Sticky, sweet, tangy, and full of flavor… this bourbon mustard and orange glazed ham is one that you’ll be happy to have as the star of your holiday meal!
No more boring, flavorless hams for you… this bourbon, mustard, and orange glazed ham is amazingly flavorful, beautifully marbled, and has a sticky glaze that is out of this world!
I can’t get over the fact that Easter is in less than 2 weeks… 2 weeks you guys!! Speaking of Easter, what do you guys do for it? We usually have a ham, and from now on, I know JUST where I’ll be getting it from!
Recently, I was contacted by Snake River Farms, a premier “ranch to table” family owned company providing the finest beef and pork products, to create a recipe using their amazing Kurobuta bone-in ham.
You simply order online and your ham (or roast, steaks, etc) show up at your doorstep, packaged perfectly!
So I mentioned Kurobuta pork… but what IS that? Kurobuta pork is considered to be equal in status to Kobe Beef. Kurobuta means “black hog” in Japanese, and refers to animals of the Berkshire variety, which is a heritage breed. This type of ham has a dark color, firm texture, and a naturally deep delicious flavor. One bite of this ham and you’ll be able to tell what all the fuss is about!
Making a glazed ham is really simple, as the ham comes to you fully cooked and smoked, you’re just heating it up and adding a great glaze. So don’t be intimidated here 🙂
Imagine the “oooooh’s” and “ahhhhh’s” when you set that beautiful ham down on the table!! As if that crazy flavorful glaze isn’t enough, I’ve also created a delicious mustard sauce to serve alongside, which is great with slices of ham, or on a ham sandwich using leftovers!
If you’re looking for ideas on what to serve alongside this glazed ham, I like to serve my Horseradish Mashed Potatoes, Brussels sprouts with toasted Hazelnut Butter, some of my Mom’s Corn Pudding, or these fluffy One Hour Dinner Rolls. For dessert, well, you can’t go wrong with these red velvet brownies (easy to customize to any holiday!), or my Mom’s famous carrot cake!
Trust me when I say that you’ll be wanting this ham for MORE than just holidays… we like to have hams as a weekend meal, and then snack on the leftovers for lunches throughout the week. Give this one a try you guys, I know you’ll love it 🙂
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
- 3/4 cups orange marmalade
- 1/4 cup pure maple syrup
- 1/4 cup whole-grain Dijon mustard
- 1/4 cup bourbon
- 2 Tbsp lemon juice fresh, if possible
- 1/2 tsp ground ginger
- Salt and black pepper to taste
- 1 bone-in half ham (about 6-10 lbs)
Instructions
- Move oven rack to lower third portion of the oven and preheat to 325 degrees F. Line bottom of a roasting pan with aluminum foil for easy cleanup and set aside.
- Add orange marmalade, maple syrup, Dijon mustard, bourbon, lemon juice, ground ginger and salt and pepper to a mixing bowls and whisk to combine well. Set aside.
- Remove ham from package and pat dry if too wet.
- Place ham on roasting rack, flat side down, so the fatty side is facing up.
- Gently score the ham in a criss-cross pattern, and brush all over with 1/2 cup of the prepared glaze.
- Cover ham loosely with aluminum foil to prevent drying out or burning.
- Bake for about 2 - 2 1/2 hours, until instant thermometer inserted into the middle of the ham registers 125-130 degrees F.
- Remove roasting pan from the oven and peel back or remove foil from the top and sides of the ham.
- Increase oven temperature to 425 degrees F.
- Brush 6 Tbsp of glaze over the ham and bake for 20 minutes, brushing ham with additional 6 Tbsp of glaze every 6-7 minutes. You'll be brushing the ham with glaze approximately 3 times during this step.
- Be sure to watch that the glaze doesn't burn, but instead turns a rich, deep golden color.
- Remove roasting pan from oven and place ham on a large cutting board.
- Tent loosely with foil and let ham rest for 20 minutes before slicing.
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Chef Tips
TO PREPARE SPIRAL SLICED HALF HAM:
- Preheat oven to 275 F degrees. Adjust oven rack to the lower third position. Line a roasting pan or large dutch oven with a long strip of foil (heavy duty works best).
- Position ham flat side down in center of pan.
