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Perfect Brown Sugar Bourbon Glazed Ham for Small Gatherings

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This brown sugar bourbon glazed ham is sweet, with a smoky kick from the bourbon, and the glaze caramelizes into a sticky, gorgeous crust. It’s perfect for small gatherings and uses simple ingredients for big flavor.

Ingredients

Scale
  • 1 (6-8 pound) spiral-cut ham, bone-in, fully cooked
  • 1 cup brown sugar, packed (light or dark)
  • 1/4 cup bourbon (e.g., Buffalo Trace or Maker’s Mark)
  • 2 tablespoons Dijon mustard (e.g., Grey Poupon)
  • 1 tablespoon apple cider vinegar
  • 20–30 whole cloves (optional)
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Salt and black pepper to taste

Instructions

  1. Preheat your oven to 325°F (163°C). Take the ham out of the fridge about 30 minutes before baking to take the chill off.
  2. If your ham isn’t spiral-cut, use a sharp knife to score the surface in a diamond pattern, cutting about 1/4 inch deep. If it is spiral-cut, skip this step.
  3. Optional: Press a whole clove into the center of each diamond shape, spacing them about an inch apart.
  4. In a small saucepan over medium heat, combine the brown sugar, bourbon, Dijon mustard, apple cider vinegar, butter, cinnamon, and nutmeg. Whisk constantly until the butter melts and the sugar dissolves, about 3-4 minutes. Let it simmer for another minute until it thickens slightly. Remove from heat.
  5. Place the ham flat-side down on a rack in your roasting pan. If you don’t have a rack, place it directly in the pan. Pour about 1/2 cup of water into the bottom of the pan to prevent the drippings from burning.
  6. Brush a generous layer of glaze all over the ham, getting into the cuts and between the slices if it’s spiral-cut. Reserve the remaining glaze for basting.
  7. Bake for 10 minutes per pound. For an 8-pound ham, that’s about 1 hour and 20 minutes. Every 20 minutes, brush another layer of glaze over the ham.
  8. After the baking time, insert a meat thermometer into the thickest part of the ham (avoiding the bone). You’re looking for 140°F (60°C). If it’s not there yet, continue baking and check every 10 minutes.
  9. If the glaze starts looking too dark or the edges of the ham are browning too much, loosely tent the ham with aluminum foil.
  10. Once the ham hits 140°F, remove it from the oven and let it rest for 15-20 minutes. Transfer to a cutting board, slice along the spiral cuts (or against the grain if not spiral-cut), and serve with the pan drippings spooned over the top.

Notes

For extra caramelization, switch the oven to broil for the last 2-3 minutes, watching carefully to prevent burning. The flavors mellow and deepen overnight, making leftovers even better. Use a bourbon you enjoy drinking for the best flavor.

Nutrition

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

Find it online: https://flurpchef.com/perfect-brown-sugar-bourbon-glazed-ham-for-small-gatherings/