glossy coating that caramelizes on baked ham during the last stretch of cooking. The bourbon adds warmth and depth, while maple syrup brings sweetness and shine. The trick is balancing the heat so the glaze thickens without burning.

Ingredients for Maple Bourbon Ham Glaze

Maple syrup is the base and gives the glaze its color and sweetness. Bourbon adds oak and vanilla notes that cut through richness. Butter makes the glaze silky and helps it cling to the ham. Dijon mustard brings sharpness and keeps the glaze from tasting flat. Brown sugar deepens the flavor and helps the glaze caramelize. Cloves add warmth without overpowering, while black pepper and salt balance the sweetness and wake up the spices.

Why This Maple Bourbon Ham Glaze Works

The glaze simmers on the stovetop until the bourbon cooks down slightly and the mixture thickens into a syrup. As it cooks, the maple syrup and brown sugar caramelize together, which deepens the color and makes the glaze sticky enough to coat the ham without sliding off. The butter keeps it glossy, and the mustard prevents it from tasting one-note sweet.

When you brush the glaze onto the ham during baking, it sets into a lacquered layer. The edges of the glaze char a little where the ham is hottest, which adds bitter-sweet complexity. The result is a glossy exterior that tastes rich and balanced, not cloying.

Mistakes To Avoid

Cooking the glaze too fast over high heat will cause it to brown and bitter before it thickens. Keep the flame at medium or medium-low so the syrup reduces slowly and evenly. If it burns, it will taste acrid and bitter, not sweet.

Skipping the mustard or using too little will make the glaze taste cloyingly sweet with no complexity. The mustard is not meant to taste obvious; it just stops the sweetness from dominating. A single teaspoon is enough.

Brushing the glaze on too early in baking will cause it to dry out or slide off before the ham finishes cooking. Wait until the last 45 minutes so the glaze sets but does not have time to scorch. If you brush it on too soon, it will look dull and thin.

Letting the cooked glaze sit at room temperature too long will cause it to thicken into a paste that is hard to brush. Keep it warm on low heat or reheat it gently before each brushing. If it solidifies, whisk in a little water and warm it through.

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Ingredients

• 1 cup maple syrup
• 1/4 cup bourbon
• 3 tablespoons butter
• 1 tablespoon Dijon mustard
• 1/4 cup packed brown sugar
• 1/4 teaspoon ground cloves
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt

Step-by-step Instructions

1. Combine maple syrup, bourbon, butter, Dijon mustard, brown sugar, cloves, black pepper, and salt in a small saucepan.
2. Set the pan over medium heat and whisk until the butter melts and the sugar dissolves, about 2 minutes.
3. Reduce heat to medium-low and simmer, stirring often, until the glaze thickens and coats the back of a spoon, 8 to 12 minutes. It should be darker and reduce by about one-quarter.
4. Remove from heat and let the glaze cool for 5 minutes before brushing it onto the ham.
5. Brush a thin, even layer of glaze onto the ham with a pastry brush, coating the scored surface.
6. Return the ham to the oven and bake at 325°F (163°C) for 15 minutes.
7. Remove the ham, brush a second layer of glaze onto it, and return it to the oven for 15 minutes.
8. Brush the final layer of glaze onto the ham and bake for 10 to 15 minutes more, until the glaze is sticky and caramelized and the ham reaches 140°F (60°C) internal temperature at the thickest part, checked with an instant-read thermometer.