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This maple glazed ham is essentially me trying to make a smoky, salty piece of meat taste like an old fashioned cocktail. And I've succeeded! It's beautifully balanced, and the flavour of the ham is really complimented by the maple, bourbon and orange. It's perfect for special occasions, especially Easter and Christmas, but would be and absolutely amazing addition to Sunday brunch.
Ham has been such a cornerstone at Campbell family events over the years. My grandma would make it for Easter, my mom would often make it at Thanksgiving at the request of my sister Karly (it's one of her all-time favourite meals). So I know my way around this recipe, and it's always a crowd pleaser (plus the leftovers are FANTASTIC for soup, sandwiches, breakfast hashes, you name it.
How to Make the Ham
I file this recipe under the "looks intimidating, but really isn't" category. Really, it's just a matter of making sure you don't over-cook and dry out the ham (which this handy thermometer will help with).
Let's check out our very simple ingredient list first:
- 8-10 pound spiral ham, bone in, or 4-6 pound boneless ham
- Maple syrup
- Brown sugar
- Orange zest (you won't see that in these photos because
I forgot to buy oranges when I was making thisthe grocery store was totally out of oranges, can you even believe?!
That's it, that's the recipe.
Making the Glaze
Simple mix all the ingredients, except the ham in a medium bowl. Whisk together, and you're done!
Ok, so How do you Bake it?
The basic formula is 15-20 minutes per pound, or until it reaches an internal temperature of 160F. This guy was around 5 pounds, so he was in the oven for almost an hour and a half.
I also baked it for the first hour covered by tin foil so the glaze wouldn't burn (there's a lot of sugar in there), and then uncovered for the last half hour to let all that goodness caramelize.
How much Ham Should I Budget Per Person?
It should be around ½ a pound per person, as it's going to be heavier than boneless no matter what you do.
Go with about ⅓ of a pound per person.
Storage and Leftovers
The ham can keep in an airtight container in the fringe for up to a week. But there's so many delicious things to do with ham leftovers. Breakfast bakes, soups, sandwiches, omelets, whatever you want. But definitely do not through it out.
You can also freeze it for up to 3 months.
What to Serve with Maple Glazed Ham
In my house, we always use to serve ham with this delicious, cheesy, ridiculous hash brown casserole, which reminds me I really need to get that recipe off my mom. Other things you could think about:
The Best Make-Ahead Mashed Potatoes
It seems obvious that and old fashioned cocktail would pair really well with this, but if you're thinking that's a bit much for the dinner table, I don't blame you. For the sweet, salty and smoky flavors that this ham brings to the table, go with a Riesling or a Chenin Blanc. If you're looking for something slightly sweeter, try a Moscato.
Tips and Tricks
- Add the zest of one orange directly too the glaze. It'll bring a great freshness to the sweet and smoky flavor.
- Keep a meat thermometer handy. It's hard not to dry out ham, so you want to take it out of the oven as soon as it hits an internal temperature of 160F.
- Use a rack in a roasting pan to keep the air circulating around the entire ham.
- Line the bottom of the pan with parchment paper for easy cleanup. The glaze will burn to the bottom of the pan, but it will come out with some hot water.
Maple Glazed Ham with Bourbon and Orange
- Roasting pan
- ½ C brown sugar packed
- ¼ C bourbon such as Woodford's Reserve
- ¼ C maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon orange zest
- 5 lb boneless ham or bone-in, spiral ham
- Preheat your oven to 375°F.
- Combine the sugar, bourbon, maple syrup, Dijon, and orange zest in a bowl. Whisk until well combined.
- Place the ham in a roasting pan on top of a rack. Brush the ham all over with the glaze. Cover with tin foil, and roast in the oven for 60 minutes (or 15-20 minutes per pound).
- Remove from the oven, and glaze again. Add fresh black pepper to the top. Roast, another half an hour, uncovered. The internal temperature should be 160°F.
- Thinly slice and serve immediately.
Marion Henderson says
This sounds good Cara. Maybe on the menu when your company comes??