Please stand by while I get emotional gazing at the crunchy exterior of this ham…
Thank you for your patience. If you haven’t had this ham in your life yet, you’re missing out. This glaze transforms any ordinary ham into something extraordinary — mediocre hams simply don’t stand a chance.
The glaze is sweet and clings to the ham as the fat renders and crisps in the oven. It caramelizes across the surface and slips into the little cuts you make before baking. The interior stays juicy and tender thanks to a long, gentle roast. A bite that combines succulent ham with crispy, caramelized glaze is absolutely irresistible — you need to make this.
Here’s what goes into the glaze:
- Brown sugar
- Bourbon
- Apple cider vinegar
- Yellow mustard
- Garlic powder
Simmer these ingredients together until they reduce by about one-third and thicken into a sticky, complex glaze — the alcohol cooks off during reduction. The glaze should reduce to roughly one cup; you’ll brush it over the ham every 20 minutes for the final 90 minutes of roasting.
Three key tips make this ham truly exceptional:
- Do not use a pre-spiral-sliced ham. Choose one that is not yet sliced. Pre-sliced hams tend to dry out during baking and won’t retain the same juiciness.
- Remove the outer skin or rind to expose the fat layer beneath. Don’t remove the fat — it renders and crisps and is the best part. Use a sharp knife to trim the skin away while leaving as much fat intact as possible.
- Score a diamond pattern about 1/2 inch deep across the ham. This doesn’t need to be perfect. Scoring helps the fat render and creates many crevices for the glaze to sink into as the ham bakes.
Follow those steps and you’ll end up with the best ham you’ve ever served.
Bourbon Brown Sugar Glazed Ham
- Author: Annie Chesson
- Prep Time: 10 mins
- Cook Time: 3 hours
- Total Time: 3 hours 10 minutes
Ingredients
- 9 pound ham – NOT spiral sliced — choose an unsliced ham (adjust pounds as needed)
- 2 cups brown sugar
- 1 cup bourbon
- 2 tablespoons apple cider vinegar
- 3 tablespoons yellow mustard
- 1 teaspoon garlic powder
Instructions
- Preheat oven to 350°F (175°C).
- Remove the skin or rind from the ham, leaving as much of the underlying fat as possible. Use a sharp knife to trim where needed.
- Score the ham in a diamond pattern about 1/2 inch deep across the surface; it doesn’t need to be perfect.
- Place the ham cut-side down on a roasting rack set inside a roasting pan.
- Roast the ham for approximately 3 hours (adjust time by weight — see notes).
- About one hour into baking, make the glaze: combine brown sugar, bourbon, apple cider vinegar, yellow mustard, and garlic powder in a medium saucepan. Bring to a boil, then simmer until the mixture reduces and thickens to about one cup (roughly 5–8 minutes or a bit longer as needed).
- For the final 1 1/2 hours of baking, brush the glaze all over the ham every 20 minutes. After glazing, return the ham to the oven and glaze again 20 minutes later. Avoid glazing within the last 10 minutes so the final layer has time to caramelize.
- Remove the ham from the oven and let it rest at least 10 minutes before carving and serving.
Notes
Adjust cook time for different ham sizes using 20 minutes per pound at 350°F. Always glaze during the last 1 1/2 hours of cooking time regardless of total roast time.
For much larger hams, increase the glaze quantity as needed so you have enough to brush on every 20 minutes during the final stage.
If you make this or any of my other recipes, tag your photo on Instagram with #thegarlicdiaries — I love seeing what you make!
In the mood for more Thanksgiving ideas? Try these recipes from the same kitchen:
Ciabatta and Pork Sausage Stuffing
Roasted Brussels Sprouts with Mustard Sauce and Charred Shallots
Brown Butter Sage Roasted Sweet Potatoes