Baked Ham with Bourbon Orange Glaze

This post is sponsored by Sprouts Farmers Market. As always, all opinions and recipe are my own. Thanks for supporting the brands that support The Speckled Palate! 

Elevate your holiday Baked Ham by adding an easy ham glaze that involves bourbon and orange. Perfect for Easter, Christmas dinner and any occasion when you’re feeding a lot of mouths, this baked ham recipe looks fancy but is easy to make. Makes one 11 lb. ham.

A Baked Ham with Bourbon Orange Glaze sits on a platter, ready for serving

Ham has been a holiday tradition in our family since… forever. And since we’re hosting family this Easter, I wanted to revamp one of our family favorites.

Here’s the thing: Our family’s ham has never had a fancy glaze like this one does because, well, ham is de-freaking-licious on its own.

But my friends from Sprouts Farmers Market approached me a few months ago to see if I would be interested in making a super awesome and delicious glaze for a ham, and I said, “Absolutely!”

Why I love this recipe:

Whether you’re hosting a holiday dinner or attending, there are a lot of occasions where a Baked Ham is the perfect centerpiece to your meal. (Hello, Easter ham, Christmas ham, anytime you want it ham.)

We’re highlighting a pre-smoked spiral cut ham and adding the most decadent glaze to add even more flavor.

Instead of using pineapple juice, like a lot of ham glazes do, we feature a combination of orange, honey and bourbon for the ultimate sweet-savory-sticky flavor.

Recipes to serve alongside this ham: Mediterranean Scalloped PotatoesSpinach MadelineToasted Pine Nut Green BeansBacon Collard GreensQuick Rosemary Drop Biscuits / Homemade Mashed Potatoes

Need holiday entertaining assistance? Head on over to my Entertaining Recipe Index for more recipe ideas!

A Sprouts Bone-In Spiral Sliced Ham is opened on a countertop before baking

What you’ll need to make this recipe:

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In addition to these tools, you’re going to need some ingredients to make this ham recipe with an easy ham glaze, too. Be sure to scroll all the way down to the recipe card to get exact amounts!

  • Bone-in spiral sliced ham—while you can make this recipe with any size spiral ham, keep in mine that you will need more or less glaze accordingly. My ham was a little bigger than 11 lbs., for reference.
  • Orange juice—fresh squeezed is the best, but you can grab a container at the store, too. Just be sure there’s no pulp.
  • Honey—use whatever you’ve got on hand. I always choose local honey if I can get my hands on it. This adds sweetness to our glaze, and there is no substitution for it.
  • Mustard—we’re using a combination of honey dijon mustard and stone ground mustard here for balance. I would not swap one for the other because they bring in slightly different flavors.
  • Unsalted butter—this adds some much-needed creaminess to our glaze, and there is no substitution for it.
  • Bourbon—it needs to be drinkable, but not fancy. (So please, please, please do not use a sipping bourbon or whiskey for this glaze.) You may also use your favorite type of whiskey if you prefer that to bourbon.
  • Navel oranges—we need the zest of these beauties! You could also juice them to use as the orange juice, but you’ll probably need more than two get enough juice.
  • Worcestershire sauce—this gives a little savory umami flavor to our glaze without overwhelming it.

How to make a Glazed Ham

Bake the ham.

Preheat the oven, and line a large sheet pan with aluminum foil. These will be used to wrap and protect the ham, but they’ll also prevent the ham juices from leaking all over your sheet pan. I like to use 3-4 layers.

Remove the ham from its packaging, and place face down on the prepared baking sheet. You may also use a roasting pan for this step.

Cover the ham loosely with the foil, ensuring that the foil ends are crimped so juices don’t leak out. (If they do leak out, it’s not the end of the world, but it can make cleanup a bit more challenging.)

Depending on the size of your ham, the bake time will change, so you’ll have to do some math. The packaging instructs to bake the ham 7-10 minutes per pound. The internal temperature needs to reach 120°F. Take this with an instant read digital thermometer.

So, for example, mine was 11 1/3 lbs., so I baked it for 100 minutes and checked the internal temperature to ensure it was up to temp.)

When the ham has finished this bake, remove from the oven.

How to make glaze for ham with bourbon and orange

When the ham is almost done with its initial bake, make the glaze in a saucepan.

