Honey-Bourbon Glazed Ham

A honey-bourbon glazed ham is what holiday entertaining should be: impressive results with minimal fuss. The glaze which is a simple reduction of bourbon, honey, and warm spices caramelizes into a glossy, mahogany crust while the ham stays tender and juicy. The technique is straightforward: score the surface, brush with glaze every 20 minutes, and let the oven do the work. The bourbon adds depth without overwhelming sweetness, while honey creates that signature shine.

Watch Chef Glenn prepare this showstopping honey-bourbon glazed ham with a glossy caramelized crust. Perfect for holiday entertaining. This is part 1 of our Holiday Feast series: stay tuned for 6 festive sides coming soon. Make this the centerpiece of your holiday table.

Prep Time: 15 minutes

Cook Time: 2 hours 30 minutes

Total Time: 2 hours 45 minutes

Servings: 12-14 servings

Ingredients

• 1 whole bone-in ham (8–10 lb, fully cooked)

• 1 cup honey

• ½ cup bourbon

• ½ cup brown sugar

• 3 Tbsp Dijon mustard

• 1 tsp ground cloves + 20–30 whole cloves for studding

• Zest and juice of 1 orange

• 2 sprigs fresh rosemary

Instructions

Prep the Ham

1. Preheat oven to 325°F (165°C).

2. Score the fat in a diamond pattern, about ¼ inch deep.

3. Stud each diamond with a whole clove.

4. Place ham on a rack in a roasting pan and pour 1 cup of water or stock into the pan for moisture.

Make the Glaze

1. Combine honey, bourbon, brown sugar, Dijon, ground cloves, orange zest, and juice in a saucepan.

2. Simmer over medium heat for 8–10 minutes, until slightly thickened.

3. Remove from heat and set aside half for basting.

Roast & Glaze

1. Tent the ham loosely with foil: do not seal.

2. Bake for 1 hour.

3. Begin brushing with glaze every 20 minutes for the remainder of the cook.

4. Remove foil for the last 30–40 minutes to caramelize the glaze.

5. Total roasting time: about 15–18 minutes per pound, or until 140°F internal temperature.

Rest & Carve

• Let rest 15 minutes before carving.

WINE PAIRING

Wine Pairing: Why Zinfandel Works

A honey-bourbon glaze needs a wine with backbone. California Zinfandel—bold, fruit-forward, and slightly spicy—mirrors the sweetness of the glaze without being cloying. Look for notes of blackberry, black pepper, and a hint of vanilla that echo the bourbon's warmth. The wine's natural acidity cuts through the richness of the ham, while its slightly higher alcohol content (typically 14-15%) matches the intensity of caramelized sugars.

What to look for

• Medium to full body
• Ripe dark fruit (blackberry, plum, cherry)
• Soft tannins that won't fight the sweet glaze
• Moderate oak that complements bourbon notes

Serve slightly chilled (60-65°F) to balance the richness of the meal. This same Zinfandel will pair beautifully with our upcoming 6 Holiday Sides, though lighter vegetable dishes work equally well with a good Burgundy.

Notes

Ham Selection

• Use a fully cooked, bone-in ham (not spiral-cut, which can dry out during glazing)
• Look for "ham with natural juices" on the label—avoid "ham and water product"
• City ham (wet-cured) is more common; country ham (dry-cured) is saltier and requires soaking
• Calculate 15-18 minutes per pound for roasting time

Glaze Tips

• Make the glaze while the ham preheats—it needs time to cool slightly before first basting
• Reserve half the glaze for basting only (never brush with glaze that touched raw meat, though this ham is fully cooked)
• If glaze gets too thick, thin with a tablespoon of water or orange juice
• For extra shine, brush with glaze one final time immediately after removing from oven

Scoring & Studding

• Score only the fat layer, not into the meat itself
• Diamond pattern should be about 1-inch squares
• Whole cloves add visual appeal and subtle spice—remove before serving if desired
• If fat is minimal, skip scoring and just brush with glaze

Temperature & Timing

• Target internal temperature: 140°F (ham is already cooked, you're just heating and glazing)
• Use a meat thermometer inserted into thickest part, avoiding bone
• Don't rush the final caramelization—that last 30-40 minutes uncovered creates the crust
• Let ham rest 15 minutes before carving for easier slicing and juicier results

Make-Ahead

• Glaze can be made 2 days ahead and refrigerated (rewarm gently before using)
• Ham can be scored and studded with cloves 1 day ahead (cover and refrigerate)
• Leftover ham stores for 5-7 days and is excellent for sandwiches, omelets, or soup

Serving

• Plan ½ to ¾ pound per person (bone-in weight)
• Carve perpendicular to the bone for best presentation
• Serve with extra glaze on the side
• Save the bone for split pea soup or ham stock