Looking for that next-level holiday centerpiece or a weekend dinner that’s Off the Chain? This Maple Bourbon Glazed Ham is the move. Sweet, sticky, smoky, and spiced just right—with a glaze that’s buttery, boozy, and bold. Whether you’re using a smoker or oven, this one’s simple to make and packed with flavor from top to bottom.
Why You’ll Love This Maple Bourbon Glazed Ham
- Bold flavor: It’s smoky, sweet, and just the right amount of spicy.
- Crowd-pleaser: Perfect for Easter, Christmas, or anytime you want to impress.
- Easy, no-fuss method: Uses a store-bought cooked ham, so no stressing about raw pork temps.
- That glaze off the chain: Maple syrup and bourbon take it to a whole new level.
- Works in the oven or smoker: Flexible for any setup you’re working with.
Ingredients You’ll Need:
- Fully cooked bone-in spiral ham – We’re starting with a ready-to-eat ham to save time and focus on flavor.
- Yellow mustard (for binder) – Helps the rub stick.
- Your favorite BBQ rub (sweet with a little heat) – This is where your bark and seasoning comes from.
- Maple syrup – For deep, rich sweetness and that classic glazed finish.
- Bourbon – Caramel, vanilla, and oak notes that pair beautifully with the sweet maple and brown sugar
- Brown sugar – helps thicken and caramelize the glaze.
- Dijon mustard – Brings some tang and sharpness to balance the sweet.
- Apple cider vinegar – Cuts through the richness and keeps the glaze from being too heavy.
- Unsalted butter – Makes the glaze silky and smooth.
- Black pepper – For a touch of bite.
- Cayenne pepper – Adds some heat to offset the sweetness.
- Apple, cherry, or maple wood pellets – If you’re using a smoker, these woods pair perfectly with the glaze.
How to Make Maple Bourbon Glazed Ham
1. Prep the Ham
Take your spiral ham and rub it down with yellow mustard—this helps the rub stick. Then coat it generously with your BBQ rub of choice. Go heavy—this is where the bark and flavor builds. Let the ham rest while your smoker or oven preheats to 275°F.
2. Preheat Your Smoker or Oven
If you’re smoking it, use apple, cherry, or maple pellets for a sweet, mellow smoke. This ham doesn’t need a ton of smoke time, so mild woods are the move.
3. Get That Glaze Going
While the ham starts cooking, make the glaze. In a saucepan, combine maple syrup, bourbon, brown sugar, Dijon mustard, apple cider vinegar, butter, black pepper, and cayenne. Let it simmer over medium heat for 10–15 minutes until it’s thick and glossy.
4. Smoke and Glaze
Place the ham cut-side down in a pan or on a wire rack. Smoke (or bake) for 1 to 2 hours to start warming it through. Then start basting with the glaze every 30 minutes until the internal temp hits 140°F—this usually takes 2 to 3 hours total.
5. Finish and Rest
Glaze it one final time before pulling it off the heat. Let the ham rest for 20 minutes before slicing. The glaze will set up a bit and you’ll get that perfect, sticky coating.
Tips for the Best Maple Bourbon Glazed Ham
- Don’t skip the mustard binder—it really helps lock in the rub.
- Let the glaze simmer long enough to thicken or it’ll slide right off.
- Want more heat? Add an extra pinch of cayenne or a splash of hot sauce to the glaze.
- Leftovers? Toss slices in a skillet and crisp them up for breakfast sandwiches.
Maple Bourbon Glazed Ham (Smoked or Oven-Roasted)
Ingredients
- 1 bone-in fully cooked spiral ham
- yellow or dijon mustard for binder
- BBQ rub sweet with heat
- 1 cup maple syrup
- 1/2 cup bourbon
- 1/2 cup brown sugar
- 2 tbsp Dijon mustard
- 2 tbsp apple cider vinegar
- 2 tbsp butter
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper
Instructions
- Rub ham with mustard and BBQ rub. Let rest while smoker/oven preheats to 275°F.
- Smoke or bake ham for 1–2 hours.
- Simmer glaze ingredients for 10–15 minutes until thickened.
- Baste ham with glaze every 30 minutes until internal temp reaches 140°F (about 2–3 hours total).
- Glaze one last time, let rest 20 minutes. Slice and serve.
