Best Brown Sugar Bourbon Glazed Ham for Friendsgiving

My friend Marcus called me on a Tuesday. “So, I told everyone I’d host Friendsgiving this year. At my apartment. With my oven that runs hot and my tiny counter space.” He paused. “And I bought a ham. A big one. What do I do?”

I laughed—mostly because I’d been in that exact spot three years ago. Overambitious, underprepared, and staring down a spiral-cut ham that felt way too fancy for my mismatched serving platters. But here’s the thing about Friendsgiving: it’s not about the perfect table setting or matching china. It’s about the people around the table, the laughter spilling into the kitchen, and honestly? That one showstopper dish everyone remembers. For me, that became this Best Brown Sugar Bourbon Glazed Ham—the kind that makes people pause mid-conversation and ask, “Wait, what’s in this?”

The first time I made it, I was nervous. Ham feels like holiday territory, right? Like something your grandma does. But this glaze? It’s forgiving. The brown sugar caramelizes into this sticky, almost-candy coating, and the bourbon adds this warmth that isn’t boozy—just deep and rich, like a good conversation that goes on too long. I brought it to Marcus’s that year, and let me tell you, it disappeared before the mashed potatoes.

That’s the thing about this recipe. It feels special without being fussy. It’s the dish that says, “I put thought into this,” even if you’re wearing sweatpants while making it. And honestly? That’s the whole spirit of Friendsgiving right there.

Why You’ll Love This Recipe

Look, I’ve tested a lot of ham glazes over the years. Some were too sweet, some burned before the ham was warm, and a few just tasted like sugar slapped on meat. This one? It’s different. I’ve tweaked it over maybe six or seven Friendsgivings now, and it’s the version I keep coming back to.

• Sweet and Savory Balance: The brown sugar brings that deep, molasses-y sweetness, while the bourbon cuts through with just enough edge. It’s not cloying—it’s complex.
• That Sticky Caramelized Crust: You know that outer layer that’s slightly chewy and intensely flavorful? This glaze delivers that. Every. Single. Time.
• Feeds a Crowd Without Stress: A bone-in ham is basically the easiest thing to feed 8-12 people. It comes pre-cooked! You’re just warming it up and making it gorgeous.
• Make-Ahead Friendly: You can prep the glaze days in advance. The ham itself just needs oven time. This frees you up for all the other Friendsgiving chaos.
• Leftovers Are Legendary: I’m not kidding. Ham sandwiches, ham and eggs, ham in mac and cheese—this one keeps giving.

I remember one year, my friend Jenna, who’s a total food snob (affectionately), took one bite and just closed her eyes. She didn’t say anything for like ten seconds. Then she looked at me and said, “Okay, I get it now.” That’s the kind of reaction this ham gets. It’s not just good—it’s the dish people text you about the next day.

Plus, it’s foolproof. If you can stir and brush, you can make this. No brining, no basting every five minutes, no complicated techniques. Just a gorgeous ham that looks like you spent all day on it.

What Ingredients You Will Need

Here’s the thing about this glaze—it uses pantry staples you probably already have, plus a bottle of bourbon that you can also sip while cooking. (Priorities, right?) Let me walk you through each ingredient and why it matters.

For the Ham

• 1 (8-10 pound) bone-in spiral-cut ham: I prefer bone-in for flavor, and the spiral cut makes serving so much easier. Look for one that’s fully cooked (most are). If you can find a brand like HoneyBaked or Kirkland, those work beautifully. But honestly, any spiral-cut ham from the grocery store will do.
• Whole cloves (optional, about 20-30): These are for studding the ham before baking. They add a subtle warmth that plays nicely with the bourbon. Totally optional, but I love the look.

