If you’ve ever wanted to add a dazzling finish to your holiday centerpiece or simply elevate a classic ham dinner, the Bourbon & Orange Marmalade Glaze for Ham Recipe is your new best friend. Imagine the perfect blend of sweet citrus brightness from the marmalade mingling effortlessly with the warmth of bourbon and a hint of spice—all bubbling into a shiny, sticky glaze that hugs every slice of your spiral ham. This glaze not only enhances the ham’s natural flavors but adds layers of complexity with maple syrup, Dijon mustard, and cloves, transforming your meal into something spectacular and unforgettable.
Ingredients You’ll Need
Gathering the right ingredients is key to creating a glaze that’s bursting with flavor yet balanced and inviting. Each component in this recipe is essential, contributing its own special twist to the final taste, color, and texture. From the rich sweetness of orange marmalade to the peppery kick of Dijon mustard, these ingredients come together simply but importantly.
- 8-12 pound bone-in spiral cut ham: The perfect canvas for the glaze that allows absorbing every bit of flavor.
- 1/4 cup orange marmalade: Adds a bright citrus sweetness that balances the rich ham beautifully.
- 1/4 cup bourbon: Brings warmth and depth with its oaky, caramel undertones.
- 2 tablespoons maple syrup: Offers natural sweetness and a smooth texture to the glaze.
- 2 teaspoons Dijon mustard: Introduces a subtle tang that cuts through the sweetness for balance.
- 1/4 teaspoon ground cloves: A delicate hint of spice that enhances the overall complexity.
How to Make Bourbon & Orange Marmalade Glaze for Ham Recipe
Step 1: Preparing the Oven
Start by positioning your oven rack low enough to accommodate the ham without it touching the top elements—this ensures even cooking. Preheat your oven to a steady 325º F, setting the stage for slow, gentle roasting that keeps the meat succulent.
Step 2: Mixing the Glaze
In a bowl, whisk together the orange marmalade, bourbon, maple syrup, Dijon mustard, and ground cloves until smooth. This mixture is your magic potion, with every ingredient harmonizing to deliver layers of flavor that will caramelize perfectly on the ham.
Step 3: Setting Up Your Ham for Roasting
Place a wire rack inside a sheet pan, or opt for a shallow roasting pan with an insert to keep the ham raised off the base. This setup lets the heat circulate fully, preventing sogginess and helping the glaze develop that coveted caramelized glaze.
Step 4: Preparing the Ham
Take the ham out of its packaging and position it bone side down on the rack. If the surface looks a little damp, pat it dry with paper towels. Moisture can interfere with proper browning, so this simple step ensures a better glaze finish.
Step 5: Initial Glazing
Brush just a small amount of the glaze onto the surface and in between a few slices. This light coating is enough to start infusing flavor without risking the sugars burning during the long roast. Remember, most of the glaze will be added at the end for that glossy finish, so be gentle here.
Step 6: Roasting the Ham
Loosely tent the ham with tin foil and place it in the oven. Cook for about 15 minutes per pound—so, if you have a 10-pound ham, plan on roughly 2 hours and 30 minutes. This slow roasting warms the ham through and prepares it to soak up the sweet, bourbon-infused glaze.
Step 7: Cranking Up the Heat
Once cooked, remove the ham and raise the oven temperature to 450º F. This higher heat is key to caramelizing the glaze beautifully, creating that shiny, appetizing crust everyone loves.
Step 8: Glazing to Perfection
Uncover the ham and lavish it with the remaining glaze using a brush. Pop it back into the oven for 3 minutes, then repeat this glazing and roasting cycle two more times. Keep a close eye on it so the sugars don’t burn—this step is where the glaze transforms from delicious to divine.
How to Serve Bourbon & Orange Marmalade Glaze for Ham Recipe
Garnishes
Enhance your presentation with fresh thyme sprigs or thin slices of orange placed around the ham. These garnishes add a lovely pop of color and reinforce the citrus notes in the glaze, making each serving as beautiful as it is delicious.
Side Dishes
The sweet, spiced character of the glaze pairs wonderfully with savory sides like roasted Brussels sprouts, creamy mashed potatoes, or a crisp apple and fennel salad. These complement the ham by adding contrasting textures and flavors to your meal.
Creative Ways to Present
Try carving the ham directly at the table for an interactive experience, letting the juices pool slightly to savor every bite. Alternatively, arrange slices on a wooden board alongside crusty bread and mustard for a rustic, shareable feast that invites conversation.
Make Ahead and Storage
Storing Leftovers
After serving, store any leftover glazed ham in an airtight container in the refrigerator. It will keep well for up to 4 days, making it perfect for quick lunches or repurposed dinners.
