When family and friends gather to celebrate the holidays, few culinary centerpieces rival the majesty of a bone-in, spiral-sliced holiday ham. Glistening with an amber, caramelized crust of pure maple syrup, Kentucky bourbon, brown sugar, and warm baking spices, this celebratory centerpiece fills the entire house with the rich aromas of festive cheer while requiring remarkably little hands-on effort from the host.
Most commercial holiday hams are pre-cooked and pre-smoked, meaning your role in the kitchen is not to “cook” the meat, but rather to gently warm it through without drying out the succulent pork fibers, before lacquering the exterior with a glorious, sticky spiced glaze under high heat during the final thirty minutes.
The Golden Rules of Moist Holiday Ham
- Choose Bone-In Spiral Sliced: The bone acts as a thermal conductor and infuses the center of the ham with deep, savory flavor. A spiral cut allows the glaze to seep between every slice.
- Low and Slow Heating Under Foil: Heat the ham cut-side down at a gentle 325°F (160°C) with liquid in the pan and heavy-duty foil sealed tightly over top. This traps steam and keeps the pork juicy.
- Glaze at the Very End: Sugars scorch quickly. Apply the maple bourbon glaze only during the final 25 to 30 minutes of uncovered roasting at higher heat.
Maple Bourbon Glazed Baked Holiday Ham
Ingredients
13 itemsFor the Ham
For the Maple Bourbon Glaze
Instructions
7 steps-
01
Prep and Pan: Remove the ham from the refrigerator 1 hour before baking to take the chill off. Preheat oven to 325°F (160°C). Pour the apple cider and water into the bottom of a large roasting pan. Place the ham cut-side down in the pan (so the slices don’t dry out). If desired, lightly press whole cloves into the top fat layer.
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02
Slow Warm Under Foil: Cover the roasting pan tightly with heavy-duty aluminum foil, crimping the edges to seal in steam. Bake at 325°F for 1 hour and 15 minutes (approx. 12 to 14 minutes per pound) until an internal thermometer reads 120°F (50°C).
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03
Simmer the Glaze: While the ham warms, combine maple syrup, brown sugar, bourbon, Dijon mustard, cider vinegar, cinnamon, ground cloves, and black pepper in a medium saucepan over medium heat. Bring to a rolling boil, then reduce heat and simmer for 8 to 10 minutes until reduced by one-third and thickened into a glossy syrup. Remove from heat and whisk in the butter.
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04
Glaze and Caramelize: Remove the foil from the ham and discard. Increase oven temperature to 400°F (200°C). Generously brush half of the warm maple bourbon glaze all over the top, sides, and between the spiral slices. Return to the oven uncovered for 15 minutes. Brush with the remaining glaze and bake for another 10 to 12 minutes until bubbly, sticky, and deeply caramelized at the edges.
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05
Rest and Carve: Transfer the ham to a carving board and let rest for 15 minutes before serving. Skim any excess fat from the pan juices and serve alongside warm ham slices.
Chef’s Notes
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06
Non-Alcoholic Substitute: Replace the bourbon with 1/3 cup unfiltered apple cider plus 1 teaspoon pure vanilla extract.
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07
Save the Ham Bone! Never discard the leftover ham bone; it is liquid gold for simmering rich split pea, lentil, or white bean soups!
Frequently Asked Questions
How much ham should I buy per person?
For bone-in ham, estimate roughly 3/4 pound per person. An 8- to 10-pound ham comfortably feeds 10 to 12 guests with generous leftovers for sandwiches.
Can the glaze be made ahead?
Yes! Simmer the glaze up to 3 days in advance and keep refrigerated in a glass jar. Reheat gently in a small pot or microwave before brushing over the ham.
Storage
Store carved leftover ham in an airtight container in the refrigerator for up to 5 days, or freeze sliced portions in freezer bags for up to 2 months.
