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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.