Bourbon Maple Glazed Ham

A bourbon maple glazed ham brings together brown-sugar sweetness and barrel-aged spirit in a lacquer that caramelizes into a sticky, glossy crust. This version uses a bone-in smoked ham, so most of the work is scoring, coating, and letting the oven do the rest. You get a centerpiece that slices clean and feeds a crowd without constant attention.

The glaze balances maple syrup with bourbon, mustard, and a little cider vinegar to keep the sweetness from turning cloying. Because the ham is already cured and smoked, the roast time is short and the goal is heating through while building a deep surface color. Below you'll find exact quantities, timing cues, and the mistakes that turn a good ham into a dry one. If you enjoyed this, our more is worth trying next. Making this bourbon maple glazed ham at home is surprisingly straightforward once you know the key steps.

Why You'll Love These Bourbon Maple Glazed Ham

• Short active time: about 15 minutes of prep before the oven takes over.
• Predictable doneness: a bone-in ham is forgiving and reads clearly on a thermometer.
• Layered flavor: smoke from the ham, toast from bourbon, and round sweetness from maple.
• Make-ahead friendly: it reheats cleanly and the glaze stays tacky after cooling.
• Flexible sides: pairs with roasted roots, greens, or a slow pork loin if you need extra protein.

Ingredients You'll Need

• 1 bone-in smoked ham (7 to 8 lb / 3.2 to 3.6 kg), rind on if available
• 3/4 cup pure maple syrup (not pancake syrup)
• 1/3 cup bourbon
• 2 tbsp Dijon mustard
• 2 tbsp apple cider vinegar
• 1/4 cup packed brown sugar
• 1/2 tsp ground black pepper
• 1/4 tsp ground cloves
• Whole cloves (optional, 12 to 16 for studding)

Ingredient Substitutions

Bourbon: Replace the 1/3 cup bourbon with an equal amount of rye whiskey or dark rum for a similar barrel note. Rum pushes the glaze toward molasses and tropical sweetness, while rye stays sharper and drier. Keep the vinegar at 2 tbsp so the glaze doesn't slide into dessert territory. The bourbon maple glazed ham works well for weeknight cooking when time is limited.

Maple syrup: Use 3/4 cup honey if pure maple is unavailable, but reduce brown sugar to 2 tbsp because honey is already thick and sweet. Honey browns faster, so drop the oven temperature by 10°C / 25°F in the final glaze stage. Expect a firmer, more candy-like surface rather than a soft lacquer. Storing leftover bourbon maple glazed ham correctly keeps it tasting good for days.

Dijon mustard: Swap in 2 tbsp whole-grain mustard for visible texture and a milder bite. The seeds soften during roasting and add a subtle pop against the smooth glaze. Avoid yellow mustard, which is more acidic and flattens the maple aroma. For the best results with this bourbon maple glazed ham, read through all the steps before starting.

Apple cider vinegar: Replace with 2 tbsp fresh lemon juice for a brighter, less fruity edge. Lemon sharpens the glaze and slows browning slightly, giving you a few extra minutes of color control. The finished crust will taste cleaner and less rounded than the cider version. For another easy option, check out our recipe search.

Step-by-Step Instructions

1. Heat the oven to 160°C / 325°F and set a rack in the lower third. Place the ham cut-side down in a roasting pan and score the fat in a 1-inch diamond pattern with a sharp knife, cutting about 1/4 inch deep.
2. Stud the diamond intersections with whole cloves if using, pressing each just into the fat. This slows rendering at the points and adds a warm spice note as the surface heats.
3. Whisk maple syrup, bourbon, Dijon, vinegar, brown sugar, pepper, and cloves in a small saucepan. Warm over medium-low heat for 5 minutes until the sugar dissolves and the glaze coats a spoon without dripping.
4. Brush one third of the glaze over the ham, getting into the scores. Roast 15 minutes per pound, brushing with glaze every 20 minutes, until the internal temperature reaches 52°C / 125°F at the bone.
5. Increase the oven to 200°C / 400°F for the last 15 minutes, brushing twice, until the surface is golden and sticky and the thermometer reads 60°C / 140°F.
6. Rest the ham on a board for 20 minutes before carving so the juices redistribute and the glaze sets to a sliceable shell.

Pro Tips

Score evenly so the glaze renders fat at the same rate; uneven cuts leave rubbery patches under the crust. A sharp paring knife gives you control without slipping into the meat.

Warm the glaze before brushing so it spreads thin instead of pooling in the scores. Cold syrup seizes on contact with the cool ham and bakes into hard spots.

Tent the ham with foil if the top darkens before the center is hot, then remove it for the final blast. This is the same foil-control method shown by roasting guides for large cuts.

Carve parallel to the bone and then slice across the grain for shorter, tender pieces. Thick slabs tear the glaze; thin slices keep the crust on each bite.

Common Mistakes to Avoid

Skipping the rest period lets the juices run out when carved, leaving dry slices. Always hold the ham off heat for 20 minutes before cutting.

Glazing too early causes the sugar to burn before the center warms. Start brushing at the 20-minute mark, not at the door, and save the hot oven for the end.

Using a boneless ham changes the timing and the flavor backbone; the bone buffers heat and adds moisture. If you must use boneless, check the thermometer at 45 minutes earlier than listed.

Serving Suggestions

Slice the ham and arrange it on a warm platter with roasted carrots and parsnips to echo the maple sweetness. A sharp lentil pasta on the side cuts the richness with earthy bite.

For a brunch table, pair with buttered biscuits and a french roast to balance the sweet crust. Leftover glaze makes a quick dip for the biscuit edges.

Storage and Reheating

Wrap cooled ham tightly and refrigerate in an airtight container for up to 4 days. The glaze firms in the cold and loosens again when warmed.

Freeze sliced ham for up to 2 months in a vacuum or zip bag with the air pressed out. Thaw overnight in the fridge before reheating to keep the texture even.

Reheat covered at 150°C / 300°F until the center hits 74°C / 165°F, about 20 minutes for a half-inch slice. Steam from a damp paper towel prevents the crust from cracking.

Recipe Variations

Spiced Orange Version

Add 1/3 cup orange juice and 1 tsp grated zest to the glaze in place of the vinegar. The citrus lifts the bourbon and gives a softer, breakfast-friendly finish. Expect a lighter crust color and a faint bitterness that pairs well with bitter greens.

Pineapple Bourbon Version

Layer 1 cup crushed pineapple over the scored ham before the first glaze brush. The fruit caramelizes into the scores and adds acidity that balances the maple. Reduce brown sugar to 2 tbsp so the top doesn't over-brown during the hot finish.

Peppercorn Crust Version

Coat the ham with 1 tbsp cracked black pepper mixed into the final glaze brush for a sharp, savory edge. The pepper blooms in the heat and cuts the sweetness without adding sugar. Serve with a oven snapper if you want a second roast on the table.

Small Batch Version

Use a 3 lb boneless ham and halve all glaze amounts, roasting at 160°C / 325°F for 90 minutes total. Brush every 15 minutes and finish at 200°C / 400°F for 10 minutes. The crust forms faster, so watch the thermometer closely near the end.