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.
Christina says
Sooooo excited to make this for Christmas this year! Can you prep in advance? If you can, how do you recommend to do that?
The Chunky Chef says
The only part I’ve prepped in advance is making the glaze (and keeping it refrigerated until ready to use), and when I’m using a non-spiral sliced ham, I go ahead and score the ham in advance (again, keeping it refrigerated). Then I also go ahead and adjust my oven rack and line my roasting pan. That way my prep time is practically zero 🙂
Rachel says
I make this ham constantly for holidays. Its my favorite and now my family loves it. I cant wait for my boyfriends family to try it.
Ruth says
I went the the grocery twice and each time, i grabbed the wrong flavor marmalade. I accidentally grabbed peach and the second time, i grabbed apricot. Clearly I’ve been distracted and in a rush each time. Would either of those work?
Thanks I’m advance!
The Chunky Chef says
Either of those should work just fine 🙂
Elizabeth Amador-Preissler says
Or course ground or stone ground dijon mustard?
The Chunky Chef says
You can use any kind of dijon 🙂
Elizabeth Amador-Preissler says
Whole grain dijon mustard I can’t find can I use regular whoke grain mustard or grey poupon dijon mustard mot whole grain?
Lori says
I have made this four Thanksgivings in a row. My pick son loves it and it is a family favorite.
Elizabeth Amador-Preissler says
What kind of bourbon did you use or what is recommended.
The Chunky Chef says
I normally use Woodford Reserve or Makers Mark 🙂 Basically you want something that tastes good, but you don’t need to break the bank and buy top shelf either.
Marilyn Wells says
Hi from Canada. Best ham I have ever baked. Everyone loved it so I am doing another. With covid I cook and take it to neighbors. It is a friendly as I can be right now. I will be trying a lot more of your recipes.
Teri Turner says
so yummy
Marilyn Groneng says
We purchased a ham from them last year and although expensive, it is the only ham we will eat at Easter. It is amazing and worth the cost. Customer Service is wonderful! (This year I asked that it be sent too close to Easter. They contacted me to ask if I planned on serving it for Easter and changing my arrival date)
Tiffany says
What kind if burbon did you use
Amanda says
For this I believe I used Woodford Reserve, but any good sipping bourbon will do 🙂
CK says
I don’t have a roasting rack, so would it work just put I just place it in a pot in the oven?
Amanda says
Yes, that should work just fine 🙂
CK says
Thank you!
Kristy says
Can I do this in the slow cooker?
Amanda 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!
Chadia says
Kristy did you try this?
Zsuzsanna says
Made this for New Year’s Eve. Not being a fan of honey baked or overly sweetened hams; I found this glaze to be a magnificent addition to a Niman Ranch Ham. I only had a “beer brat mustard” on hand, little spicy and still resulted in a delicious glaze. The ham was pre-sliced, so I initially put some glaze in between the layers as well as on top. Everyone loved it and I will be ready for ham sooner than a year from now! Delicious!!
Danny says
For the Bourbon I used Heritage BSB (Brown Sugar Bourbon), it turned out amazing!
Penny says
I tried this and my family fought over every last ounce of it!! 5***** from us!
Sam says
24/12/2020
Hi all, Melbourne Australia calling.
Been doing baked hams for over 20 years and always wanted to try a bourbon based glazed.
Well going to tell you this is very special. The aroma while baking was mouth watering.🤤
It was a big boy 14 lbs in your language. 2.5 hours at 300 f, then 1 hour at 430 f basting every 10 minutes.
Be doing this again
Merry Christmas to all and be safe
Kimberlee says
Just made this for Easter and it is the best ham I have ever had. It’s like bourbon pork candy. I will only eat this ham recipe from now on.
Nathalie Springer says
I have a 20lb ham, can I just double the recipe? And will it be okay cooking it in a Nesco?
The Chunky Chef says
Yes, you can double the recipe. Keep in mind, the cooking time will be much longer, as hams need to cook for about 15-18 minutes per pound, and should be cooked to an internal temperature of 140°F. As far as cooking in a Nesco (which I’m gathering is an electric roaster oven), I’ve only tested this recipe as written. So without testing and retesting it myself in the same roaster, I can’t say for certain how well that would work, although I would guess it would be alright. If you try it, I’d love to know how it turns out!
Michael Ward says
Looking forward to doing this for Christmas. We normally do a honey baked ham but think it’s time to change. Not a bug fan of mustard so I was thinking about substituting something for it just nit sure what
Danni says
I can’t wait to make this ham! Can I use Canadian whiskey instead of the bourbon? I have no idea about whiskey or bourbon!
The Chunky Chef says
I’ve never used anything but bourbon (we’re big bourbon fans here lol), but I think it would be okay 🙂