Maple Bourbon Glazed Ham

Why This Maple Bourbon Glazed Ham Works

During the first simmer on the stove, the maple syrup, bourbon, brown sugar, mustard, vinegar, and spices melt together and start to thicken. The sugar and syrup turn a bit sticky, so the glaze can cling to the outside of the ham instead of sliding off. As it cools slightly, it becomes even more syrupy and easier to brush on in a good, even coat.

In the oven, the scored surface of the ham opens up and the warm glaze seeps into those cuts. With the ham covered for most of the baking time, the inside warms gently and stays juicy while the outside slowly dries just enough for the glaze to stick. Once the foil comes off and more glaze goes on, the sugar and maple on the surface darken and tighten into a shiny, sticky layer. By the time the ham rests, the juices settle back inside the meat, so the slices stay moist while still carrying that sweet, spiced, slightly boozy crust on the outside.

Mistakes To Avoid

Letting the ham cook past 140°F for too long dries it out. The outside turns tough and chewy, and the slices lose that juicy, tender bite, especially around the edges and thinner parts.

Skipping the scoring step leaves the glaze mostly sitting on the surface. The fat under the skin doesn’t melt and mix in as well, so the outside can feel a bit rubbery and the glaze forms a thin, slippery layer instead of a sticky coating.

Pouring the glaze on without simmering it first keeps it too thin. In the oven it just runs off into the pan instead of clinging, so the ham ends up with a pale, wet surface and most of the sweetness and spice stuck in the pan drippings.

Baking the ham uncovered the whole time makes the outside dry out before the inside warms through. The glaze can start to burn or get hard and bitter in spots while the center of the ham is still barely heated.