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Best Brown Sugar Bourbon Glazed Ham for Thanksgiving

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A sticky, sweet, and slightly smoky bourbon-glazed ham that’s surprisingly simple to make. This show-stopping dish features a triple-glazed caramelized crust and tender, juicy meat, perfect for Thanksgiving or any special occasion.

Ingredients

Scale
  • 1 fully cooked bone-in ham (8–10 pounds)
  • Whole cloves (optional, for studding)
  • 1 cup packed light brown sugar
  • 1/2 cup bourbon (e.g., Bulleit or Maker’s Mark)
  • 1/4 cup unsalted butter
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves (optional)
  • 1/2 cup water or apple juice (for basting)

Instructions

  1. Prep the ham: Remove ham from refrigerator 45 minutes before cooking. Rinse under cold water, pat dry, and place on a rack in a roasting pan.
  2. Score the ham: Using a sharp knife, make shallow cuts in a diamond pattern across the entire surface, about 1/4 inch deep. Skip if pre-scored.
  3. Stud with cloves (optional): Press one whole clove into the center of each diamond, using about 20-30 cloves.
  4. Make the glaze: In a small saucepan over medium heat, combine brown sugar, bourbon, butter, Dijon mustard, apple cider vinegar, cinnamon, nutmeg, and ground cloves. Whisk constantly until butter melts and sugar dissolves (3-4 minutes). Bring to a gentle simmer, then reduce heat to low and cook 2-3 minutes until slightly thickened. Remove from heat.
  5. Preheat oven to 325°F (163°C). Position rack in lower third.
  6. Start roasting: Pour water or apple juice into the bottom of the roasting pan. Tightly cover ham with aluminum foil. Roast for about 15 minutes per pound (e.g., 2 hours for an 8-pound ham).
  7. Apply first glaze layer: About 30 minutes before ham is done, remove from oven, carefully remove foil, and brush a generous layer of glaze all over the ham. Return to oven, uncovered, for 15 minutes.
  8. Apply second glaze layer: Remove ham and brush on another thick layer of glaze. Return to oven, uncovered, for 10-15 minutes.
  9. Apply final glaze layer: Brush on one last layer of glaze and return to oven for 5-10 minutes.
  10. Check temperature: Ham is ready when an instant-read thermometer inserted into the thickest part (avoiding bone) reads 140°F (60°C).
  11. Rest and carve: Transfer ham to a carving board and let rest for at least 15 minutes before carving. Drizzle any remaining glaze over the top.
  12. Carve and serve: For spiral-cut ham, follow pre-cut lines. For whole ham, slice against the grain into thin pieces. Arrange on a platter and spoon pan juices over the top.

Notes

Don’t skip the resting step—it allows juices to redistribute. If glaze gets too thick, warm gently with a splash of water or bourbon. For extra glaze, make 1.5 times the recipe. The ham can be made a day ahead and reheated gently.

Nutrition

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

Find it online: https://recipebelle.com/best-brown-sugar-bourbon-glazed-ham-for-thanksgiving/