Bourbon Molasses Glazed Ham

good Bourbon Molasses Glazed Ham is sweet, crunchy, salty, and completely addictive with a subtle smoky flavor! The glaze caramelizes beautifully on the surface of the ham, creating a sticky, glossy coating that enhances the natural savories of the meat.

This dish is often studded with whole cloves before baking, infusing the ham with spicy undertones that complement the sweetness of the glaze. Ideal for special occasions, bourbon molasses glazed ham is a show-stopping centerpiece that pairs wonderfully with a variety of side dishes, making it a versatile and beloved choice for gatherings. You cant count the calories on this one but see nutritional facts at the bottom of the recipe card. This ham is our family's favorite for Christmas Dinner!

At Avdaye, we add lots of tips in all of our recipes – because we are a home cook without any formal training, and we find we are more confident making dishes when we understand why it works, and what each ingredient means to the flavor of a recipe. Our goal is for even the most beginner home cook to feel empowered in the kitchen.

How to Make Bourbon Sweet Glazed Ham

Bourbon molasses glazed ham is a festive and flavorful dish that combines the smoky sweetness of molasses with the rich, oaky notes of bourbon to create a deeply aromatic and enticing glaze.

Glazed Ham Ingredients

First assemble the following ingredients:

• Bourbon or whiskey (2/3 cup) – Bourbon adds a rich, oaky depth with subtle vanilla and caramel notes, enhancing the complexity of the glaze's flavor profile. You can add as much as a cup bourbon to add more kick.
• Clover honey (1 cup) – Clover honey introduces a light, floral sweetness that balances the robust flavors of the glaze, adding a smooth, mellow layer.
• Molasses (1/3 cup) – Molasses brings a dark, bittersweet intensity to the glaze, contributing to the rich color and depth of flavor with its smoky undertones.
• Orange marmalade (1/2 cup) – Orange marmalade offers a zesty, fruity brightness, cutting through the richness of the glaze with its citrusy tang and subtle bitterness.
• Whole bone-in smoked ham (11 lb) – A whole bone-in smoked ham provides a succulent, smoky base that absorbs and complements the sweet and aromatic glaze, enhancing the overall dish. The glaze will be enough to cover up to a 16-pound ham.
• Whole cloves (1/8 cup) – Whole cloves infuse the ham with their warm, aromatic spiciness, adding a hint of exotic flavor that punctuates the sweetness of the glaze.

Steps to make Bourbon Molasses Glazed Ham

Once you have assembled the ingredients, use this method:

Prep. Preheat oven to 350 degrees F. In a small saucepan, lightly boil bourbon, honey, molasses, and marmalade over low heat for 15 minutes- stir to prevent burning while bubbling. Set aside.

Prep Ham. Place the ham in a roasting pan, fat side up. With a sharp knife, cut a diamond pattern across the whole ham. There may be up to an inch fat to cut through. Stud whole cloves across the whole ham.

Bake. Spread half of the bourbon glaze over the ham and roast on the rack in the bottom third of the oven for 2 hrs 30 mins – 3 hours, uncovered, until ham reaches an internal temperature of 130 degrees. Place the remaining baste in a bowl and spread additional bourbon mixture on ham as it cooks. Tent ham with foil and let ham stand for 20 minutes before slicing.

Kitchen notes

Selecting the Right Ham. Choose a bone-in ham for more flavor and a natural guide for slicing. Spiral-cut hams are convenient but can dry out more easily, so they require careful glazing and basting.

Scoring the Ham. Lightly score the ham's surface in a diamond pattern, making shallow cuts. This increases the surface area for the glaze to adhere to and allows the flavors to penetrate deeper into the meat.

Room Temperature Start. Allow the ham to sit at room temperature for about 1-2 hours before cooking. This step helps the ham cook more evenly.

Low and Slow Cooking. Cook the ham at a low temperature (around 325°F) to keep it moist and tender. A slow cooking process helps prevent the exterior from drying out before the interior is heated through.

