Bourbon glazed ham makes a rich, elegant, and delicious meal for your holiday table or special occasions.

One day when I was “cookbook surfing,” I came across this ham recipe in the old Time-Life, Foods of the World, American Cookbook from the 1960s. Bourbon glazed ham makes a rich, elegant, and delicious meal for your holiday table or special occasions. I love simple recipes with just a few ingredients and this one fits the bill.

bourbon glazed ham vertical shot on platter.

This classic Southern recipe is still one of my favorite ways to make ham during the holiday season. The glaze has just the right amount of sweetness from the brown sugar with a little kick from the bourbon. But don’t worry about the alcohol content, it will burn off during the glazing process.

Cooking With bourbon

While I don’t like drinking any dark-colored spirits, bourbon included, I have no problem cooking or baking with them. Since the alcohol evaporates, all that’s left is the rich flavor that compliments the sweet brown sugar.

For the bourbon brown sugar ham glaze recipe, you can use whatever bourbon you’d like! Different bourbons will give the glaze a slightly different flavor, so choose one of your favorites.

How to make the bourbon glaze

This easy bourbon ham glaze only requires a few ingredients and is absolutely delicious!

bourbon whiskey
dark brown sugar
Colman’s Dry Mustard
Whole cloves (optional)

To make the glaze, whisk ingredients in a small bowl. Set aside until ready to glaze the ham.

How to make baked ham

Preheat oven to 325 degrees F. Place ham fat side up on a rack and set in a shallow roasting pan.

Bake in the lower third of the oven, without basting, for 1 to 1 1/2 hours, or until the meat can be easily pierced with a fork. The internal temperature should read between 140 and 145 degrees F.
Glaze the ham once it has completely cooked.

Glazing the ham

The glaze works (and tastes!) best if you put the glaze on the ham after you’ve baked it at 325 degrees (without basting) for 1 to 1 ½ hours. A fully cooked ham or smoked ham should reach an internal temperature of 140-145 degrees F. I use an instant read meat Thermometer for best results.

When the meat can easily be pierced with a fork, take it out and let it cool enough for you to cut away the rind.
If the ham is not spiral cut, you can cut it as follows; using a sharp knife, score the outside of the ham by cutting deeply through the fat. Make a cross-wise, or diamond pattern.
Finally, use a spoon or Pastry Brush to glaze the surface of the ham.
Return the ham to the oven and continue cooking for an additional 10 to 15 minutes, until the glaze has melted and formed a brilliant glaze.
Tent with aluminum foil while resting.
Store any leftovers in the fridge for up to 4 days.

Substitutions

For a maple bourbon glaze, substitute the brown sugar for pure Maple Syrup, (not pancake syrup!)
For a non-alcoholic version, skip the bourbon and substitute orange juice and orange zest.

What are the different cuts of ham?

There are different cuts of ham, like bone-in ham, boneless, or spiral-cut ham. The shank end of the ham has a straight bone which makes it easier for slicing. As always, buy the best quality ham you can afford. No amount of glaze can compensate for canned ham. I prefer a bone-in ham, because I like to use the bone, and any leftover ham, the next day for Split Pea Soup.

I was able to find a spiral-cut, smoked, eight-pound ham for just under $2 a pound at my local big box store. Depending on the time of year, grocery stores offer similar discounts.

Serve it Dijon mustard, honey mustard or Spicy Pub Mustard.

Can you make the ham ahead of time?

The best part about glazed ham is it can be cooked ahead of time the old-fashioned way in the oven, or in the slow cooker, and then glazed the following day.

Then when it’s almost time to bring it out for dinner, you can add on the bourbon and brown sugar glaze for a ham and finish cooking it in the oven in under 30 minutes.

If reheating the cooked ham in the oven, make sure you bring it room temperature or let it sit for an hour or so.

To save oven space, you can use a slow cooker or Crock Pot. A smaller, (under 6-8 pounds) pre-cooked ham will take about 5 hours on low, or 1-2 hours on high. A larger ham, (8-10 pounds) will take closer to 7-8 hours on low. For juicy ham, avoid overcooking.

Side dishes to go with ham

I serve different side dishes depending on whether it’s for an autumn meal or Christmas dinner, Easter or a spring meal.

For an autumn or winter ham, I serve it with:

Lawry’s Creamed Spinach

Sweet Potato Casserole

Wild Rice with Pecans and Cranberries

Delicata Squash

For New Year’s Day

Black Eyed Peas are a natural pairing. A ham is a great way to serve a crowd economically. Serve with small rolls, Cole Slaw and Potato Salad.

For spring meals or Easter I serve it with:

Simple Sauteed Vegetables (carrots, turnips and rutabaga)

Lawry’s Cream Corn

Citrus Salad

New Potatoes with Fresh Mint