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Cozy Maple Bourbon Glazed Ham with Rosemary

maple bourbon glazed ham with rosemary - featured image
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A sticky, caramelized ham glazed with maple syrup, bourbon, and fresh rosemary. Perfect for holidays and gatherings, this easy recipe transforms a simple ham into a showstopper with minimal effort.

Ingredients

Scale
  • 1 fully cooked bone-in ham (8–10 pounds)
  • Whole cloves (optional, about 20-30)
  • 1 cup pure maple syrup
  • 1/2 cup bourbon
  • 1/2 cup unsalted butter
  • 1/4 cup brown sugar, packed
  • 2 tablespoons Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 4–5 sprigs fresh rosemary
  • 2 cloves garlic, smashed
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Instructions

  1. Take the ham out of the fridge 1-2 hours before cooking to let it come to room temperature.
  2. Preheat your oven to 325°F (163°C). Position the rack in the lower third of the oven.
  3. If your ham has a thick layer of skin or rind, trim it off, leaving about 1/4 inch of fat. Score the fat in a diamond pattern about 1/4 inch deep. If spiral-cut, skip scoring.
  4. Stud the ham with cloves (optional) by pushing a clove into the center of each diamond.
  5. Place the ham on a rack in a roasting pan, flat side down. Add about 1 cup of water to the bottom of the pan.
  6. In a small saucepan over medium heat, combine maple syrup, bourbon, butter, brown sugar, Dijon mustard, apple cider vinegar, smashed garlic cloves, and rosemary sprigs. Stir until butter melts and sugar dissolves, about 3-4 minutes. Bring to a gentle simmer, then reduce heat to low and cook for 5 minutes. Remove rosemary sprigs and garlic cloves. Keep warm.
  7. Brush a generous layer of glaze all over the ham. Reserve about half the glaze for later basting.
  8. Bake the ham uncovered for 15 minutes per pound (about 2 hours for 8 pounds, 2.5 hours for 10 pounds). Start checking internal temperature about 30 minutes before the estimated end time—target 140°F (60°C) in the thickest part, not touching the bone.
  9. Baste every 20 minutes with another layer of glaze to build up the crust.
  10. If the ham browns too quickly, tent loosely with aluminum foil.
  11. When internal temperature reaches 140°F, the ham is ready. For extra caramelization, broil for 2-3 minutes, watching carefully.
  12. Remove from oven and let rest for 15-20 minutes. Brush one last layer of reserved glaze over the top.
  13. Carve and serve. If spiral-cut, follow the cuts to separate slices. If whole, carve against the grain into thin slices. Arrange on a platter, spoon remaining glaze from the pan over the top, and garnish with fresh rosemary sprigs.

Notes

For best results, let the ham come to room temperature before cooking. Baste every 20 minutes for a glossy, caramelized crust. If the glaze becomes too thick, whisk in a tablespoon of warm water. Save the ham bone for making split pea or lentil soup. Leftover ham tastes even better the next day as flavors meld.

Nutrition

Keywords: maple bourbon glazed ham, rosemary ham, holiday ham, Easter ham, Christmas ham, glazed ham, bourbon ham, maple ham

Find it online: https://bitesienna.com/cozy-maple-bourbon-glazed-ham-with-rosemary/