This Maple Bourbon Glazed Ham is a juicy spiral ham coated in tangy Dijon mustard, a sweet barbecue rub, and a rich bourbon maple glaze. It is sure to be a show-stopping centerpiece for any occasion! I plan on adding it to my Thanksgiving menu this year. (Do you know what day Thanksgiving is this year?) It would also be a delicious addition to all of your Christmas menus and Easter, too! No matter when you serve this ham, it is sure to be a hit at the table! For another crowd-pleasing option, check out my Honey Glazed Ham! You can’t go wrong with either of these ham recipes!
Ingredients & Substitutions
- Ham: Look for a pre-cooked spiral ham between 8 and 10 pounds for this recipe. Besides being a convenient option, the even slices allow the glaze to soak into every layer, ensuring consistent flavor and juiciness throughout the ham. Plus, it looks impressive on the table!
- Dijon Mustard: Rub the ham with Dijon mustard. It adds a little tangy flavor to balance the sweetness of the glaze and helps the seasoning stick to the ham better, making it more flavorful and evenly coated. Yellow mustard would also work if that is all you have on hand.
- BBQ Rub: This is a sweet BBQ rub because it combines the sweetness of brown sugar with classic BBQ spices like paprika, chili powder, and cayenne. You will also need kosher salt, garlic powder, onion powder, dry mustard, and black pepper.
- Butter: Unsalted butter adds richness to the glaze and makes it nice and smooth. If using salted butter, you may want to lessen the salt in the rub.
- Brown Sugar: Besides the rub, you will need light brown sugar for the glaze. It adds sweetness and thickens the glaze. Dark brown sugar would give the glaze a richer molasses flavor, while granulated sugar would not add much molasses flavor.
- Bourbon: Choose a bourbon you like to drink (if you drink bourbon). If you don’t have bourbon, you could substitute whiskey or rum. For a non-alcoholic option, use apple cider or apple juice.
- Maple Syrup: Choose pure (real) maple syrup for the most authentic maple flavor in the glaze. If preferred, you could use honey as a substitute for the maple syrup. It will give the ham a different flavor profile, but it will still be delicious!
Can I Use A Bone-In or Boneless Ham Instead of a Spiral Ham?
Yes, you can use either a bone-in or boneless ham instead of a spiral ham. However, keep in mind that you will have to slice the ham yourself with either option.
Bone-In Ham: This type typically has more flavor and moisture because the bone helps retain juices during cooking. It may take longer to heat through compared to a boneless ham, so adjust the cooking time accordingly.
Boneless Ham: This option is convenient because it’s easier to slice compared to a bone-in ham, but it may not soak up the glaze as well as a spiral ham. Cooking times may be slightly shorter, so keep an eye on it to avoid drying out.
Whichever option you choose, you’ll still end up with a delicious result!
Defrosting Frozen Ham
When ready to use, practice these safe guidelines for thawing the ham. According to the U.S. Department of Agriculture, there are three ways you can safely defrost (thaw) frozen ham:
- In The Refrigerator: The best way to thaw frozen ham is to let it thaw slowly in the refrigerator (4-6 hours per pound).
- In Cold Water: A more tedious way would be to thaw ham in cold water. Keep the ham in a plastic bag that is airtight. Submerge the ham in the water, changing out the water every 30 minutes or so. If thawing with cold water, use the ham immediately after it has thawed.
- Microwave: If defrosting the frozen ham in the microwave, you also must use it immediately after it has thawed.
Can I Make The Maple-Bourbon Glaze Ahead Of Time?
Sure! To make the glaze ahead of time, mix the ingredients in a saucepan and heat it up, stirring until the sugar dissolves. Let the glaze cool, then store it in an airtight container in the refrigerator for 3-4 days. When you’re ready to use it, reheat the glaze until it’s easy to pour.
Basting The Ham While Cooking
The best tool for basting your ham while it cooks is a basting brush, ideally one with heat-resistant bristles. I prefer silicone brushes because natural bristle brushes tend to shed and leave bristles on the food. If you don’t have a basting brush, you can use a spoon to pour the liquid over the ham. Then, take a wadded-up paper towel to spread the liquid evenly, or carefully dip the paper towel into the liquid and dab it over the ham.
How To Store Leftover Ham
Do not let any of this maple bourbon glazed ham go to waste! There are so many ways to use leftovers, from my ham and cheese sliders to ham and potato soup to ham and pickle pinwheels, just to name a few! To store the ham, first, let it cool to room temperature. Then, consider slicing or portioning it for easier use and storage (if not already sliced). Finally, store it in airtight containers in the refrigerator for up to 3-4 days.
Can I Freeze Leftover Ham?
Absolutely! If you are not going to use leftover ham within a few days, freeze it for up to 1-2 months in the freezer! Once the cooked ham has cooled to room temperature, portion it and store it in freezer-safe containers. Label and date the packaging.
Maple Bourbon Glazed Ham
Ingredients
- 1 pre-cooked (8-10 pounds) spiral ham (can be plain or brown sugar coated)
- ¼ cup Dijon mustard
Sweet BBQ Rub
- 1 tablespoon light brown sugar, packed
- 1 tablespoon paprika
- ½ teaspoon kosher salt
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dry mustard
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
Bourbon Maple Glaze
- ½ cup (1 stick / 113 g) unsalted butter
- 1 cup (200 g) light brown sugar, packed
- ½ cup bourbon
- 3 tablespoons pure maple syrup
Instructions
- Preheat the oven to 325°F. Position the oven rack in the lower third of the oven to allow room for the ham.
- Place the spiral ham in a roasting pan with the cut side facing up. Rub the Dijon mustard evenly over the surface of the ham. Set aside.
- In a small bowl, combine brown sugar, paprika, salt, chili powder, garlic powder, onion powder, dry mustard, black pepper, and cayenne pepper.
- Sprinkle the seasoning mixture evenly over the ham, pressing gently to help it adhere. Transfer the ham to the oven to roast for 30 minutes.
- While the ham is roasting, melt the butter in a small saucepan over medium heat. Add the brown sugar, maple syrup, and bourbon. Stir constantly until the sugar has dissolved and the glaze has thickened slightly, about 5-7 minutes. Remove from heat and set aside.
- After the ham has roasted for 30 minutes, baste it generously with the bourbon glaze. Repeat the basting process every 30 minutes. Continue roasting and basting for a total of 2 hours, or until the ham reaches an internal temperature of 140°F.
- Once the ham has reached 140°F, pour any remaining glaze over the ham and return it to the oven for an additional 10 minutes to set the glaze.
- Remove the ham from the oven and allow it to rest for about 15 minutes before slicing and serving. This helps retain its juices.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
Wow! I knew this would be good, but it is fantastic! Everyone went back for more of this ham!
Elizabeth
This is really good, and I mean really good! I was definitely impressed by the flavor. I want to give this recipe a shot!
Annabelle
I can see this being popular during the holidays. People will probably ask you for the recipe.
Bella
The ham was really tender and flavorful. I loved it!
Selena
Loved the balance of spices in the rub and the glaze. The bourbon really elevated the dish without being overpowering. It was a fantastic addition to our family dinner!