Freezing
If you want to save ham longer, slice it and freeze in portioned airtight bags. This lets you enjoy the Bourbon & Orange Marmalade Glaze for Ham Recipe even weeks later without losing the delicious flavor or moisture.
Reheating
Reheat leftover ham gently in the oven at low temperature, covering it with foil to keep moisture locked in. A quick brush of leftover glaze before warming will refresh that outstanding flavor and sticky sheen.
FAQs
Can I use a boneless ham for this glaze?
Absolutely! A boneless ham works well with the Bourbon & Orange Marmalade Glaze for Ham Recipe, though cooking times might be slightly shorter, so adjust accordingly and monitor for doneness.
Is it necessary to use bourbon, or can I substitute it?
Bourbon adds a unique depth and warmth, but if you prefer, you can substitute with apple juice or a splash of rum. The flavor profile will shift slightly but still complement the marmalade beautifully.
Can I make the glaze ahead of time?
Yes, you can prepare the glaze a day in advance and store it covered in the refrigerator. Bring it to room temperature before applying to ensure smooth brushing on the ham.
How do I prevent the glaze from burning during roasting?
The key is the initial light glaze at the start and adding the majority at the end of cooking under higher heat. Watching carefully during these final minutes ensures a perfect caramelization without burning.
Will this glaze work on a fresh ham or only cooked ham?
This glaze is designed for fully cooked spiral-cut hams. Applying it to fresh, uncooked ham would require different cooking techniques to ensure the meat is safe and palatable.
Final Thoughts
I truly can’t recommend the Bourbon & Orange Marmalade Glaze for Ham Recipe enough—it brings such a vibrant personality to a classic holiday ham, making every bite exciting and full of warmth. Whether it’s a cozy family dinner or a festive occasion, this glaze will have everyone asking for seconds, and maybe even the recipe. Give it a try and watch your ham transform into the star of your table!
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Bourbon & Orange Marmalade Glaze for Ham Recipe
- Prep Time: 10 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 40 minutes
- Yield: 10 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Bourbon & Orange Marmalade Glaze for Ham recipe offers a perfectly sweet and tangy glaze that complements a bone-in spiral cut ham. The glaze combines orange marmalade, bourbon, maple syrup, dijon mustard, and warm cloves to create a rich, flavorful finish. Slow roasted and finished with a high-heat glaze, this ham is moist, tender, and beautifully caramelized on the outside—ideal for holiday gatherings or special occasions.
Ingredients
Ham
- 8–12 pound bone-in spiral cut ham*
Glaze
- 1/4 cup orange marmalade
- 1/4 cup bourbon
- 2 tablespoons maple syrup
- 2 teaspoons dijon mustard
- 1/4 teaspoon ground cloves
Instructions
- Prepare the oven and racks: Move the oven rack to the bottom position to ensure the ham sits in the center of the oven with adequate space from the top. Preheat your oven to 325º F (163º C).
- Make the glaze: In a bowl, whisk together the orange marmalade, bourbon, maple syrup, dijon mustard, and ground cloves until well combined.
- Setup roasting equipment: Place a wire rack inside a sheet pan or use a shallow roasting dish with an insert to keep the ham elevated off the pan bottom.
- Prep the ham: Remove the ham from any packaging, transfer it bone side up to the wire rack, and pat dry with paper towels if it is damp.
- Initial glazing: Using a small brush, lightly moisten the surface of the ham and between some of the slices with a small amount of glaze—just enough to dampen without excess dripping, which can cause sugar burn. Loosely cover the ham with tin foil.
- Slow roast the ham: Place the ham in the oven and cook at 325º F for about 15 minutes per pound (e.g., 7 pounds = 1 hour 45 minutes, 10 pounds = 2 hours 30 minutes) until the ham is fully warmed through.
- Increase heat for glazing: Remove the ham from the oven and increase the oven temperature to 450º F (232º C). Uncover the ham and generously brush it with glaze.
- Final glazing steps: Return the ham to the oven and cook for 3 minutes. Repeat glazing generously and baking for 3 minutes two more times or until all glaze is used, watching closely to avoid burning. The glaze will create a caramelized, shiny crust.
Notes
- Use a bone-in spiral cut ham for easiest slicing and best presentation.
- Apply initial glaze sparingly to prevent burning during the low heat roasting phase.
- Keep a close eye during the high-temperature glazing phase as sugars can burn quickly.
- If bourbon is a concern, substitute with apple juice or another juice but flavor will vary.
- Let the ham rest briefly after final glazing before slicing and serving.
