Citrus Maple Bourbon Glazed Ham

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).

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.

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.

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.

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).

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.