Martha Stewart Bourbon-Glazed Ham

Martha Stewart bourbon-glazed ham turns a bone-in smoked ham, brown sugar and Dijon mustard into a sticky, caramelized holiday roast in 2 hours 10 minutes. This make-ahead Easter ham dinner fits Sunday supper, Christmas and Thanksgiving, with a few ingredients and almost no hands-on work.

Brush the glaze over the ham every 30 minutes while it bakes, because each coat builds the sweet mustard crust. Skip the basting and the ham comes out salty and dry instead of lacquered.

Martha insists on a bone-in ham because the bone deepens the flavor of the meat, and she scores the fat into small diamonds so the glaze can cling. A short rest before carving then keeps every slice juicy, with a bit of crust in each serving.

Martha Stewart Bourbon-Glazed Ham

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Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

10

minutes

Cooking time

2

hours 

Calories

280

kcal

A sticky brown sugar and mustard glaze bakes onto scored ham fat until it turns deep golden and lightly crisp at the edges. Slow, steady basting keeps the meat tender while the crust caramelizes.

Ingredients

• 1/2 fully cooked smoked bone-in ham (about 7 pounds), not spiral cut
  

• 3/4 cup packed light-brown sugar
  

• 1/4 cup Dijon mustard
  

• 2 tablespoons bourbon, cider, or water
  

Directions

• Prep the ham: Preheat the oven to 350°F, then trim all but 1/4 inch of fat from the ham. Score the remaining fat in 3/4-inch diamonds, just deep enough to reach the meat without cutting into it.
• Set up the pan: Place the ham fat side up on a rack in a roasting pan. The rack lifts it off the bottom so the heat circulates evenly.
• Mix the glaze: Stir 3/4 cup packed light-brown sugar, 1/4 cup Dijon mustard and 2 tablespoons bourbon, cider or water together in a small bowl. Brush a quarter of the glaze over the ham to start the crust.
• Bake and baste: Bake the ham for about 2 hours, brushing it with the remaining glaze every 30 minutes. It's ready when a meat thermometer reads 140°F and the surface looks deeply glazed.
• Rest the ham: Let the ham stand for about 15 minutes before carving. That pause lets the juices settle back into the meat, so the slices stay moist.
• Carve and serve: Using a knife with a long blade, carve downward to the bone. Then run the knife horizontally along the top of the bone to release the slices, making sure each serving gets a bit of crust.

Tools for this recipe

• Cuisinart 16-inch roasting pan with rack, ThermoPro instant-read thermometer, OXO silicone pastry brush. As an Amazon Associate I earn from qualifying purchases.

FAQs

Why does the recipe call for a bone-in ham?

The bone intensifies the flavor of the meat as it heats, so you get a richer ham than with a boneless one. It also helps the meat stay moist during the 2 hours in the oven.

Can I make this ham without bourbon?

Yes, the recipe says you can use cider or plain water in place of the 2 tablespoons of bourbon. Cider adds a gentle fruity sweetness, while water keeps the glaze simple and mustard-forward.

How should I store leftover glazed ham?

Wrap the leftovers tightly or keep them in an airtight container in the fridge for up to 4 days. Slices also freeze well for about 2 months, so portion them out before wrapping.

How much fat should I trim from the ham?

This recipe trims all but 1/4 inch of fat before scoring it. Martha has also left a thicker 1/2 inch layer, which gives you a bit more crust and richness on each slice.

Can I use a spiral-cut ham instead?

I'd avoid it, because the recipe specifically asks for a ham that is not spiral cut. Pre-sliced ham dries out faster over 2 hours, and the glaze can't form a solid crust across the cuts.