Every holiday table deserves at least one dish that gets everyone talking — and for me, that’s this Bourbon-Maple Glazed Ham.

It’s smoky, sweet, and sticky with a deep caramelized crust that shines like glass. The glaze blends maple syrup, brown sugar, Dijon mustard, and a splash of bourbon to create that irresistible balance of sweet and savory.

The scent alone could make your guests swoon! I make this recipe every Thanksgiving, and without fail, it steals the spotlight from the turkey.

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Recipe Highlights

This glazed ham combines the cozy flavors of maple syrup and brown sugar with a subtle kick of bourbon for depth and richness.

It’s surprisingly easy to prepare and delivers show-stopping results — ideal for holidays, family gatherings, or any time you want something special.

Highlights:

  • Sticky, caramelized brown sugar-bourbon glaze
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  • Juicy, tender ham with a beautiful golden crust
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  • Elegant centerpiece that’s easy to prepare
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  • Perfect for Thanksgiving, Christmas, or Easter
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  • Makes fantastic leftovers for sliders or breakfast hash

Ingredient Notes

  • Spiral-Sliced Ham (8–10 lbs): Fully cooked, bone-in hams give the best flavor and moisture.
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  • Maple Syrup (pure): Adds deep, natural sweetness that pairs perfectly with smoky ham.
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  • Brown Sugar: Helps caramelize the glaze for that glossy finish.
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  • Bourbon: Infuses warmth, vanilla, and smoky undertones (the alcohol cooks off, leaving flavor).
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  • Dijon Mustard: Adds tanginess that balances the sweetness.
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  • Apple Cider Vinegar: A little acidity brightens the glaze.
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  • Cloves: Traditional aromatic spice that complements maple and bourbon beautifully.
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  • Unsalted Butter: Enriches the glaze for a silky, buttery texture.

How to Make My Bourbon-Maple Glazed Ham

  1. Preheat & Prepare: Preheat oven to 325°F (165°C). Place ham, flat-side down, on a large roasting pan lined with foil.
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  2. Make the Glaze: In a saucepan, combine 1 cup maple syrup, ¾ cup brown sugar, ¼ cup bourbon, 2 tablespoons Dijon mustard, 1 tablespoon apple cider vinegar, and 2 tablespoons butter. Simmer over medium heat until thickened and syrupy (about 8–10 minutes).
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  3. Score the Ham: Using a sharp knife, score the surface in a diamond pattern. This helps the glaze soak into every slice.
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  4. Brush & Roast: Brush the ham with half of the glaze. Cover loosely with foil and bake for 1½ hours (about 10 minutes per pound).
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  5. Baste Frequently: Every 20 minutes, baste the ham with pan juices.
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  6. Caramelize the Glaze: Remove the foil, brush with the remaining glaze, and bake uncovered for another 20–25 minutes until the surface is glossy and caramelized.
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  7. Rest & Serve: Let rest 15 minutes before slicing. Spoon extra glaze from the pan over the top for shine and flavor.

Serving Suggestions

Pair this Bourbon-Maple Ham with:

  • Creamy mashed sweet potatoes or roasted root vegetables
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  • Cranberry-orange sauce for a tangy contrast
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  • Garlic-herb green beans
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  • Warm dinner rolls for soaking up that sticky glaze

Tips for the Best Bourbon-Maple Glazed Ham

  • Choose a spiral-cut ham for easy serving and maximum glaze coverage.
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  • For a deeper bourbon note, brush a little extra glaze just before broiling the top for 2–3 minutes.
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  • Leftovers are phenomenal — try them in ham and cheese sliders or breakfast omelets.
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  • Use real maple syrup for the best flavor (not pancake syrup).

Bourbon-Maple Glazed Ham with Brown Sugar Crust
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Bourbon-Maple Glazed Ham with Brown Sugar Crust

Recipe by JoanneCourse: Maian DishCuisine: American (Holiday Classic)Difficulty: Easy to Moderate
Servings

10-12

servings
Prep time

20

minutes
Cooking time

2

hours 
Calories per serving

510

kcal

Ingredients

  • 1 spiral-sliced, fully cooked bone-in ham (8–10 lbs)

  • 1 cup pure maple syrup

  • ¾ cup brown sugar

  • ¼ cup bourbon

  • 2 tablespoons Dijon mustard

  • 1 tablespoon apple cider vinegar

  • 2 tablespoons unsalted butter

  • ½ teaspoon ground cloves (optional)

  • Fresh rosemary and orange slices for garnish (optional)

Directions

  • Preheat the oven: Preheat your oven to 325°F (165°C). Line a large roasting pan with foil for easy cleanup and place a roasting rack inside.
  • Prepare the glaze: In a medium saucepan, combine maple syrup, brown sugar, bourbon, Dijon mustard, apple cider vinegar, butter, and cloves. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Let it cook for 8–10 minutes, until slightly thickened.
  • Score the ham: Place the ham, flat side down, on the rack. Using a sharp knife, score the surface in a diamond pattern about ½-inch deep. This helps the glaze soak into the meat and creates beautiful caramelization.
  • Brush and cover: Brush the ham with half of the glaze, then cover it. Cover loosely with foil and bake for 1½ hours (about 10 minutes per pound).
  • Baste and caramelize: Remove the foil. Brush with the remaining glaze and bake uncovered for 20–25 minutes, basting every 10 minutes until glossy and caramelized.
  • Rest and serve: Transfer the ham to a serving platter. Tent loosely with foil and rest 15 minutes before slicing. Spoon extra glaze from the pan over the top and garnish with rosemary and orange slices if desired.

Notes

  • Make Ahead: Prepare the glaze 1–2 days ahead and refrigerate. Warm gently before brushing on the ham.
  • Glaze Tip: If the glaze thickens too much while cooling, stir in a tablespoon of warm water or bourbon to thin it.
  • Flavor Variation: Add a pinch of cayenne or smoked paprika for a subtle kick.
  • Presentation: Garnish with fresh rosemary sprigs and orange slices for a beautiful holiday look.
  • Pan Sauce: After roasting, deglaze the pan with bourbon or apple cider to make a rich, sweet-savory drizzle for serving.

Storage of Leftovers

  • Reheat: Warm slices in a covered baking dish at 300°F (150°C) with a splash of water or broth to keep them moist and tender.
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  • Refrigerate: Store sliced ham in an airtight container in the fridge for up to 4 days.
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  • Freeze: Freeze leftovers in portions for up to 2 months. Thaw overnight in the refrigerator before reheating.

Bourbon-Maple Glazed Ham with Brown Sugar Crust