Best Maple Glazed Ham Recipe — Bourbon Brown Sugar Glaze for the Holidays
- 15 hours ago
- 7 min read
Updated: 6 hours ago
This maple-glazed ham recipe is one of the easiest, most impressive dishes you can bring to a holiday table. A sticky maple-bourbon glaze made with pure maple syrup, brown sugar, bourbon, Dijon mustard, and soy sauce is brushed over a scored smoked ham and baked until burnished and caramelized. Whether you serve it as your Christmas ham, Easter ham, or Thanksgiving centerpiece, the scent of maple and mustard drifts through the kitchen long before the carving knife appears.
What makes this the best maple-glazed ham is the bourbon. It adds a smoky warmth that balances the sweetness of the maple syrup and brown sugar, while a splash of soy sauce brings umami depth and helps the brown sugar ham glaze caramelize beautifully. Together, the six ingredients reduce into a glossy, mahogany lacquer that clings to every scored line of the ham — a true bourbon brown sugar glaze that outshines simpler honey glazes.
Because the ham is already fully cooked, this easy baked ham recipe is really about warming it through and building layer after layer of that caramelized maple crust. With just 20 minutes of hands-on prep and about 2½ hours in the oven, this is one of the simplest showstopper holiday ham recipes you can serve for any gathering that calls for something special.
Prep: 20 min • Cook: 2 hr 30 min • Total: 2 hr 50 min • Serves: 10–14 • Calories: 340 per serving
Why This Is the Best Maple Bourbon Ham Glaze
Most maple ham glaze recipes lean on sweetness alone. This maple bourbon glaze balances four flavor dimensions — sweet maple and brown sugar, the gentle heat of bourbon whiskey, the sharp bite of Dijon mustard, and the umami undertone of soy sauce. The result is a ham glaze that tastes complex rather than cloying, and that caramelizes without burning, thanks to the soy sauce lowering the overall sugar concentration just enough.
Scoring the fat cap in a crosshatch diamond pattern before glazing is not just decorative — it is the key to the best glazed ham. The cuts expose more surface area to the heat, allowing the fat to render slowly while the maple bourbon glaze seeps into every groove. That combination of crispy, lacquered edges and meltingly tender meat underneath is what sets a great holiday ham apart from an ordinary one.
Maple Bourbon Glazed Ham Ingredients (Just 6!)
1 fully cooked smoked half ham, bone-in, 7 to 9 pounds — Bone-in hams have more flavor than boneless. Ask your butcher for a shank-end half for easier carving. This also works as a spiral ham with maple glaze.
½ cup pure maple syrup — Use Grade A Dark or Very Dark for the strongest maple flavor. Never use pancake syrup, which is mostly corn syrup.
½ cup packed dark brown sugar — Dark brown sugar has more molasses than light brown sugar, adding deeper caramel notes to the brown sugar ham glaze.
⅓ cup bourbon whiskey — Any mid-shelf bourbon works well. The alcohol cooks off completely in the oven; only the smoky warmth and depth remain.
1 Tbsp soy sauce — The secret ingredient. Soy sauce adds umami depth and helps the glaze develop a deep, glossy brown color.
How to Make Maple Glazed Ham (Step by Step)
Preheat & Prep the Ham: Preheat the oven to 350°F (175°C). Peel off and discard the skin from the ham. Trim the fat cap to about ½ inch thick. Using a sharp knife, score the fat in a crosshatch diamond pattern at roughly one-inch intervals, cutting through the fat but not into the meat. These cuts let the maple-bourbon glaze seep in, creating beautifully caramelized edges.
Set Up the Roasting Pan: Place the ham flat side down on a rack set inside a large roasting pan. Pour enough water into the bottom of the pan to cover it by at least ½ inch — this creates steam that keeps the baked ham moist during the initial cook. Cover the entire pan tightly with aluminum foil.
Initial Bake (Covered): Bake the foil-covered ham for 1 hour. The trapped steam gently warms the ham through without drying it out.
Make the Maple Bourbon Glaze: While the ham bakes, whisk together the maple syrup, brown sugar, bourbon, Dijon mustard, and soy sauce until smooth. For an even silkier ham glaze, warm briefly in a small saucepan over low heat until the sugar dissolves.
First Glaze: Remove the foil and brush the ham generously with the maple bourbon glaze, working it into the scored lines. Add more water to the pan if needed.
Glaze & Finish (Uncovered): Bake uncovered for 1 to 1½ hours more, brushing with additional brown sugar ham glaze every 30 minutes. The ham is done when the glaze is glossy and deeply browned, and an instant-read thermometer reads 140°F (60°C) at the thickest part, away from the bone.
Rest & Carve: Let the glazed ham rest 10–15 minutes before carving. Spoon the pan drippings over the slices for extra maple-bourbon flavor.
