Easy Bourbon Glazed Ham Recipe

Let’s get real about this glazed ham situation. This isn’t your grandma’s dry, boring holiday ham. This is the kind of ham that makes people groan with happiness and then sneak back to the kitchen for “just one more sliver.” It’s got bourbon, pineapple, and a whole lotta flavor. Trust me, your taste buds will thank you.

My family? OBSESSED. Seriously, every Easter and Christmas, it’s basically a riot until I get this ham on the table. Last year, my son, who’s usually a picky eater, tried to hide the entire ham under his bed so he could have it all to himself! I found it later that night… thankfully, before the dog did. It’s become a tradition, and honestly, I wouldn’t have it any other way. Prepare for applause, people.

Why You’ll Love This Easy Bourbon Glazed Ham Recipe

Okay, here’s the honest truth about why you’re gonna become addicted:

• It tastes like a party in your mouth. Sweet, savory, boozy – it’s got it all!
• It’s SO easy, even I can’t mess it up (and that’s saying something).
• Leftovers are a gift from the food gods. Ham sandwiches, ham omelets, ham straight from the fridge at 2 AM… no judgement.
• Bourbon. Need I say more?

How to Make It

Alright, listen up! First, you grab your ham. Score it – don’t be shy, give it some personality! Next, we whip up this glorious glaze. Whisk everything together – bourbon, brown sugar, pineapple juice (use the juice from the can if you’re using canned pineapple, DUH!), soy sauce, Dijon, sesame oil, garlic, ginger, and a pinch of red pepper flakes for a little kick. Taste it. Does it make you wanna do a little dance? Good, it’s ready!

Now, slather that glaze ALL over the ham. Get it in every little nook and cranny. This is where the magic happens. Then, stick some pineapple rings on there with toothpicks (because who wants sad, lonely pineapple?). Pop it in the oven, basting every 20 minutes or so. The glaze will get all sticky and caramelized and amazing. Let it rest before you slice it – that’s important, people! Then, devour.

Ingredient Notes

• Ham: Spiral cut is easiest, let’s be honest. But if you’ve got a bone-in, go for it! Just adjust the cooking time, and make sure to baste it like you mean it.
• Bourbon: Don’t use the expensive stuff unless you’re feeling fancy! A decent bourbon will do the trick. Or, uh, maybe use two. One for the glaze, one for the chef.
• Brown Sugar: Adds that deep, molasses-y sweetness. If you only have white sugar, it’ll work in a pinch, but add a tablespoon of molasses if you have it.
• Pineapple: Fresh is best, but canned works too. Just make sure to drain it well, nobody wants a soggy ham.
• Soy Sauce: Adds a salty, savory umami thing. If you’re gluten-free, use tamari instead. Or coconut aminos. I’ve even used Worcestershire sauce in desperation!
• Dijon Mustard: Don’t skip this! It balances the sweetness. Yellow mustard works in a pinch, but Dijon is where it’s at.
• Sesame Oil: Just a little bit, it adds this nutty, toasted flavor. Don’t overdo it!
• Garlic & Ginger: Gotta have ’em. Fresh is best, but the jarred stuff will do in a pinch. Don’t tell anyone I said that.
• Red Pepper Flakes: Just a pinch for a little kick. Skip it if you’re spice-averse. Or, add more if you’re a rebel!

Recipe Steps:

1. Score the ham in a diamond pattern.
2. Whisk together bourbon, brown sugar, pineapple juice, soy sauce, Dijon mustard, sesame oil, minced garlic, grated ginger, and red pepper flakes in a bowl.
3. Slather the glaze all over the ham, making sure to get into the cuts.
4. Attach pineapple rings to the ham with toothpicks.
5. Bake the ham in a preheated oven, basting with the glaze every 20 minutes.
6. Let the ham rest before slicing and serving.

What to Serve It With

Okay, sides! Mashed potatoes are a must. Green bean casserole (don’t judge!). A big, leafy salad to pretend you’re healthy. And definitely some rolls for ham sandwiches later. And don’t forget the cocktails – bourbon sours pair perfectly!

Tips & Mistakes

• Don’t overcook the ham! Nobody likes dry ham. Use a meat thermometer – it should reach 140°F.
• Basting is KEY! It keeps the ham moist and makes the glaze all sticky and delicious.
• If the glaze starts to get too dark, tent the ham with foil.
• Don’t be afraid to experiment with the glaze! Add a little honey, maple syrup, or even some orange zest.
• I once forgot to put the pineapple rings on until halfway through cooking. Still tasted great, just looked a little… rustic.

Storage Tips

Leftover ham should be stored in an airtight container in the fridge. It’ll keep for about 3-4 days. And yes, you can eat it cold. Straight from the fridge is actually my preferred method, especially at midnight. I’ve even chopped it up and thrown it in scrambled eggs for breakfast. Don’t judge me.

Variations and Substitutions

• No bourbon? WHAT?! Okay, fine, use apple juice or pineapple juice instead. It won’t be quite the same, but it’ll still be good.
• Out of brown sugar? Honey or maple syrup work great.
• Don’t like pineapple? I don’t understand you, but okay. Use cherries or orange slices instead.
• Vegetarian? I mean… this is a ham recipe. But maybe try glazing a roasted cauliflower or a butternut squash the same way? Let me know how it goes! I’m honestly curious.

Frequently Asked Questions

Easy Bourbon Glazed Ham Recipe

This easy bourbon glazed ham is the perfect centerpiece for your holiday meal. Simple to prepare, it features a rich glaze with a hint of sweetness and a touch of bourbon.

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Prep Time: 15 minutes minutes

Cook Time: 2 hours hours

Total Time: 2 hours hours 15 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 8 lb fully cooked bone-in ham spiral cut
• ▢ 1 cup brown sugar
• ▢ 0.5 cup bourbon
• ▢ 0.25 cup honey
• ▢ 2 tbsp Dijon mustard
• ▢ 2 tbsp apple cider vinegar
• ▢ 1 tsp ground cinnamon
• ▢ 0.5 tsp ground cloves
• ▢ 1 tsp ground black pepper
• ▢ 1 tsp kosher salt

Instructions

Preparation Steps

• Preheat your oven to 325°F (165°C).
• Place the ham on a rack in a large roasting pan.
• In a small saucepan, combine brown sugar, bourbon, honey, Dijon mustard, apple cider vinegar, cinnamon, cloves, black pepper, and salt. Cook over medium heat until the sugar is dissolved and the glaze is smooth.
• Brush about half of the glaze over the ham, making sure to get in between the slices.
• Cover the ham loosely with aluminum foil and bake in the preheated oven for 1 hour and 30 minutes.
• Remove from the oven and uncover. Brush the remaining glaze over the ham.
• Return the ham to the oven and bake for an additional 30 minutes, or until the internal temperature reaches 140°F (60°C).
• Let the ham rest for 10 minutes before slicing and serving.

Notes

For best flavor, use a high-quality bourbon in the glaze.