Bourbon Brown Sugar Glazed Ham

If there is one undisputed centerpiece that commands the Christmas and holiday dinner table, it’s a glistening, deeply caramelized bourbon brown sugar glazed ham.

A bone-in spiral cut ham is gently warmed in the oven until succulent and juicy, then lacquered with an intoxicating, sticky holiday glaze made from Kentucky bourbon, rich dark brown sugar, sweet orange juice, tangy Dijon mustard, and aromatic holiday spices like ginger and cloves.

As the glaze bakes over the scored edges under high heat, it caramelizes into a glossy, crackling, mahogany crust with sweet, smoky, and subtly boozy depth that cuts straight through the savory saltiness of the pork.

Published right here on Flavorecipe, this recipe serves a festive holiday crowd with minimal active effort, leaving you plenty of time to enjoy the party with family and guests!

Why This Recipe Is the Ultimate Holiday Main Dish

• High Commercial Intent / Peak Q4 Interest: Ham is the #1 requested holiday centerpiece in the US and UK between Thanksgiving, Christmas Eve, Christmas Day, and New Year’s Day.
• Complex, Caramelized Glaze: The combination of oaky bourbon, molasses-rich dark brown sugar, and tangy Dijon creates a thick glaze that clings and candies the meat instead of sliding off.
• Juicy & Never Dry: Our gentle, covered warming method prevents spiral hams from drying out before the glaze is applied.
• Feeds a Crowd + Best Leftovers: Generously feeds 10 to 14 guests, and the leftover slices make the greatest holiday sandwiches and brunch casseroles on earth.

Ingredients You’ll Need

Servings: 12 to 14 | Prep time: 15 mins | Cook time: 1 hr 45 mins | Total time: 2 hrs

For the Roast Ham:

• 1 bone-in cooked half ham (9 to 11 lbs / 4 to 5 kg): Spiral-sliced or unsliced (bone-in provides far superior flavor and keeps the meat moist).
• 1 cup water or apple cider: For the bottom of the roasting pan to keep the oven steamy.
• Whole cloves: (Optional, for studding the diamond cuts if using an unsliced ham).

For the Bourbon Brown Sugar Glaze:

• 1 ¼ cups dark brown sugar: Packed (dark brown sugar has more molasses depth than light brown).
• ½ cup good quality bourbon: (Kentucky bourbon like Maker’s Mark, Woodford Reserve, or Bulleit adds smooth vanilla and oak notes).
• ½ cup 100% pure orange juice: Adds acidity and fruitiness to cut the sugar.
• 2 tablespoons Dijon mustard: (Adds necessary tanginess to balance the sweetness).
• 1 tablespoon apple cider vinegar
• ½ teaspoon ground ginger
• ½ teaspoon ground cloves
• ¼ teaspoon ground black pepper

Step-by-Step Instructions

Step 1: Prep and Temper the Ham

Remove the ham from the refrigerator 1 to 2 hours prior to roasting to take the chill off (this ensures even reheating so the center isn’t cold while the exterior dries out).

Preheat your oven to 325°F (165°C).

Step 2: Score & Position in the Roasting Pan

If using an unsliced ham, use a sharp chef’s knife to score the surface fat into a 1-inch diamond pattern (about ⅓-inch deep, without cutting into the meat). If using a pre-sliced spiral ham, you can skip scoring.

Pour 1 cup of water (or apple cider) into the bottom of a large roasting pan fitted with a roasting rack. Place the ham cut-side down onto the rack. Tightly tent the entire roasting pan with two layers of heavy-duty aluminum foil to lock in steam.

Step 3: Gentle First Bake

Slide the covered ham into the oven and bake at 325°F (165°C) for 1 hour and 15 minutes (roughly 10 to 12 minutes per pound), until the internal temperature reaches approximately 120°F to 125°F on an instant-read meat thermometer.

Step 4: Simmer the Bourbon Glaze

While the ham warms, prepare the glaze: In a medium saucepan, combine the brown sugar, bourbon, orange juice, Dijon mustard, apple cider vinegar, ground ginger, ground cloves, and black pepper.

Bring the mixture to a boil over medium-high heat, stirring constantly until the sugar completely dissolves. Reduce heat to medium-low and let it simmer vigorously for 8 to 10 minutes, stirring frequently, until the alcohol cooks off and the glaze reduces into a thick, glossy syrup that coats the back of a spoon. Remove from heat.

Step 5: Glaze and Caramelize

Remove the ham from the oven and carefully discard the aluminum foil. Increase the oven temperature to 400°F (200°C).

Using a silicone pastry brush, brush about half of the warm bourbon glaze generously over every surface of the ham, brushing between the spiral slices so the sweet glaze seeps inside.

Return the ham to the oven, uncovered, and bake for 10 to 15 minutes. Remove, baste with the remaining glaze and pan juices, and bake for an additional 10 minutes until the edges are sizzling, sticky, caramelized, and deeply mahogany.

Step 6: Rest and Carve

Transfer the roasted ham to a large wooden carving board. Tent loosely with foil and let rest for 15 to 20 minutes before carving. This allows the savory juices to redistribute throughout the meat.

Carve into thick slices, spoon the pan juices over top, and serve warm!

Pro Tips for the Best Holiday Ham

1. Don’t Glaze Too Early: Sugar burns quickly! Always bake the ham covered first, and only apply the sugary bourbon glaze during the final 20–25 minutes at high heat.
2. Alcohol Note: As the glaze simmers for 8–10 minutes and bakes at 400°F, the alcohol cooks out, leaving behind only the rich vanilla, caramel, and smoky flavors of the bourbon. If you prefer zero alcohol, substitute the bourbon with equal parts apple cider or ginger beer!
3. Save the Ham Bone! Never throw away the center bone! Wrap it in foil and freeze it to make the most flavorful split pea soup, navy bean soup, or potato chowder later in the winter.