Honey Bourbon Glazed Ham

We love ham anytime.  I am republishing this ham recipe since so many have asked me how I do my holiday hams.  We always have ham for Easter and Christmas. I get rave reviews on this recipe. You can check out the comments, too.

There are some rules and tips to follow when baking ham.  First of all a ham with the bone in it will be more flavorful.

A fully cooked ham can be eaten right from the package but the flavor can be enhanced by heating and adding a glaze.

Most likely you won’t find a ham that has not been cooked to some degree in the store.  Hams are usually partially or fully cooked when you buy them.

Allow 1/4 pound of ham per person for a boneless ham.  Remember to consider the weight of the bone for a bone-in-ham.

You should allow 20 minutes baking time per pound in a 350 degree oven for a partially cooked ham.  If the ham is fully cooked allow 10 minutes per pound to heat.  Allow 35 to 40 minutes per pound for uncooked hams.

Place the cut side down in the pan when cooking and I baste mine about every 20 minutes.  The ham should reach 160 degrees to be ready for serving.

Honey Bourbon Glazed Ham (3) - Copy

This is the glaze I use to cook my hams.

1/2 cup honey
1/2 cup molasses
1/4 cup orange juice
2 tablespoons Dijon mustard
1/4 cup bourbon (preferably Kentucky bourbon!)
Whisk all ingredients together in a bowl and baste ham with mixture every 20 minutes while cooking. 
Once cooked remove ham from pan, slice and pour liquid over ham, serve.  Enjoy!
Note:  I always trim off the excess fat and freeze along with the ham hock to use for seasoning in recipes.
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  1. Willa Palmer says:

    Sounds different from my mothers recipe! She used ginger ale! Bourbon is a unique alternative!

  2. Yes…Ky bourbon! We are going to use your recipe, and I just happen to have some Makers Mark …made up the road from us! Yum! [email protected]

  3. it say use bourbon, can u use something else beside bourbon.

  4. This ham glaze recipe must be MY recipe because it tells my life story: I was born, raised and educated in “bourbon country”; I’m married to a “honey” whom I met in “orange juice country”. For a while we lived in “Dijon country” and now we live in “molasses country”. I really think you should call this Mary’s Ham Glaze! LOL

  5. richard mothershead says:


  6. i am going to make this for work firday night and take it with me saturday can i keep it or make it in a slow cooker so it stay hot for the girls

  7. That sounds like a great glaze for a ham. I have been using coke for years but I am going to use your recipe this time.

  8. Oh goodness I can’t wait until Sunday…..My ham is already calling my name!!!! I do the same as you minus the burbon….I use coke instead!!! It’s super Yummy!!!!!

  9. Sharon Kelly says:

    Baked a 30 lb. Ham yesterday, put this glaze on half of it, they couldn’t wait until I sliced it. Made extra glaze for the ones that want extra on theirs for our Family’s Christmas get together this evening. Gonna be some good eating. Love You Southern Lady your recipes rock!

  10. Is this wrapped in tin foil & cooked in the oven? I’m fixing this for Christmas.

  11. I made this for Thanksgiving exactly as the recipe read. I WAS SUPER COOK!!! My family–esp. son-in-law–went nuts. Then the next day when they visited, there was no hello, how are you. They all just headed to the refrigerator for ham leftovers. Thank you, Judy

  12. Sharon Kelly says:

    I made this glaze for Thanksgiving for my first Ham, was absolutely the best, everyone raved about how good it was. Doing it again for Christmas Ham.

  13. Thank you Southern Lady, you saved me from a kitchen nightmare, can’t wait until Thanksgiving Day, sounds so good!

  14. This may just become a new favorite!

  15. I don’t use bourbon, brandy or such. What would you suggest as the best alternative, please?

    • Betty, You can just leave the bourbon out and increase the amount of orange juice by 1/4 cup or you could use pineapple juice and put the pineapple rings on top of the ham while it is cooking. This also give a good flavor to the ham. If you use the pineapple juice leave out the orange juice. Hope this helps. Use toothpicks to hold the pineapple rings on the ham. You can also put a maraschino cherry in the hole of the pineapple ring and put the toothpick through the cherry.

    • Phyllis Luttrell says:

      root beer is a great alternative I have used that on many occasions

  16. I missed this a few weeks back, but just did a search. I’m doing a ham Tuesday and thinking bourbon, molasses and pecan. But I was also thinking I bet the Southern Lady has a great recipe. And of course you do!

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