A spirited spiral-cut ham featuring a rich glaze of pure maple syrup, bourbon, and fresh ginger.
In Austin, holiday meals are a serious affair, and while brisket often takes the spotlight, a perfectly glazed ham is the unsung hero of the festive table. There is something undeniably warming about the combination of oaky bourbon and sweet maple syrup, especially when the weather finally turns crisp. This recipe takes a standard supermarket spiral ham and elevates it into a gourmet centerpiece. The bourbon provides a depth of flavor that cuts through the intense sweetness of the sugar, while a hint of fresh ginger adds a surprising, zesty background note that keeps everyone coming back for a second slice. It is sticky, savory, sweet, and incredibly easy to execute.
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The secret to a glaze that adheres to the meat rather than sliding into the bottom of the pan is proper reduction. You must let the maple-bourbon mixture boil until it is thick and syrupy-coating the back of a spoon-before applying it. If the glaze is watery, it will simply wash off the ham; you want it thick enough to tack up immediately in the hot oven.
A Boozy, Sweet Twist on Tradition
This recipe utilizes a steam-roasting method to keep the pre-sliced meat tender, followed by a high-heat blast to lacquer the exterior with a candy-like bourbon shell.
Why You'll Love This Recipe
- Complex Flavor Profile: The smoky notes of bourbon pair perfectly with the earthy sweetness of pure maple syrup.
- Juicy Interior: Using a water bath during the initial roast prevents the spiral cuts from drying out.
- Show-Stopping Appearance: The high sugar content creates a glossy, dark amber crust that looks professional.
- Zero Waste: The leftover bone creates an incredible base for split pea or potato soup.
- Minimal Ingredients: It relies on high-quality staples rather than a long list of spices.
Ingredients
- 1 (8- to 9-lb.) fully cooked bone-in spiral-cut ham
- 1 cup pure maple syrup (do not use pancake syrup)
- ½ cup packed dark brown sugar
- ½ cup (4 oz.) bourbon
- ½ teaspoon grated fresh ginger
- ¼ teaspoon ground cinnamon
- Water (for the roasting pan)
How to Make Maple-Bourbon Glazed Ham
Step 1: Prep and Steam-Roast
Preheat your oven to 350°F. Place the ham in a large roasting pan. Fill the bottom of the pan with water to a depth of ½ an inch. Cover the entire pan tightly with heavy-duty aluminum foil to trap the steam. Bake until an instant-read thermometer inserted into the thickest portion of the meat registers 120°F. This usually takes about 2 hours. Every 30 minutes, quickly peel back the foil and baste the ham with the accumulated juices to keep it moist.
Step 2: Create the Reduction
While the ham is in the oven, combine the maple syrup, dark brown sugar, bourbon, grated fresh ginger, and cinnamon in a medium saucepan. Bring the mixture to a boil over medium-high heat. Cook, stirring occasionally, until the glaze has thickened significantly and coats the back of a spoon, about 6 to 8 minutes. Remove from heat and cover to keep warm.
Step 3: Glaze and Caramelize
Remove the ham from the oven and discard the foil. Increase the oven temperature to 400°F. Using a pastry brush, coat the ham generously with about ⅓ cup of the maple-bourbon mixture.
Step 4: Build the Crust
Return the ham to the oven. Bake at 400°F for about 30 minutes total, or until the internal temperature reaches 145°F. During this time, pull the ham out every 10 minutes to brush with the remaining glaze. This layering process builds the sticky crust. Watch closely in the final minutes to ensure the sugars do not burn.
Step 5: Rest and Serve
Transfer the ham to a serving platter. Let it rest for 15 minutes before serving. This allows the glaze to set and the juices to redistribute.
Common Mistakes to Avoid
- Using Pancake Syrup: "Table syrup" is mostly corn syrup and artificial flavoring. It will not reduce properly or provide the depth of flavor needed. You must use pure maple syrup.
- Skipping the Water Bath: Spiral hams are prone to drying out. If you skip the water and foil in the first stage, the outer layers will be tough like leather.
- Burning the Glaze: Sugar burns at high temperatures. Once you switch the oven to 400°F, keep a close eye on the ham. If the edges start to blacken, tent them loosely with foil.
