
A show-stopping spiral-sliced ham glazed with a warm maple-bourbon sauce — caramelized, juicy, and perfect for holiday gatherings or a weekend feast.

I remember the first time I brought this to a potluck — neighbors asked for the recipe on the spot and one guest called it "restaurant-quality at home." Over the years I’ve tweaked the glaze ratio and cooking time based on those reactions, and the current version is where sweet, boozy, and savory meet in perfect harmony. My partner’s favorite moment is when the glaze begins to caramelize and the kitchen smells like oranges and toasted sugar.
My favorite part of this preparation is the moment the glaze first hits the hot ham and begins to hiss and caramelize — it smells like holiday nostalgia. Guests often tell me the second-day leftovers, warmed gently with a little extra glaze, taste even better: the flavors have had time to settle and the meat becomes more uniformly infused. I love that this method gives you a beautiful centerpiece with relatively little fuss.
Cool leftover slices to room temperature no longer than two hours, then refrigerate in an airtight container or wrapped tightly in foil for up to four days. For long-term storage, slice into meal-sized portions and freeze flat in resealable bags for up to three months; thaw overnight in the refrigerator before reheating. To reheat, place slices in a baking dish with a splash of water or reserved glaze, cover with foil, and warm at 300°F for 10–15 minutes until heated through. Avoid high heat, which dries out the meat and ruins the glaze.
If you’d like to omit alcohol, substitute additional orange juice or a non-alcoholic apple cider for the bourbon; add a splash of vanilla extract to mimic some of the bourbon’s aromatic qualities. Use honey instead of maple syrup for a different floral sweetness (reduce liquid slightly to avoid a runny glaze). If you prefer less sugar, reduce brown sugar by half and simmer the glaze longer to concentrate flavor. For a spicier edge, add 1/4 teaspoon ground black pepper or a pinch of cayenne to the glaze.
This glazed ham pairs beautifully with buttery mashed potatoes, roasted root vegetables, and a bright green salad to cut the richness. For holiday tables, set it alongside scalloped potatoes, honey-glazed carrots, and warm dinner rolls. Garnish the platter with orange slices and fresh thyme sprigs for color. For a lighter weeknight meal, serve thin slices with steamed green beans and a mustard-yogurt sauce for dipping.
Glazed hams are a classic centerpiece in American holiday cooking, blending European preservation techniques with New World ingredients like maple syrup. Spiral-sliced hams became popular with the advent of pre-sliced, ready-to-heat products in the mid-20th century — a convenience that transformed home entertaining. The use of bourbon in glazes adds a Southern American influence, marrying whiskey’s caramelized notes with sweet syrup for a deeply American flavor profile.
In winter, use dark maple syrup and add a pinch of ground cloves or cinnamon for warming, festive tones. Spring calls for lighter glazes — swap orange juice for pineapple juice and add a tablespoon of soy sauce for an umami lift. For summer gatherings, finish the ham on a grill for added char and smoke; brush the glaze and move the ham to indirect heat to caramelize the sugars without burning them.
Make the glaze up to two days ahead and refrigerate; warm gently before glazing so it’s pourable. You can also prepare the spice rub and mustard layer the night before, wrap the ham, and refrigerate to let flavors meld. When prepping multiple sides, schedule the ham first because it needs the longest hands-off time; keep it warm loosely tented with foil while finishing other dishes. Store leftover glaze separately and reheat before serving alongside the ham.
This ham delivers an elegant, flavorful centerpiece with minimal stress — a dish that invites guests to linger over seconds and creates lasting memories. Give it a try for your next gathering and make the glaze your own by adjusting sweetness and boozy warmth to taste.
Tent the ham with foil for the first hour to prevent premature browning and ensure even reheating.
Use an instant-read thermometer to verify the internal temperature is 140°F before serving.
Brush the glaze between short roasting periods and watch closely as sugars can caramelize quickly.
Reserve a small amount of glaze for serving to refresh flavors on reheated slices.
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. Use fully cooked spiral-sliced ham and reheat to an internal temperature of 140°F. Use an instant-read thermometer to check.
Make the glaze up to 2 days ahead and store it refrigerated. Reheat gently before brushing on 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 to allow even airflow and prevent the bottom from becoming soggy.
Insert whole cloves into the ham surface about 1–1.5 inches apart. Brush the ham with Dijon mustard and press the spice mixture (smoked paprika, garlic powder, allspice, and brown sugar) over the mustard to adhere.
Pour 1 cup of water into the roasting pan to keep the oven humid, then loosely cover the ham with foil. Bake covered for 1 hour to warm the meat while keeping it moist.
Combine bourbon, maple syrup, orange juice, and brown sugar in a small saucepan. Bring to a boil over medium-high heat, then simmer about 5 minutes until slightly thickened and syrupy.
Remove foil and brush half the glaze over the ham. Roast uncovered 10 minutes, brush with remaining glaze, and roast another 10–20 minutes until internal temperature reaches 140°F and the glaze is caramelized.
Remove the ham from the oven and let rest 10 minutes to allow juices to redistribute. Slice along the spiral cuts and serve warm with reserved pan juices or extra glaze.
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This recipe looks amazing! Can't wait to try it.
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