Orange-Bourbon Glazed Ham

Easter, Thanksgiving, Christmas, any random Sunday…everyone needs an easy, pretty, glazed ham recipe. Here is the one that we have been using for several years. It is the one that, once finished, I try to hide from my husband pre-dinner because it will otherwise be mangled when I go to display it in all its shiny glory on the table.

For many years we used an unsliced ham, but those are really hard to find these days. So I have succumbed to the spiral-sliced kind, which is fine and probably easier for serving. You just have to be sure to throw away that little glaze packet they package up in the ham, because you are going to do better. From there it’s pretty easy: pop the ham in the oven, make your own orange-bourbon glaze, and give it a few brushes. You will be happy you did this on your own.

Serve this ham on Easter or at any gathering and enjoy the many compliments it will generate.

Serve Orange-Bourbon Glazed Ham on Easter or at any gathering and enjoy the many compliments it will generate. (Photo: Andria Dilling)

Orange-Bourbon Glazed Ham

5-7-pound boneless spiral sliced ham, glaze packet and any packaging removed
1/3 cup bourbon
1 orange, juice and 1 tablespoon finely grated zest
1 cup light brown sugar, packed
2 tablespoons dry mustard
1 teaspoon garlic powder
½ teaspoon kosher salt
½ teaspoon freshly ground pepper
2 whole star anise
¼ cup molasses

Heat the oven to 325 degrees. Line a roasting pan with heavy-duty foil. Place the ham in the pan and cover it with foil. Bake for 2 hours.

Meanwhile, make the glaze. In a small saucepan, bring the bourbon, orange juice, orange zest, and sugar to a boil, stirring until the sugar dissolves. Reduce the heat to medium-low and whisk in the dry mustard, garlic powder, salt, and pepper, whisking out any clumps. Whisk in the molasses, then add the star anise. Simmer over medium-low heat for about 10 minutes, until the glaze has reduced by about 1/3. Remove from the heat and set aside.

Remove the ham from the oven, remove the foil, and brush on 1/3 of the glaze. Return the ham to the oven uncovered, and cook for 20 minutes. Repeat, brushing on 1/3 of the glaze, then cooking 15 minutes. Brush on the remaining glaze, this time using a fork to gently separate just the tops of the slices of ham, so that the glaze drips inside and makes sticky, crusty edges. Cook for 15 minutes. Let the ham rest for at least 15 minutes before serving. Can be served warm, at room temperature, or even cold.