Smoked Bourbon Glazed Ham with a Sticky Caramelized Crust Tips, FAQ & printable recipe

Tips for success

To ensure the ham remains incredibly moist, use a turkey baster or a large spoon to ladle the pooled juices from the bottom of the aluminum pan back over the top of the ham every forty-five minutes during the smoking process.

This basting technique helps create a barrier of moisture on the surface, preventing the dry air of the smoker from robbing the meat of its natural succulence. It also adds layers of flavor as the rendered pork fat mixes with the heat.

If you prefer an even thicker, more crackly crust on your ham, apply the glaze in multiple thin layers rather than one heavy coat. Brush the ham generously with the glaze thirty minutes before it is finished, then repeat the process fifteen minutes later.

This layering technique allows each coat of glaze to tack up and caramelize under the heat, building a beautiful, glossy lacquer that clings perfectly to the spiral slices and provides a delightful texture.

Variations

• Maple Pecan Glaze: Replace the bourbon with pure maple syrup and scatter toasted chopped pecans over the glazed ham during the final ten minutes of smoking.
• Spiced Orange Bourbon Ham: Whisk two tablespoons of fresh orange juice and a pinch of ground cloves into the bourbon glaze for a bright, citrusy holiday flavor.

Storage and make-ahead

Fridge

Store leftover ham slices in an airtight container in the refrigerator for up to four days.

Freezer

Freeze carved ham slices in airtight freezer bags for up to two months. Thaw in the refrigerator before reheating.

Reheat

Reheat individual slices in a skillet over medium heat with a splash of water, or bake covered at 325°F (163°C).

Allow any leftover ham to cool completely at room temperature for no more than two hours before storing. Carve the remaining meat off the bone to make storage easier and more compact. Place the sliced ham in airtight containers or wrap it tightly in heavy-duty aluminum foil.

Store the leftovers in the refrigerator for up to four days. The leftover ham bone can also be wrapped tightly and stored to make incredible smoked ham stock, soups, or beans later on.

The bourbon glaze can easily be prepared up to three days in advance. Simply simmer the brown sugar and bourbon as directed, then let the mixture cool completely before transferring it to an airtight container in the refrigerator. When you are ready to use it, gently reheat the glaze in a small saucepan over low heat until it becomes fluid and brushable again. The ham itself is best smoked fresh on the day of serving to maintain its optimal texture.

Serving ideas

When serving this magnificent smoked ham, present it whole in a beautiful serving platter to showcase the glistening, caramelized spiral slices. Pour the warm, sweet pan juices from the aluminum foil pan into a gravy boat so guests can drizzle them over their individual portions.

This sweet and savory ham pairs exceptionally well with classic Southern side dishes such as creamy mac and cheese, garlic mashed potatoes, roasted green beans, or warm, buttery dinner rolls.

For an elegant touch, garnish the serving platter with fresh herbs like rosemary sprigs or thyme, and surround the base of the ham with roasted orange slices or fresh figs. The bright colors will contrast beautifully with the deep amber glaze, making the dish look even more appetizing. Any leftover slices make world-class sandwiches the next day, especially when paired with a sharp white cheddar cheese and a smear of spicy honey mustard on toasted brioche.

Frequently asked questions

Recipe card

Smoked Bourbon Glazed Ham with a Sticky Caramelized Crust

Prep 10 minCook 2 hRest 15 minTotal 2 h 25 minServes 12

Ingredients

• 1 whole fully cooked spiral-cut ham (about 8-10 pounds)
• 1 1/2 cups dark brown sugar
• 1/2 cup bourbon whiskey

Instructions

1. Remove the spiral-cut ham from its packaging and place it cut-side down in a sturdy disposable aluminum foil pan. Let the ham sit at room temperature for thirty minutes to ensure even heating throughout the smoking process.
2. Place the aluminum foil pan containing the ham directly onto the preheated smoker grate at 250°F (121°C). Close the lid and smoke the ham for approximately one and a half to two hours, allowing the wood smoke to penetrate the slices.
3. In a small saucepan over medium heat, combine the dark brown sugar and bourbon whiskey. Bring the mixture to a gentle simmer, stirring constantly, until the sugar is completely dissolved and the glaze thickens slightly, about five minutes.
4. Generously brush the warm bourbon glaze over the entire surface of the ham, ensuring the sticky mixture drips down between the spiral slices. Return the pan to the smoker and continue cooking for another fifteen minutes.
5. Apply a second layer of the remaining bourbon glaze over the ham slices. Smoke for an additional fifteen minutes until the glaze is bubbling, caramelized, and the internal temperature of the ham reaches 140°F (60°C). Remove from the heat and rest for fifteen minutes before slicing.

Estimated nutrition per serving

Calories

350

Protein

30 g

Carbohydrates

25 g

Fat

12 g

Fiber

0 g

Sugar

24 g

Sodium

1100 mg

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