Name: Orange Bourbon Glazed Ham Recipe
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Cuisine: American
Ingredients: 6.5 lbs cooked ham shoulder or leg (3 kilograms); 1 cup orange juice (225 ml) or juice of about 3 medium oranges; ⅓ cup maple syrup plus 1 tablespoon; ⅓ cup smooth orange marmalade; 3 tablespoons bourbon (Jim Beam or whiskey); ½ teaspoon mixed spice; ¼ teaspoon ground clove; 1 tablespoon Worcestershire sauce; 3 teaspoons heaped brown sugar (white sugar can be used); 2-3 oranges, sliced; Olive oil, for pan-frying orange slices; Rosemary twigs

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If you’re looking to wow your family or guests with something that feels both classic and a little adventurous, this Orange Bourbon Glazed Ham Recipe will become your new favorite. The beautiful combination of zesty orange, rich bourbon, and sweet maple syrup creates a glaze that’s sticky, caramelized, and utterly irresistible. I’ve made this for holiday dinners and casual Sunday meals alike—it’s versatile and crowd-pleasing every time.

One of the things I love most about this Orange Bourbon Glazed Ham Recipe is how the glaze soaks into the meat perfectly, giving every slice that delicious burst of flavor without overpowering the ham itself. Plus, the process itself is really manageable—even if it seems fancy, I’ve included tips so you can nail every step without stress. Trust me, once you try it, you’ll want this on your holiday table year after year.

Ingredients You’ll Need

These ingredients combine to create the perfect balance between sweet, tangy, and smoky flavors. When shopping, look for a good quality cooked ham and fresh oranges to make the glaze pop just right.

Cooked ham shoulder or leg: Choose a 6.5 lb (about 3 kg) ham with a nice layer of fat but make sure you remove the rind before glazing—it won’t get crispy and just gets gummy.
Orange juice: Fresh juice from about 3 medium oranges works best. The natural bright citrus flavor is key.
Maple syrup: Adds a deep sweetness that pairs beautifully with the bourbon.
Orange marmalade: Use smooth marmalade for ease of spreading and an extra layer of orange flavor.
Bourbon or whiskey: I used Jim Beam, but any good bourbon will do. It gives the glaze that subtle kick and warmth.
Mixed spice: Adds a cozy, aromatic undertone balancing the sweet glaze.
Ground clove: Just a pinch for complexity and that hint of holiday warmth.
Worcestershire sauce: Surprising, but it adds a wonderful umami depth.
Brown sugar: Heaped teaspoons help caramelize the glaze as it cooks on the ham.
Oranges for garnish: Thinly sliced and pan-fried to char for a beautiful presentation and extra zing.
Olive oil: For gently frying those orange slices to perfection.
Rosemary twigs: Add that fresh, piney aroma and gorgeous green contrast when serving.

Variations

I always encourage you to make this Orange Bourbon Glazed Ham Recipe your own. You can tweak the seasonings or even play with the glaze to match what you and your guests love. Here are some ideas I’ve tried myself:

Spicy kick: Add a bit of chili powder or cayenne to the glaze for a subtle heat that cuts through the sweetness. I did this one Christmas, and it was a hit with the spice lovers around the table.
Gluten-free glaze: Use tamari instead of Worcestershire sauce if you need to avoid gluten—no one even noticed the swap in my experience.
Seasonal fruit glaze: Swap out orange marmalade for apricot or peach preserves for summer gatherings, giving a fresh twist while keeping that sticky goodness.
Alcohol-free: Simply leave out the bourbon and add an extra tablespoon of orange juice or a splash of apple cider vinegar to balance the flavors.

How to Make Orange Bourbon Glazed Ham Recipe

Step 1: Bring the Ham to Room Temperature

Take your ham out of the fridge about 30 minutes to 1 hour before you start cooking. This simple step helps it cook evenly. Trust me, I once skipped this and ended up with a ham that wasn’t warming thoroughly toward the center—definitely not what you want on a big family dinner!

Step 2: Remove the Rind for Perfect Glaze Absorption

The rind on a cooked ham is chewy and doesn’t crisp up during baking, so removing it is key. Carefully slide a sharp knife between the rind and the fat, and then use your fingers to peel it off gently. Don’t worry if it takes a little patience—it’s worth it. This exposes the fat layer that will render and caramelize beautifully, and lets the glaze seep deep into the meat.

Step 3: Score the Ham to Create the Classic Diamond Pattern

Use a sharp knife and score diagonal lines through the fat, making diamond shapes across the surface. I usually cut slightly into the meat for extra glaze absorption, but you can stop at the fat if you prefer. It looks stunning and helps the glaze caramelize in all those nooks and crannies.

Step 4: Make the Orange Bourbon Glaze

Combine all the glaze ingredients in a shallow pan and bring to a boil. Then reduce to a simmer and let it thicken for 10-15 minutes, stirring frequently. I always watch closely here because it can over-reduce quickly—aim for a consistency that coats the back of a spoon but isn’t as thick as honey. Keep in mind it will thicken more as it cools, so don’t overdo it!

