Jake’s Bourbon Maple Glazed Easter Ham

Jake called from the rig three weeks before Easter. “Something bourbon,” he said. Not a recipe, just a hint. That’s how he tells me what he’s hungry for — not with words, but with confidence I’ll figure it out. He was right. This ham proved I understood the assignment.

Ham is the centerpiece of Easter dinner at our house. It has to be good. It has to look like it mattered. A bourbon and maple glaze does that. The glaze caramelizes in the oven, turning golden and glossy. The bourbon adds warmth and depth without tasting like alcohol (it cooks off). The maple adds sweetness but not the cloying sweetness of pineapple-based glazes.

The boys call it “Dad’s ham.” That’s when I know a recipe works — when it gets claimed by someone. When Jake comes home from rotation and this is what’s waiting, he eats like it’s the finest thing he’s tasted in weeks.

How to Make Jake’s Bourbon Maple Glazed Easter Ham

Start with a quality bone-in spiral-cut ham. Place it cut-side down in a large roasting pan. Tent loosely with foil and bake at 325 degrees for about 15 minutes per pound. This initial low-and-slow warming ensures the ham heats evenly through without drying out.

Make the bourbon maple glaze. Combine maple syrup, bourbon, brown sugar, Dijon mustard, and a pinch of cinnamon in a small saucepan. Bring to a gentle simmer and cook for about five minutes until it thickens slightly. The bourbon smell will fill your kitchen — that’s normal. The alcohol cooks off but the flavor stays.

Glaze generously in the last 45 minutes. Remove the foil, brush the ham all over with the glaze, and return to the oven uncovered. Brush again every 15 minutes — you want three to four coats of that sticky, caramelized glaze building up. The edges of the spiral slices get dark and slightly crispy, and that’s the best part. Let it rest 15 minutes before carving. Jake always carves.

If you are looking for more ham inspiration, my Brown Sugar Glazed Ham is the sweeter version, and my Honey-Herb Easter Ham is lighter and more herbal. Pair any of them with my Nana Ruth’s Scalloped Potatoes and you have got yourself an Easter feast.

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Jake's Bourbon Maple Glazed Easter Ham

A golden, glossy ham with a bourbon and maple glaze that caramelizes in the oven. The centerpiece of Easter dinner that earns Jake's silent nod of approval.

Course Main Course

Cuisine American

Keyword bourbon maple glazed easter ham, easter recipes, main dishes

Prep Time 15 minutes

Cook Time 4 hours

Total Time 4 hours 15 minutes

Servings 16 servings

Author Maggie

Ingredients

• 1 pre-cooked bone-in ham (8-10 lbs) or boneless 6-8 lbs
• 1 cup water or apple juice
• whole cloves optional, for studding
• 1/2 cup bourbon or whiskey
• 1/2 cup pure maple syrup
• 1/4 cup brown sugar, packed
• 2 tablespoons Dijon mustard
• 2 tablespoons butter
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon ground cloves
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt

Instructions

1. Prepare the ham: Remove ham from refrigerator 30 minutes before cooking. Preheat oven to 325F. Score the top in a crosshatch pattern. If desired, stud the intersections with whole cloves.
2. Set up the roasting pan: Place ham cut-side down in a large roasting pan. Add 1 inch of water or apple juice. Cover tightly with foil.
3. Make the glaze: In a saucepan over medium-low heat, combine bourbon, maple syrup, brown sugar, Dijon mustard, butter, vinegar, cloves, pepper, and salt. Simmer 3-5 minutes until smooth and glossy.
4. Calculate cooking time: For pre-cooked ham, allow 10 minutes per pound. A 10-lb ham needs about 1 hour 40 minutes.
5. Bake covered: Place foil-covered ham in the oven. Bake for about 2/3 of the total cooking time.
6. Glaze: Remove foil and brush ham generously with glaze. Return to oven uncovered. Brush with more glaze every 15 minutes for the remaining cooking time.
7. Rest: When the internal temperature reaches 140F, remove from oven. Tent loosely with foil and let rest 15-20 minutes before carving.
8. Serve: Slice and drizzle with any remaining pan juices mixed with leftover glaze.

More Recipes You’ll Love

• Jake’s Easter Ham with Honey-Herb Glaze (The Carving Tradition)
• Nana Ruth’s Brown Sugar Glazed Ham
• Nana Ruth’s Scalloped Potatoes
• Our Easter Plans This Year (Menu, Traditions & the Saturday Before)

What I Use for This Recipe

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

ThermoPro Instant-Read Thermometer(~$12)

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

OXO Good Grips Balloon Whisk(~$10)

Smooth gravy, lump-free batter, hot cocoa that is actually mixed. Small tool, big difference.

OXO Good Grips Swivel Peeler(~$10)

Potatoes, apples, carrots. The soft handle means even Mason can help with Sunday dinner prep.

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