Bourbon Maple Glazed Easter Ham (Slow Cooker)

The Story

Easter morning at the Whitaker kitchen always centers on one thing: the ham. Jake’s family tradition is to slow-cook a glazed ham while we eat breakfast and get ready for church. The kids remember the smell—that caramelized, slightly boozy sweetness—more than they remember most other meals. This year, I’m swapping the standard brown sugar glaze for something with more depth: real maple syrup and a splash of bourbon, the kind Jake actually drinks. It’s not fancy. It’s just what makes sense when you want a centerpiece that tastes like it took time, even though it practically cooks itself.

The first time I made this, I was nervous the bourbon would taste like a bar, but it doesn’t—it just adds richness. You cook it off at the beginning, so what you’re left with is the warm, woody sweetness underneath. The maple syrup is the main event, and the glaze gets dark and glossy while the ham’s fat renders underneath. By the time we get home from church, the whole house smells incredible, and dinner is ready.

Why This Recipe Works

• Slow cooker method keeps ham moist while the glaze caramelizes
• Lazy but impressive—it practically cooks itself
• Basting builds caramelized layers for depth
• Real maple syrup and bourbon create warmth

Technique Notes

Scoring the Fat Cap

Crosshatch score the fat layer—not the meat, just the fat. About 1/4 inch deep. This exposes surface area for the glaze and allows fat to render during cooking, which keeps the meat moist. If your ham doesn’t have a visible fat cap, ask the butcher to leave one on.

The Bourbon Reduction

Pour 1/2 cup of bourbon into a small saucepan over medium heat. Let it simmer for 2-3 minutes—you’re burning off the harsh alcohol and concentrating the sweetness. Mix the reduced bourbon with pure maple syrup, brown sugar, Dijon mustard, and butter. This is your glaze.

Slow Cooker Setup

Place the scored ham fat-side up in your slow cooker. Pour apple cider vinegar and water on the bottom (about 1/2 cup of each). Set to LOW and plan on about 1 hour per pound. A 10-pound ham takes about 10 hours on low.

Basting Strategy

Starting at hour 4, brush the glaze over the top every 30-40 minutes. This builds layers of caramelization and makes the glaze dark and glossy. Use about half your glaze over cooking time and reserve the rest for serving.

Temperature Check

The ham is already fully cooked when you buy it. Your goal is to bring it to an internal temperature of 140°F (USDA guideline for reheating pre-cooked meat).

Food Safety & Storage

Temperature: Ham is pre-cooked; internal temp goal is 140°F. Use an instant-read thermometer in the thickest part without touching bone.

Bourbon: Burns off during the initial reduction, leaving minimal alcohol. Safe for all diners.

Whole cloves: If using whole cloves, be aware they’re a choking hazard for small children. Consider using ground cloves instead.

Leftovers: Wrapped tightly, leftover ham keeps 3-4 days refrigerated. Freezes beautifully up to 2 months.

Why We Make This

This ham is the recipe people ask for. When they make it, they text to say their family loved it. It tastes like it took all day, but you’ve really just been standing at the stove for a few minutes at a time. The house smells like a restaurant. The kids ask when dinner is before you’ve even finished breakfast. That’s what I’m after.

Print

Bourbon Maple Glazed Easter Ham

Course Main Course

Prep Time 15 minutes

Cook Time 2 hours

Servings 12

Ingredients

• 8-10 lbs fully cooked smoked ham (bone-in)
• 1/2 cup pure maple syrup (Grade A Dark)
• 1/2 cup bourbon quality matters
• 1/4 cup brown sugar packed
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 2 tbsp butter
• whole cloves or star anise optional for flavor
• to taste fresh thyme or rosemary optional

Instructions

1. Score the fat cap of the ham in a crosshatch pattern, cutting about 1/4 inch deep into the fat layer.
2. Pour 1/2 cup bourbon into a small saucepan over medium heat. Let simmer for 2-3 minutes to burn off harsh alcohol.
3. Mix the reduced bourbon with pure maple syrup, brown sugar, Dijon mustard, butter, and apple cider vinegar to create the glaze.
4. Place scored ham fat-side up in slow cooker. Pour apple cider vinegar and water (1/2 cup each) on the bottom for steam.
5. Set slow cooker to LOW. Plan on approximately 1 hour per pound (10 lbs = about 10 hours of cooking).
6. Starting at hour 4, brush glaze over the ham every 30-40 minutes using a pastry brush to build caramelized layers.
7. Use an instant-read thermometer to check internal temperature. Ham is ready when it reaches 140°F.
8. Remove ham from slow cooker carefully and let rest for 15 minutes before carving.
9. Carve ham into thick slices, allowing glaze and accumulated juices to drip over the meat.
10. Serve warm with reserved glaze drizzled over slices. Refrigerate leftovers up to 3-4 days, or freeze up to 2 months.

