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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 a homemade bourbon orange glaze! Perfect for Easter, Christmas Eve and Day and any occasion when you’re feeding a lot of mouths, this ham looks fancy but is simple to make. Makes one 11 lb. ham.
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!”
Now, getting the glaze right for this ham was a different story that involved quite a bit of pivoting before arriving at the correct consistency, but it ended up beautifully.
And look at that ham!
What you’ll need to make a Baked Ham with Bourbon Orange Glaze
- Sprouts Bone-In Spiral Sliced Ham
- Baking Sheet
- Aluminum Foil
- Pastry brush
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.
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.
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.
Make the Bourbon Orange Glaze.
When the ham is almost done with its initial bake, make the glaze in a saucepan.
In a large 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.
Cook the glaze for 20-25 minutes, or until it deepens in color and becomes thicker. Cooking it for this long will ensure the alcohol cooks off, but you’ll have a little whiskey 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!
Frequently Asked Questions about Baked Ham
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?
The baking time is going to depend on the size of your ham.
My spiral ham’s heating instructions said to bake the ham for 7-10 minutes per pound. 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.
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 my Bourbon Orange Glaze on a boneless ham, too.
Keep in mind that if your ham is significantly smaller than mine, you can make less glaze.
Quick tips for making this Orange Glazed Ham
- If you don’t drink alcohol, you can skip the bourbon in the glaze. Just leave out that ingredient. 🙂
- Store your cooked ham in the fridge, wrapped securely in foil, for up to a week.
- This recipe should be naturally gluten free. Check the packaging of your ham, as well as the ingredients that go into the glaze, to confirm this if you’re hosting someone who doesn’t eat gluten.
- 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
- Preheat the oven to 350°F.
- On a large sheet pan lined in three layers of aluminum foil, which you will wrap the ham in.
- 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.
- Cover loosely and completely with the foil, making sure the foil ends are crimped so juices don’t leak out of the foil.
- 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.)
- When the ham is almost done with its first 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, 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.)
- 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.
- Turn up the oven to 425°F.
- 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.
- 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.
- Remove the ham from the oven, and let cool for 15 minutes.
- Carve and serve warm!
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.
Amount Per Serving:Calories: 177 Total Fat: 6g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 10mg Sodium: 163mg Carbohydrates: 19g Fiber: 7g Sugar: 11g Protein: 15g