Perfect Maple Bourbon Glazed Ham – Easy Holiday Recipe Everyone Loves

Name: Perfect Maple Bourbon Glazed Ham
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Cuisine: American
Ingredients: 1 whole bone-in ham (8–10 lbs), fully cooked; 1 cup pure maple syrup; 1/2 cup bourbon; 1 cup brown sugar; 2 tablespoons Dijon mustard; 2 tablespoons apple cider vinegar; 1 teaspoon ground cinnamon (optional); 1/2 teaspoon ground cloves; 1 tablespoon unsalted butter; Salt and pepper to taste

Posted on November 19, 2025

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Introduction

Let me tell you, the smell of this maple bourbon glazed ham wafting through the kitchen is downright irresistible. The sweet caramelized edges, the smoky undertone from the bourbon, and that sticky glaze bubbling away—it’s enough to make anyone stop mid-conversation just to take a deep breath. The first time I made this ham, it was one of those cold holiday mornings where the house felt a little too quiet. I wanted something that brought warmth and cheer, something that made the whole place smell like celebration. And when I pulled this beauty out of the oven, I knew I’d found it.

When I was knee-high to a grasshopper, my grandma used to make a honey-glazed ham every Christmas. She’d baste it for hours, humming holiday tunes while we waited impatiently for the first slice. Years later, I found myself trying to recreate that same comforting taste, but with a grown-up twist—enter the maple bourbon glaze. It’s rich, deeply flavorful, and just the right amount of sweet and savory. My family couldn’t stop sneaking pieces off the cutting board (and honestly, I didn’t try that hard to stop them). It’s become our go-to centerpiece for holidays and special dinners.

This perfect maple bourbon glazed ham feels like a warm hug from the past, yet tastes completely fresh and exciting. Whether it’s for Christmas, Easter, or a cozy Sunday dinner, it’s the kind of recipe that makes guests linger at the table just a little longer. I’ve tested it more times than I care to admit—in the name of research, of course—and it never fails to impress. If you’re looking for something that’s festive, easy, and downright mouthwatering, you’re going to want to bookmark this one.

Why You’ll Love This Recipe

There’s something magical about a ham that’s both sweet and savory, tender yet slightly crisp around the edges. This maple bourbon glazed ham is one of those recipes that checks every box—flavor, simplicity, presentation, and that “wow” factor. After years of holiday cooking, I can say this confidently: it’s the kind of dish that makes people think you spent all day in the kitchen (even though you didn’t).

Quick & Easy: Despite its impressive look, this recipe comes together in under 20 minutes of prep time. Perfect for busy holiday mornings.
Simple Ingredients: You won’t need anything fancy—just quality ham, maple syrup, bourbon, and a few pantry staples.
Perfect for Gatherings: Ideal for Christmas, Easter, or even Thanksgiving. It’s beautiful enough to serve as the centerpiece of your table.
Crowd-Pleaser: Adults love the bourbon flavor, and kids enjoy the sweet glaze. It’s the rare dish everyone agrees on.
Unbelievably Delicious: The glaze caramelizes beautifully, creating a glossy finish that’s both visually stunning and full of flavor.

What sets this version apart is the glaze—it’s not just maple syrup poured over ham. The bourbon adds a deep, smoky note that balances the sweetness, while Dijon mustard gives it a little tang. The result is a rich, complex flavor that’s still comforting and familiar. I’ve tried dozens of ham recipes over the years, but this one consistently comes out juicy and beautifully glazed. It’s the kind of food that makes you close your eyes after the first bite and think, “That’s what holidays should taste like.” Whether you’re hosting a big family gathering or a quiet dinner for two, this ham turns any meal into something memorable.

Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. You probably already have most of these in your pantry.

