1 / 1
Brown Sugar Bourbon Glazed Ham
Two sticks of butter, two cups of dark brown sugar, and three-quarters of a cup of bourbon reduce into a thick, glossy glaze that gets brushed over a six-to-nine-pound spiral ham throughout a two-hour roast. The ham spends most of that time low and slow in a covered pan, basting in the pooled glaze as the juices run. A final few minutes under the broiler bubbles the coating into a lacquered, deeply caramelized crust. Serves 8 to 10 with very little active time beyond the glazing.
Equipment
- Oven
- Saucepan
Ingredients
- 8 TO 10 SERVINGS
- 1 cup (2 sticks) unsalted butter
- 2 cups dark brown sugar
- ¾ cup bourbon
- 6- to 9-pound spiral ham
Instructions
- 1Preheat the oven to 350°F.
- 2Melt the butter in a large saucepan over medium heat. Stir in the dark brown sugar and cook until it dissolves completely. Remove the pan from the heat and carefully mix in the bourbon.
- 3Set the spiral ham in an oven-safe baking dish. Pour half of the bourbon glaze over the meat, setting the remaining glaze aside for later.
- 4Bake the ham for 1 1/2 to 2 hours. Check the thickest part with an instant-read thermometer to ensure it reaches an internal temperature of 140°F.
- 5Carefully pour the reserved glaze evenly over the baked ham.
- 6Switch the oven to the broil setting. Broil the ham for about 5 minutes until the glaze becomes bubbly and forms a rich crust. Watch it closely here, as the high sugar content can burn quickly.
Notes
- Safety tip: Always remove the saucepan from the heat before adding the bourbon to prevent flare-ups.
- Storage: Keep leftover ham in an airtight container in the fridge for up to 4 days.
- Make ahead: You can prepare the glaze up to 3 days in advance. Gently reheat it on the stove until it's pourable before using.