This bourbon-glazed spiral ham became my signature holiday centerpiece the first winter I decided to host Christmas dinner. I wanted something impressive that didn't require all-day attention, and a spiral-sliced ham with a sticky, amber glaze delivered exactly that. The combination of real maple syrup, a splash of bourbon, and bright orange juice creates a glaze that's sticky, complex, and glossy; the gentle spices and Dijon mustard layer beneath help the glaze adhere and build flavor as the ham bakes.

I first discovered this balance of sweet and savory while experimenting with store-bought spiral hams and a half-bottle of bourbon leftover from a cocktail night. What surprised me was how little hands-on time it demanded for such a decadent result—most of the work is passive baking. Texturally, the ham stays juicy because the spiral cut already exposes slices to glaze while the bone and fat keep the meat moist. My family now expects it for every special gathering: the first slice draws applause, and the glaze is always the topic of conversation.

Ingredients

• Spiral-sliced ham (7 to 9 lb): Choose a pre-cooked, spiral-sliced ham from a reputable brand such as Smithfield or a trusted local butcher. The spiral cut makes serving effortless and helps the glaze penetrate the slices.
• Whole cloves (15 to 20): Use whole cloves to stud the ham; they add aromatic warmth and create a classic holiday presentation. Fresh whole cloves are more fragrant than pre-ground.
• Dijon mustard (2 tbsp): Dijon provides a sharp base to help glaze and spices adhere; look for a smooth-style Dijon for even coverage.
• Smoked paprika (1 tsp): Adds a subtle smoky depth without overpowering the sweet glaze—use Spanish smoked paprika if available.
• Ground allspice (1/2 tsp) and garlic powder (1/2 tsp): These pantry spices round out the profile with gentle warmth and savory balance.
• Brown sugar (2 tbsp total): Split between the spice rub and glaze to encourage caramelization and a glossy finish; light brown sugar gives a mild molasses note.
• Water (1 cup): Poured into the roasting pan to create a moist oven environment so the ham reheats without drying.
• Bourbon (1/4 cup): Use a mid-range bourbon for flavor without overpowering; the alcohol cooks off and leaves a mellow caramel note.
• Maple syrup (1/4 cup): Real maple syrup is preferred for its deep, woody sweetness; Grade A dark or amber yields the best flavor.
• Orange juice (1/4 cup): Fresh-squeezed adds brightness and acidity to balance the glaze’s sweetness.

Instructions

Prepare the oven and ham:Preheat to 3256F. Place the spiral-sliced ham cut-side down on a rack set inside a roasting pan to allow heat to circulate and juices to collect below. Stud whole cloves evenly across the ham surface—space them about 1 to 1.5 inches apart. This initial setup ensures even reheating and aromatic infusion.Season the surface:Brush the entire exterior with 2 tablespoons of Dijon mustard. In a small bowl, mix 1 teaspoon smoked paprika, 1/2 teaspoon ground allspice, 1/2 teaspoon garlic powder, and 1 tablespoon brown sugar. Sprinkle and gently press this seasoning onto the mustard-coated surface so it adheres and forms a base for the glaze to cling to during baking.Add moisture and cover:Pour 1 cup of water into the bottom of the roasting pan. This creates a humid pocket that prevents the ham from drying as it reheats. Loosely tent the ham with aluminum foil—dont seal tightly; you want steam to escape while still avoiding excessive browning.Bake initially:Place the covered ham in the center of the preheated oven and bake for 1 hour. This step brings the large cut up to temperature gently and allows the spice base to marry with the meat. After one hour the internal temperature should be rising but not yet at serving heat.Make the maple-bourbon glaze:While the ham bakes, combine 1/4 cup bourbon, 1/4 cup real maple syrup, 1/4 cup orange juice, and 1 tablespoon brown sugar in a small saucepan. Bring to a boil over medium-high heat, stirring occasionally. Reduce to a steady boil for about 5 minutes until the mixture thickens slightly and coats the back of a spoon. Taste and adjust: if you want more brightness, add a teaspoon more orange juice.Glaze and finish baking:Remove the ham from the oven and discard the foil. Brush about half of the warm glaze evenly over the ham surface. Return the ham, uncovered, to the oven for 10 minutes to start caramelization. Remove again, brush with the remaining glaze, and continue to bake uncovered for another 10 to 20 minutes until the glaze is nicely caramelized and the ham reaches 1406F in the thickest part. Baste once or twice in the last 10 minutes for an even, sticky finish.Rest and serve:Remove the ham from the pan and let it rest for 10 minutes before serving. Resting allows juices to redistribute so each spiral slice remains juicy and easy to separate from the bone. Slice along the spiral cuts and serve warm with reserved pan juices if desired.

