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Sweet Bourbon Ham

Sweet Bourbon Ham

  • Prep

    35 m
  • Cook

    2 h 45 m
  • Ready In

    3 h 35 m
AMYDANIELLE1

AMYDANIELLE1

My dad made this ham for Christmas about 15 years ago, and we loved it. I haven't made a different ham since and haven't loved one as much.

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Original recipe yields 14 servings

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Nutrition

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  • Calories:
  • 758 kcal
  • 38%
  • Fat:
  • 51.2 g
  • 79%
  • Carbs:
  • 17.4g
  • 6%
  • Protein:
  • 51.2 g
  • 102%
  • Cholesterol:
  • 154 mg
  • 51%
  • Sodium:
  • 3551 mg
  • 142%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Remove skin and excess fat from ham, leaving a fat layer about 1/4-inch thick. Score ham in a diamond pattern with a sharp knife. Push cloves into the center of the scored diamond shapes. Place ham with cut side down into a roasting pan.
  3. Bake ham in the preheated oven until an instant-read meat thermometer inserted into the thickest part of the meat, not touching bone, reads 125 degrees F (52 degrees C), about 2 hours.
  4. Combine brown sugar, whiskey, and black pepper in a bowl until glaze is smooth.
  5. Raise oven temperature to 375 degrees F (190 degrees C).
  6. Baste ham with 1/3 the whiskey glaze. Return to oven and bake until internal temperature reaches 140 degrees F (60 degrees C), basting ham with whiskey glaze every 10 minutes. Cover ham loosely with a tent of aluminum foil if ham browns too quickly.
  7. Let ham rest for 15 minutes before carving.
  8. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Molly
2

Molly

2/23/2013

Ham, cloves and brown sugar was not a new idea for me, but adding the bourbon whiskey was. I worried a bit as I mixed the whiskey and brown sugar together as the smell of the whiskey was VERY strong. I prepared and baked as the instructions were written and the results were fantastic. Of course, the pungent smell of the whiskey evaporated as the ham cooked. By basting as the ham cooked it formed a nice crust on the outer edge of the ham. I did let it rest for the 15 minutes be carving. We served this on Hawaiian rolls and it was enjoyed by all. I most definitely will be preparing a ham this way again, especially since I have a full bottle of whiskey! Thanks AMYDANIELLE1 for sharing your recipe. I'm happy to be the first to review and photograph your recipe.

Grumpygrandpa
1

Grumpygrandpa

4/29/2013

This was better than expected, don't change a thing except maybe double the sauce/glaze for extra. I used a cooked/smoked ham shank that was on sale and wondered what to do different and found this recipe. I will be making this again that's for sure. I doubled the glaze recipe and heated in sauce pan to cook off alcohol then added to pan for last 10 minutes to thicken. Note: be careful to not let it all boil over and do not taste before hand or bourbon and pepper will knock you socks off. just let it cook down and you will end up with the most flavorful thick sauce you can imagine. Have photos to come as soon as I figure out how to do it. Thanks Amydanielle1 for the recipe. Awesome!

MrWireless
0

MrWireless

3/11/2014

Absolutely amazing used a local bourbon was outstanding. I did heat the sauce up a little before glazing the ham

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