For the Brown Sugar Bourbon Glaze

• 1 cup packed light brown sugar: Light brown sugar has a milder molasses flavor than dark, which lets the bourbon shine. Pack it firmly into your measuring cup—no loose scoops here.
• 1/2 cup bourbon: Use something you’d actually drink, not the bottom-shelf stuff. I like Buffalo Trace or Maker’s Mark. The bourbon flavor concentrates as it cooks, so quality matters.
• 1/4 cup honey: This adds a floral sweetness and helps the glaze get that gorgeous shine. Local honey is great if you have it.
• 2 tablespoons Dijon mustard: Don’t skip this! The mustard cuts through the sweetness and adds a tangy depth. I use Grey Poupon—it’s consistent and not too sharp.
• 2 tablespoons unsalted butter: Butter enriches the glaze and helps it caramelize without burning. Use unsalted so you control the salt level.
• 1 teaspoon ground cinnamon: A warm spice that complements the brown sugar and bourbon beautifully. Fresh cinnamon is best, but ground works fine.
• 1/2 teaspoon ground nutmeg: Just a hint—don’t overdo it. Freshly grated is incredible if you have a whole nutmeg.
• 1/4 teaspoon ground cloves: This reinforces the whole cloves you might stud the ham with. A little goes a long way.
• Pinch of salt: Salt balances sweetness and enhances all the flavors.

For the Pan (Optional but Recommended)

• 1/2 cup apple cider or chicken broth: Pour this into the bottom of your roasting pan. It keeps the ham moist and creates a flavorful base for any pan juices you might want to use later (hello, gravy!).

One thing I learned the hard way—don’t use a cheap bourbon. I tried it once thinking, “It’s just for cooking, it’ll be fine.” It wasn’t fine. The harsh notes didn’t cook out; they just concentrated. Use something mid-range that you’d enjoy in a cocktail. Your ham will thank you.

Equipment Needed

You don’t need a fancy kitchen for this. Here’s what you’ll actually use:

• Roasting pan with a rack: A rack lifts the ham so heat circulates evenly. If you don’t have one, roll up some aluminum foil into coils and place the ham on those.
• Small saucepan: For making the glaze. Any small pot works—nonstick makes cleanup easier.
• Basting brush or pastry brush: Silicone brushes are great because they don’t shed bristles. I’ve used a regular kitchen brush in a pinch, though.
• Sharp knife: For scoring the ham if yours isn’t pre-scored. A chef’s knife or carving knife works.
• Meat thermometer: This is non-negotiable. You want the ham to reach 140°F internally. An instant-read thermometer is perfect.
• Aluminum foil: For tenting the ham if the glaze starts browning too fast.
• Carving board or large platter: Something with a lip to catch juices.
• Toothpicks or cloves: For securing any loose slices (spiral-cut hams sometimes have a few wandering pieces).

I remember my first Friendsgiving, I didn’t own a roasting pan. I used a disposable aluminum one from the grocery store—the kind that costs like three bucks. It worked perfectly. Don’t let equipment hold you back.

Preparation Method

Alright, let’s get into it. This looks fancy, but I promise it’s straightforward. Here’s exactly how to make the Best Brown Sugar Bourbon Glazed Ham for Friendsgiving.

Step 1: Prep the Ham (15 minutes)

Take your ham out of the fridge about 1 hour before cooking. You want it to come to room temperature slightly—this helps it heat evenly. Remove all packaging, including that little plastic disk on the bone. Rinse the ham quickly under cool water and pat it completely dry with paper towels.

If your ham isn’t already scored (most spiral-cut ones are), use a sharp knife to cut a diamond pattern about 1/4-inch deep across the surface. This lets the glaze seep in and creates that beautiful look. Stud each diamond with a whole clove if you’re using them—push them in about 1/4 inch.

Place the ham cut-side down on a rack in your roasting pan. If you don’t have a rack, just set it directly in the pan. Pour the apple cider or chicken broth into the bottom of the pan (not over the ham).

Step 2: Make the Glaze (10 minutes)

In a small saucepan over medium heat, combine the brown sugar, bourbon, honey, Dijon mustard, butter, cinnamon, nutmeg, ground cloves, and salt. Whisk constantly until the butter melts and the sugar dissolves—about 3-4 minutes. Don’t walk away; it can burn quickly.

