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Bourbon glazed ham is a classic Southern recipe that makes an impressive statement on a holiday table. The rich, sweet, and savory glaze turns a simple smoked ham into a decadent entrée that’s perfect for Easter, Christmas, or your next Sunday supper!
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If you love baked ham, be sure to try this traditional Virginia oven baked ham and this popular pineapple glazed ham, too!
I used your glaze for a spiral ham we smoked in a pellet grill yesterday. I omitted the cayenne and added a pinch of cloves and cinnamon. It was the best ham and glaze I have made after many years of cooking…
– Carol
Whether it’s Easter, Christmas, or just a regular Sunday supper, large gatherings in the South often include a big sliced ham! It’s a beautiful addition to any buffet, and the leftovers are incredibly versatile. You get a lot of bang for your buck when you bake a bourbon glazed ham — and it couldn’t be easier!
This Bourbon Glaze is Truly Special
A classic Kentucky bourbon ham glaze includes bourbon (of course!), as well as hints of orange from both marmalade and orange zest. Brown sugar sweetens and thickens the glaze, while Dijon mustard adds a bit of zesty tang and cayenne pepper brings a touch of heat. This bourbon glaze recipe is truly the best, providing a rich, sweet contrast to the savory, salty ham.
A glaze is also important because it adds flavor, color, and texture to a baked ham. The sugars in the glaze (from the marmalade and brown sugar) caramelize on the outside of the ham while it’s baking in the oven, which gives the meat extra flavor, a beautiful color and shine, and a crispy exterior.
Ingredient Notes and Tips for Success
- I like a spiral-sliced ham for ease. Look for a smoked ham that weighs about 8-10 lbs. This will feed a crowd! If you prefer a smaller, boneless spiral cut ham, that’s fine — you’ll just need to shorten the total baking time.
- Water creates steam in the pan that helps keep the ham moist. Other keys to a moist ham? The glaze, keeping the pan covered for the first part of baking, and a meat thermometer to know when it’s perfectly warmed through.
- Orange marmalade thickens, flavors, and sweetens the glaze. I like Smucker’s, which is sweeter and less bitter than others I’ve tried. You can also substitute with apricot preserves or hot pepper jelly if you prefer.
- For the orange zest, make sure that you’re only scraping off the very outer layer of the orange peel — not the white pith, which is bitter. The zest is where the essential oils are found, adding bright orange flavor to the glaze.
- For the best flavor, use a high quality Kentucky bourbon whiskey that you would like to drink. We prefer Woodford Reserve or other similar brands.
- How much ham per person: A good rule of thumb is to assume about ¾ lb. per person for a bone-in ham, so an 8 lb. ham will feed about 10-11 people.
How to Bake Bourbon Glazed Ham
While it looks impressive, this ham is actually very simple to prepare! The meat gets its flavor from the brown sugar Kentucky bourbon ham glaze, which also includes notes of orange, Dijon, and cayenne. It’s the perfect balance for the smoky, salty ham!
- Place the ham flat-side-down in a 12-14-inch cast iron skillet or roasting pan, and then pour in a little bit of water.
- Bake the ham, covered, in a 325°F oven for 1 hour and 15 minutes. This allows the meat to come to a hotter temperature without burning on the exterior.
- Whisk together the bourbon glaze in a small bowl.
- Remove the cover, baste the ham with the glaze, and continue baking for about 1 more hour, basting every 20 minutes. You can use this recipe with just about any size ham. A good rule of thumb to remember is that a smoked ham bakes at 325°F for 15 to 20 minutes per pound. For instance, I roasted an 8-lb. ham for 2 hours. As always, an instant read thermometer is the best way to know when your ham is done. When the temperature registers 140°F – 145°F, it’s safe to pull the meat out of the oven.
Serving Suggestions
Pair the sweet bourbon glazed ham with delicious side dishes like party potatoes, Aunt Bee’s 3-ingredient easy potato casserole, sweet potato casserole with marshmallows, easy potato salad, spinach casserole, ambrosia salad, Watergate salad, 7UP biscuits, corn sticks, winter salad with orange vinaigrette, creamy baked mac and cheese, green bean casserole with frozen green beans, Arkansas green beans, or Southern style green beans, creamy pasta salad, vegetable casserole, Jiffy corn casserole, sour cream muffins, and creamed peas.
