This juicy bourbon glazed spiral ham has been my go-to centerpiece for holiday dinners and weekend celebrations for years. I first discovered this combination one winter when I wanted to elevate a store-bought spiral ham with a glaze that was bold enough to stand up to the smoky, salty meat but sweet and sticky enough to delight everyone at the table. The balance between the warm caramel notes of maple, a bright touch of orange, and the subtle warmth of bourbon gives the ham a glossy, deep flavor that makes people slow down and savor each slice. The texture stays tender because the ham is baked gently, with added moisture in the pan and a brief, high-glaze finish that creates an irresistible crust.

What makes this preparation special is how accessible it is: a pre-sliced spiral ham takes most of the knife work out of serving, and the glaze comes together in one small saucepan while the ham bakes. It is deceptively simple but yields dramatic results. I remember serving this for a family dinner when relatives who usually reach for the turkey opted for seconds of ham instead — and that moment of unanimous approval is why I keep this recipe in my holiday rotation. The aroma of maple and bourbon caramelizing in the oven is unmistakable and guarantees a warm, festive atmosphere in the kitchen.

Ingredients

• Spiral-sliced ham (7 to 9 lb): Choose a quality bone-in spiral-sliced ham from your butcher or grocery deli; the bone adds flavor and the pre-slicing ensures even portions. Look for a ham labeled "spiral-sliced" and decide smoked or unsmoked by preference.
• Whole cloves (15 to 20): These add aromatics and a classic, festive appearance. Tiny, potent, and easy to press into the surface — use sparingly for visual and flavor accents.
• Dijon mustard (2 tbsp): Acts as a tacky binder for the spice rub and gives a subtle tang that balances the sweetness of the glaze. Use a good-quality Dijon like Maille.
• Smoked paprika (1 tsp), garlic powder (1/2 tsp), ground allspice (1/2 tsp), and 1 tbsp brown sugar: This spice blend layers smoky, sweet, and warm notes under the glaze for depth. Brown sugar helps with caramelization.
• Water (1 cup): Poured into the roasting pan to keep the ham moist during the low-and-slow first bake; it prevents the meat from drying out and produces a humid oven environment.
• Bourbon (1/4 cup): Adds warmth and complexity to the glaze. Choose a mid-range bourbon; much of the alcohol cooks off and the flavor concentrates.
• Maple syrup (1/4 cup): Real maple syrup gives a rich, woodsy sweetness that pairs perfectly with pork. Avoid imitation maple for best results.
• Orange juice (1/4 cup): Brightens the glaze and adds a citrus lift that cuts through the richness of the ham; fresh-squeezed yields the brightest flavor.
• Brown sugar (1 tbsp for glaze): Additional sugar to deepen color and encourage a glossy, caramelized finish during the final roasting phase.

Instructions

Prepare the oven and ham: Preheat the oven to 325°F. Place the spiral-sliced ham cut-side down on a rack set in a roasting pan. Press the whole cloves into the surface in a regular pattern (about 15 to 20 total). Brush the entire ham with Dijon mustard — this helps the spice mixture and glaze adhere and contributes a subtle tang to the crust. Season and set up for moisture: In a small bowl, mix smoked paprika, garlic powder, ground allspice, and 1 tablespoon brown sugar. Sprinkle evenly over the mustard-coated ham and gently press to adhere. Pour 1 cup of water into the bottom of the roasting pan to create a humid environment that keeps the meat juicy. Tent loosely with foil to prevent premature browning. Bake gently: Place the pan in the preheated oven and bake for 1 hour at 325°F. This gentle heat warms the ham through without drying it and allows flavors to meld. Use an instant-read thermometer later to confirm internal temperature. Make the maple-bourbon glaze: While the ham bakes, combine 1/4 cup bourbon, 1/4 cup maple syrup, 1/4 cup orange juice, and 1 tablespoon brown sugar in a small saucepan over medium-high heat. Bring to a boil, stirring occasionally, then reduce to a simmer and cook for about 5 minutes until slightly thickened and the glaze coats the back of a spoon. Real maple syrup yields the most complex flavor. Glaze and caramelize: After the initial 1 hour, remove the foil and brush about half of the glaze over the ham. Return uncovered to the oven for 10 minutes, baste again with remaining glaze, and roast another 10–20 minutes until the internal temperature reaches 140°F and the glaze is glossy and caramelized. Baste once more if desired for extra shine. Rest and serve: Remove the ham from the oven and let it rest for 10 minutes before serving. Resting lets juices redistribute so slices remain juicy. Serve warm alongside your favorite sides.

Storage Tips

Cool leftover slices to room temperature no longer than two hours, then transfer to airtight containers or vacuum-seal to retain moisture. Refrigerated ham will keep for up to 4 days; for longer storage freeze slices flat on a parchment-lined tray until firm, then stack with parchment between layers in freezer bags for up to 3 months. Reheat gently covered in a 300°F oven with a few tablespoons of water or glaze to keep slices from drying — 10 to 15 minutes is usually sufficient for single portions.

Ingredient Substitutions

If you prefer no alcohol, substitute equal parts apple juice or extra orange juice for the bourbon—the flavor will be sweeter and less warm. Swap maple syrup with honey for a floral-sweet profile, but expect a thinner glaze that may need an extra minute to caramelize. If you want a lower-sugar option, reduce maple syrup and brown sugar by half and increase the orange juice for acidity. For a smokier edge, use smoked paprika as directed or brush with a teaspoon of liquid smoke diluted into the Dijon.

Serving Suggestions

Serve warm with classic holiday sides such as scalloped potatoes, roasted root vegetables, green beans almondine, or a tangy coleslaw to cut through the sweetness. Garnish the platter with orange slices and fresh rosemary sprigs for color and brightness. Leftover ham makes excellent sandwiches, chopped into salads, or turned into a savory breakfast hash with potatoes and eggs.

Cultural Background

Glazed ham is a cornerstone of American holiday cooking with roots in European preserved pork traditions. Spiral-sliced hams became popular in the mid-20th century due to changes in commercial butchery and packaging that made pre-sliced hams convenient for home cooks. Bourbon and maple are classic North American flavors that complement pork — maple syrup historically from northeastern forests and bourbon from Kentucky's distilling tradition combine for a distinctly American glaze.

Seasonal Adaptations

In winter use darker spices like allspice and add a splash of apple cider to the glaze for seasonal warmth. Spring and summer variations benefit from citrus-forward glazes with extra orange or lemon zest and a brighter herb garnish like thyme or mint. For holiday feasts, consider adding crushed pecans sprinkled topically after glazing for a nutty, crunchy contrast that makes the presentation extra special.

Meal Prep Tips

Prepare the glaze earlier the same day and refrigerate; gently rewarm before glazing the ham. Season and clove the ham the night before, loosely covered, so flavors penetrate; add the glaze only before finishing to preserve the glossy caramel layer. For large gatherings, reheat slices in hotel pans with a few tablespoons of water and cover with foil to keep warm without drying for up to an hour before serving.

There is something joyfully communal about serving a well-glazed spiral ham: it invites conversation, hearty portions, and an easygoing atmosphere at the table. Whether it’s a holiday, a Sunday dinner, or a special occasion, this bourbon-maple glaze elevates a simple store-bought ham into a memorable centerpiece. Make it your own with tweaks that reflect your family’s tastes and enjoy the reactions when it comes to the table.