Step 5: Glaze and Bake Your Ham

Brush your ham liberally with the glaze—all over the top, sides, and bottom. Place it in a baking dish that catches every delicious drip and bake at 170°C (340°F) on a lower oven rack to avoid burning. After about 20 minutes, baste the ham with the pan juices and brush again with glaze every 15-20 minutes. Rotate it regularly to brown evenly—if some edges start darkening too quickly, cover them loosely with foil.

Step 6: Let it Rest Before Serving

After about 1.5 to 2 hours (depending on size), when the ham is beautifully caramelized and heated through, pull it out. Let it rest for 10-15 minutes—this helps the juices settle back into the meat, making every bite juicy and tender. Don’t forget to pour the collected glaze juices into a bowl to brush on right before serving.

Step 7: Char Orange Slices for Garnish

While the ham bakes, slice some oranges thin and pan-fry them briefly in olive oil until nicely charred on both sides—about 2 minutes per side. These add a gorgeous pop of color and sweet-tart contrast on your platter that guests always compliment.

How to Serve Orange Bourbon Glazed Ham Recipe

A large, thick ham with shiny, dark brown glaze is shown with a woman's hand pouring more sauce on it from a small clear glass pitcher. The ham has deep cuts in a crisscross pattern, showing its pinkish-orange inside and darker caramelized edges. Around the ham, there are grilled orange slices with brown grill marks, and some green herbs with small white flowers decorate the side. The whole scene is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always finish this ham with those charred orange slices and a few sprigs of fresh rosemary. The rosemary looks so festive and adds a fresh aroma that balances the sweet glaze perfectly. A light drizzle of the reserved glaze over the top right before serving really makes the ham shine and keeps each slice moist.

Side Dishes

This Orange Bourbon Glazed Ham Recipe goes beautifully with creamy mashed potatoes, roasted Brussels sprouts with bacon, or even a fresh winter salad with nuts and cranberries. I sometimes add warm dinner rolls on the side since they’re great for soaking up the glaze juices.

Creative Ways to Present

For special occasions, I like to arrange the ham on a large wooden board, surrounded by the charred oranges and rosemary. Sometimes I tuck small bowls of extra glaze and whole grain mustard around the platter so guests can customize their slices. It’s simple but elegant and makes everyone feel like it’s a proper celebration.

Make Ahead and Storage

Storing Leftovers

I tightly wrap leftover ham slices in aluminum foil or store them in an airtight container in the fridge. They usually last up to 4 days this way. I always keep a little extra glaze nearby to drizzle when reheating—it really revives the taste and moisture.

Freezing

I’ve frozen leftover slices successfully by wrapping them individually in plastic wrap and placing them in freezer bags. To prevent freezer burn, be sure to press out as much air as possible. When ready to eat, thaw in the fridge overnight before reheating gently.

Reheating

To reheat without drying out your ham, I cover the slices loosely with foil and warm them in a low oven (around 150°C/300°F) for 15-20 minutes. I brush with some leftover glaze mid-way through heating to lock in moisture. It’s far better than the microwave for keeping that lovely texture and flavor.

FAQs

Can I use a fresh ham instead of cooked ham?

This recipe is designed for pre-cooked ham because the baking time and glaze method rely on reheating and caramelizing without overcooking. If you want to use fresh ham, you’d need a much longer cooking time and different prep steps. For ease and best results, stick with cooked ham.
What type of bourbon works best in this Orange Bourbon Glazed Ham Recipe?

Any decent drinking bourbon or whiskey will work fine. I like Jim Beam for its balanced flavor and availability. Avoid very expensive or aged bourbon since much of those delicate notes get cooked off, and your glaze just needs something smooth and flavor-forward.
Can I prepare the glaze ahead of time?

Absolutely! You can make the glaze a day ahead, then store it in the fridge. When you’re ready to bake, gently warm it to a brushable consistency before glazing the ham.
How do I prevent the glaze from burning during baking?

Bake the ham on a lower oven rack away from the top heating element, baste regularly with pan juices and glaze, and cover any edges with foil if they start to darken too quickly. Rotating the ham also helps even out caramelization and avoid hotspots.
Can I use marmalade with bits of peel instead of smooth?

Yes, but the smooth marmalade spreads and glazes more evenly. If you prefer some texture, bits of peel can add a nice zing, just expect a chunkier glaze on the surface.

Final Thoughts

This Orange Bourbon Glazed Ham Recipe holds a special place in my kitchen because it’s a timeless crowd-pleaser that feels festive but isn’t fussy. The blend of citrus, bourbon warmth, and maple sweetness strikes that perfect note every time it’s served. I encourage you to give this recipe a try—it’s straightforward, rewarding, and sure to earn you compliments at your next dinner. Plus, sharing it with loved ones always warms my heart (and the oven!).