Holidays & Occasions Easter Easter Recipes Brown Sugar Bourbon-Glazed Ham Be the first to rate & review! It's hardly the holidays without a ham, and this one delivers big on festive flavor. By Southern Living Editors Updated on January 25, 2023 Print Rate It Share Share Tweet Pin Email Photo: Stacy K. Allen, Food Stylist: Torie Cox, Prop Stylist: Shell Royster Hands On Time: 20 mins Total Time: 3 hrs 10 mins Servings: 8 to 10 Preparing a glazed ham is a smart use of a busy cook's time, especially at the holidays. A large ham (and even a half-ham is plenty big) is no more trouble than a small picnic ham, and yields enough delicious servings to feed a crowd or stock the fridge with versatile leftovers. This recipe begins with selecting a fully cooked ham, which might sound like a peculiar first step for an entrée that spends another 2 1/2 hours in the oven, but that time is for adding the deep flavor and gloss of a wonderful Southern-style glaze. Go for a bone-in ham that's capped with a thin layer of flavorful fat that keeps the meat moist. Scoring the ham in the traditional cross-hatch pattern and studding it with whole cloves gives this entrée its classic good look, worthy of the center of the table or buffet. Ingredients 1 (6- to 8-lb.) fully cooked, bone-in ham 48 whole cloves 1 (16-oz.) package light brown sugar 1 cup spicy brown mustard 1 cup cola soft drink ¾ cup bourbon Directions Preheat oven to 350°F. Remove skin from ham, and trim fat to 1/4-inch thickness. Make shallow cuts in fat 3/4 inch apart in a diamond pattern. Stacy K. Allen, Food Stylist: Torie Cox, Prop Stylist: Shell Royster Insert cloves in centers of diamonds. Place ham in a lightly greased 13- x 9-inch pan. Stir together brown sugar and next 3 ingredients; spoon mixture over ham. Stacy K. Allen, Food Stylist: Torie Cox, Prop Stylist: Shell Royster Bake at 350°F on lowest oven rack 2 hours and 30 minutes, basting slowly with pan juices every 15 to 20 minutes. Stacy K. Allen, Food Stylist: Torie Cox, Prop Stylist: Shell Royster Remove ham from oven, and let stand 20 minutes before slicing, basting occasionally with pan juices. Stacy K. Allen, Food Stylist: Torie Cox, Prop Stylist: Shell Royster Rate it Print