Brown Sugar-Bourbon-Glazed Ham Recipe | Sweet, Smoky, and Holiday-Perfect

Looking to impress your guests (or just yourself) with something ridiculously flavorful and beautifully caramelized? Brown Sugar-Bourbon-Glazed Ham is the answer. This dish hits every note—sweet, smoky, salty, sticky, and just a little spicy. The glaze is rich and bold, with bourbon adding warmth and brown sugar creating that irresistible caramel crust. Whether it’s Easter, Christmas, or a Sunday dinner, this ham is a total showstopper.

Why This Glaze Works So Well

This isn’t just any glaze—it’s bold, balanced, and built for flavor.

Here’s why it’s magic:

• Brown sugar brings deep, molasses-like sweetness
• Bourbon adds smoky, oaky complexity
• Dijon mustard gives a sharp, tangy edge
• A splash of vinegar balances the sweetness
• The glaze caramelizes into a sticky, golden shell

The result? A ham that’s sweet, savory, tender, and unforgettable. It’s classic comfort food—with a bourbon kick.

Choosing the Right Ham

Before we get to the glaze, let’s talk ham. The right cut makes all the difference.

Best Options

• Bone-in ham: More flavor, better presentation, stays moist
• Boneless ham: Easier to slice, still tasty
• Spiral-cut ham: Convenient and lets glaze seep into every slice
• Whole ham: Juicier and more customizable with slicing

Go with bone-in spiral cut if you want the perfect mix of flavor and convenience.

How Much to Buy

• Bone-in: 1 pound per person
• Boneless: ¾ pound per person

Add a little extra if you want leftovers (and you definitely want leftovers).

Ingredients for Brown Sugar-Bourbon Glaze

This glaze is thick, glossy, and packed with rich flavor. You only need a few pantry staples.

• 1 cup brown sugar (light or dark)
• ½ cup bourbon
• ¼ cup Dijon mustard
• 2 tablespoons apple cider vinegar
• 1 tablespoon soy sauce (for umami depth)
• 1 teaspoon ground ginger or cinnamon
• Pinch of cayenne pepper (optional, for heat)

You can adjust the sweetness or spice level to your taste.

How to Make Brown Sugar-Bourbon Glazed Ham

Simple steps, big flavor. Let’s walk through it.

Step 1: Prep the Ham

• Remove the ham from packaging and pat dry
• Let it sit at room temp for 30–60 minutes
• Score the surface in a crisscross pattern to help the glaze soak in

Step 2: Make the Glaze

• In a saucepan, combine all glaze ingredients
• Bring to a simmer and cook for 10–12 minutes until slightly thickened
• Stir occasionally—don’t let it burn

The glaze should coat the back of a spoon and smell incredible.

Step 3: Roast the Ham

• Preheat oven to 325°F (165°C)
• Place the ham in a roasting pan, cut-side down
• Cover loosely with foil and bake for 15–20 minutes per pound

Step 4: Glaze and Caramelize

• During the last 45–60 minutes, uncover and brush with glaze every 15–20 minutes
• For extra caramelization, broil the ham for 2–3 minutes at the end—but watch it closely!

Final step? Try not to sneak bites before serving. (Good luck with that.)

Tips for the Juiciest Ham

Want that tender, juicy, fall-apart texture? Here’s how:

• Cover during the first half of baking to trap moisture
• Let the ham rest 15–20 minutes before slicing
• Baste generously with glaze—this keeps it flavorful and glossy
• Don’t overcook—use a meat thermometer and pull at 140°F (if pre-cooked)

Moist. Sticky. Flavor-packed. That’s the goal.

Serving Suggestions

This ham’s rich, sweet profile pairs well with a variety of sides.

Perfect Pairings

• Garlic mashed potatoes
• Roasted Brussels sprouts or carrots
• Mac and cheese
• Buttermilk biscuits or cornbread
• Arugula salad with citrus dressing

Want to keep things balanced? Go for a mix of creamy, fresh, and crisp.

Drink Pairings

• Bourbon cocktails (Old Fashioned, anyone?)
• Sparkling apple cider
• Light red wines like Pinot Noir
• Iced tea or ginger beer for non-alcoholic options

Match the boldness of the glaze with equally bold sips.

Leftover Ideas You’ll Love

Leftovers? They might be the best part.

• Ham and Swiss sliders with mustard glaze
• Breakfast hash with eggs, potatoes, and diced ham
• Ham mac and cheese bake
• Fried rice with ham and veggies
• Croissant sandwiches with brie and arugula

Store leftovers in the fridge for up to 5 days or freeze for up to 2 months.

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FAQs

1. Can I make this without bourbon?

Yes! You can sub in apple juice, orange juice, or non-alcoholic bourbon alternatives. You’ll still get sweetness and richness, but without the alcohol. A splash of vanilla or smoked paprika can help recreate some of bourbon’s depth. Just don’t skip the glaze—it’s the flavor-maker.

2. Does the alcohol cook out of the glaze?

Mostly, yes. The glaze simmers for several minutes and bakes onto the ham, which burns off most of the alcohol. What remains is the flavor—sweet, smoky, and slightly oaky. If you’re sensitive to alcohol, you can cook the glaze a bit longer or use a substitute.

3. Can I use honey or maple syrup instead of brown sugar?

You can! Both work well, but you’ll get a slightly different texture and sweetness. Brown sugar gives the deepest molasses flavor and stickiest finish. If subbing maple or honey, reduce the vinegar slightly to avoid making the glaze too thin or tangy.

4. What kind of bourbon should I use?

Any decent mid-shelf bourbon works. Look for something smooth and flavorful, like Maker’s Mark, Bulleit, or Woodford Reserve. You don’t need top-shelf for cooking, but skip the super cheap stuff—it can taste harsh and bitter in the glaze.

5. Can I use a pre-sliced spiral ham?

Yes! In fact, it’s ideal for this recipe. The glaze seeps between the slices, flavoring every bite. Just be careful not to overcook it, since spiral hams can dry out faster. Keep it covered early on, and baste generously during the final hour.

6. How do I get the glaze to stick?

Scoring the ham helps the glaze cling to the surface and sink into the meat. Baste repeatedly during the final 45 minutes of baking, and brush on a final coat right before serving. For a shiny finish, broil briefly at the end—but watch closely!

7. Can I make the glaze ahead of time?

Absolutely. Make the glaze up to 3 days ahead and store it in the fridge. Warm it gently before brushing on the ham so it spreads smoothly. This is a great time-saver if you’re cooking for a holiday or large gathering.

8. Is this recipe kid-friendly?

Yes, especially once baked. The alcohol cooks off, leaving behind a sweet, rich flavor. That said, if you’d rather not use bourbon, you can substitute with apple juice or cola for a kid-approved version that’s still sticky and flavorful.

9. Can I use this glaze on other meats?

Totally. It’s amazing on pork tenderloin, ribs, or even chicken thighs. You can also reduce it down and use it as a dipping sauce for roasted vegetables or serve it over tofu for a sweet-savory twist. It’s a super versatile glaze.

10. What if I don’t have a roasting pan?

No problem! Use a large baking dish or even a deep sheet pan lined with foil. Place a rack or layer of sliced onions and carrots underneath the ham to lift it slightly and catch juices. This keeps the bottom from getting soggy and adds flavor.