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Bourbon Honey Glazed Ham

This recipe provides an easy method for preparing a fully-cooked smoked ham with a rich, sticky glaze. The glaze, made from bourbon, honey, molasses, and orange marmalade, is reduced, then brushed onto a scored, clove-studded ham before roasting until beautifully caramelized. A resting period ensures juicy results.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 35 minutes
Course lunch/dinner
Cuisine American
Servings 10 people
Calories 6497.5 kcal

Equipment

  • 1 Roasting pan
  • 1 Medium Saucepan
  • 1 Sharp Knife For scoring the ham
  • 1 Basting Brush Or spoon
  • 1 Measuring Cups and Spoons For accurate ingredient measurements

Ingredients
  

Main

  • 2/3 cup bourbon or whiskey
  • 1 cup clover honey
  • 1/3 cup molasses
  • 1/2 cup 100 percent fruit orange marmalade
  • Nonstick cooking spray
  • 1 5-pound whole bone-in smoked ham, fully cooked, unsliced
  • 1/8 cup whole cloves

Instructions
 

  • Preheat oven to 350 degrees F.
  • In a medium saucepan, heat bourbon, honey, molasses, and marmalade over low heat for 15 minutes or until reduced by half, stirring occasionally. (When measuring honey and molasses, spray measuring cup with nonstick cooking spray to keep measurements accurate.) Set aside.
  • With a sharp knife, cut a diamond pattern on the fatty part of the ham. Stud whole cloves in each diamond, at points where lines cross. Spread half of the bourbon glaze over the ham and roast for 30 minutes, uncovered. Baste occasionally with remaining glaze and continue to roast for another 15 minutes. Let ham stand for 20 minutes before slicing.

Notes

Ensure the glaze reduces by half for the best consistency and flavor concentration; it should coat the ham well. The nonstick cooking spray tip for measuring sticky ingredients like honey and molasses is crucial for accuracy and easy cleanup. Scoring the ham allows the glaze to penetrate the fat and meat, enhancing flavor throughout. Letting the ham rest for 20 minutes after roasting is critical for retaining juices, resulting in a more succulent ham.