Storage Tips

Cool leftovers to room temperature for no more than two hours, then transfer to an airtight container and refrigerate immediately. Sliced ham keeps well for up to 4 days in the fridge; place a piece of parchment between layers to prevent sticking. For longer storage, freeze individual portions on a sheet tray until solid, then transfer to freezer bags for up to 3 months. Reheat gently in a 3006F oven covered with foil and a splash of water or stock to restore moisture; avoid high heat which tightens proteins and dries the meat.

Ingredient Substitutions

If you prefer no alcohol, substitute the 1/4 cup bourbon with 1/4 cup apple cider, additional orange juice, or a non-alcoholic bourbon-flavored extract. Swap real maple syrup for honey if needed, though expect a milder, floral sweetness rather than the complex, woody notes maple provides. If youre avoiding brown sugar, use coconut sugar in a 1:1 ratio for a more caramel-like, less moist finish. Dijon mustard may be replaced with whole-grain mustard for texture; however, smooth Dijon spreads more evenly under the spice rub.

Serving Suggestions

Serve the glazed ham on a large platter garnished with orange slices and sprigs of thyme for color and brightness. Traditional sides like scalloped potatoes, roasted root vegetables, buttery green beans, or a crisp autumn slaw complement the sweet glaze well. For a lighter pairing, serve with a sharp arugula salad dressed in a citrus vinaigrette to cut through the sugar. Leftover ham is fantastic in sandwiches, omelets, or diced into macaroni and cheese.

Cultural Background

Glazed ham traces its modern holiday popularity to European and American traditions where cured and smoked hams were central to winter feasts, partly because pork preserved well in cold months. The addition of sweet glazes—using syrups, sugar, or fruit juices—evolved to balance the saltiness of cured meat. Bourbon and maple reflect North American ingredients: bourbon from Kentucky distilling traditions and maple syrup from northeastern forests. Combining these local flavors is both practical and rooted in regional taste profiles.

Seasonal Adaptations

In winter, swap orange juice for warm apple cider and add a pinch of ground cinnamon and nutmeg to the glaze for cozy, festive notes. For spring or summer gatherings, add fresh lemon zest to the glaze for a brighter finish and use lighter honey instead of brown sugar. Holiday variations can include a pineapple and brown sugar glaze brushed on for a Hawaiian twist, or a mustard-maple glaze with whole-grain mustard for a rustic, savory-sweet approach.

Meal Prep Tips

Make the glaze up to 24 hours ahead and refrigerate in a sealed jar; gently rewarm before glazing. You can also stud the ham with cloves and apply the mustard and dry spice rub the night before for deeper flavor; keep it tightly wrapped. When reheating frozen leftovers, thaw overnight in the fridge and reheat at low temperature with a splash of water to keep slices moist. Portion slices into meal-size packs for quick lunches or dinner building blocks throughout the week.

Serving this glazed ham is as much about timing as it is about flavor: a short rest before slicing guarantees juicy results, and a few extra minutes of glazing will give you that irresistible lacquered finish. Make it your own and enjoy the applause when you bring it to the table.