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Homemade Brown Sugar Bourbon Glazed Ham: Easy Holiday Recipe

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This homemade brown sugar bourbon glazed ham is a showstopper holiday centerpiece with a sticky, caramelized crust and tender, juicy meat. It’s quick, easy, and made with simple ingredients for a memorable meal.

Ingredients

Scale
  • 1 (8-10 pound) bone-in spiral-cut ham (fully cooked)
  • Whole cloves (optional, about 20-30 for studding)
  • 1 cup packed dark brown sugar
  • 1/2 cup bourbon
  • 1/4 cup unsalted butter
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon cayenne pepper (optional)

Instructions

  1. Take the ham out of the fridge 1 hour before cooking to let it come to room temperature.
  2. Preheat oven to 325°F (163°C). Position rack in lower third of oven.
  3. Remove ham from packaging, rinse quickly under cool water, and pat dry with paper towels.
  4. Score the ham in a diamond pattern about 1/4 inch deep if not already spiral-cut.
  5. Stud the ham with whole cloves (optional).
  6. Place ham cut-side down in a roasting pan. Add 1/2 cup water to the bottom. Tent loosely with foil.
  7. Bake for 10 minutes per pound (about 80 minutes for 8 lbs, 100 minutes for 10 lbs) until internal temperature reaches 140°F (60°C).
  8. While ham bakes, make glaze: In a small saucepan over medium heat, combine brown sugar, bourbon, butter, Dijon mustard, apple cider vinegar, cinnamon, ground cloves, and cayenne. Whisk until butter melts and sugar dissolves, about 3-4 minutes. Simmer 2 minutes until slightly thickened. Remove from heat.
  9. After initial baking, remove ham from oven. Increase oven temperature to 400°F (204°C). Brush a generous layer of glaze all over ham, getting into spiral cuts. Reserve 1/3 of glaze for later.
  10. Return ham to oven, uncovered, for 15 minutes.
  11. Remove and baste again with another layer of glaze. Return to oven for 10-15 minutes.
  12. Do one final baste with remaining glaze. Return to oven for 5-10 minutes until crust is sticky and caramelized.
  13. Check internal temperature again; it should be 140°F (60°C).
  14. Remove from oven and let rest for 15-20 minutes, tented loosely with foil.
  15. Carve and serve. For spiral-cut hams, cut along the bone to release slices. Arrange on a platter and spoon pan juices over top.

Notes

Don’t skip the rest time—it allows juices to redistribute. Watch the sugar burn at 400°F; if glaze gets too dark, tent with foil and reduce temperature to 350°F. Use a meat thermometer to avoid overcooking. Baste every 10-15 minutes during final caramelization. Make extra glaze to serve on the side.

Nutrition

Keywords: brown sugar bourbon glazed ham, holiday ham, spiral ham, Easter ham, Christmas ham, bourbon ham, glazed ham

Find it online: https://goldensimmer.com/homemade-brown-sugar-bourbon-glazed-ham-easy-holiday-recipe/