Let your ham soak up the booze this holiday—literally. Learn how to make rum ham for a main dish that'll get everybody happy.
Rum ham is a sweet-salty sensation that’s super simple to make. Even if you haven’t seen It’s Always Sunny in Philadelphia, you should learn how to make rum ham solely for the impressive look and incredible taste.
To clear the air, yes, there’s alcohol—but no, this ham won’t get you drunk. With its long bake time, most of the alcohol cooks off, so you’re left with the pure sweet and spiced flavor of the Caribbean spirit.
Now all it takes are three steps—three!—to make a show-stopping main dish.
Step 1: Prep and Bake the Ham
Get your roasting pan ready by lining it with foil. Then place the bone-in ham on a rack in the pan.
Score the surface of the ham, making diamond shapes approximately 1/2 inch deep. Scoring helps the meat absorb the star of the recipe—the glaze.
Brush the scored ham with 2 tablespoons of rum, then bake, uncovered, at 325° for 2 hours.
Step 2: Make the Glaze
All you have to do is mix and spoon! In a small bowl, combine the rest of the ingredients, including the remaining rum. Once the ham has baked for 2 hours, remove it from the oven and spoon the glaze over ham.
My take on those boozy treats that weigh down suitcases returning from Jamaica, this moist cake packs a rum punch. You may wish to card your guests before serving. The longer the rum soaks in, the better—overnight is best. —Jenn Hall, Collingswood, New Jersey
Pineapple, rum and sugar have a longstanding and flavorful relationship that takes on new meaning when you add ginger and butter and turn up the heat. —Jamie Miller, Maple Grove, Minnesota
Roll these truffle-like rum balls in crushed Oreos to get just the right amount of crunch. They can be made three days in advance and stored in an airtight container in the fridge. I also tuck some in the freezer!
Velvety-smooth texture and a taste of the tropics are what this tropical drink delivers. The easy-to-make drink can be mixed and chilled ahead of time. When ready to serve, just blend for a creamy and delicious beverage. —Linda Schend, Kenosha, Wisconsin
The flavors in this cake really make it stand out as a special-occasion dessert. With raisins, fresh sweet pear chunks, rich spices, crunchy walnuts and rum, it's a fine finale for your holiday spread. If you don't cook with alcohol, try substituting apple juice for the rum—it will still be delicious! —Julie Peterson, Crofton, Maryland
Inspired by a favorite ice cream flavor, I created this make-ahead recipe to free up some time in the kitchen. You can also serve this as a custard if you choose to not caramelize the top. —Eleanor Froehlich, Rochester, Michigan
My grandmother handed down the recipe for these gooey bars that we all love. The candied cherries are a must. —Deborah Pennington, Falkville, Alabama
If you like spice cake, you’ll love this recipe! Browned butter, dark chocolate and a splash of rum produce an unconventional spice cookie that’s guaranteed to please. —Kristin Kenney, Newport Beach, California
A completely unexpected dessert from the slow cooker, my bread pudding is loaded with wonderful tropical flavors. I like to garnish it with a slice of fresh pineapple, whipped cream and a cherry—just like a pina colada! —Elizabeth Doss, California City, California
The rum, real butter and toffee bits made these cookies my husband’s new favorite. If you’d like them less sweet, skip the frosting and sprinkle the cookies with confectioners’ sugar while still warm. —Cindy Nerat, Menominee, Michigan
My recipe makes two loaf-sized treats, perfect for sharing. The spiced rum flavor really comes through in both the cake and the glaze. —Christine Russell, Littleton, New Hampshire
With the hint of rum plus the nuts and coconut, these bars are like a trip to the islands. I served them to my family and at my work and church, and I always hear murmurs of appreciation. —Jennifer Neckermann, Wentzville, Missouri
This decadent coffee drink can stand alone as a final course or as a delightful complement to any chocolate or caramel dessert. Our family loves it after a special dinner or just for sipping in front of the fireplace. —Joyce Conway, Westerville, Ohio
I adapted a family recipe to come up with these melt-in-your-mouth caramels. My husband and daughter eagerly volunteer to eat any scraps from the pan!