Tips and Tricks for Success
- Bourbon Choice: You don't need top-shelf bourbon, but use one you would drink. A bourbon with vanilla or caramel notes works best here.
- Fresh Ginger: Do not substitute powdered ginger. The fresh grated root provides a peppery bite that balances the heavy sugar content.
- Getting Between Slices: When glazing, try to use your brush to push some of the sticky syrup between the spiral slices for flavor in every bite.
- Room Temp Start: Let the ham sit on the counter for an hour before roasting. A cold ham takes longer to heat through, risking dried-out edges.
Variations
- Alcohol-Free: Substitute the bourbon with apple cider or unfiltered apple juice mixed with a teaspoon of vanilla extract.
- Spicy Kick: Add ½ teaspoon of red pepper flakes or cayenne to the glaze reduction for a "sweet heat" profile.
- Citrus Note: Add the zest of one orange to the saucepan while reducing the glaze for a fruity brightness.
How to Serve
This rich, sweet ham pairs beautifully with savory, starchy sides. I love serving it with cheesy scalloped potatoes, roasted Brussels sprouts with bacon, or tender buttermilk biscuits. The leftover ham is exceptional on sliders with Swiss cheese and pickles.
Make Ahead and Storage
Make Ahead: You can make the glaze up to 3 days in advance and store it in the refrigerator. Reheat it gently on the stove before using, adding a splash of water if it has become too thick.
Storage: Leftover ham stays fresh in an airtight container in the refrigerator for up to 5 days.
Reheating: Place slices in a baking dish with a splash of water or broth, cover with foil, and warm in a 300°F oven to prevent drying.
Recipe Notes / What I Learned
I learned that adding the ginger was the game-changer. Without it, the maple and brown sugar can be one-note sweetness. The ginger provides just enough "zing" to wake up the palate.
Nutrition Snapshot
This recipe is high in protein but contains significant sugar from the double-sweetener glaze. The bourbon alcohol largely evaporates, leaving flavor behind.
Maple-Bourbon Glazed Ham
Equipment
- Large roasting pan
- Aluminum foil
- Instant-read thermometer
- Medium saucepan
- Pastry brush
- Platter
Ingredients
Group: Ham
- 1 (8- to 9-lb.) fully cooked bone-in spiral-cut ham
- Water for roasting pan (½ inch deep)
Group: Maple-Bourbon Glaze
- 1 cup pure maple syrup
- ½ cup packed dark brown sugar
- ½ cup bourbon (4 oz.)
- ½ tsp. grated fresh ginger
- ¼ tsp. ground cinnamon
Instructions
- Preheat oven to 350°F. Let ham stand at room temperature 30 minutes. Gather ingredients.
- Place ham in a large roasting pan; fill pan with water to a depth of ½ an inch. Cover pan with aluminum foil. Bake in preheated oven until an instant-read thermometer inserted into thickest portion of meat registers 120°F, about 2 hours, basting ham every 30 minutes with accumulated juices in pan.
- Meanwhile, stir together maple syrup, brown sugar, bourbon, ginger, and cinnamon in a medium saucepan; bring to a boil over medium-high. Cook, stirring occasionally, until thickened, 6 to 8 minutes. Remove from heat. Cover to keep warm, and set aside.
- Remove ham from oven; remove and discard foil. Increase oven temperature to 400°F. Using a pastry brush, glaze ham with ⅓ cup maple mixture; set aside remaining glaze.
- Return ham to oven, and bake at 400°F until top is lightly caramelized a thermometer inserted into thickest portion of meat registers 145°F, about 30 minutes, brushing with remaining glaze every 10 minutes. Remove from oven.
- Transfer ham to a platter; let rest 15 minutes. Serve.
Notes
Nutrition
FAQs
Will the ham taste like alcohol?
No. Most of the alcohol cooks off during the boiling of the glaze and the roasting process, leaving behind only the oaky, vanilla, and caramel notes of the bourbon.
Can I use a boneless ham?
Yes, but keep in mind that boneless hams often cook faster. Rely on your meat thermometer rather than the time listed.
Why did my glaze harden?
If you boil the glaze for too long, it can turn into hard candy as it cools. If this happens, gently reheat it and whisk in a tablespoon of water to loosen it up.
