Bourbon Brown Sugar Glazed Ham


  • 9 pound ham – NOT spiral sliced – you want the kind that isn’t sliced yet (see note about pound changes)
  • 2 cups brown sugar
  • 1 cup bourbon
  • 2 tablespoons apple cider vinegar
  • 3 tablespoons yellow mustard
  • 1 teaspoon garlic powder


  1. Preheat your oven to 350 degrees
  2. Pull the skin/rind off your ham that covers the surface. I pulled as much as I could off and then sliced off the rest with a sharp knife. Make sure to leave as much of the fat underneath as you can (it’s the best part)
  3. Slice a diamond pattern about 1/2 inch deep across the whole ham (doesn’t need to be pretty or perfect)
  4. Place on top of a roasting rack in a roasting pan cut side down
  5. Bake in the oven for 3 hours
  6. When you’re about an hour into your baking, make your glaze. Combine all ingredients into a medium pot, bring to a boil, and boil for several minutes (about 5-8, maybe longer) until the glaze has reduced and thickened. It needs to reduce to about a cup.
  7. For the last 1 1/2 hours of baking, remove the ham from the oven and generally brush the glaze all over the ham every 20 minutes. Don’t be shy! Once you glaze it, pop it back in the oven and glaze it again 20 minutes later. Don’t glaze it within the last 10 minutes of oven time so that the final layer has a chance to caramelize
  8. When it comes out of the oven, let it rest for at least ten minutes and then carve it up and serve!


If you buy a bigger or smaller ham, you can easily just adjust the cook time to work for you. The formula is 20 minutes per pound in a 350 degree oven, so adjust the cook time based on that, and no matter how much longer or shorter it is, still glaze just for the last 1 1/2 hours of oven time.

If your ham is much bigger than this, you might need to make a bigger batch of glaze.