Bourbon-Orange-Glazed Ham

The glazed ham here makes great sandwiches. To give your guests that option, serve with biscuits (store-bought or homemade), my horseradish cream spread, and orange-maple mustard (for recipe, see leftovers section below).

Bourbon-Orange-Glazed Ham
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  • 3/4 cup high-quality orange marmalade
  • 1/4 cup pure maple syrup
  • 1/4 cup whole-grain mustard
  • 1/4 cup bourbon or dark rum
  • 2 tablespoons fresh lemon juice
  • Kosher salt and freshly ground black pepper
  • 1 smoked half-ham, preferably a bone-in butt half (8 to 9 pounds), trimmed of skin and excess fat
Horseradish Cream:
  • 2 cups sour cream
  • 1/2 cup prepared horseradish (or very finely grated fresh horseradish)
  • 2 teaspoons white vinegar
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
In a medium bowl, mix the marmalade, maple syrup, mustard, bourbon or rum, and lemon juice. Season to taste with salt and pepper.
Position a rack in the lower third of the oven and heat the oven to 325 degrees F. Brush the ham all over with 1/2 cup of the glaze and wrap loosely in foil. Put it on a large rimmed baking sheet and bake until an instant-read thermometer inserted into the center of the ham registers 125 degrees F, 17 to 19 minutes per pound, for a total of 2-1/4 to 2-3/4 hours. (The ham will continue to rise in temperature during the glazing and resting.) Remove the ham from the oven and raise the oven temperature to 425 degrees F. Peel back the foil from the top and sides of the ham; brush the ham with 6 tablespoons of the glaze and return it to the oven. Bake, brushing the ham again after 5 and then 10 minutes, using 6 tablespoons more glaze each time, until the glaze is shiny and golden, about 20 minutes total (keep a close eye on the ham so that the glaze doesn't burn).
Remove the ham from the oven and tent loosely with foil. Let rest at least 20 minutes and up to 2 hours before slicing.
Horseradish Cream:
In a medium bowl, mix sour cream, horseradish, vinegar, salt and pepper. Add more horseradish, salt, or pepper to taste. Refrigerate until serving.
Orange-maple mustard: Reserve 3 tablespoons of the marmalade mixture from the Bourbon-Orange-Glazed Ham recipe and mix with 1 cup of grainy mustard.
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