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Bourbon-Glazed Ham Recipe
Bourbon-Glazed Ham Recipe photo by Taste of Home
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Bourbon-Glazed Ham Recipe

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Smoky and sweet flavors come through in every bite of this Kentucky-style ham. Since I found this recipe, it’s the only ham I make. —Sue Schiller, Tomahawk, Wisconsin
TOTAL TIME: Prep: 15 min. Bake: 2-1/2 hours + standing
MAKES:16 servings
TOTAL TIME: Prep: 15 min. Bake: 2-1/2 hours + standing
MAKES: 16 servings

Ingredients

  • 1 fully cooked bone-in ham (8 to 10 pounds)
  • 3/4 cup bourbon, divided
  • 2 cups packed brown sugar
  • 1 tablespoon ground mustard
  • 1 tablespoon orange marmalade
  • 1/8 teaspoon ground coriander

Nutritional Facts

6 ounces cooked ham: 425 calories, 22g fat (8g saturated fat), 80mg cholesterol, 1546mg sodium, 28g carbohydrate (27g sugars, 0 fiber), 28g 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. Brush with 2 tablespoons bourbon. Bake, uncovered, at 325° for 2 hours.
  2. In a small bowl, combine the brown sugar, mustard, marmalade, coriander and remaining bourbon; spoon over ham. Bake 30 minutes longer or until a meat thermometer reads 140°. Let stand for 15 minutes before slicing. Yield: 16 servings.
Originally published as Bourbon-Glazed Ham in Simple & Delicious December/January 2012, p41


Reviews for Bourbon-Glazed Ham

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(4)
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5 Star
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MY REVIEW
aug2295 User ID: 4631582 257736
Reviewed Dec. 5, 2016

"Great recipe, very simple to make but tastes like something you really worked at."

MY REVIEW
evrhaze User ID: 1274087 137574
Reviewed Jan. 5, 2014 Edited Apr. 22, 2014

"Great flavor for a Christmas ham. My husband loved it! This will be our go to ham recipe from now on. Note: I followed America's Test Kitchen method of cooking ham by sealing it with foil after the first basting. Letting it stand at room temp. for 1.5 hours, cooking at 300 degrees until ham reached 100 degrees. I then rolled back the foil, basted with the mixture (step 2) above and cooked for 30 minutes at 450 with foil rolled back. After I removed it from the oven, I basted it again with the rest of the mixture, and let it rest for 30-40 minutes (basting a few more times from the pan) while side dishes cooked."

MY REVIEW
kerrizims User ID: 2706618 195815
Reviewed Apr. 7, 2013

"My family loved this for Easter!"

MY REVIEW
Sprowl User ID: 29186 151414
Reviewed Jan. 3, 2012

"Not only will I make this again, I will never make ham any other way! Had guests for New Years day and all agreed that this is truly the best ham ever."

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