Slow-Cooker Maple Bourbon Orange Marmalade Glazed Ham Tips, FAQ & printable recipe

Tips for success

For the best flavor, use a high-quality orange marmalade that contains visible orange peel. The peel adds texture and a more intense citrus flavor. If you prefer a smoother glaze, you can pulse the marmalade in a food processor before using.

When basting, use a silicone brush to avoid tearing the ham's surface. A turkey baster also works well for spooning the glaze over the ham without disturbing the slices.

If the glaze becomes too thick during cooking, you can thin it with a splash of orange juice or water. Conversely, if it's too thin at the end, remove the ham and simmer the glaze in a saucepan until it reduces and thickens.

For an extra-caramelized finish, you can transfer the glazed ham to a baking sheet and broil for 2 to 3 minutes, watching closely to avoid burning. This will give the glaze a beautiful, sticky lacquer.

Variations

• Orange-Bourbon Glaze with Brown Sugar: Replace the maple syrup with 1/2 cup packed brown sugar and add 1/4 teaspoon ground cinnamon. The brown sugar will deepen the caramelization and add a rich, molasses-like flavor.
• Spicy Maple-Bourbon Ham: Add 1/2 teaspoon crushed red pepper flakes or a minced chipotle pepper in adobo sauce to the glaze for a sweet-heat kick. The spice balances the sweetness and adds a smoky depth.
• Non-Alcoholic Citrus Ham: Swap the bourbon for 1/3 cup orange juice and add 1 teaspoon vanilla extract. The orange juice reinforces the citrus note, and the vanilla adds warmth without the alcohol.
• Honey-Orange Glazed Ham: Use 1/2 cup honey instead of maple syrup and add 1 tablespoon grated fresh orange zest. The honey creates a slightly thicker, floral glaze that pairs beautifully with the marmalade.

Storage and make-ahead

Fridge

Store leftover ham in an airtight container in the refrigerator for up to 4 days. Keep the glaze with the ham to maintain moisture.

Freezer

Freeze leftover ham in an airtight container or freezer bag for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat slices in a 325°F (165°C) oven, covered with foil, for 10-15 minutes, or microwave individual portions for 30-45 seconds.

Store leftover ham in an airtight container in the refrigerator for up to 4 days. Keep the glaze with the ham to maintain moisture.

To reheat, place slices in a baking dish, spoon a little of the glaze or some chicken broth over them, cover with foil, and warm in a 325°F (165°C) oven for 10 to 15 minutes. You can also reheat individual slices in the microwave for 30 to 45 seconds.

You can prepare the glaze up to 3 days ahead and store it in the refrigerator in an airtight container. When ready to use, warm it gently in a saucepan or microwave until pourable.

The ham itself can be cooked a day ahead; let it cool, then refrigerate it in the glaze. Reheat gently in the slow cooker on LOW for 1 to 2 hours, or in the oven, before serving.

Serving ideas

Serve this ham as the centerpiece of a holiday meal. It pairs beautifully with classic sides like mashed potatoes, green beans, and dinner rolls. The sweet, smoky glaze also complements roasted vegetables and a crisp green salad. For a festive touch, garnish the platter with fresh orange slices, cranberries, and rosemary sprigs.

Leftover ham can be used in sandwiches, omelets, or casseroles. The glaze adds a sweet-savory flavor that works well in many dishes. You can also chop the ham and add it to mac and cheese, potato soup, or fried rice. Store any extra glaze to drizzle over leftovers or use as a sauce for roasted chicken or pork.

Frequently asked questions

Recipe card

Slow-Cooker Maple Bourbon Orange Marmalade Glazed Ham

Prep 10 minCook 4 hRest 10 minTotal 4 h 20 minServes 14

Ingredients

• 7 lb spiral-cut smoked ham
• 1 cup sweet orange marmalade
• 1/2 cup pure maple syrup
• 1/3 cup bourbon
• 2 tbsp Dijon mustard
• 1/2 tsp ground cloves
• fresh orange twists, for serving
• fresh rosemary sprigs, for serving

Instructions

1. In a small saucepan over medium heat, combine the orange marmalade, maple syrup, bourbon, Dijon mustard, and ground cloves. Whisk until the marmalade melts and the glaze is smooth and slightly thickened, about 3 to 4 minutes. Remove from heat.
2. Place the spiral-cut ham into the slow cooker, cut side down. If the ham is too large, trim it slightly to fit, but keep the spiral cuts intact.
3. Pour the warm glaze over the ham, using a basting brush to work it into the spiral cuts. Make sure every slice is coated with the glaze.
4. Cover the slow cooker and cook on LOW for 4 hours. Baste the ham with the glaze every hour, spooning the juices over the top. The ham is done when the slices separate easily and the internal temperature reaches 145°F (63°C). Let it rest for 3 minutes before slicing.
5. Once cooked, remove the ham from the slow cooker and transfer it to a cutting board. Let it rest for at least 10 minutes before slicing. The internal temperature will rise slightly during resting.
6. Arrange the ham slices on a serving platter. Garnish with fresh orange twists and rosemary sprigs. Spoon any remaining glaze from the slow cooker over the slices before serving.

Contains: mustard

Estimated nutrition per serving

Calories

320

Protein

22 g

Carbohydrates

20 g

Fat

15 g

Automatic estimate from the ingredient list, not laboratory-verified.