Combine the orange juice, honey, mustards, butter, bourbon, orange zest and Worcestershire sauce. Whisk until smooth.

Cook over medium heat and stir constantly. Stirring ensures the glaze, which calls for several sticky ingredients, won’t burn, and will instead bubble and cook down.

It’s going to take 20-25 minutes for the glaze to cook down, so buckle in. It’ll deepen in color and become thicker.

Cooking it for this long will ensure the alcohol cooks off, but you’ll have a little bourbon flavor in the glaze before it goes on the ham.

Glaze the ham and finish cooking.

Turn up the oven’s temperature.

Remove the foil from the top of the ham, and brush the prepared glaze on the ham.

Bake for 1-1.5 hours, brushing with the glaze every 15 minutes. If any parts of the ham start browning quickly or appear like they could burn, cover loosely with foil.

After the final glazing, bake the ham for an additional 30 minutes, or until it has become caramelized.

Remove from the oven, let cool and then carve before serving!

A ham after being glazed and before baking longer

Erin’s Easy Entertaining Tips

Who wouldn’t love to serve this Baked Ham recipe as a centerpiece for their holiday table? Whether you’re hosting family for Christmas or Easter, this ham recipe is a solid one to make.

Here are some ways to make ti easier on yourself:

  • Make the ham glaze in advance. Store it in the fridge in an airtight container, and when you’re baking the ham, simply remove it from the fridge to come to room temperature before brushing on.
  • Purchase your ham early. Sprouts carries holiday hams well in advance of holidays, so get yours at your earliest convenience.
  • Adjust the recipe as needed. My ham was an 11 lb. ham, but you might have purchased a larger one. If so, consider making some more of the glaze so you have more than enough. If your ham is 5-6 lbs., consider cutting the glaze recipe in half.
Ingredients for the glaze are shown beside a spiral ham after the glaze is brushed onto it

Frequently Asked Questions

Why should I purchase a Sprouts Spiral Ham?

Y’all know I adore Sprouts, and I would adore them and their products even if I didn’t work with them.

That said, their ham should absolutely be on your holiday shopping list because it’s gourmet cured and packaged in its own natural juices for rich, hickory smoked flavor.

In addition to this, it’s always fresh and never frozen, and already spiral sliced. (So you don’t have to worry about cutting it—because that’s something I know I’ve fretted about.)

The best part about it is all you have to do is heat and serve it. I’d love for you to make this Bourbon Orange Glaze of mine, but honestly, the ham is delicious on its own.

How big of a ham should I purchase?

If you’re making a bone-in ham, plan for ½ to ¾ lb. per person. Keep in mind that you’re estimating for the bone’s weight, and not just how much everyone will eat. For me, I estimated ¾ lb. per person because I’d rather have too much than not enough.

If you’re making a boneless ham, plan for ¼ and ½ lb. of meat per person.

Obviously, it depends on your group just how big the ham needs to be (because some groups are into the sides, while others are super into the meat), but you can use these parameters as a guideline.

When in doubt, I always purchase a larger ham because it stores well, can be used in leftovers like Ham Goo Sandwiches and even freezes well.

How long do I bake the ham?

Depending on the size of your ham, the bake time will change, so you’ll have to do some math. The packaging instructs to bake the ham 7-10 minutes per pound. The internal temperature needs to reach 120°F for it to be safe to eat.

My spiral ham’s heating instructions said to bake the ham for 7-10 minutes per pound.

Can I use a boneless ham in this recipe?

Absolutely. If you use a boneless ham, your cook time might change, as will the estimated amount that everyone will eat, but you can certainly use this glaze recipe on a boneless ham, too.

Keep in mind that if your ham is significantly smaller than mine, you can make less glaze by cutting the recipe in half.