Bring it to a gentle simmer, then reduce the heat to low. Let it bubble softly for 2-3 minutes until it thickens slightly. It should coat the back of a spoon. Remove from heat and set aside. The glaze will thicken more as it cools.

Pro tip: Taste the glaze. It should be sweet with a warm bourbon finish and just a hint of mustard tang. If it’s too sweet, add a tiny pinch more salt. If you want more bourbon kick, add another tablespoon.

Step 3: First Bake (1 hour 15 minutes)

Preheat your oven to 325°F (163°C). Cover the ham loosely with aluminum foil—tent it so the foil doesn’t touch the surface. Bake for about 1 hour, or until the internal temperature reaches about 120°F (49°C). This is just warming the ham through before we add the glaze.

Every 20 minutes or so, brush a little of the pan juices over the ham to keep it moist. This isn’t essential, but it helps.

Step 4: Glaze and Caramelize (30-40 minutes)

Remove the foil. Increase the oven temperature to 400°F (204°C). Brush a generous layer of the brown sugar bourbon glaze all over the ham—get into those spiral cuts. Reserve about 1/3 of the glaze for later.

Return the ham to the oven, uncovered, for 15 minutes. Then brush on another layer of glaze. Repeat this process every 10-15 minutes until you’ve used most of the reserved glaze and the ham reaches an internal temperature of 140°F (60°C). The glaze should be sticky and caramelized—dark amber in spots.

Watch the ham closely during this stage. If the glaze starts getting too dark or burning in spots, tent the ham loosely with foil. Every oven is different.

Step 5: Rest and Serve (15-20 minutes)

Remove the ham from the oven and transfer it to a carving board. Brush on any remaining glaze. Let it rest for at least 15 minutes—this lets the juices redistribute and makes carving easier. Don’t skip this step, even if everyone’s hovering hungry.

If you used whole cloves, remove them before serving (unless you want someone to bite into one—not recommended). Carve along the spiral cuts and arrange on a platter. Spoon any pan juices over the slices if you want extra moisture.

The first time I made this, I was so nervous about the glaze burning that I checked the oven every five minutes. It didn’t burn. It came out perfect—sticky, glossy, and smelling like the best kind of comfort. That’s the thing about this recipe: it wants to work for you.

Cooking Tips & Techniques

After making this ham for multiple Friendsgivings (and a few regular Thanksgivings too), I’ve picked up some tricks that make a real difference.

Don’t Overcook It: Ham is already fully cooked—you’re just reheating it and adding flavor. 140°F is the sweet spot. Any hotter and the meat can dry out, especially the thinner spiral-cut edges. Use that thermometer!

Score Deep Enough: If your ham isn’t pre-scored, cut about 1/4-inch deep into the fat. Too shallow and the glaze just sits on top. Too deep and you’re cutting into the meat. The goal is to create little pockets for the glaze to pool into.

Layer the Glaze: Don’t dump all the glaze on at once. Multiple thin layers create that thick, caramelized crust. Each layer bakes on and intensifies. I usually do 3-4 applications during the final baking stage.

Watch the Sugar: Brown sugar burns easily at high temperatures. If you see spots getting too dark, tent with foil immediately. I learned this the hard way when I walked away to answer a text and came back to a slightly charred corner. Still tasted good, but it wasn’t pretty.

Use the Pan Juices: After the ham’s done, pour those pan juices into a fat separator or a glass measuring cup. Let the fat rise to the top, then skim it off. Those juices are liquid gold—use them to make a quick gravy or drizzle over the sliced ham.

Let It Rest: I know it’s hard when everyone’s hungry and the kitchen smells amazing, but that 15-minute rest is crucial. The meat fibers relax, the juices settle, and the glaze sets. You’ll get cleaner slices and better flavor.

One year, I forgot to tent the ham during the glaze stage and the sugar started smoking. Not ideal. I quickly covered it with foil, lowered the temp a bit, and it was fine. Mistakes happen—just adjust and keep going.

Variations & Adaptations

This recipe is flexible. Here are some ways I’ve tweaked it over the years:

Maple Bourbon Glaze: Swap the honey for maple syrup. It adds a woodsy sweetness that’s incredible with the bourbon. This version is especially good if you’re making it for a fall gathering. I once brought a maple bourbon version to a Friendsgiving and it disappeared even faster than the original. If you’re into that fall flavor profile, you might also enjoy this Ultimate Pumpkin Coffee Cake with Streusel for dessert—the warm spices pair beautifully with the ham.

Spicy Brown Sugar Glaze: Add 1/2 teaspoon of cayenne pepper or chipotle powder to the glaze. The heat cuts through the sweetness and adds a subtle kick that builds as you eat. My friend Dave loves this version—he says it wakes up the whole dish.

Orange Bourbon Glaze: Add the zest of one orange and 2 tablespoons of fresh orange juice to the glaze. The citrus brightens everything and complements the bourbon beautifully. This is my go-to for spring gatherings.

Honey Garlic Bourbon Glaze: Add 3 minced garlic cloves to the glaze while it simmers. The garlic mellows as it cooks and adds a savory depth that balances the sweetness. It’s unexpected but so good.

Smoked Ham Option: If you can find a smoked ham instead of a regular one, use it. The smokiness pairs incredibly with the brown sugar and bourbon. It adds another layer of complexity that makes people ask, “What did you do to this?”

Dietary Adaptations: For a gluten-free version, just make sure your Dijon mustard is certified gluten-free (most are). For a lower-sugar option, use a sugar substitute like Swerve Brown Sugar replacement—it caramelizes differently but still works. And if you’re avoiding alcohol, substitute the bourbon with apple cider or non-alcoholic bourbon extract (just a teaspoon or two).

Serving & Storage Suggestions

This ham is a showstopper, so let it shine. Here’s how I serve and store it.

Serving

Arrange the sliced ham on a large platter, overlapping the pieces slightly. Spoon a little of the pan juices over the top for extra moisture. I like to garnish with fresh rosemary sprigs and orange slices—the green and orange pop against the dark, glossy ham.

Serve it warm or at room temperature. Honestly, it’s great either way. At Friendsgiving, I usually set it out about 20 minutes before everyone starts eating so it settles to a nice serving temperature.

What to Serve With It: This ham pairs beautifully with classic sides. Mashed potatoes, roasted vegetables, a simple green salad, or dinner rolls all work. For a Friendsgiving spread, I love serving it alongside Creamy Crockpot Chicken and Wild Rice Soup as a starter—the creamy soup balances the rich, sweet ham. And for dessert, something like One Bowl Chocolate Zucchini Banana Bread is a great make-ahead option that complements the meal without being too heavy.

Storage

Leftover ham keeps beautifully. Let it cool completely, then wrap it tightly in plastic wrap or aluminum foil, or store it in an airtight container. It’ll keep in the refrigerator for up to 5 days.

For longer storage, slice the ham and freeze it in a single layer on a baking sheet. Once frozen, transfer the slices to a freezer bag. They’ll keep for up to 3 months. Thaw in the refrigerator overnight before using.

Reheating

The best way to reheat leftover ham is in a low oven. Place slices in a baking dish, add a splash of apple cider or chicken broth, cover with foil, and warm at 300°F (149°C) for about 15-20 minutes. This keeps the meat moist without drying it out.

You can also reheat individual slices in a skillet over medium-low heat with a little butter. It takes just 2-3 minutes per side. The edges get slightly crispy—delicious.

Microwave works in a pinch, but it can make the ham tough. If you must, cover the plate with a damp paper towel and heat in 30-second bursts.

One thing I love about this ham is that the flavors actually get better after a day or two. The glaze seeps deeper into the meat, and the bourbon notes mellow out. Leftover ham sandwiches the next day? Absolutely elite.

Nutritional Information & Benefits

Let’s be real—this is a holiday dish, not a health food. But here’s the breakdown if you’re curious.

Per serving (based on 12 servings, using about 4 ounces of ham each):

• Calories: Approximately 380-420
• Protein: 28-32g
• Fat: 18-22g
• Carbohydrates: 22-26g
• Sugar: 20-24g (mostly from the glaze)
• Sodium: 1200-1400mg (ham is naturally high in sodium)

Ham is a good source of protein, B vitamins (especially B6 and B12), zinc, and selenium. The glaze adds sugar, but it’s a treat—not an everyday meal. If you’re watching your sugar intake, use the lower-sugar variation I mentioned earlier.

For dietary considerations: This recipe contains gluten (from the Dijon mustard—check labels) and is not dairy-free (butter). It’s also not suitable for a low-sodium diet due to the ham itself. If you’re serving someone with dietary restrictions, consider offering a small portion of unglazed ham on the side.

Honestly? I don’t stress about the numbers on Friendsgiving. This is a once-a-year celebration dish. Enjoy it, savor it, and maybe take a walk after dinner.

Conclusion

This Best Brown Sugar Bourbon Glazed Ham for Friendsgiving has become my go-to for a reason. It’s the dish that makes people stop, take a second bite, and ask for the recipe. It’s the centerpiece that brings everyone to the table—literally and figuratively.

What I love most about it is how it captures the spirit of Friendsgiving. It’s special without being fussy. It’s impressive without requiring a culinary degree. And it’s forgiving—even if you mess up a step (I’ve done it), it still turns out delicious. That’s the kind of recipe we all need in our back pocket.

So whether you’re hosting your first Friendsgiving or your tenth, give this ham a try. Customize the glaze to your taste. Make it your own. And when everyone asks what you did, just smile and say, “A little brown sugar, a little bourbon, and a whole lot of love.”

I’d love to hear how it turns out for you. Drop a comment below—tell me about your Friendsgiving spread, your glaze tweaks, or your favorite leftover ham recipe. And if you share it on social media, tag me! Nothing makes me happier than seeing this ham on other people’s tables.

Happy Friendsgiving, friends. Go make something delicious.

Frequently Asked Questions

Can I use a boneless ham instead of bone-in?

Absolutely! Boneless hams work great with this glaze. Just adjust the cooking time—boneless hams typically cook faster since they’re more compact. Use your meat thermometer to check for 140°F internally. The presentation won’t be as dramatic, but the flavor will be just as good.

Can I make the glaze ahead of time?

Yes! You can make the glaze up to 3 days in advance. Store it in an airtight container in the refrigerator. When you’re ready to use it, warm it gently on the stovetop or in the microwave, stirring until smooth. It might thicken as it sits—just add a splash of water or bourbon to thin it out.

What if I don’t have bourbon? Can I substitute something else?

No bourbon? No problem. You can substitute apple cider, apple juice, or even strong coffee. Apple cider is my favorite non-alcoholic swap—it adds a fruity sweetness that complements the brown sugar. If you want to keep the spirit, whiskey or rye work too, though they have different flavor profiles.

How do I keep the ham from drying out?

The key is not overcooking it. Remember, the ham is already fully cooked—you’re just warming it through. Bake it covered for most of the time, then uncover only for the final glazing stage. Also, don’t skip the liquid in the bottom of the pan—that steam keeps everything moist. And that 15-minute rest at the end? Non-negotiable for juicy meat.

Can I cook this in a slow cooker or Instant Pot?

I don’t recommend it for a whole ham. Slow cookers and pressure cookers don’t give you that caramelized glaze—they steam the meat instead. If you’re short on oven space, you can warm the ham in a slow cooker on low for 3-4 hours with some liquid, then transfer it to a baking sheet, brush on the glaze, and broil for 3-5 minutes to get that sticky crust. It’s not quite the same, but it works in a pinch.

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