Best 6 Maple Orange Bourbon Glazed Ham Recipes

BAKED HAM WITH LOW CARB MAPLE BOURBON GLAZE

Steps:

• Preheat oven to 325 degrees F.
• Place ham face down in a shallow baking pan and cover loosely with aluminum foil.
• Place on lower rack of oven and bake for 1 hour.
• While the ham is baking, mix together all the glaze ingredients in a bowl and set aside.
• After 1 hour of cooking, remove ham from oven, uncover and stand ham up on 1 side. With a sharp knife and in a "tic-tac-toe" fashion, make shallow cuts all over the fatty side of the ham, scoring 1-inch squares. Insert single whole cloves in every corner of the squares created by the cuts. Pour the glaze over the top and let drip down the ham. Place uncovered ham back in the oven and cook for another 30 minutes. Remove from oven and let stand 15 minutes before slicing.

HABANERO BOURBON GLAZED HAM

Steps:

• Combine the orange juice, lime juice, brown sugar, bourbon, maple syrup, vinegar and habanero in a large saucepot. Bring to a boil then reduce to a simmer. Simmer until reduced and slightly thickened, about 30 minutes. Remove from the heat and cool completely (the mixture will thicken as it cools). Remove the habanero and set aside until ready to use. This can be done ahead of time.
• Preheat the oven to 425 degrees F.
• Put your ham in a roasting pan and cook until gently warmed through, about 45 minutes. Then begin basting it was the glaze until it's nicely caramelized, another 20 minutes. Remove the ham, tent with foil and let rest for 10 minutes before slicing. Serve with any remaining glaze.

BOURBON-SPICED GLAZED HAM

Steps:

• In a large bowl, whisk the first 4 ingredients. Add ham; turn to coat. Cover and refrigerate 8 hours or overnight, turning occasionally., Preheat oven to 325°. Remove ham from marinade and place on a rack in a roasting pan; reserve remaining marinade, placing it in the refrigerator until ready to baste., Using a sharp knife, score surface of ham with 1/4-in.-deep cuts in a diamond pattern. Bake, covered, 2 hours., Baste with about half the reserved marinade. Bake, uncovered, 1 to 1-1/2 hours, basting the ham twice more during the first half hour, until a thermometer reads 140°.

BOURBON MAPLE GLAZED HAM

Steps:

• 1. Preheat oven to 350 degrees. Put a cup of water in the bottom section of a large broiler pan. Add rack and place ham, meat side down.
• 2. Combine ingredients 2-8. Mix well. Brush half of the mixture all over ham. Loosley cover ham with aluminum foil and bake for 45-50 minutes. Brush the remaining mixture all over ham and bake uncovered for an additional 20 minutes or until internal temperature is 160 degrees and the ham has caramelized.

MAPLE-BOURBON GLAZED HAM

Steps:

• Make the glaze: stir all glaze ingredients together in a bowl until blended; set aside (can be made ahead of time and stored in airtight container in the refrigerator for up to two weeks).
• Preheat oven to 300°; line a large roasting pan with foil or a silicone baking liner.
• Remove ham from its packaging and drain off any juices.
• Place ham in prepared pan, flat side down, making sure to remove the little plastic disk covering the bone, and cover the ham and pan completely with foil.
• Bake until an instant-read thermometer inserted in the center reads 120°, about 2 ½ hours.
• Increase oven temperature to 400° and remove the foil covering from the pan.
• Pour the glaze over the ham and bake uncovered, basting every 10 minutes with the pan juices, until the glaze is set, another 20-30 minutes.
• Remove the ham from the oven and let it rest for 15 minutes before carving.
• Serve the ham drizzled with any remaining glaze/pan drippings.

MAPLE ORANGE GLAZED HAM

Steps:

• Prepare the ham; Heat oven to 325 degrees F. Trim the skin and the fat to a 1/4 inch layer on the ham. Score the fat in a diamond pattern (using a sharp knife). Insert a whole clove into each cross-hatch, pat the mustard over the top and sides of the ham, and sprinkle with the brown sugar. Pour the maple syrup and chicken broth into a 12 x l7 inch roasting pan. Add the ham. Bake, basting every 30 minutes, for 1 1/2 hours. Add the bourbon, orange juice, and thyme to the pan. Sprinkle the ham with the maple sugar, if desired. Bake basting after 15 minutes, for 30 minutes and remove from the oven.
• Prepare the sauce: Strain the pan juices and skim the fat off the top. Add the orange zest and salt, and boil for about 10 minutes. Serve hot with the ham.