A serving fork pulls apart pieces of a Baked Ham with Bourbon Orange Glaze

Quick tips for making an Orange Glazed Ham

  • If you don’t drink alcohol, you can skip the bourbon in the glaze. Just leave out that ingredient. 🙂
  • Make the glaze in advance, and store it in an airtight container in the fridge. Let it come to room temperature while the ham does its initial bake.
  • How to store: Store the cooked ham in the fridge, wrapped securely in foil, for up to a week.
  • How to freeze: Remove the ham from the bone, and vacuum seal it. Freeze for up to a few months.
  • This recipe should be naturally gluten free. Check the packaging of your ham, as well as the ingredients that you add into the glaze, to confirm this if you’re hosting someone who doesn’t eat gluten.
Close up image of a Baked Ham with Bourbon Orange Glaze

Other holiday sides to serve with this protein:

A Baked Ham with Bourbon Orange Glaze sits on a platter, ready for serving
Yield: 15 (¾ lb. servings)

Baked Ham with Bourbon Orange Glaze

Prep Time: 20 minutes
Cook Time: 3 hours 15 minutes
Additional Time: 15 minutes
Total Time: 3 hours 50 minutes

Elevate your holiday Baked Ham by adding an easy ham glaze that involves bourbon and orange. Perfect for Easter, Christmas dinner and any occasion when you're feeding a lot of mouths, this baked ham recipe looks fancy but is easy to make.

Ingredients

  • 11 1/3 lb. Sprouts Bone-In Spiral Sliced Ham

Bourbon Orange Glaze

  • 1 cup orange juice
  • 6 tablespoons honey
  • ¼ cup honey Dijon mustard
  • ¼ cup stone ground mustard
  • ¼ cup unsalted butter
  • ½ cup bourbon
  • Zest of 2 navel oranges
  • 1 ½ teaspoons Worcestershire sauce

Instructions

  1. Preheat the oven to 350°F.
  2. On a large sheet pan lined in three layers of aluminum foil, which you will wrap the ham in.
  3. Remove the ham from its packaging, and remove the plastic from the bone end of the ham. Place the ham face down on the prepared, lined baking sheet.
  4. Cover loosely and completely with the foil, making sure the foil ends are crimped so juices don’t leak out of the foil.
  5. Once the ham is ready, bake for 100 minutes. (The packaging’s instructions say to bake the ham 7-10 minutes per pound, and that the internal temperature needs to reach 120°F, so if you have a smaller ham, please calculate your time accordingly.)
  6. When the ham is almost done with its first bake, make the glaze in a saucepan.
  7. Combine the orange juice, honey, mustards, butter, bourbon, orange zest and Worcestershire sauce. Whisk until smooth.
  8. Cook over medium heat, stirring constantly, for 20-25 minutes, or until thick and bubbly. (Stirring constantly will ensure that it doesn’t burn, because if you’re not careful, it will.)
  9. When the ham has finished its first bake, remove from the oven and remove any pieces from the top of the ham. Roll them down, crimping near the bottom, so that the ham is exposed, but the foil still covers the bottom of the ham.
  10. Turn up the oven to 425°F.
  11. Brush the glaze over the uncovered ham, and place in the oven to bake for an additional hour (to 1.25 hours). Every 15 minutes, remove the ham from the oven and liberally coat the ham in glaze.
  12. After brushing with the last of the glaze, bake an additional 30 minutes, or until the ham is caramelized. If any parts of the ham look like they’re at risk to burn, cover loosely with foil.
  13. Remove the ham from the oven, and let cool for 15 minutes.
  14. Carve and serve warm!

Notes

How to estimate how much ham to purchase: If you’re making a bone-in ham, estimate about ½ to ¾ lb. per person. With a boneless ham, estimate ¼ and ½ lb. per person. This, obviously, depends on your group, but this is a good guide. When in doubt, purchase the larger ham.

Differing ham sizes: Depending on your ham’s size, the cook time will change. You should cook the ham for 7-10 minutes per pound, so do the math. Also, the ham’s internal temperature needs to reach 120°F before it’s safe to eat, so use your kitchen thermometer.

Boneless vs. bone-in ham: I used a bone-in ham, but you can certainly make this recipe with a boneless one. Be aware that your cook time will probably change, and the amount of ham you need per person will change, too.  

Don’t like alcohol? If you’re not drinking or have guests who don’t, leave the bourbon out of the glaze. Don’t replace it with anything. It should be OK and still absolutely delicious, just without the mild bourbon flavor.

Storage options: Store your cooked ham in the fridge, wrapped securely in foil, for up to a week. You can also vacuum seal it once you’ve removed it from the bone, and freeze for up to a few months.

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Nutrition Information:

Yield:

15

Serving Size:

1

Amount Per Serving: Calories: 177Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 10mgSodium: 163mgCarbohydrates: 19gFiber: 7gSugar: 11gProtein: 15g

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