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Maple-Bourbon Glazed Ham


Hams are generally sold in halves: the shank end and the butt end. We recommend buying the shank end, because it’s much easier to carve than the butt end, which includes the hip joint.

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Rate this recipe 4.5/5 (11 Votes)


  • 1 (7- to 9-pound) fully cooked, smoked half ham shank
  • 1/2 cup pure maple syrup
  • 1/2 cup brown sugar, packed
  • 1/3 cup bourbon
  • 2 tablespoons Dijon mustard
  • 1 tablespoon soy sauce


Servings 8
Preparation time 20mins
Cooking time 150mins
Adapted from


Step 1

Preheat oven to 350°F.

Peel skin from ham and discard; trim fat underneath to about 1/2 inch thick, then score in a cross-hatch pattern using a sharp knife, cutting completely through fat but not into meat. Place ham flat side down on a rack in a roasting pan and pour in enough water to cover bottom of pan by at least 1/2 inch. Cover tightly with foil and bake 1 hour.

Meanwhile, make glaze: Mix remaining ingredients in a bowl. Remove ham from oven, uncover, and brush generously with glaze. If needed, add more water to pan to prevent drippings from burning. Continue baking, uncovered, brushing with more glaze every 30 minutes, until glaze is glossy and browned and ham is heated through, 1 hour to 1 hour, 30 minutes more. (The internal temperature of the meat should reach 140°F on an instant-read thermometer.) Remove from oven and let rest 10 minutes before serving.

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