Maple Bourbon Glazed Ham
Holiday-worthy smoked ham with maple bourbon glaze.
Jump to RecipeNothing says holiday celebration quite like a beautiful glazed ham coming out of the smoker. The maple bourbon glaze creates this gorgeous, glossy finish that's sweet, slightly boozy, and absolutely irresistible. Every time I make this for Thanksgiving, Christmas, or Easter, it becomes the centerpiece that everyone gathers around.
This ham is obviously perfect for holiday dinners, but don't limit yourself to just those occasions. It's wonderful for Easter brunch, graduation parties, or any large family gathering. The leftovers are half the fun - ham sandwiches, ham and eggs, ham fried rice - the possibilities are endless.
Traditional holiday sides pair beautifully with this ham. Scalloped potatoes or a cheesy potato casserole are essential in my family. Green bean casserole, roasted Brussels sprouts, or glazed carrots add color and vegetables to the spread. A sweet potato casserole with pecans echoes the maple sweetness nicely.
The maple bourbon glaze is perfect as written, but variations abound. Swap the bourbon for rum for a slightly different flavor profile. Add some Dijon mustard for a tangy kick that balances the sweetness. A touch of ground cloves or cinnamon adds warm spice notes that feel especially festive.
Since the ham is already cooked, you're really just warming it through and building that beautiful glaze. The key is patience with the glazing process - multiple thin layers create a better finish than one thick application. Score the fat in a diamond pattern to let the glaze penetrate and create those gorgeous caramelized edges.
Ingredients
Instructions
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1
Score the surface of the ham in a diamond pattern, cutting about 1/4 inch deep. Press a whole clove into each intersection of the diamond cuts.
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2
In a saucepan, whisk together the maple syrup, bourbon, Dijon mustard, and brown sugar. Warm over low heat until the sugar dissolves, then remove from heat.
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3
Set your smoker to 275°F and add cherry wood chunks for a mild, slightly sweet smoke that pairs beautifully with the maple glaze.
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4
Place the ham cut-side down on the smoker grate. Brush the first coat of glaze all over using a silicone basting brush.
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5
Smoke the ham for about 3 hours, brushing on more glaze every 30 minutes to build up a sticky, lacquered crust.
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6
The ham is done when the internal temperature reaches 140°F at the thickest point. Verify with an instant-read thermometer.
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7
Use heat-resistant gloves to carefully transfer the ham to a cutting board. Rest for 20 minutes before carving.