Can I use a non-spiral cut ham for this recipe?

Yes, though spiral hams work best because the glaze can penetrate between slices. If using a non-spiral ham, score the surface in a diamond pattern about 1/4-inch deep to help the glaze penetrate and create a beautiful presentation.

What can I substitute for bourbon if I don't want to use alcohol?

Apple juice makes an excellent alcohol-free substitute. You can also try apple cider, pineapple juice, or even a good quality ginger ale. Add a teaspoon of vanilla extract to mimic some of the complexity that bourbon would provide.

How do I know when my ham is fully heated through?

Since spiral hams come pre-cooked, you're really just heating it through. Use a meat thermometer inserted into the thickest part (but not touching bone) and look for 140°F. Remember that ham will continue cooking slightly during the rest period.

Can I make the glaze ahead of time?

Absolutely! Prepare the glaze up to 3 days in advance and store it in the refrigerator. Warm it gently on the stove or microwave before using it to restore its liquid consistency for easy basting.

Maple Bourbon Glazed Ham Recipe

Description

This Maple Bourbon Glazed Ham recipe combines the sweet and smoky flavors of maple syrup and bourbon with a perfectly seasoned spiral ham, resulting in a delectable centerpiece for any meal. The glaze caramelizes beautifully, creating a sticky and flavorful crust.

Ingredients

Units Scale

Ham

1 pre-cooked (8-10 pounds) spiral ham (can be plain or brown sugar coated)
1/4 cup Dijon mustard

Sweet BBQ Rub

1 tablespoon light brown sugar, packed
1 tablespoon paprika
1/2 teaspoon kosher salt
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dry mustard
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper

Bourbon Maple Glaze

1/2 cup (1 stick / 113 g) unsalted butter
1 cup (200 g) light brown sugar, packed
1/2 cup bourbon
3 tablespoons pure maple syrup

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Instructions

Preheat the oven: Preheat the oven to 325°F. Position the oven rack in the lower third of the oven to allow room for the ham.
Prepare the ham: Place the spiral ham in a roasting pan with the cut side facing up. Rub the Dijon mustard evenly over the surface of the ham and set aside.
Make the rub: In a small bowl, combine the brown sugar, paprika, salt, chili powder, garlic powder, onion powder, dry mustard, black pepper, and cayenne pepper.
Season the ham: Sprinkle the seasoning mixture evenly over the ham, pressing gently to help it adhere. Transfer the ham to the oven to roast for 30 minutes.
Prepare the glaze: While the ham is roasting, melt the butter in a small saucepan over medium heat. Add the brown sugar, maple syrup, and bourbon. Stir constantly until the sugar has dissolved and the glaze has thickened slightly, about 5-7 minutes. Remove from heat and set aside.
Baste the ham: After the ham has roasted for 30 minutes, baste it generously with the bourbon glaze. Repeat the basting process every 30 minutes. Continue roasting and basting for a total of 2 hours, or until the ham reaches an internal temperature of 140°F.
Set the glaze: Once the ham has reached 140°F, pour any remaining glaze over the ham and return it to the oven for an additional 10 minutes to set the glaze.
Rest and serve: Remove the ham from the oven and allow it to rest for about 15 minutes before slicing and serving. This helps retain its juices.

Notes

For a less intense glaze, reduce the quantity of bourbon used.
Use a meat thermometer to accurately measure the internal temperature.
The ham can be prepared ahead of time and reheated gently before serving.
Leftover ham can be stored in an airtight container in the refrigerator for up to 5 days.

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 17 g
Sodium: 840 mg
Fat: 14 g
Saturated Fat: 7 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 1 g
Protein: 24 g
Cholesterol: 75 mg