Print

Bourbon Maple Glazed Easter Ham

Course Main Course

Prep Time 15 minutes

Cook Time 2 hours

Servings 12

Ingredients

• 8-10 lbs fully cooked smoked ham (bone-in)
• 1/2 cup pure maple syrup (Grade A Dark)
• 1/2 cup bourbon quality matters
• 1/4 cup brown sugar packed
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 2 tbsp butter
• whole cloves or star anise optional for flavor
• to taste fresh thyme or rosemary optional

Instructions

1. Score the fat cap of the ham in a crosshatch pattern, cutting about 1/4 inch deep into the fat layer.
2. Pour 1/2 cup bourbon into a small saucepan over medium heat. Let simmer for 2-3 minutes to burn off harsh alcohol.
3. Mix the reduced bourbon with pure maple syrup, brown sugar, Dijon mustard, butter, and apple cider vinegar to create the glaze.
4. Place scored ham fat-side up in slow cooker. Pour apple cider vinegar and water (1/2 cup each) on the bottom for steam.
5. Set slow cooker to LOW. Plan on approximately 1 hour per pound (10 lbs = about 10 hours of cooking).
6. Starting at hour 4, brush glaze over the ham every 30-40 minutes using a pastry brush to build caramelized layers.
7. Use an instant-read thermometer to check internal temperature. Ham is ready when it reaches 140°F.
8. Remove ham from slow cooker carefully and let rest for 15 minutes before carving.
9. Carve ham into thick slices, allowing glaze and accumulated juices to drip over the meat.
10. Serve warm with reserved glaze drizzled over slices. Refrigerate leftovers up to 3-4 days, or freeze up to 2 months.

Print

Bourbon Maple Glazed Easter Ham

Course Main Course

Prep Time 15 minutes

Cook Time 2 hours

Servings 12

Ingredients

• 8-10 lbs fully cooked smoked ham (bone-in)
• 1/2 cup pure maple syrup (Grade A Dark)
• 1/2 cup bourbon quality matters
• 1/4 cup brown sugar packed
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 2 tbsp butter
• whole cloves or star anise optional for flavor
• to taste fresh thyme or rosemary optional

Instructions

1. Score the fat cap of the ham in a crosshatch pattern, cutting about 1/4 inch deep into the fat layer.
2. Pour 1/2 cup bourbon into a small saucepan over medium heat. Let simmer for 2-3 minutes to burn off harsh alcohol.
3. Mix the reduced bourbon with pure maple syrup, brown sugar, Dijon mustard, butter, and apple cider vinegar to create the glaze.
4. Place scored ham fat-side up in slow cooker. Pour apple cider vinegar and water (1/2 cup each) on the bottom for steam.
5. Set slow cooker to LOW. Plan on approximately 1 hour per pound (10 lbs = about 10 hours of cooking).
6. Starting at hour 4, brush glaze over the ham every 30-40 minutes using a pastry brush to build caramelized layers.
7. Use an instant-read thermometer to check internal temperature. Ham is ready when it reaches 140°F.
8. Remove ham from slow cooker carefully and let rest for 15 minutes before carving.
9. Carve ham into thick slices, allowing glaze and accumulated juices to drip over the meat.
10. Serve warm with reserved glaze drizzled over slices. Refrigerate leftovers up to 3-4 days, or freeze up to 2 months.

Print

Bourbon Maple Glazed Easter Ham

Course Main Course

Prep Time 15 minutes

Cook Time 2 hours

Servings 12

Ingredients

• 8-10 lbs fully cooked smoked ham (bone-in)
• 1/2 cup pure maple syrup (Grade A Dark)
• 1/2 cup bourbon quality matters
• 1/4 cup brown sugar packed
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 2 tbsp butter
• whole cloves or star anise optional for flavor
• to taste fresh thyme or rosemary optional

