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Bourbon Honey Glazed Ham

This bourbon honey glazed ham features a rich, sticky coating made from a blend of honey, soy sauce, bourbon, and spices, which transforms a simple roast into a flavorful centerpiece. The cooking process involves scoring, roasting, and basting to develop a caramelized, golden exterior while keeping the meat juicy and tender. The final dish boasts a glossy, inviting appearance with a smoky, sweet, and savory flavor profile.
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Prep Time 15 minutes
Cook Time 2 minutes
Total Time 2 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large whole ham (bone-in or boneless) preferably pre-cooked and smoked
  • 1/2 cup honey
  • 1/4 cup soy sauce
  • 1/4 cup bourbon optional, for smoky depth
  • 1 teaspoon smoked paprika
  • 1/4 cup brown sugar
  • 2 tablespoons lemon juice
  • 1 teaspoon garlic powder

Equipment

  • Roasting pan
  • Saucepan
  • Basting brush
  • Meat thermometer
  • Sharp knife

Method
 

  1. Preheat your oven to 150°C (300°F). Place the ham on a cutting board and score the fat in a diamond pattern, making cuts about 1 cm deep. This helps the glaze seep in and creates an attractive presentation.
  2. In a saucepan, combine honey, soy sauce, bourbon, smoked paprika, brown sugar, lemon juice, and garlic powder. Bring the mixture to a gentle simmer over low heat, stirring constantly until it’s smooth and fragrant, about 5 minutes. This creates a rich, flavorful glaze.
  3. Place the scored ham in a roasting pan, fat side up. Roast the ham in the oven for about 15 minutes per pound, basting every 20 minutes with the glaze using a basting brush. This layering builds a glossy, caramelized coating.
  4. Halfway through cooking, increase the oven temperature to 180°C (350°F) to help the glaze caramelize and develop a beautiful golden color. Continue basting and watching for a shiny, sticky coating.
  5. In the last 30 minutes, brush on a second coat of the glaze, ensuring it turns a deep, inviting caramel color. The glaze should be glossy and thick, not runny, with a lovely aroma filling the kitchen.
  6. Use a meat thermometer to check the internal temperature; it should reach around 60°C (140°F). Once done, remove the ham from the oven and let it rest for at least 15 minutes to allow the juices to distribute evenly.
  7. Carve the ham into slices, revealing a beautifully glazed, caramelized exterior with juicy, tender meat inside. Serve warm, and enjoy the rich, smoky-sweet flavors with your favorite sides.

Notes

Adjust the sweetness or spice level by adding more honey or paprika. Keep a close eye during the final caramelization to prevent burning. Resting the ham is key to keeping it juicy and flavorful.