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

Scale

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

Cook Mode Prevent your screen from going dark

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.