Basting and Glazing. Apply the first layer of glaze about 30 minutes before the ham is done, then baste it every 10 minutes until finished cooking. This builds a rich, caramelized crust without burning the sugar in the glaze.

Adding Liquids. Place a small amount of water, apple juice, or bourbon in the bottom of the roasting pan and cover the ham with foil for the majority of the cooking time. This creates a moist environment, reducing the risk of drying out.

Rest Before Serving. Let the ham rest for 10-15 minutes after removing it from the oven. This allows the juices to redistribute throughout the meat, ensuring it stays moist when sliced.

Use Leftovers Creatively. Plan for leftovers by thinking of creative ways to use them, such as in sandwiches, soups, or breakfast dishes. Ham is versatile and can add flavor to many recipes. Try making hot Italian sliders or ham and cheese sliders – yum!

Safety First. If using a glaze with alcohol, be cautious of potential flare-ups when opening the oven or if applying the glaze near an open flame.

Serve it with

Enjoy this ham served with good baked ranch Brussel sproutssausage cornbread stuffingand Chinese style green beans.

Share Pin It Follow

Molasses Bourbon Glazed Ham FAQs

What type of ham should we use for a bourbon molasses glaze?

Opt for a fully cooked, bone-in ham (either spiral sliced or unsliced) as it provides the best flavor and texture, and the bone enhances the taste while ensuring the meat stays moist.

How do we prepare the ham before applying the glaze?

Before applying the glaze, score the surface of the ham in a diamond pattern to allow the glaze to penetrate deeper into the meat. If using an unsliced ham, consider studding it with cloves for added flavor.

Can we make the bourbon molasses glaze in advance?

Yes, the glaze can be prepared a day ahead and stored in the refrigerator. Gently reheat it before brushing it onto the ham to ensure it's easy to spread.

What bourbon is best for the glaze?

Use a bourbon you enjoy drinking. A mid-range bourbon offers a good balance of flavor and cost, providing the glaze with a nice oakiness without being overpowering.

Can we make this recipe without alcohol?

Yes, for an alcohol-free version, substitute the bourbon with apple juice or apple cider and a teaspoon of vanilla extract to mimic the depth of flavor.

What can we do with leftover ham?

Leftover ham is versatile and can be used in sandwiches, soups, omelets, casseroles, and more. Store leftovers in the fridge for up to 5 days or freeze for up to 2 months.

How do we know when the ham is ready to serve?

Since most hams are pre-cooked, you're essentially reheating it. Aim for an internal temperature of 140°F (60°C) when checked with a meat thermometer.

How can we prevent the ham from drying out during cooking?

Keep the ham covered with foil for the majority of the cooking time, only removing it to apply the glaze towards the end. This helps retain moisture and prevent drying.

Can we mix up things up?

Yes, you can add brown sugar, mustard, or use dark brown sugar to add more molasses kick. We also like to add pecans for a pecan glaze for a fun kick.

Click to watch the recipe being made below:
[mv_video sticky=”true” aspectRatio=”16:9″ key=”csr94pc04iqtctkrzeij”]

Ingredients

• ⅔ cup bourbon or whiskey
• 1 cup clover honey
• ⅓ cup molasses
• ½ cup orange marmalade
• 11 lb whole bone-in smoked ham, fully cooked, unsliced
• ⅛ cup whole cloves

Method

1. Preheat oven to 350 degrees F.
2. In a medium saucepan, heat bourbon, honey, molasses, and marmalade over low heat for 15 minutes- stirring a bit to prevent burning.
3. Set aside.
4. With a sharp knife, cut a diamond pattern across the whole ham.
5. Stud whole cloves across the whole ham.
6. Spread half of the bourbon glaze over the ham and roast for 2 1/2 – 3 hours, uncovered, until ham reaches an internal temperature of 130 degrees.
7. Baste occasionally with additional glaze as ham cooks.
8. Tent ham with foil and let ham stand for 20 minutes before slicing.