This maple-bourbon glazed ham is the perfect holiday main dish, coated in a sweet, sticky, smoky glaze that caramelizes in the oven.
Ryan LiebeYields: 8 - 10 serving(s)Prep Time: 20 minsTotal Time: 3 hrs 40 minsSavePrintEaster wouldn't feel right without a big, glossy glazed ham on the table. This beauty is a slight departure from my classic Easter ham with a Dr Pepper glaze, and it might just give the original a run for its money.
The glaze is the star of the show: It's made with brown sugar, maple syrup, bourbon, a little mustard for tang, and some orange zest and juice to brighten everything up. It's tremendously flavorful and becomes shiny, caramelized, and gorgeous as it bakes in the oven.
Just one quick note: use a bone-in ham for this recipe. Bone-in hams have more flavor and a better texture than boneless ones. They also stay nice and moist in the oven (spiral-cut hams can dry out when baked).
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Step
1
Preheat the oven to 325°F. Score the surface of the ham with a sharp knife in a diamond pattern, about 1⁄4 inch deep. Stick the cloves in between the diamonds.
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Step
2
Place the ham on a rack in a large roasting pan, tent it with foil and bake until warmed through, about 2 hours.
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Step
3
For the glaze: Combine the dark brown sugar, bourbon, maple syrup, yellow mustard, orange zest, and orange juice in a small saucepan. Cook over medium heat, stirring frequently, until thickened, 10 to 12 minutes.
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Step
4
Remove the ham from the oven and uncover. Brush with half of the glaze, making sure to get it in the scored lines. Return to the oven, uncovered, and bake until glossy and beginning to caramelize, about 1 hour, brushing with more glaze about every 20 minutes.
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Step
5
Remove the ham from the oven and let rest 15 to 20 minutes before carving.