—Kelly-Ann Gibbons, Prince George, British Columbia
For years, my co-workers were taste testers as I worked on a recipe for pumpkin cake. This version wins, hands down. —Gilda Smith, Santee, California
At the last minute, I frantically came up with this treat for a holiday tea. The tartlets were quickly gobbled up. Now, I make them for our annual Teacher Taster's Choice and special family gatherings. —Joy Johnson, Culbertson, Montana
I first tried tres leches cake while in Ecuador several years ago. Since then, I’ve changed it up by adding some of my favorite ingredients, namely chocolate and coconut. This version also has a splash of rum for an adults-only treat. —Lisa Varner, El Paso, Texas
My mom has made rum balls for as long as I can remember. They look beautiful on a dessert spread and can be packaged in a decorative tin as a gift. I swapped coconut rum for the traditional rum and added shredded coconut. —Jana Walker, Macomb, Michigan
While growing up in Massachusetts, my family spent summers at our cottage. These cocktails for the adults were a regional variation on Long Island iced tea, and they always showed up at clambakes on the beach. —Ann Liebergen, Brookfield, Wisconsin
This fruitcake not only can be made weeks ahead, it tastes better that way! You can substitute Brazil nuts, pecans and hazelnuts for the walnuts—or use a combination of nuts. —Jason Boor, Manchester, New York
Everyone has a favorite way to serve pound cake, but no one will expect this! It's my go-to trick for using up leftover cranberry sauce. —Christine Wendland, Browns Mills, New Jersey
Pumpkin isn’t only for pies. Now you can take the classic fall vegetable and enjoy it in a tiramisu-style dessert. I promise after one bite, you’ll add this recipe to keeper files. —Pam Peters, Fernie, British Columbia
During cool-weather season, my husband and I take this soul-warming drink outside by the fire pit. Our house smells amazing while the cider is simmering! —Lisa Bynum, Brandon, Mississippi
Spoil yourself or the people you love with these delightful portable custards. They're a cute and fun take on the Mexican dessert classic. Tuck a jar into your lunchbox for a sweet treat. —Megumi Garcia, Milwaukee, Wisconsin
I adapted a creamy, dreamy truffle recipe from a chocolate cookbook and came up with my variation to give as gifts. Rum and nutmeg add a bit of classic eggnog flavor. —Carla Manning, Grantsburg, Wisconsin
For a showstopping holiday pie, I mix cranberries, chocolate and walnuts. A little touch of rum makes it even happier. —Lorrie Melerine, Houston, Texas
Enjoy these lovely, light parfaits as an unforgettable finale to your holiday feast. The spiced rum adds a fun new flavor to the mix. —Lorri Hazen, Twin Falls, Idaho
Smooth and with the fragrant flavor of sweet cherries, this homemade cherry bounce recipe makes a wonderful holiday gift. For an additional treat, the drained cherries are delicious over vanilla ice cream. —Matt Warren, Mequon, Wisconsin
This is our Test Kitchen’s version of the famous Hurricane beverage that's so popular in New Orleans. —Taste of Home Test Kitchen, Greendale, Wisconsin
One year, when I had a lot of eggnog on hand, I created a new holiday cookie recipe. The flavor is subtle, but somehow the eggnog transforms regular sugar cookies into something exceptional for the holidays. —Mark Banick, Turner, Oregon
Dry and candied fruit stud this baba au rhum. The rum is subtle, so it is suitable as a dessert or on a brunch buffet. —Diane Halferty, Tucson, Arizona
During my family's annual cookie exchange, we ran out of our beloved eggnog...much to everyone's horror! So into the kitchen I went to create this cool, creamy treat. —Jennae LeFebvre, Aurora, Illinois
Half Chilean, half Irish descent and all joie de vivre, I'm a food writer/photographer who loves to share stories about different cultures and the magic that is sharing a meal together. When not doing that, you'll find me working on my culinary degree, hanging with family & friends, and just trying to "live deep and suck out all the marrow of life." Salud!