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Bourbon Baked Ham Recipe
Bourbon Baked Ham Recipe photo by Taste of Home

Bourbon Baked Ham Recipe

Publisher Photo
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.
MAKES:15 servings
TOTAL TIME: Prep: 15 min. Bake: 2 hours 20 min.
MAKES: 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

Nutritional Facts

6 ounces ham equals 379 calories, 5 g fat (1 g saturated fat), 47 mg cholesterol, 1,958 mg sodium, 43 g carbohydrate, trace fiber, 38 g protein.

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.
Originally published as Bourbon Baked Ham in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p166

Nutritional Facts

6 ounces ham equals 379 calories, 5 g fat (1 g saturated fat), 47 mg cholesterol, 1,958 mg sodium, 43 g carbohydrate, trace fiber, 38 g protein.

Medium-Bodied White Wine

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

Reviews for Bourbon Baked Ham

AVERAGE RATING
   (13)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (2)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Mar. 30, 2013

This glaze will be a staple in our home.

MY REVIEW
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
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
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
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.

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