There’s something magical about a perfectly glazed ham — golden, caramelized, and bursting with flavor. This bourbon honey glaze takes your holiday centerpiece to the next level, adding a gentle warmth from the bourbon, a touch of sweetness from honey, and a subtle kick from cayenne pepper. The rich glaze clings to the salty ham, forming a sticky, glossy finish that’s as beautiful as it is delicious. Ideal for festive gatherings, this recipe strikes the perfect balance between sweet, savory, and just a hint of spice.
PREP TIME
5 Min
COOK TIME
30 Min
METHOD
Bake
Ingredients for Bourbon-Infused Honey Glaze for Ham
-
1/2 cup (120 ml) bourbon
-
1/2 cup (120 ml) apple juice
-
1 1/2 cups (300 g) brown sugar
-
1/4 cup (60 ml) honey
-
1/8 tsp cayenne pepper
-
1 whole ham
How to Make Bourbon-Infused Honey Glaze for Ham
-
Place the ham on a baking pan with the fat side facing up.
-
Bake in a preheated 350°F (175°C) oven for 15 minutes per pound (0.45 kg) or follow the cooking time on the package instructions.
-
While the ham bakes, combine the bourbon and apple juice in a saucepan over medium to medium-high heat. Bring to a boil and cook until the liquid reduces to about 1/2 cup (120 ml).
-
Remove from heat and stir in the brown sugar, honey, and cayenne pepper until a thick paste forms.
-
About 30 minutes before the ham is done, remove it from the oven. If the surface isn’t already scored, make shallow cuts through the outer layer to help the glaze penetrate.
-
Rub the glaze paste generously over the top and sides of the ham.
-
Return to the oven and bake for another 20–30 minutes, or until the glaze is glossy, darkened, and caramelized. Allow the ham to rest for several minutes before slicing and serving.
Conclusion
This bourbon honey glaze transforms an ordinary ham into a show-stopping centerpiece worthy of any holiday table. The bourbon’s warmth, the honey’s smooth sweetness, and the cayenne’s gentle heat create a complex, mouthwatering flavor that pairs beautifully with the savory meat. Slice, serve, and watch your guests come back for seconds — it’s a recipe that will quickly become a holiday tradition.
