Orange and Bourbon Glazed Ham

Orange and Bourbon Glazed Ham


1 Snake River Farms Ham, bone in and fully cooked, thawed

1/2 cup (155 gram) Orange Marmalade

1 cup (240 ml) Maple Syrup

2 tbsp (30 ml) Bourbon

1 tbsp (15 gram) Dijon Mustard

1/8 tsp (.25 gram) Cayenne Pepper

1/2 tsp (1.5 gram) Kosher Salt

20 turns Black Pepper

1 tsp (5 ml) Lemon juice

5 whole Allspice

10 whole Cloves

1 tbsp (10 gram) Black Peppercorns


  1. Preheat your oven to 325 degree Fahrenheit.
  2. Prepare your roasting pan by covering with foil and placing the rack in the pan. Add about 1/2 inch of water to the roasting pan with the whole Allspice, Cloves and Peppercorns. Make sure the water does not submerge the rack.
  3. Lightly score the ham with a knife horizontally and then in the opposite direction to create a cross hatch pattern on the ham. Be careful not to cut too deeply into the meat. Place the ham on the prepared roasting rack.
  4. Prepare the glaze by whisking together the Orange Marmalade, Maple Syrup, Bourbon, Dijon Mustard, Cayenne Pepper, Kosher Salt, Black Pepper and Lemon juice.
  5. Brush the ham with some of the glaze. You may also reserve a small portion of the glaze for serving.
  6. Place the ham in the oven and roast for 1 hour.
  7. Glaze the ham a second time and return to the oven and roast for 45 minutes.
  8. Glaze the ham a third time and return to the oven to roast for another 45 minutes.
  9. Check the temperature of the ham to ensure doneness; once your thermometer reads 125 degrees Fahrenheit remove the ham from the oven.
  10. Increase your oven temperature to 425 degrees Fahrenheit.
  11. Brush the ham with any remaining glaze and return the ham to the oven for 4 minutes. Rotate the ham and continue to cook for another 5 minutes.
  12. Remove the ham from the oven and allow to rest 15 minutes.
  13. Slice the ham and serve with any reserved glaze.

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