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!! I knew it was early this year, but this is wayyyyyy early. Speaking of Easter, what do you guys do for it? We usually spend time with both families, doing the egg hunt thing, and the Easter Bunny brings the kids a basket that they have to “hunt” for throughout the house, and then we go to my Grandma’s house where we typically have ham and all the trimmings. This year is in a bit of an uproar, due to some health issues, so we may or may not get to go to my Grandma’s house :/ But if that happens, I’ll bake a ham to have here at home. And 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! No more shuffling out to your local grocery store, hassling with crowds, or overpaying for a ham that isn’t that great in quality. I’m all about lounging on the couch in my pj’s, making a few clicks and boom… entree shopping is done!
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 🙂 I highly encourage you to give Snake River Farms a try, and really taste the difference, the care that they put into their process to ensure you get the finest quality meat.
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.
Suzanne says
The recipe looks amazing! Can I cook the ham in the crockpot instead? My oven will be full with the turkey.
The Chunky Chef says
I totally understand! If your ham is smoked (which most from the grocery stores here in the US are), then you’re really just warming it through. I would do 4-5 hours on LOW, then broil to get a stickier glaze if you want (I love it that way).
Dianne C. says
Hi, if you were to use this recipe for a 20-22 lb ham, how would you adjust the ingredients and cooking time? This is my first time cooking a ham and I have 18 people coming to lunch.
The Chunky Chef says
Hi Dianne 🙂 I would multiply all ingredients (except ham) by 3, just to make sure you have enough of the glaze. Most hams are already cooked (smoked), so you’re really just reheating, so there’s no danger of it being undercooked and causing health issues. I would cook it as directed, and check with an internal meat thermometer (125 – 130 F degrees is the standard for hams).
Sir Kevin Parr Bt says
If the meat is fully smoked you do not cook it .Ruins the smokey taste as wood smoke cooks through it. i live in Europe and smoked chicken and ham is the main diet. Once wood smoked eat hot and juicy with out fat. Hickory or oak wood chips in a metal box with bend so no flame can reach meat. Smoke for as long as needed for personal taste. Some like it really smokey others just smoked through .i like smokey as possible takes about hour and half for chickens longer for thicker chunks of meat.. No need to cook again as it is cooked right through with smoke. If you do it dries out the meat and I think takes away most of the smoke flavours.
The Chunky Chef says
Here in the US some people, most people in fact, prefer ham like this to be warmed. You’re not really cooking the ham, since as you said, it’s already smoked; but rather warming it through. If done with flavorful liquids, it doesn’t dry out the ham, or take away flavors. But as always, everyone has their own tastes and preferences.
G Reed says
Made the glaze yesterday on a spiral ham, New Year’s Day 2019, made with a single barrel bourbon, it was amazing to say the least!!!!
Carolyn says
I found your recipe in 2016 and made it for Easter. Then again for Christmas. And again for Easter 2017. I wasn’t home for Christmas that year but made it for Easter 2018 and just made it again for Christmas this year. Yes – I do love it that much. I cannot even think about making ham any other way. It is that good. My variation on the original recipe? Absolutely nothing! It is perfect just as written. I wish I could post a photo of my Christmas ham. It looks just like yours. I even surround it with orange slices.
Sherrie Phillips says
Made this ham for my Christmas dinner tonight for a large gathering. I had 3 women insisting on this recipe. This is the best glazed ham I have ever had. This is a keeper for my holiday dinners. Thank you so much for sharing the recipe.
caroline says
Hi… can I use Jack Daniel as bourbon?
The Chunky Chef says
Sure can 🙂
Ron says
For the spiral sliced ham what temperature would I put it on during the glazing process or do u keep it at 275f
The Chunky Chef says
I would increase it to 375 for the glazing process so it glazes nicely.
Amanda says
Hi can I use johnny walker as the bourbon? I brought it for glaze before I found this.
The Chunky Chef says
Sure thing!
Amanda says
Sweet thanks. I ended up getting the riggt booze. My ham is a 9kg on bone. Can you help with cooking time?
The Chunky Chef says
The packaging on the ham should give you an approximate cooking time, but generally, 13-15 minutes per pound.
Darci says
I’m making this for Christmas but I’m kind of worried that the bourbon is going to over power it since kids are also going to eat this.
The Chunky Chef says
I’ve never found it overpowering, as it cooks down as the ham cooks, but you could always use a little less.
Teresa Waldron says
So, just made this tonight, Thanksgiving, and did not realize there were seperate instructions for a spiral sliced ham…made it per the regular” instructions and it still turned out great!! Everyone loved it! A few edges got crispy in the glazing phase, but my husband and father in law like crispy, so all was well!
Awesome recipe! Will do again for Easter!
Julie Arieta says
Did you put water in the roasting pan?
The Chunky Chef says
I don’t, since it’s contained in the foil and gets plenty moist in there.
Jana Johnson says
Hey i was wondering if it is a must to use pure maple syrup? I’m kind of on a tight budget so would just a cheap bottle of syrup work? I am planning on making this for a Friendsgiving dinner.
The Chunky Chef says
It would work, just wouldn’t have exactly the same maple flavor.
Del Sarajian says
Hi. I just ordered my Kurobota whole bone-in ham for Thanksgiving. I will be preparing it at my in-laws who will not-doubt have a shortage of oven space. How can I prepare this in an electric roaster?
The Chunky Chef says
I don’t have any experience with an electric roaster, so I can’t say with any degree of certainty. I found this article online, which you could adapt to use my recipe https://www.ehow.com/how_4793087_cook-ham-electric-roaster.html
Mike says
How would you go about cooking this ham on the rotisserie?
The Chunky Chef says
Hi Mike, I don’t have much experience cooking on rotisseries so I can’t say for certain.
Shona says
Wow! What an awesome, easy recipe. Made this ham for Easter. My husband, as well as our many guest kept raving about it. Thank you for such a taste-worthy recipe
Callie Trice says
I can’t wait to make this delicious Bourbon Orange Glazed Ham Easter Sunday. It’s going to be the talk!!!
Michelle Loughery says
This was so delicious! You may want to make more of the glaze, so you can heat it up and use it as a garnish.
Since I enjoy cooking, sometimes there’s a tendency to modify the directions a bit. A couple other suggestions that worked with this recipe:
– substitute fresh ginger (about 5 peeled nickel-sized pieces,) which can be put through a garlic press
– basting it a day before cooking
– adding 2/3 of a can of OJ concentrate (thawed) to the bottom of the pan before cooking
I also used a spiral ham. which allowed a lot of the flavors to soak in when I basted it and while it cooked.
Thankfully there was some that still remained, as I made an additional ham. As the week has gone on, the leftovers from this version have actually gotten better. ENJOY!
Jennifer says
I’m excited to make this for Easter this year. I wanted to know what kind of bourbon did you use?
The Chunky Chef says
Hi Jennifer 🙂 We’re huge bourbon fans here, so I’ve made it with several different kinds… but I think my favorite is Woodford Reserve 🙂
RuthieH says
It was a hit at Thanksgiving dinner! Everyone loved it! Definitely a keeper!
Judy says
Ruthie,
Did you use a precooked ham?
Judy