Chef's Tips for the Perfect Glazed Ham Every Time
Choose bone-in, shank end. More flavor than boneless, and the shank end carves more easily than the butt end. Score the fat deeply. Cut through the fat but stop before the meat. This lets the maple bourbon glaze penetrate and creates crispy caramelized edges. Keep water in the pan. It creates steam that keeps the baked ham moist and stops the sugar-rich drippings from burning. Save every drop of pan drippings. Maple, bourbon, pork juices, and mustard all concentrated — spoon over carved slices or save as a soup base. Always let it rest. 10 minutes keeps the juices in each slice instead of on the cutting board.
Watch: How to Make the Best Maple Glazed Ham
Nutrition Facts (Per Serving)
Based on 12 servings of maple-glazed ham, approximately 6 oz (170g) each. Values are estimates.
Calories: 340 | Protein: 34g | Fat: 14g | Carbs: 18g | Sodium: 1480mg
Easy Ham Glaze Variations
No Bourbon? No Problem
Replace the bourbon with an equal amount of apple cider or fresh orange juice. You will lose some smoky warmth, but the maple glaze will still caramelize beautifully. A teaspoon of vanilla extract adds back some of that depth. This makes it a great non-alcoholic maple-glazed ham option.
Spiced Holiday Maple Glaze
Add ½ tsp cinnamon, ¼ tsp ground cloves, and a pinch of cayenne for a warm, holiday-spiced version. This spiced maple ham glaze is especially popular for Christmas dinner. Freshly grated ginger is another excellent addition.
Maple Glazed Spiral Ham
This bourbon maple glaze works beautifully on spiral-cut ham. Reduce the uncovered baking time to 45–60 minutes, baste every 15–20 minutes, and work the maple brown sugar glaze between the pre-cut slices for maximum flavor.
Best Side Dishes for Maple Glazed Ham
Scalloped potatoes or gratin dauphinois
Roasted Brussels sprouts with balsamic glaze
Honey-glazed carrots with thyme
Classic cornbread or buttermilk biscuits
Sweet potato casserole with pecan streusel
Off-dry Riesling, Pinot Noir, or a bourbon old-fashioned
How to Store and Reheat Leftover Ham
Refrigerator: Leftover maple-bourbon-glazed ham keeps for up to 5 days in an airtight container. Store on the bone for the best moisture.
Freezer: Slice or dice before freezing in zip-top bags. Keeps quality for up to 2 months. Thaw overnight in the fridge.
To reheat: Place slices in a baking dish with a splash of water or apple juice, cover with foil, and warm at 325°F for 10–15 minutes.
Leftover Ham Recipe Ideas
Ham and Gruyère panini on sourdough with Dijon
Split pea soup simmered with the ham bone
Ham fried rice with scrambled eggs and peas
Ham, apple, and cheddar quesadillas
Maple Glazed Ham Recipe FAQ
How long do you bake a maple-glazed ham?
A 7- to 9-pound ham takes about 2 to 2½ hours total at 350°F. Bake covered for 1 hour, then uncover and bake for 1 to 1½ hours, brushing with maple bourbon glaze every 30 minutes. The ham is done when an instant-read thermometer reads 140°F at the thickest part.
Can I make maple-glazed ham without bourbon?
Yes. Swap the bourbon for an equal amount of apple cider or orange juice. The maple brown sugar glaze will still caramelize beautifully — you just lose some of the smoky depth the bourbon adds.
What is the best maple syrup for ham glaze?
Pure maple syrup, Grade A Dark Color with Robust Taste or Very Dark with Strong Taste. These deeper varieties hold up against smoky ham and tangy mustard. Never use pancake syrup, which is mostly corn syrup with artificial flavoring.
How do you keep a glazed ham from drying out?
Three things: start with a fully cooked (not raw) smoked ham, cover tightly with foil for the first hour to trap steam, and keep water in the bottom of the roasting pan. Basting with the maple glaze every 30 minutes adds a protective, flavorful coating too.
How long does leftover glazed ham last?
Up to 5 days in the refrigerator in an airtight container, or up to 2 months frozen. Slice before freezing for easy portioning.
Can I make the maple bourbon glaze ahead of time?
Yes. The ham glaze keeps up to 3 days refrigerated in a sealed jar. Warm gently before brushing onto the ham — a cold glaze won’t spread as evenly.
Bone-in or boneless ham — which is better for this recipe?
Bone-in is the better choice for this maple-glazed ham recipe. The bone adds flavor during baking, helps retain moisture, and you can save it afterward for split pea soup or bean soup.
What size ham do I need per person?
Plan on ½ to ¾ pound per person for bone-in ham. A 7- to 9-pound half ham serves 10 to 14 people with enough left over for sandwiches the next day.
Yum!