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Home / Comfort Food

Bourbon Orange Glazed Ham

5
/5
2 hours hours 45 minutes minutes
101 Comments
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By: The Chunky Chefpublished: 03/14/2016

This post may contain affiliate links. Please read my disclosure policy.

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!

Bourbon Mustard Orange Glazed Ham | 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! | http://thechunkychef.com

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!

Bourbon Mustard Orange Glazed Ham | 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! | http://thechunkychef.com

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!

Bourbon Mustard Orange Glazed Ham | 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! | http://thechunkychef.com

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!

Glazed Ham-process

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 🙂

Bourbon Mustard Orange Glazed Ham | 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! | http://thechunkychef.com

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!

Bourbon Mustard Orange Glazed Ham | 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! | http://thechunkychef.com

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 🙂

Bourbon Mustard Orange Glazed Ham | 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! | http://thechunkychef.com

Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!

Bourbon Mustard Orange Glazed Ham | 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! | http://thechunkychef.com

Bourbon Orange Glazed Ham

5 from 33 votes
Author: The Chunky Chef
Prep Time: 15 minutes minutes
Cook Time: 2 hours hours 30 minutes minutes
Total Time: 2 hours hours 45 minutes minutes
Calories: 159
Servings: 24 servings
(hover over # to adjust)
Print Rate Pin
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!

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.
 
1. TO MAKE MUSTARD SAUCE FOR SERVING: Mix 1/2 cup whole grain Dijon mustard with 1/4 cup glaze.
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.

Did You Make This?Tag @the_chunky_chef on Instagram and hashtag it #thechunkychef so I can see what you made!
Tag on Insta! Leave a Rating Save for Later Saved!

Bourbon Mustard Orange Glazed Ham | 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! | http://thechunkychef.com

This is a sponsored conversation written by me on behalf of Snake River Farms. The opinions and text are all mine.

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Meet The Chunky Chef

Hey there! I'm Amanda. Wife, mother, photography nerd, and bacon lover! I believe that delicious meals should be easy to make. Now that you’re here, stay a bit, browse a few recipes, and let’s get cookin’!

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5 from 33 votes

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Recipe Rating




  1. Suzanne says

    Posted on 11/19 at 1:28 pm

    The recipe looks amazing! Can I cook the ham in the crockpot instead? My oven will be full with the turkey.

    Reply
    • The Chunky Chef says

      Posted on 11/19 at 7:36 pm

      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).

      Reply
  2. Dianne C. says

    Posted on 4/14 at 9:17 pm

    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.

    Reply
    • The Chunky Chef says

      Posted on 4/14 at 10:18 pm

      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).

      Reply
  3. Sir Kevin Parr Bt says

    Posted on 3/26 at 6:00 am

    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.

    Reply
    • The Chunky Chef says

      Posted on 3/26 at 8:47 am

      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.

      Reply
  4. G Reed says

    Posted on 1/2 at 6:53 am

    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!!!!

    Reply
  5. Carolyn says

    Posted on 12/26 at 1:19 am

    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.

    Reply
  6. Sherrie Phillips says

    Posted on 12/25 at 10:58 pm

    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.

    Reply
  7. caroline says

    Posted on 12/24 at 11:36 am

    Hi… can I use Jack Daniel as bourbon?

    Reply
    • The Chunky Chef says

      Posted on 12/24 at 6:54 pm

      Sure can 🙂

      Reply
  8. Ron says

    Posted on 12/23 at 10:21 pm

    For the spiral sliced ham what temperature would I put it on during the glazing process or do u keep it at 275f

    Reply
    • The Chunky Chef says

      Posted on 12/24 at 9:56 pm

      I would increase it to 375 for the glazing process so it glazes nicely.

      Reply
  9. Amanda says

    Posted on 12/19 at 7:49 pm

    Hi can I use johnny walker as the bourbon? I brought it for glaze before I found this.

    Reply
    • The Chunky Chef says

      Posted on 12/19 at 7:54 pm

      Sure thing!

      Reply
      • Amanda says

        Posted on 12/23 at 8:09 pm

        Sweet thanks. I ended up getting the riggt booze. My ham is a 9kg on bone. Can you help with cooking time?

        Reply
        • The Chunky Chef says

          Posted on 12/23 at 8:45 pm

          The packaging on the ham should give you an approximate cooking time, but generally, 13-15 minutes per pound.

          Reply
  10. Darci says

    Posted on 12/10 at 2:45 pm

    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.

    Reply
    • The Chunky Chef says

      Posted on 12/10 at 8:05 pm

      I’ve never found it overpowering, as it cooks down as the ham cooks, but you could always use a little less.

      Reply
  11. Teresa Waldron says

    Posted on 11/22 at 9:33 pm

    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!

    Reply
  12. Julie Arieta says

    Posted on 11/15 at 7:32 am

    Did you put water in the roasting pan?

    Reply
    • The Chunky Chef says

      Posted on 11/15 at 7:57 am

      I don’t, since it’s contained in the foil and gets plenty moist in there.

      Reply
  13. Jana Johnson says

    Posted on 11/14 at 3:22 am

    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. 

    Reply
    • The Chunky Chef says

      Posted on 11/14 at 8:45 am

      It would work, just wouldn’t have exactly the same maple flavor.

      Reply
  14. Del Sarajian says

    Posted on 11/9 at 7:59 pm

    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?

    Reply
    • The Chunky Chef says

      Posted on 11/11 at 2:21 pm

      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

      Reply
  15. Mike says

    Posted on 8/13 at 7:33 pm

    How would you go about cooking this ham on the rotisserie?

    Reply
    • The Chunky Chef says

      Posted on 8/13 at 9:02 pm

      Hi Mike, I don’t have much experience cooking on rotisseries so I can’t say for certain.

      Reply
  16. Shona says

    Posted on 4/6 at 9:46 am

    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

    Reply
  17. Callie Trice says

    Posted on 3/30 at 5:36 pm

    I can’t wait to make this delicious Bourbon Orange Glazed Ham Easter Sunday. It’s going to be the talk!!!

    Reply
  18. Michelle Loughery says

    Posted on 3/28 at 10:54 am

    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!

    Reply
  19. Jennifer says

    Posted on 3/21 at 12:59 pm

    I’m excited to make this for Easter this year. I wanted to know what kind of bourbon did you use?

    Reply
    • The Chunky Chef says

      Posted on 3/21 at 4:06 pm

      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 🙂

      Reply
  20. RuthieH says

    Posted on 11/24 at 7:25 pm

    It was a hit at Thanksgiving dinner! Everyone loved it! Definitely a keeper!

    Reply
    • Judy says

      Posted on 12/14 at 5:58 pm

      Ruthie,

      Did you use a precooked ham?

      Judy

      Reply
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