1 whole bone-in ham (around 8–10 lbs / 3.6–4.5 kg), fully cooked
1 cup (240 ml) pure maple syrup (choose grade A for best flavor)
½ cup (120 ml) bourbon (I prefer Maker’s Mark, but any smooth bourbon works)
1 cup (200 g) brown sugar (light or dark, depending on your flavor preference)
2 tablespoons Dijon mustard (adds just the right tang)
2 tablespoons apple cider vinegar (helps balance the sweetness)
1 teaspoon ground cinnamon (optional, for warmth)
½ teaspoon ground cloves (pairs beautifully with ham)
1 tablespoon unsalted butter (to add richness to the glaze)
Salt and pepper to taste

Ingredient Tips:

If you prefer a non-alcoholic version, substitute the bourbon with apple juice or a splash of vanilla extract.
For a gluten-free option, check that your mustard and vinegar are certified gluten-free.
Use dark maple syrup for a deeper, more robust flavor—it’s worth the splurge.
Small tweaks, like adding a pinch of cayenne, can give it a subtle kick.
If you’re feeding a smaller crowd, you can easily halve the glaze recipe and use a smaller ham.

Equipment Needed

Large roasting pan with rack (or a sturdy baking dish)
Aluminum foil (for tenting during baking)
Small saucepan (for making the glaze)
Whisk (for mixing the glaze smoothly)
Basting brush (a silicone one works best)
Meat thermometer (essential for checking internal temperature)
Sharp carving knife and cutting board

If you don’t have a roasting rack, simply place sliced onions or halved oranges under the ham to keep it elevated. I’ve tried both, and honestly, the fruit adds a lovely aroma. For budget-friendly options, a foil-lined baking dish works just fine. Just make sure to clean your roasting pan well after each use—the sugary glaze can stick if left overnight.

Preparation Method

Preheat your oven to 325°F (160°C). Position a rack in the lower third so the ham has plenty of space.
Prepare the ham: Remove any packaging and place the ham cut-side down on your roasting rack. Use a sharp knife to score the surface in a diamond pattern (about ½ inch deep). This helps the glaze soak in beautifully.
Make the glaze: In a small saucepan over medium heat, combine maple syrup, bourbon, brown sugar, Dijon mustard, apple cider vinegar, cinnamon, and cloves. Stir until the sugar dissolves. Let it simmer for about 5–7 minutes until slightly thickened. Remove from heat and whisk in butter until glossy.
Brush the ham: Generously coat the scored surface with about half of the glaze. Cover loosely with foil to prevent over-browning early on.
Bake: Bake for 1½ to 2 hours (about 10–12 minutes per pound). Every 30 minutes, uncover and baste with more glaze. The aroma is absolutely heavenly at this point.
Final glaze and caramelization: During the last 30 minutes, remove the foil completely and brush on the remaining glaze. Continue baking until the surface is sticky and golden, and the internal temperature reaches 140°F (60°C).
Rest and carve: Remove from the oven and let the ham rest for at least 15–20 minutes before slicing. This keeps it juicy and tender.
Serve: Slice thinly and drizzle any extra glaze from the pan over the top.

Notes: If the glaze thickens too much as it cools, just warm it slightly before basting again. You’ll know you’ve nailed it when the glaze clings to the ham in shiny ribbons and smells like maple heaven.

Cooking Tips & Techniques

After making this maple bourbon glazed ham for several holidays, I’ve picked up a few tricks worth sharing. The key is patience—let the glaze layer and caramelize slowly. Rushing the process will burn the sugars and dull the flavor.

Don’t skip scoring the ham—it allows the glaze to seep into the meat for deeper flavor.
If your oven runs hot, keep an eye on the glaze in the last 30 minutes to avoid burning.
When making the glaze, simmer it until it coats the back of a spoon. That’s when it’s perfect.
For extra shine, brush on a final layer of warm glaze right before serving.
Use a meat thermometer to check the internal temperature. Overcooking can dry it out quickly.

I learned the hard way one year when I tried to rush and crank up the heat—let’s just say the glaze turned from glossy to charred faster than I could blink. Since then, I always stick to the low-and-slow method. The bourbon flavor deepens beautifully that way. If you’re multitasking (because who isn’t during the holidays?), make the glaze a day ahead and store it in the fridge. Warm it before use—it’ll save time and taste even better.

