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Perfect Brown Sugar Bourbon Glazed Ham Easy Small Batch Recipe

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This small batch brown sugar bourbon glazed ham is the perfect centerpiece for an intimate holiday dinner. With a sticky, caramelized crust and tender, juicy meat, it’s a foolproof recipe that will convert even the biggest ham skeptics.

Ingredients

Scale
  • 1 (3-4 pound) fully cooked, bone-in spiral-cut ham
  • Whole cloves (optional, about 20-30)
  • 1 cup packed light brown sugar
  • 1/3 cup bourbon
  • 2 tablespoons Dijon mustard
  • 2 tablespoons unsalted butter
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves (optional)
  • Pinch of salt

Instructions

  1. Take the ham out of the refrigerator about 30 minutes before starting. Preheat the oven to 325°F (163°C). Position a rack in the lower third of the oven.
  2. If the ham isn’t pre-scored, use a sharp chef’s knife to make shallow cuts in a diamond pattern across the entire surface, about 1/4-inch deep.
  3. If using whole cloves, press one into the center of each diamond of the scored fat.
  4. Place the ham cut-side down on a rack in a roasting pan. Add about 1/2 cup of water to the bottom of the pan. Tightly cover the entire pan with aluminum foil. Bake for about 10 minutes per pound (30 minutes for a 3-pound ham, 40 minutes for a 4-pound ham).
  5. While the ham bakes, make the glaze. In a small saucepan over medium heat, combine the brown sugar, bourbon, Dijon mustard, butter, apple cider vinegar, cinnamon, nutmeg, ground cloves (if using), and salt. Whisk constantly until the butter is melted and the sugar is dissolved. Bring to a gentle simmer, then reduce heat to low and cook for 2-3 minutes until slightly thickened. Remove from heat.
  6. After the initial baking, remove the ham from the oven and carefully remove the foil. Brush about one-third of the glaze all over the surface of the ham, getting it into the scored cuts.
  7. Return the ham to the oven, uncovered, and bake for another 20 minutes at 325°F (163°C).
  8. Remove the ham from the oven and brush on another third of the glaze.
  9. Increase the oven temperature to 425°F (218°C). Return the ham to the oven, uncovered, and bake for another 10-15 minutes, watching closely to prevent burning, until the glaze is bubbly, dark, and caramelized.
  10. Insert an instant-read thermometer into the thickest part of the ham away from the bone. The internal temperature should be at least 140°F (60°C). Remove from the oven and let rest for 15-20 minutes. Brush on the remaining third of the glaze.
  11. If using a spiral-cut ham, slice along the pre-cut lines. If not, carve thin slices against the grain. Spoon pan juices over the slices before serving.

Notes

Don’t overcook the ham; since it’s fully cooked, you’re just reheating it. Glaze in stages for a thick, caramelized crust. Watch the high-heat finish closely to prevent burning. Use the pan juices to spoon over sliced ham. The glaze can be made up to 3 days in advance.

Nutrition

Keywords: brown sugar bourbon glazed ham, small batch ham, holiday ham, Easter ham, Christmas ham, glazed ham recipe

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