Instructions

1. Score the fat cap of the ham in a crosshatch pattern, cutting about 1/4 inch deep into the fat layer.
2. Pour 1/2 cup bourbon into a small saucepan over medium heat. Let simmer for 2-3 minutes to burn off harsh alcohol.
3. Mix the reduced bourbon with pure maple syrup, brown sugar, Dijon mustard, butter, and apple cider vinegar to create the glaze.
4. Place scored ham fat-side up in slow cooker. Pour apple cider vinegar and water (1/2 cup each) on the bottom for steam.
5. Set slow cooker to LOW. Plan on approximately 1 hour per pound (10 lbs = about 10 hours of cooking).
6. Starting at hour 4, brush glaze over the ham every 30-40 minutes using a pastry brush to build caramelized layers.
7. Use an instant-read thermometer to check internal temperature. Ham is ready when it reaches 140°F.
8. Remove ham from slow cooker carefully and let rest for 15 minutes before carving.
9. Carve ham into thick slices, allowing glaze and accumulated juices to drip over the meat.
10. Serve warm with reserved glaze drizzled over slices. Refrigerate leftovers up to 3-4 days, or freeze up to 2 months.

Print

Bourbon Maple Glazed Easter Ham

Course Main Course

Prep Time 15 minutes

Cook Time 2 hours

Servings 12

Ingredients

• 8-10 lbs fully cooked smoked ham (bone-in)
• 1/2 cup pure maple syrup (Grade A Dark)
• 1/2 cup bourbon quality matters
• 1/4 cup brown sugar packed
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 2 tbsp butter
• whole cloves or star anise optional for flavor
• to taste fresh thyme or rosemary optional

Instructions

1. Score the fat cap of the ham in a crosshatch pattern, cutting about 1/4 inch deep into the fat layer.
2. Pour 1/2 cup bourbon into a small saucepan over medium heat. Let simmer for 2-3 minutes to burn off harsh alcohol.
3. Mix the reduced bourbon with pure maple syrup, brown sugar, Dijon mustard, butter, and apple cider vinegar to create the glaze.
4. Place scored ham fat-side up in slow cooker. Pour apple cider vinegar and water (1/2 cup each) on the bottom for steam.
5. Set slow cooker to LOW. Plan on approximately 1 hour per pound (10 lbs = about 10 hours of cooking).
6. Starting at hour 4, brush glaze over the ham every 30-40 minutes using a pastry brush to build caramelized layers.
7. Use an instant-read thermometer to check internal temperature. Ham is ready when it reaches 140°F.
8. Remove ham from slow cooker carefully and let rest for 15 minutes before carving.
9. Carve ham into thick slices, allowing glaze and accumulated juices to drip over the meat.
10. Serve warm with reserved glaze drizzled over slices. Refrigerate leftovers up to 3-4 days, or freeze up to 2 months.

Print

Bourbon Maple Glazed Easter Ham

Course Main Course

Prep Time 15 minutes

Cook Time 2 hours

Servings 12

Ingredients

• 8-10 lbs fully cooked smoked ham (bone-in)
• 1/2 cup pure maple syrup (Grade A Dark)
• 1/2 cup bourbon quality matters
• 1/4 cup brown sugar packed
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 2 tbsp butter
• whole cloves or star anise optional for flavor
• to taste fresh thyme or rosemary optional

Instructions

1. Score the fat cap of the ham in a crosshatch pattern, cutting about 1/4 inch deep into the fat layer.
2. Pour 1/2 cup bourbon into a small saucepan over medium heat. Let simmer for 2-3 minutes to burn off harsh alcohol.
3. Mix the reduced bourbon with pure maple syrup, brown sugar, Dijon mustard, butter, and apple cider vinegar to create the glaze.
4. Place scored ham fat-side up in slow cooker. Pour apple cider vinegar and water (1/2 cup each) on the bottom for steam.
5. Set slow cooker to LOW. Plan on approximately 1 hour per pound (10 lbs = about 10 hours of cooking).
6. Starting at hour 4, brush glaze over the ham every 30-40 minutes using a pastry brush to build caramelized layers.
7. Use an instant-read thermometer to check internal temperature. Ham is ready when it reaches 140°F.
8. Remove ham from slow cooker carefully and let rest for 15 minutes before carving.
9. Carve ham into thick slices, allowing glaze and accumulated juices to drip over the meat.
10. Serve warm with reserved glaze drizzled over slices. Refrigerate leftovers up to 3-4 days, or freeze up to 2 months.

What I Use for This Recipe

A couple things from my kitchen that make this one easier.

Hamilton Beach 6-Quart Slow Cooker(~$35)

Set it before school drop-off, come home to dinner. The most-used appliance in my kitchen after the stove.

ThermoPro Instant-Read Thermometer(~$12)

Stop guessing. Best twelve dollars I ever spent on my kitchen.

KitchenAid Measuring Cups and Spoons Set(~$12)

Accurate and sturdy. The kids borrow them for science projects, but they always come home.

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