Variations & Adaptations

One of the best parts about this recipe is how easy it is to adapt. Here are a few fun variations you can try:

Non-Alcoholic Version: Replace bourbon with apple juice or orange juice. It keeps the sweetness but removes the alcohol.
Spicy Maple Glaze: Add a teaspoon of crushed red pepper flakes or cayenne for a touch of heat. Great for those who love a little kick.
Smoky BBQ Twist: Mix a tablespoon of your favorite BBQ sauce into the glaze for a smoky-sweet flavor.
Winter Citrus Ham: Add orange zest and a splash of orange juice for a bright, tangy twist—perfect for winter gatherings.
Honey Bourbon Glaze: If maple syrup isn’t your thing, swap it for honey. It’s equally delicious and slightly floral.

My personal favorite? The spicy maple version. I tried it one year when my brother asked for “something with a little attitude,” and now it’s a family favorite. Adjust the glaze ingredients based on what you have—this recipe is forgiving, and almost every variation turns out fantastic.

Serving & Storage Suggestions

Serve your maple bourbon glazed ham warm, sliced thinly, and drizzled with any leftover glaze. It pairs beautifully with mashed potatoes, roasted Brussels sprouts, or buttery dinner rolls. A light salad with citrus vinaigrette balances the richness perfectly. For beverages, try a crisp apple cider or a glass of bourbon on the rocks to complement the glaze.

To store leftovers, refrigerate sliced ham in an airtight container for up to 5 days. The flavors actually deepen overnight, making it even better the next day. For longer storage, freeze portions (wrapped tightly) for up to 2 months. To reheat, cover slices with foil and warm in a 325°F (160°C) oven until heated through. You can also use leftovers for sandwiches, omelets, or even ham and cheese sliders—it’s versatile and never goes to waste.

Nutritional Information & Benefits

Each serving of this maple bourbon glazed ham (approximately 4 oz / 115 g) contains around 280–320 calories, depending on the cut and glaze thickness. It’s a good source of protein and provides essential minerals like iron and zinc. Maple syrup adds natural sweetness without refined sugar, and if you use high-quality bourbon, you get trace antioxidants from the oak aging process.

While ham isn’t exactly a diet food, it’s satisfying and nutrient-rich when enjoyed in moderation. For those watching sodium, opt for a low-sodium ham or soak it briefly in water before baking. You can make it slightly lighter by reducing the glaze sugar or swapping brown sugar for coconut sugar. It’s indulgent, yes, but also hearty and comforting—perfect for special occasions.

Conclusion

There’s a reason this maple bourbon glazed ham has become a holiday staple in my home—it’s simple, stunning, and irresistibly delicious. It brings people together, fills the house with warmth, and tastes like pure celebration. Whether you’re hosting a big family dinner or a small gathering, it’s guaranteed to steal the show.

Feel free to make it your own—play with the glaze, adjust the sweetness, or add a personal twist. Cooking is meant to be fun, and this recipe gives you plenty of room to experiment. I love it because it reminds me of family, tradition, and how a good meal can turn an ordinary day into something special. Try it once, and I promise you’ll be hooked.

If you make this ham, let me know how it turns out! Share your version in the comments or tag me on Pinterest—I’d love to see your holiday masterpiece.

Frequently Asked Questions

Can I use a spiral-cut ham for this recipe?

Yes! Just reduce baking time slightly since spiral hams are pre-sliced. Be mindful when basting so the glaze reaches between the slices.

What if I don’t have bourbon?

No problem—swap it with apple juice, orange juice, or even a splash of vanilla extract for similar depth.

Can I make the glaze ahead of time?

Absolutely. Prepare it up to two days in advance and store in the fridge. Warm gently before using for best consistency.

How do I keep the ham from drying out?

Cover with foil during most of the baking time and baste frequently. Resting after baking also helps lock in juices.

Is this recipe suitable for a slow cooker?

Yes, you can adapt it! Cook the ham on low for 4–5 hours, then transfer to an oven for 20 minutes to caramelize the glaze.