Go Back
Print
Honey Bourbon Glaze on ham

Honey Bourbon Glazed Ham

This sweet, juicy ham is the perfect entree for your holiday party.

Course Main Course
Cuisine American
Keyword Ham, Honey Bourbon Glazed Ham
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 20 people (approx.)

Ingredients

  • 10 lb bone-In Ham spiral sliced or Whole
  • 1 cup bourbon
  • 2/3 cup molasses
  • 1 1/4 cup apricot jam half of 18 oz jar
  • 2 cups honey

Instructions

  1. Preheat oven to 350 degrees.

  2. Take the ham out of the packaging and place it on the rack in a roasting pan.  If it's not sliced, cut slices across the entire top.  I like to go 1 to 2 inches deep so the glaze gets as far down in the ham as possible.

  3. Put the ham in the oven on the lowest rack and bake for approximately 30 minutes to allow the slices to start opening up.

  4. While the ham cooks, in a medium saucepan, add the bourbon, molasses, jam, and honey.  Cook over medium to low heat for 15 minutes, stirring occasionally.  Be careful it doesn't get too hot or the mixture will boil over.  Strain the glaze to get out any pieces of fruit from the jam.

  5. Take the ham out of the oven and pour around 1/4 of the glaze over the ham, ensuring that as much of the ham is glazed as possible.  Place back in the oven.  

  6. Keep glazing and cooking the ham, alternating back and forth, every 30-45 minutes or so.  You don't have to time putting the glaze on necessarily.  The whole ham will take about 3 hours total to heat through. Make sure all of the glaze is put on throughout the cooking time.

  7. If the ham begins to burn, you can lower the cooking temperature or cover the top of the ham with foil.

  8. Let the ham cool for 10 minutes before slicing and serving.

Recipe Notes

I have made this ham the night before serving it and it still tastes delicious. I usually use an aluminum pan so I can just throw it all right into the oven. I love the spiral sliced hams because I can literally pull slices off so it’s all ready to go the next day. Just refrigerate the ham slices overnight and heat them up the next day in the oven. I recommend saving some of the glaze to pour over all of it before reheating but not completely necessary.