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1 (8- to 9-lb.) fully cooked bone-in spiral-cut ham
1 cup pure maple syrup
1/2 cup packed dark brown sugar
1/2 cup (4 oz.) bourbon
1/2 tsp. grated fresh ginger
1/4 tsp. ground cinnamon


1. Bake ham:

Preheat oven to 350°F. Place ham in a large roasting pan; fill the pan with water to a depth of 1/2 an inch. Cover the pan with aluminum foil. Bake in a preheated oven until an instant-read thermometer inserted into the thickest portion of meat registers 120°F, about 2 hours, basting ham every 30 minutes with accumulated juices in the pan.

2. Make glaze:

Meanwhile, stir together maple syrup, brown sugar, bourbon, ginger, and cinnamon in a medium saucepan; bring to a boil over medium-high. Cook, stirring occasionally, until thickened, 6 to 8 minutes. Remove from heat. Cover to keep warm, and set aside.

3. Add glaze to ham:

Remove ham from oven; remove and discard foil. Increase oven temperature to 400°F. Using a pastry brush, glaze ham with 1/3 cup maple mixture; set aside remaining glaze.

4. Continue baking and glazing ham:

Return ham to oven, and bake at 400°F until top is lightly caramelized a thermometer inserted into the thickest portion of meat registers 145°F, about 30 minutes, brushing with remaining glaze every 10 minutes. Remove from oven.

5. Rest ham, and serve:

Transfer ham to a platter; let rest 15 minutes. Serve.