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Say cheers to this festive holiday ham.


Credit: Photographer: Frederick Hardy II, Food Stylist: Margaret Dickey, Prop Stylist: Christina Daley

Recipe Summary

13 mins
3 hrs

When the centerpiece of your holiday meal is a beautifully glazed and delicious ham, all you need are a few family-favorite side dishes and homemade bread to complete your amazing feast. This recipe for Maple-Bourbon Glazed Ham is easy to prepare and the five-ingredient glaze is made from ingredients you already have on hand. Save the pre-mixed glaze packet that came with your ham for another use and discover the goodness that maple syrup and bourbon can add to your main course. The glaze forms a sweet, crunchy, and sticky crust on the salty, juicy ham—all the flavors and textures you want from a memorable holiday ham. Every good Southern hostess knows that not only do you need enough ham to  feed your hungry dinner guests, but you also need enough leftovers for sandwiches and hearty casseroles in the coming days, so use this handy table to determine how much ham you will need for your holiday dinner.


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. 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.