This Citrus Bourbon Maple Glazed Ham leans into bright, balanced sweetness rather than a heavy, sugary coating. The glaze melts into the scored surface, creating glossy edges and flavorful pockets that stay juicy rather than sticky. It works just as well for holidays like Easter or Thanksgiving as it does for a relaxed Sunday roast or meal prep for the week.
What Makes a Great Citrus Bourbon Maple Glazed Ham?
A truly memorable glazed ham comes down to a few key elements:
- Balanced sweetness, citrus and maple rather than cloying sugar
- Gentle warmth, ginger and mustard for depth without heat
- Moist texture, slow heating to keep slices tender
- Layered glaze, applied in stages for shine and flavor
- Caramelized finish, high heat at the end for color
The Ham
The ham itself is already cured and fully cooked, so the goal here isn’t cooking from raw, it’s warming evenly and infusing flavor. A bone-in half ham stays juicier during reheating and gives you those classic slices that hold their shape beautifully.
Scoring the surface creates shallow channels that catch the glaze and encourage caramelization. As the fat gently renders, it mingles with the citrus maple coating, creating that glossy finish and rich aroma that makes glazed ham so inviting.
What You’ll Need for the Citrus Bourbon Maple Glazed Ham
- 1 bone-in half ham (about 7–9 lb), fully cooked, for classic flavor and moisture
- Salt and black pepper, light seasoning to balance the glaze
- Aluminum foil, to tent and prevent drying during warming
The Glaze
This Citrus Bourbon Maple glaze leans into brightness rather than heaviness.
Orange preserves bring body and gentle bitterness from peel, maple syrup adds a round sweetness, and ginger provides warmth that keeps everything from tasting sugary.
Mustard quietly sharpens the flavor so each bite stays balanced.
Because the ham is already salty and savory, the glaze acts as contrast and enhancement rather than coating.
As it heats, sugars concentrate and the citrus oils bloom, creating that classic lacquered finish.
What You’ll Need for the Citrus Maple Ginger Glaze
- 3/4 cup orange preserves, citrus base with texture
- 1/3 cup maple syrup, smooth natural sweetness
- 1/4 cup whole-grain mustard, gentle tang and depth
- 2 Tbsp fresh lemon juice, brightness and balance
- 1 Tbsp finely grated fresh ginger, warm spice
- 2 Tbsp apple cider, light acidity and flow
- 2 Tbsp bourbon (or dark rum) for warmth
Optional Variations and Swaps
This glaze adapts easily depending on what you have or the flavor direction you prefer.
- Swap orange preserves for apricot jam for softer fruit notes
- Use honey instead of maple syrup for floral sweetness
- Replace ginger with ground cardamom for aromatic spice
- Stir in a little chili paste for sweet-heat contrast
Toppings, Add-Ons, and Finishing Touches
A glazed ham stands beautifully on its own, but a few finishing elements can enhance presentation and flavor.
- Fresh orange or lemon slices tucked around the base
- Whole cloves pressed into scored intersections
- Extra warm glaze served on the side
- Chopped parsley for color contrast
- Roasted citrus halves for squeezing
How to Make Citrus Bourbon Maple Glazed Ham
Preheat The Oven
Set the oven to 325°F so the ham warms gradually without drying.
Line a roasting pan with foil and place a rack inside if available.
Score The Ham
Let your ham sit at room temperature to remove its chill, this helps heat penetrate evenly when it is time to go in the oven.
Place the ham fat-side up in the roasting pan and lightly score in a shallow diamond pattern.
Cuts should be about 1/4 inch deep, just through the outer layer.
These channels hold glaze and encourage caramelization. As fat warms, it bastes the surface naturally.
Make the glaze
Whisk the preserves, maple syrup, mustard, lemon juice, ginger and cider until smooth and glossy.
The texture should be brushable, not paste-like. If thick, warm briefly to loosen.
Balanced sweetness and acidity ensure the glaze enhances rather than overwhelms.
Glaze and tent
Brush a generous coating over the scored surface, working into the cuts.
Loosely tent with foil to protect moisture while warming.
This stage melts the glaze into the ham rather than setting it immediately. It prevents early burning.