Storage Tips
- Store leftovers in an airtight container in the refrigerator for 3-5 days, or in the freezer for up to 2 months.
- Reheat the ham in a 325°F oven until the internal temperature reaches 140°F. If I’m reheating just a small portion of ham (such as a few slices), I like to wrap it in foil before placing it in the oven (this keeps it nice and moist). You can also reheat individual portions in the microwave for 1-2 minutes.
- There are so many great recipes for leftover ham! Favorites include ham, cheddar and broccoli quiche, scalloped potatoes and ham, split pea soup with ham, ham casserole, and of course, the classic ham sandwich.
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Bourbon Glazed Ham
Equipment
- 14-inch cast iron skillet
Ingredients
- 1 (8 – 10 lb.) bone-in spiral-cut ham
- ¼ cup water
- 1 cup orange marmalade
- 1 teaspoon orange zest
- ½ cup packed light brown sugar
- ½ cup bourbon (or sub with orange juice for alcohol-free option)
- 2 tablespoons Dijon mustard
- ⅛ teaspoon cayenne pepper (or more if you like a spicier glaze)
- Optional garnish: orange slices and fresh herbs
Instructions
- Position an oven rack in the lower third of the oven. Preheat the oven to 325°F. Place ham flat-side down in a 12 – 14-inch cast iron skillet (or use a large roasting pan). Pour the water into the pan. Cover with aluminum foil. Bake for 1 hour and 15 minutes.
- In a medium bowl, whisk together the orange marmalade, orange zest, brown sugar, bourbon, mustard, and cayenne pepper. Remove the foil cover on the ham; brush with glaze.
- Return the ham to the oven, uncovered, and bake until a meat thermometer inserted into the thickest portion of the ham registers 140-145°F, about 1 hour more, brushing with the glaze every 20 minutes. Smaller 8-lb. hams might be done with just 45 more minutes, while larger hams might need at least another 1 hour and 15 minutes. Tent the ham loosely with foil at any point to prevent overbrowning, if necessary.
- Let stand for 20 minutes before carving and serving. Garnish with fresh orange slices and herbs, if desired.
Notes
Nutrition
Recipe Variations
- Use the same bourbon glaze on a smaller ham. Follow these recipe instructions for a 2 – 3 lb. boneless ham.
- This is the 14-inch cast iron skillet that I use to bake my ham. If you don’t have a cast iron skillet, you can use a roasting pan or other large baking dish that will adequately accommodate your ham.
- For an alcohol-free glaze, use orange juice instead of bourbon.
- Maple bourbon glazed ham: use maple syrup instead of brown sugar. You may want to simmer the glaze in a small saucepan over medium heat so that it thickens slightly.
- Add extra flavor to the glaze with warm spices like cinnamon, ginger, or cloves. Garlic powder is also a nice option.
- Add more cayenne pepper for a spicy glaze, or omit this ingredient altogether.
More Ham Recipes to Try
Dump-and-Bake Ham and Rice Casserole
1 hour hr 5 minutes mins
Ham and Egg Casserole
55 minutes mins
Ham and Noodle Casserole
55 minutes mins
Originally published in December, 2022, this post was updated in April, 2025.
I’m excited to try this yummy looking ham. There’s only 4 of us, but I’ll definitely make it. Can’t wait.
That’s great, Shery! The leftovers freeze well, and they’re great in casseroles, sandwiches, soups, etc. Enjoy!
I haven’t tried it yet can’t wait
Thanks, Pat. Happy holidays!
I used your glaze for a spiral ham we smoked in a pellet grill yesterday. I omitted the cayenne and added a pinch of cloves and cinnamon. It was the best ham and glaze I have made after many years of cooking. Thank you for posting this recipe.
We’re so happy to hear this, Carol! Thank you for trying it out and taking the time to leave a review.