Bourbon Honey Glazed Ham Recipe

I’ve always loved how a good glaze can transform a simple ham into a centerpiece that tells a story. This one’s got bourbon for a smoky depth and honey for that sticky sweetness that catches in your throat. It’s not just about the flavor—it’s about the ritual of slathering, basting, and watching that glaze turn a rich, inviting caramel. It’s a messy, joyful process, perfect for a holiday where chaos is part of the charm.

Why This Glaze Calls Me Back Year After Year

It’s a balance of sweet, smoky, and savory that sparks joy with every bite. It’s messy, vibrant, and full of flavor—perfect for a holiday that’s about gathering and warmth. Also, it’s forgiving—adjust the sweetness or spice to match your mood or crowd. That’s what makes it worth coming back to, season after season.

Breaking Down the Flavors

• Honey: Sweetens and thickens the glaze, adding a floral note that’s essential.
• Soy sauce: Brings saltiness and umami, balancing the sweetness.
• Bourbon: Adds smoky depth and warmth, a splash for complexity.
• Smoked paprika: Gives a subtle smoky kick that complements the ham’s richness.
• Brown sugar: Deepens sweetness and helps the glaze caramelize beautifully.
• Lemon juice: Brightens the glaze with a fresh, zesty punch, countering richness.
• Garlic powder: Gives a savory backbone that enhances all the flavors.

Tools of the Trade for a Perfect Glaze

• Roasting pan: Holds the ham and catches drippings for basting.
• Saucepan: Prepares the glaze, thickening it to the right consistency.
• Basting brush: Applies the glaze evenly over the ham.
• Meat thermometer: Ensures the ham reaches safe and juicy temperatures.
• Sharp knife: Scores the fat and carves the finished ham.

Step-by-step to a Glazing Perfection

Step 1: Preheat your oven to 150°C (300°F).

Step 2: Score the ham fat in a diamond pattern, about 1 cm deep.

Step 3: Mix your glaze ingredients in a saucepan: honey, soy sauce, a splash of bourbon, and a hint of smoked paprika.

Step 4: Bring the mixture to a simmer over low heat, stirring until smooth and fragrant, about 5 minutes.

Step 5: Place the ham in a roasting pan, fat side up. Roast for about 15 minutes per pound, basting with the glaze every 20 minutes.

Step 6: Halfway through, increase oven to 180°C (350°F) to caramelize the glaze.

Step 7: In the last 30 minutes, brush on a second coat of glaze, watching it turn golden and sticky.

Step 8: Use a meat thermometer to check the thickest part; it should read 60°C (140°F).

Step 9: Let the ham rest for at least 15 minutes before carving to keep juices in.

Cooking Checks to Keep You on Track

• The glaze should be glossy and thick, not runny, after simmering.
• The ham’s fat should be crisp and golden, not burnt.
• The internal temp should be around 60°C (140°F) for perfect juiciness.

Common Pitfalls and How to Avoid Them

• The glaze is burning before caramelization.? If the glaze burns, reduce heat and add a splash of water to thin it.
• Overcooking the ham.? If the ham dries out, cover it loosely with foil halfway through.
• Under-thickened glaze.? If the glaze is too runny, simmer it longer to thicken.
• Undercooked ham.? If the meat is undertemp, give it more time and check again.

This glaze is a bit of a rebel—sweet, smoky, with a kick of bourbon that makes every bite memorable. It’s messy in the best way, sticky and fragrant, just like holiday chaos should be. Feel free to tweak the sweetness or spice level—this recipe is a canvas for your family’s traditions. Serve it with whatever sides make your table feel full and loud, and enjoy the warmth that only a homemade holiday feast can bring.