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Bourbon-Glazed Ham

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"Using a bone-in ham is important because bone intensifies the flavor of the meat. A glazed ham is an Easter dinner classic. Each serving should include a bit of crust; its sweetness complements the saltiness of the meat."
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2 h 10 m servings 715 cals
Original recipe yields 12 servings


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  • Prep

  • Ready In

  1. Preheat oven to 350 degrees F. Trim all but 1/4 inch fat from the ham, and score remaining fat in 3/4-inch diamonds, just deep enough to reach the meat without cutting into it. Place ham, fat side up, on a rack in a roasting pan.
  2. In a small bowl, mix together brown sugar, mustard, and bourbon. Brush 1/4 of the glaze over the ham. Bake the ham, brushing with remaining glaze every 30 minutes, until heated through (140 degrees F on a meat thermometer), about 2 hours.
  3. Let ham stand about 15 minutes before carving. Using a knife with a long blade, carve downward to the bone. Run the knife horizontally through the ham, along the top of the bone, to release the slices.

Nutrition Facts

Per Serving: 715 calories; 49 g fat; 14.7 g carbohydrates; 49 g protein; 148 mg cholesterol; 3529 mg sodium. Full nutrition


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