Holiday Maple Bourbon Marinated Baked Ham
A fully cooked spiral-cut ham soaks overnight in a sweet-smoky marinade of pure maple syrup, bourbon, Dijon mustard and warm cloves, then bakes low and finishes with a sticky, lacquered glaze made from the same mixture.
- Prep
- 25 min
- Cook
- 1 hr 40 min
- Wait
- 13 hr 25 min
- Total
- 15 hr 30 min
- Makes
- 1 ham (14 servings) plus about 1 cup glaze
Steps
Before you start
- Start the day before: the ham needs 12 to 24 hours in the marinade, so plan to marinate overnight for a midday or evening meal.
- Check the label: this recipe is for a fully cooked, bone-in, spiral-cut ham of about 8 pounds (3.6 kg). Do not use an uncooked (fresh) ham or a 'cook before eating' ham, which needs different times and a higher final temperature.
- Make sure the ham fits in your refrigerator on a rimmed tray or in a large oven bag, and that your roasting pan and the rack fit in the oven with the ham.
- Have an instant-read or probe thermometer ready; ham is done by temperature, not by the clock.
- Measure the syrup with a liquid measuring cup and use pure maple syrup, not pancake syrup, which burns and tastes flat.
Cook the marinade
- In a medium saucepan, combine the maple syrup, bourbon, Dijon mustard, cider vinegar, brown sugar, minced garlic, ground cloves, black pepper and butter.
- Set over medium heat and whisk until the sugar dissolves and the butter melts, then bring to a gentle simmer and cook 4 minutes, whisking occasionally, to cook off the raw alcohol bite.
- Remove from the heat and let cool until just warm to the touch, about 20 minutes.
- You should have about 2 cups (480 ml).
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Ready when: Sugar is fully dissolved, the butter is melted and the mixture looks smooth and glossy
Tip: Keep the heat at a gentle simmer and stay nearby; maple syrup foams up and boils over quickly if the heat is too high.
Stud and bag the ham
- Set the ham on a rimmed baking sheet.
- Press the 24 whole cloves into the outer fat and meat, spacing them about 2 inches (5 cm) apart.
- Slide the ham, cut side down, into a large oven bag or 2-gallon zip-top bag set in the baking sheet.
- Measure out 1 cup (240 ml) of the cooled marinade into a clean jar, cover and refrigerate it for the glaze.
- Pour the remaining marinade over the ham and gently work it between the slices with your fingers.
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Ready when: Ham is coated all over and the marinade has seeped between the slices
Tip: Keep the reserved glaze portion separate from the bag so it never touches the ham, then it stays clean for brushing later.
Marinate overnight
- Seal the bag, pressing out as much air as you can, and refrigerate the ham on the baking sheet for 12 to 24 hours.
- Turn the bag over once about halfway through so every side spends time in the marinade.
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Ready when: Marinade has darkened and the ham smells of maple and cloves
Tip: Don't go past 24 hours; the vinegar will start to make the surface texture mushy.
Temper and preheatOven 325°F / 165°C
- About 45 minutes before baking, position an oven rack in the lower third and preheat to 325°F (165°C).
- Lift the ham out of the bag, letting excess marinade drip off, and discard the used marinade.
- Set the ham cut side down on the rack in the roasting pan.
- Pour the 1 cup (240 ml) hot water into the bottom of the pan to keep drippings from scorching.
- Let the ham sit at room temperature while the oven heats.
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Ready when: Oven is at 325°F (165°C) and the ham feels cool, not ice cold
Tip: Don't leave the ham out longer than 1 hour in total.
Bake coveredOven 325°F / 165°C
- Cover the roasting pan tightly with foil, sealing the edges.
- Bake at 325°F (165°C) for about 70 minutes, until a thermometer inserted into the thickest part without touching the bone reads 115°F (46°C).
- Meanwhile, move on to the next step.
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Ready when: Thermometer reads 115°F (46°C) in the thickest part, away from the bone
Tip: Keep the foil tight; escaping steam is what dries out the slices.
Thicken the glaze
- While the ham bakes, pour the reserved 1 cup (240 ml) marinade into a small saucepan.
- Simmer over medium-low heat for 8 to 10 minutes, stirring occasionally, until it reduces by about one third to roughly ⅔ cup (160 ml) and coats the back of a spoon.
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Ready when: Glaze coats the back of a spoon and a finger drawn through it leaves a clear line
Tip: It thickens more as it cools, so take it off the heat when it is still pourable.
Glaze and finish hotOven 400°F / 205°C
- Remove the pan from the oven and raise the oven temperature to 400°F (200°C).
- Take off the foil.
- Brush about one third of the glaze over the ham and between the slices.
- Return the ham uncovered to the oven and bake 8 minutes.
- Brush on another third of the glaze and bake 8 to 10 minutes more, until the thermometer reads 140°F (60°C) and the glaze is bubbling and deeply golden.
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Ready when: Thermometer reads 140°F (60°C) and the glaze is sticky, bubbling and mahogany brown
Tip: Check at the 8-minute mark; the sugars go from glossy to burnt fast, so tent loosely with foil if any spot darkens too much.
Rest and serve
- Transfer the ham to a cutting board or platter and brush with the last of the glaze.
- Tent loosely with foil and rest 20 minutes.
- Pull out and discard all 24 whole cloves.
- Slice along the natural spiral cuts, cutting horizontally along the bone to release the slices.
- Spoon the pan juices over the slices if you like, skimming off excess fat first.
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Ready when: Ham is warm and juicy, with glaze set to a sticky shine
Tip: Count the cloves as you remove them so none end up on a guest's plate.
Good to know
Tips
- Ham is already cooked, so you are only reheating it; pull it at 140°F (60°C) and not higher or it will dry out.
- Use a rack and a little water in the pan so the drippings stay liquid rather than burning, and you can use them as a sauce.
- If the ham has a thick fat cap, score it in a diamond pattern about ¼ inch (6 mm) deep before marinating so the flavor can get in.
- Bone-in ham gives you a leftover bone for soup; freeze it for split pea or bean soup.
Make ahead
"The marinade can be made up to 3 days ahead and refrigerated in a covered jar; bring to room temperature before using. The ham can be marinated up to 24 hours ahead. The glaze can be thickened a day ahead; rewarm gently over low heat before brushing."
Storage & reheating
"Room temperature: no more than 2 hours after serving. Refrigerator: wrap leftover ham tightly or store in airtight containers up to 4 days. Freezer: freeze sliced ham in portions, wrapped well, up to 2 months and thaw overnight in the fridge. Reheat slices covered with foil in a 300°F (150°C) oven with a splash of water or stock for 10 to 15 minutes, until hot (140°F / 60°C or more)."
Substitutions
- bourbon → apple juice or unsweetened apple cider plus 1 tablespoon vanilla extract. For an alcohol-free version; the glaze will be slightly sweeter, so reduce an extra minute or two.
- Dijon mustard → whole-grain mustard. Gives a more rustic texture and a milder tang; use the same amount.
- light brown sugar → 2 tablespoons additional maple syrup (30 ml). Reduces sweetness a little and gives a purer maple taste; the glaze will be slightly thinner.
- apple cider vinegar → orange juice. Adds a citrus note and less sharpness; use the same amount.