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Best Maple Bourbon Glazed Ham for a Crowd on a Budget

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A sweet, sticky, and slightly smoky maple bourbon glazed ham that feeds a crowd without breaking the bank. This recipe brings back the memory of a beloved smokehouse ham, with a perfect balance of flavors that pleases everyone at the table.

Ingredients

Scale
  • 1 (8-10 pound) bone-in, fully cooked spiral-sliced ham
  • 20–30 whole cloves (optional)
  • 1 cup pure maple syrup
  • 1/2 cup bourbon
  • 1/2 cup packed light brown sugar
  • 2 tablespoons Dijon mustard
  • 1/4 cup unsalted butter
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • Pinch of salt
  • 1/2 cup apple cider or water (for the pan)

Instructions

  1. Take the ham out of the refrigerator about 1 hour before cooking to bring it to room temperature. Remove all packaging, rinse under cool water, and pat dry with paper towels. Place cut-side down on a rack in a roasting pan. If using whole cloves, score the fat cap in a diamond pattern and press a clove into each intersection.
  2. In a small saucepan over medium heat, combine maple syrup, bourbon, brown sugar, Dijon mustard, butter, cinnamon, ground cloves, nutmeg, and a pinch of salt. Whisk until butter melts and sugar dissolves. Bring to a gentle simmer, then reduce heat to low and cook for 5-7 minutes until slightly thickened. Remove from heat and set aside.
  3. Score the fat cap of the ham in a diamond pattern about 1/4 inch deep. Pour apple cider or water into the bottom of the roasting pan. Tent the ham loosely with aluminum foil.
  4. Preheat oven to 325°F (163°C). Roast the tented ham for about 13-15 minutes per pound, until internal temperature reaches 140°F (60°C). About 30 minutes before done, remove foil and brush half the glaze over the ham. Return to oven uncovered, basting every 10 minutes with pan drippings and remaining glaze.
  5. Remove ham from oven when it reaches 140°F. Transfer to a cutting board, tent with fresh foil, and let rest for 15-20 minutes. Carve along spiral cuts or slice against the grain. Drizzle remaining glaze or pan juices over slices before serving.

Notes

For a non-alcoholic version, substitute bourbon with apple cider or unsweetened apple juice. To prevent glaze from burning, tent ham with foil if it darkens too quickly. Let ham rest before carving for juicier results. Leftovers keep for up to 5 days in the refrigerator or 3 months in the freezer.

Nutrition

Keywords: maple bourbon glazed ham, holiday ham, budget ham, crowd-pleasing ham, spiral ham, Easter ham, Christmas ham

Find it online: https://cookluma.com/best-maple-bourbon-glazed-ham-for-a-crowd-on-a-budget/