Bourbon-Spiced Glazed Ham Recipe

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

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This bourbon-spiked ham makes a wonderful main course for a holiday feast. Any leftovers (if there are any leftovers) make great sandwiches. —Karen Sublett-Young, Princeton, Indiana
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. + marinating Bake: 3 hours
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. + marinating Bake: 3 hours

Ingredients

  • 7 to 9 pounds fully cooked bone-in ham
  • 1 cup packed brown sugar
  • 1 cup orange juice
  • 1 cup bourbon
  • 1-1/2 teaspoons ground cloves

Directions

Place ham in a large resealable plastic bag. Whisk together remaining ingredients until blended; pour into bag. Seal bag and turn to coat. Refrigerate 8 hours or overnight.
Preheat oven to 325°. Remove ham from marinade and place on a rack in a roasting pan; reserve remaining marinade, placing it in the refrigerator until ready to baste.
Using a sharp knife, score surface of ham with 1/4-in. deep cuts in a diamond pattern. Bake, covered, 2 hours.
Baste with about half of the reserved marinade. Bake, uncovered, 1 to 1-1/2 hours longer or until a thermometer reads 140°, basting two more times during the first half hour. Yield: 16 servings.
Originally published as Bourbon-Spiced Glazed Ham in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p160

  • 7 to 9 pounds fully cooked bone-in ham
  • 1 cup packed brown sugar
  • 1 cup orange juice
  • 1 cup bourbon
  • 1-1/2 teaspoons ground cloves
  1. Place ham in a large resealable plastic bag. Whisk together remaining ingredients until blended; pour into bag. Seal bag and turn to coat. Refrigerate 8 hours or overnight.
  2. Preheat oven to 325°. Remove ham from marinade and place on a rack in a roasting pan; reserve remaining marinade, placing it in the refrigerator until ready to baste.
  3. Using a sharp knife, score surface of ham with 1/4-in. deep cuts in a diamond pattern. Bake, covered, 2 hours.
  4. Baste with about half of the reserved marinade. Bake, uncovered, 1 to 1-1/2 hours longer or until a thermometer reads 140°, basting two more times during the first half hour. Yield: 16 servings.
Originally published as Bourbon-Spiced Glazed Ham in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p160

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