
A show-stopping spiral-sliced ham brushed with a richly caramelized maple-bourbon glaze—perfect for holidays or any special Sunday dinner.

I remember one Christmas when I doubled the glaze because guests were stealing extra spoonfuls; it was that good. My family’s reaction—more than one person went back for thirds—confirmed that the combination of sweet, citrus, and a hint of bourbon is a reliable crowd-pleaser. Over the years I refined the timing so the glaze caramelizes without drying the ham, which makes a world of difference in texture and juiciness.
My favorite aspect of this method is that it creates a beautifully caramelized exterior while keeping the interior tender. Family members always ask what’s in the glaze; I tell them it’s maple, orange, and a splash of bourbon—simple, but it reads as something special on the plate. Over time I learned to control the oven time carefully so the glaze doesn’t burn; a loose foil tent early on, followed by a final uncovered glaze finish, is the key to consistent results.
Store leftover slices in an airtight container in the refrigerator for up to 4 days. If you saved pan juices, chill them separately and spoon over warm slices when reheating to revive moisture. For freezing, wrap individual portions tightly in plastic wrap and place in freezer bags; freeze up to 3 months. Reheat gently in a 300°F oven, covered, until warmed through, then brush with a little warm glaze and finish uncovered for a few minutes to reintroduce that fresh-caramelized surface.
If you prefer to avoid alcohol, substitute the bourbon with an equal amount of unsweetened apple cider or additional orange juice plus a splash of apple cider vinegar for acidity. Swap maple syrup with honey for a different floral sweetness; reduce the amount slightly if using honey because it can be sweeter by volume. For a less sweet glaze, cut the brown sugar by half and increase the orange juice to maintain liquid balance. When choosing ham, a boneless spiral will cook a touch faster and is easier to carve for smaller gatherings.
Serve slices with classic accompaniments like scalloped potatoes, roasted root vegetables, or a crisp green salad to cut through the glaze’s sweetness. For a festive spread, arrange the ham on a platter with orange slices and fresh rosemary sprigs for color and aroma. Leftover ham makes excellent sandwiches with grainy mustard and arugula or elevates a simple pea and ham soup. Offer extra warmed glaze in a small pitcher for guests who like an extra sheen.
Glazed hams are a centerpiece in many American and European holiday traditions, often rooted in preservation techniques and celebratory feasting. Spiral-sliced hams became popular post-1950s as industrial slicing methods improved, offering convenience and uniform portions for large gatherings. Maple and whiskey or bourbon pairings are classic in North American cuisine, reflecting regional ingredients—maple from the Northeast and bourbon from the American South. This particular glaze melds those influences into a modern, crowd-pleasing finish.
In winter, accent the glaze with a pinch of ground cinnamon or a few strips of orange zest for warming aromatics. For spring or summer meals, lighten the profile by swapping half the maple syrup for fresh peach puree or apricot preserves for a brighter fruit note. Holiday versions can include whole-grain mustard in the glaze for texture and tang, while smoky paprika keeps the profile cozy during colder months.
Make the glaze up to 24 hours ahead and refrigerate; rewarm gently before glazing. If planning a large gathering, warm the ham in a low oven (275°F) wrapped in foil to maintain moisture and finish with a final glaze just before serving to reintroduce that glossy crust. Pack slices with a little pan juice between layers if transporting for potlucks to keep them from drying out. Use a probe thermometer for accurate timing when reheating portions.
This ham is more than a dish; it’s a ritual for bringing people together. The balance of sweet glaze and savory spice makes it a memorable centerpiece, and small adjustments let you tailor it to any season or celebration. I hope this method becomes a reliable favorite in your kitchen as it is in mine.
Pat the ham dry before applying mustard to help the spice rub adhere evenly.
Use a probe thermometer inserted between slices to monitor the ham’s internal temperature without slicing it open.
Tent the ham with foil for the first hour to keep it moist, then remove the foil for the final glaze and caramelization.
Gently rewarm refrigerated glaze before brushing; cold glaze won’t spread evenly and may tear the surface.
This nourishing juicy bourbon glazed spiral ham recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes, spiral-sliced hams are fully cooked; the oven step warms and caramelizes the glaze. Aim for an internal temperature of 140°F.
Make the glaze up to 24 hours ahead and refrigerate. Rewarm gently before brushing onto the ham.
This Juicy Bourbon Glazed Spiral Ham recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Preheat oven to 325°F. Place the spiral-sliced ham cut-side down on a rack in a roasting pan and pat dry.
Push whole cloves into the ham’s fat layer and brush the surface with Dijon mustard to help the spice rub adhere.
Combine smoked paprika, ground allspice, garlic powder, and brown sugar; sprinkle and press over the mustard-coated ham.
Pour 1 cup water into the pan, loosely tent with foil, and bake at 325°F for 1 hour to heat through and retain moisture.
Simmer bourbon, maple syrup, orange juice, and brown sugar in a saucepan until slightly thickened, about 5 minutes; remove from heat.
Remove foil, brush half the glaze on, bake uncovered 10 minutes, brush remaining glaze, then bake another 10–20 minutes until 140°F and caramelized.
Let rest 10 minutes off heat before slicing. Serve warm with extra glaze if desired.
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