Warm the ham
Bake in the lower oven until heated through, about 12–14 minutes per pound. Aim for 125–130°F internally.
The ham should feel hot but still juicy.
Slow warming keeps the ham relaxed and tender.
Build caramelization
Increase oven to 400°F and uncover.
Brush additional glaze every few minutes as the surface darkens.
Layers create shine and depth rather than a single thick coating.
Watch for deep amber color, not blackening.
Rest and slice
Rest the ham loosely tented for 15–20 minutes before carving. This allows juices to redistribute and glaze to set.
Slice along the bone for neat pieces with caramelized edges.
Spoon warm pan glaze over slices before serving.
Storing, Reheating, and Meal Prep
Glazed ham keeps exceptionally well, which is why it’s perfect for planned leftovers. Store sliced ham in an airtight container in the refrigerator for up to 4 days. Keep a little glaze or pan juice with it to maintain moisture.
To reheat, place slices in a covered dish with a spoonful of glaze or water and warm gently at 300°F until heated through. Avoid high heat, which can dry the meat. Ham also freezes well in portioned packs for up to 2 months, making it ideal for sandwiches, breakfast hash, or quick dinners.
Recipe Card
Citrus Maple Bourbon Glazed Ham
Description
A tender, oven-warmed bone-in ham finished with a glossy citrus maple bourbon glaze that caramelizes into deep amber edges and juicy, flavorful slices. This method gently heats the ham first, then builds the glaze in layers so it stays moist, balanced, and beautifully lacquered.
Ingredients
Ham
Citrus Maple Bourbon Glaze
Instructions
Prepare the oven and pan
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Set the oven to 325°F so the ham warms gradually without drying. Line a sturdy roasting pan with aluminum foil for easy cleanup and place a roasting rack inside if available. Position the ham flat-side down on the rack with the fat layer facing up. Let it sit at room temperature for about 20–30 minutes while the oven heats so the chill comes off and the interior warms more evenly (this helps prevent dry outer slices).
Score and season the ham
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Using a sharp chef’s knife, lightly score the surface fat in a shallow diamond pattern about 1/4 inch deep. You are only cutting through the outer layer, not into the meat. These small channels hold the glaze and encourage even caramelization as the fat renders. Sprinkle the surface lightly with salt and black pepper to balance the sweetness of the glaze.
Make the citrus maple bourbon glaze
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In a medium mixing bowl, combine the orange preserves, maple syrup, whole-grain mustard, lemon juice, grated ginger, bourbon, and apple cider. Whisk until smooth, glossy, and fully blended. The glaze should be pourable but slightly thick (if it feels stiff, warm it for 10–15 seconds in the microwave to loosen). The aroma should be bright citrus with gentle bourbon warmth.
Warm the ham
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Loosely tent the ham with aluminum foil, leaving a little space above the surface so the foil does not stick to the glaze later. Place the roasting pan in the lower third of the oven and warm for about 12–14 minutes per pound, until the internal temperature reaches 125–130°F on an instant-read thermometer inserted near the bone. The ham should feel hot throughout but still juicy and tender.
Glaze and caramelize
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Remove the foil and increase the oven temperature to 400°F. Brush a generous layer of the glaze over the hot ham, guiding it into the scored cuts so it settles into the surface. Return the ham to the oven uncovered and continue baking for about 20–25 minutes, brushing with additional glaze every 6–8 minutes as the surface turns glossy and deepens to a rich amber color (thin layers build shine and prevent burning).
Rest and slice
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Remove the ham from the oven once the glaze is caramelized and the internal temperature reaches about 135–140°F. Transfer to a large cutting board and loosely tent with foil. Let rest for 15–20 minutes so the juices redistribute and the glaze sets into a slightly sticky coating (this keeps slices moist and prevents the glaze from sliding off). Slice along the bone into warm, tender pieces and spoon any pan glaze over just before serving.
Note
If using a spiral-sliced ham, brush glaze between the slices during the caramelizing stage so flavor reaches the interior layers. If the glaze begins browning too quickly, reduce oven heat slightly or tent loosely with foil. Leftover ham keeps refrigerated for up to 4 days and reheats best covered with a spoonful of pan juices or glaze at 300°F until warmed through.
