Bourbon maple glazed ham

Instead of your usual pineapple-glazed ham, try glazing your Easter feast centerpiece with bourbon. This glaze is easy and simple to make and permeates the ham with bourbon goodness. I have been making pineapple-glazed ham for as long as I can remember, but I decided to mix it up and try glazing it with maple syrup and a generous amount of bourbon. The bourbon adds an excellent depth of flavor to the ham, balancing the maple and brown sugar. It is the perfect glaze that is not quite as sweet as the traditional pineapple.

I used a 4 ½ lb. ham, but there is enough glaze for a much larger ham, either boneless or bone-in. Just give about 20 minutes per pound for the baking time. Bone in may take a bit longer to cook. Buying a bone in ham does have a tasty bone for making soup like split pea afterward! I used leftover ham for sandwiches and diced chunks into fried rice with eggs for breakfast. Buying extra ham for leftovers is just as great as having leftover turkey.

Bourbon Maple Glazed ham is now my favorite way to cook a ham. It is an excellent change of pace from the traditional overly sweet pineapple glazed ham of years gone by. I hope you try this glaze for your holiday feast this Easter or any time you want to bake a ham. Please think of others in your choices. What you do matters to others, and we all have to work together to navigate through all the craziness of today’s world. Until next time

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Bourbon maple Glazed Ham

Prep Time

10 mins

Cook Time

2 hrs

Total Time

2 hrs 10 mins

 

Bourbon Maple Glazed Ham is a great alternative to overly sweet pineapple glaze of years gone by. Easy and quick with lots of tasty bourbon to balance out the maple syrup.

Course: Dinner

Cuisine: American

Keyword: bourbon glazed, bourbon glazed ham, ham glaze, hamburger buns

Ingredients

• 1 4-6 lb. boneless ham sliced or whole (you can also use a bone in)
• ½ cup maple syrup
• ½ cup brown sugar
• 2 tablespoons Dijon mustard
• ½ cup bourbon

Instructions

1. Preheat the oven to 325°F
2. If your ham is not sliced, score it 1-2 inches deep in ¼ inch lines. Or a crosshatch design.
3. Place the ham in a lightly oiled baking dish just bigger than the ham.
4. In a small saucepan, combine the maple syrup, brown sugar, Dijon mustard, and the bourbon.
5. Bring to a boil to dissolve the sugar.
6. Take the glaze off the heat and brush about ½ cup of the thin glaze over the ham.
7. Place uncovered in the oven and bake for one hour.
8. Meanwhile, let the glaze simmer on the stove to reduce to a thicker glazing consistency.
9. After one hour, glaze the ham again with the thickened glaze.
10. Bake for 30-45 more minutes depending on the size of your ham. Glazing every 15 minutes.
11. The general rule for cooking ham is baking for 20 minutes per pound. A bone-in ham will take a little longer. It should reach a temperature of 145°F.
12. Let rest for 15 minutes before serving.