- Brush with 1/2 cup of the glaze, if possible, getting some in between the slices.
- Bring sides of the foil up over the ham and cover loosely. If needed, add a sheet of foil over the top.
- Bake approximately 12-15 minutes per pound. For a half ham of 8-10 lbs, plan on baking for a total of approximately 2 hours (including glazing time).
- To glaze, remove ham from oven about 30 minutes before it's finished. For a half ham, remove after about 1 hour 30 minutes and uncover. Liberally brush ham with 1/2 cup glaze, getting in between slices if possible. Bake 30 minutes, repeating with a few tablespoons of glaze every 10-15 minutes if desired.
- For a stickier glaze, after ham is finished baking, broil for a few minutes until sticky and browned. Be careful though, you don't want to burn it!
- Remove ham from oven, loosely tent with foil and let rest 10 minutes.
- Turn ham on it's side and serve.
2. Recipe adapted from issue 96 of Fine Cooking magazine.
Video
Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
This is a sponsored conversation written by me on behalf of Snake River Farms. The opinions and text are all mine.
Leslie says
Got the Kurobuta ham from Snake River and used your bourbon mustard glaze. The ham was amazing so full of flavor, never used a bourbon glaze before but this recipe will replace my old glaze recipe.
Beth says
This ham and sauce was so good. I couldn’t find a boneless uncooked half ham because I waited to close to Easter. But I made it anyway with a cooked boneless ham adjusting the time to the recommendation on the package. I left off the black pepper. The ginger gave it plenty of kick. Also, I didn’t add any salt. Used regular stone ground mustard (what I had on hand). I will try this again with a bone-in uncooked ham. Thank you Amanda.
Aileen Anthony says
Can I do it on the bbq on indirect heat? If so how long?
The Chunky Chef says
I haven’t tested this recipe using a grill or smoker, so I can’t say for certain whether what the temp/time would be or if any changes would need to be made. If you do some experimenting, I’d love to know how it turns out 🙂
Jerica says
Can this glaze be made separately as a dipping instead of glaze? Would I just head it on the stove till thickened?
The Chunky Chef says
Yes you can do that if you’d like 🙂
Margaret says
Can you use a boneless sliced ham for this recipe?
The Chunky Chef says
Yes, just note that the baking time will likely change.
erika says
for a whole ham that is 16 lbs, would you recommend i glaze halfway through rather than at the start? Worried about the glaze burning since the ham i got will take a lot longer to cook.
The Chunky Chef says
Yes, I’d probably add the glaze about halfway through.
Mike says
What if one cannot find the kurobuta pork? Is there a suggested alternative?
The Chunky Chef says
You can use any bone in half ham, as listed in the recipe 🙂
Susan says
Probably the best ham we have ever had for the Holidays! This was awesome for an 11 pound. Just added cloves after scoring!
Mike B and Susan from Cape Cod Massachusetts
Paula says
Can this be made in a crockpot?
The Chunky Chef says
I’ve only tested this recipe as written. So without testing and retesting it myself, I can’t say for certain if that would work. If you do some experimenting, I’d love to know how it turns out!
Kathy says
Can the ham be glazed the night before & cooked the next day?
The Chunky Chef says
Yes, but you’ll want to still baste with the glaze as it cooks the next day to keep it moist.
Julie Arieta says
Once I made this for Thanksgiving instead of turkey. Now my family begs me to make it every holiday! It feels great to have “the recipe” everyone adores. I save the extras and the bone for the most amazing ham bone and cabbage soup that ever happened.
Patricia Watson says
If I make in advance how do I reheat without drying out?
The Chunky Chef says
I would reheat in a slow cooker, if it fits, with a bit of apple juice or chicken broth in the bottom. You could also reheat in the oven in a roasting pan, covered, with some juice or chicken broth.
Karen says
I’ve Never been a big ham eater. But your directions and this glaze has made me one. It never fails! Thanks for sharing this recipe!
Ed says
Will this work without the bourbon
The Chunky Chef says
I’ve only tested this recipe as written. So without testing and retesting it myself, I can’t say for certain if that would work. If you try it, I’d love to know how it turns out!
Shelley A Williams says
yes, I have made it without bourbon and it was amazing!