Bourbon Baked Ham Recipe
- 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
- 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.
6 ounce-weight: 379 calories, 5g fat (1g saturated fat), 47mg cholesterol, 1958mg sodium, 43g carbohydrate (25g sugars, trace fiber), 38g protein
Reviews for Bourbon Baked Ham
"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."
"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."
"This glaze will be a staple in our home."
"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~~"
"It was really good but it wasn't very pretty with the dark glaze. Everyone said they liked it though."
"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."
"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."
"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!"
"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!"
"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!"
"I liked the flavor but think the recipe calls for to much molasses. So next time will try with less"
"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."
"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."
"For a BBQ chicken/turkey sub out Bourbon and insert 'Dramboie.' (Butter is good too).Baste of the GODS!"
"I use beer on my ham. I'm sure the bourbon does the same thing. Keep it really moist."
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer