Baked Ham with Spicy Honey and Bourbon Glaze
A showstopping holiday dish with a rich aroma, juicy centre and a glossy caramelised crust. Spicy honey adds sweetness and a piquant warmth, molasses a deep caramel note, and bourbon warm woody, vanilla tones. Diamond scoring helps the glaze sink in deeper and form a fragrant sticky crust.
Preparation
- 1
Prep the ham. Take it out 30–40 minutes before baking. Remove the rind if present, leaving a thin layer of fat — it keeps the meat juicy and forms a base for the crust.
- 2
Score a diamond pattern. With a sharp knife, cut diagonal lines 5–7 mm deep one way, then the other — so the glaze sinks in deeper.
- 3
Heat the oven to 175°C. Place the ham cut-side down in a deep pan and pour ~250–300 ml water into the bottom.
- 4
Make the glaze. In a saucepan combine bourbon, spicy honey, molasses, chilli flakes and pepper. Bring to a gentle simmer, reduce the heat and cook for 12–15 minutes until slightly thickened. Optionally add mustard or vinegar.
- 5
Cover the ham with foil and bake for ~40–45 minutes so the meat starts warming evenly.
- 6
Remove the foil and generously brush the ham with glaze. Return it to the oven uncovered.
- 7
Every 20 minutes brush on a new layer of glaze and baste with the pan juices. Total after the first coat — ~60–75 minutes. If it darkens too fast, tent loosely with foil.
- 8
Check doneness: the glaze should be glossy and caramelised, internal temperature ~57°C (if the ham is fully cooked and just needs warming). Follow the package instructions.
- 9
Let the ham rest: tent loosely with foil and leave for 10–15 minutes so the juices redistribute.
- 10
Before slicing, drizzle with warm glaze or extra spicy honey. Slice thinly and serve warm.
Chef's tips
- —Take the ham out of the fridge ahead of time so it warms more evenly.
- —Don't skip the diamond scoring: it's what lets the glaze penetrate the surface.
- —Don't apply all the glaze at once — several thin layers caramelise better.
- —Watch the surface: honey and molasses can darken quickly.
- —Keep water in the pan; if it evaporates, add more hot water.
- —Reserve some glaze for serving and don't use any that touched the raw ham.
- —Don't overcook the meat — the ham is already smoked and cured; it just needs warming and glazing.
- —Want it spicier? Add more chilli flakes or spicy honey. Don't throw away the bone — it's great for pea or bean soup.
