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slices of glazed ham shown from the top down in a festive setting, with the glazed ham in the foreground
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Maple Bourbon Glazed Ham

Slathered with a deep amber maple, mustard, whisky syrup, the ham is then roasted to caramelised perfection.
Prep Time20 minutes
Cook Time1 hour 45 minutes
Total Time2 hours 5 minutes
Course: Main Course
Cuisine: American
Keyword: glazed ham
Servings: 10
Author: Julia Frey of Vikalinka

Equipment

Ingredients

For the ham

  • 2½-3kg / 5½-6½ lb smoked ham gammon in UK
  • 1 onion
  • 1 carrot
  • 1 tsp black peppercorns
  • 2-3 This is an affiliate link.bay leaves

For the glaze

  • 125ml / 1/2 cup This is an affiliate link.bourbon or whisky
  • 125ml / 1/2 cup This is an affiliate link.maple syrup
  • 4 tbsp brown sugar
  • 2 tbsp This is an affiliate link.Dijon mustard
  • 2 tsp apple cider vinegar

Instructions

  • If you are in the US or Canada, go straight to step 2. To a large pot add the halved onion, a carrot cut into large chunks, bay leaves and whole peppercorns, then top with the gammon and fill the pot with water. Bring the pot to a boil, then lower the heat to medium and cook for 1 hour and 15-20 minutes depending on the size.
  • Meanwhile make the maple bourbon glaze. Combine the bourbon or whiskey, maple syrup, brown sugar, Dijon mustard and apple cider vinegar in a saucepan, bring to a simmer and continue simmering while stirring with a whisk for 15 minutes until is thick and syrupy. The glaze will thicken further once it cools.
  • Preheat the oven to 200C/400F. Remove the ham from the poaching liquid and let it cool until it is safe to handle. Then cut the string or the netting, that was holding it together, and pull the skin off the ham and discard. With a knife score the fat in a diamond pattern, taking care not to cut through the meat. Brush half the glaze on the ham all over.
  • Set the glazed ham on a wire rack inside a roasting pan, lined with tin foil. The rack ensures that the bottom of the ham also gets caramelised. Cook for 15 minutes, then take out of the oven and add the remaining glaze, roast for 10 minutes longer or until the glaze is caramelised. Take out of the oven and rest for at least 10 minutes before slicing.

Notes

Gammon, available in the UK, is raw and cured so it needs to be cooked first, which is why it has an additional step. Cooked ham joints are what is commonly found in North America, which is why you can skip to glazing.

Nutrition

Calories: 351kcal | Carbohydrates: 18g | Protein: 42g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 120mg | Sodium: 3076mg | Potassium: 762mg | Fiber: 1g | Sugar: 16g | Vitamin A: 1025IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 3mg