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Bourbon Baked Ham Recipe

Bourbon Baked Ham Recipe

Because of its simple ingredient list, easy preparation and unbeatable flavor, this baked ham is one you'll come to rely on often. The honey-bourbon glaze not only looks lovely, but also helps to seal in the meat's juices. —Jean Adams, Waycross, Georgia
TOTAL TIME: Prep: 15 min. Bake: 2 hours 20 min. YIELD:15 servings

Ingredients

  • 1 bone-in fully cooked spiral-sliced ham (7 to 9 pounds)
  • 1 cup honey
  • 1/2 cup bourbon
  • 1/2 cup molasses
  • 1/4 cup orange juice
  • 2 tablespoons Dijon mustard

Directions

  • 1. Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes 1/2 in. deep. Bake at 325° for 2 hours.
  • 2. In a small saucepan, combine the remaining ingredients; cook and stir until smooth.
  • 3. Brush ham with some of the glaze; bake 20-25 minutes longer or until a meat thermometer reads 140°, brushing occasionally with remaining glaze. Yield: 15 servings.

Nutritional Facts

6 ounce-weight: 379 calories, 5g fat (1g saturated fat), 47mg cholesterol, 1958mg sodium, 43g carbohydrate (25g sugars, 0g fiber), 38g protein .

Reviews for Bourbon Baked Ham

Sort By :
MY REVIEW
wintermom9597@yahoo.com 246231
Reviewed Mar. 29, 2016

"Nice flavor. I reduced the amount of molasses, as I use full-flavor molasses and I thought it might be overpowering. I will definitely use this glaze again, next will be on a whole chicken."

MY REVIEW
modestcook 223111
Reviewed Mar. 19, 2015

"I haven't made this yet, but it sounds great. I'm wondering if this would be the same with a ham that is not spiral cut, I prefer a ham that isn't spiral cut. Let me know what you think."

MY REVIEW
joybear1 122853
Reviewed Mar. 30, 2013

"This glaze will be a staple in our home."

MY REVIEW
suzisuzuki 120614
Reviewed Mar. 25, 2013

"This is a wonderful recipe! I've already used it 1 Easters in a row and the recipients absolutely loved it.This bourbon sauce is great for ther meats as well. Absolutely delicous~~"

MY REVIEW
CometCooker 122852
Reviewed Mar. 1, 2013

"It was really good but it wasn't very pretty with the dark glaze. Everyone said they liked it though."

MY REVIEW
doctorkb 192386
Reviewed Dec. 24, 2012

"Freaking incredible!

The one thing I've done to make it better is used a turkey baster w/syringe tip to "inject" glaze between the spiral slices during the 2-3 bastings I do."

MY REVIEW
SassyLacey 147862
Reviewed Apr. 15, 2012

"This was really good but too much work for a glaze. I used dark rum since I had no bourbon on hand and it worked great."

MY REVIEW
iteach5 130355
Reviewed Apr. 13, 2012

"I forgot to mention in my review below that I used a Ready to Cook ham instead of a fully-cooked spiral ham. I cooked it a couple of hours and then glazed it. Next time I will cut back on the baking time, but it was really moist and tender anyway. Fabulous!"

MY REVIEW
iteach5 120613
Reviewed Apr. 13, 2012

"This recipe is defintely a keeper! I made it a couple of nights ago, and my husband and I both loved it. I used home-made sorghum molasses which is very sweet, so I cut back to 1/4 cup. I also used 3/4 cup honey instead of the full cup. It still made a lot of glaze and was plenty sweet. Kudos!"

MY REVIEW
elle0080 174977
Reviewed Apr. 9, 2012

"Used this recipe for my Easter ham and it got rave reviews. Only thing to change is to cook it for only 1 1/2 hours and I did it covered with foil to retain moisture. The glaze was yummy and easy!"

MY REVIEW
Shan. 211902
Reviewed Apr. 7, 2012

"I liked the flavor but think the recipe calls for to much molasses. So next time will try with less"

MY REVIEW
76767676 174525
Reviewed Apr. 4, 2012

"I also usually bake my ham and baste it in beer (that's how my mom always did it). But this sounds wonderful, especially with the mustard in it to keep it from being too sweet."

MY REVIEW
LonaLangston 190113
Reviewed Apr. 4, 2012

"I used bourbon, and it does keep it really moist. I love ham and don't usually cook it because my husband doesn't, but he really enjoyed this ham."

MY REVIEW
fredaevans 120608
Reviewed Apr. 3, 2012

"For a BBQ chicken/turkey sub out Bourbon and insert 'Dramboie.' (Butter is good too).

Baste of the GODS!"

MY REVIEW
DBHIBL 110517
Reviewed Apr. 3, 2012

"I use beer on my ham. I'm sure the bourbon does the same thing. Keep it really moist."

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Wine Pairings

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer