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Best Small Batch Brown Sugar Bourbon Glazed Ham Recipe

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A scaled-down, lighter version of a classic glazed ham, perfect for small gatherings. This recipe balances sweet and savory with a bourbon-infused glaze that caramelizes beautifully, creating a sticky, glossy coating without overwhelming sweetness.

Ingredients

Scale
  • 1 (3-4 pound) fully cooked bone-in ham half (shank or butt portion)
  • 20–25 whole cloves (optional)
  • 1/2 cup packed light brown sugar
  • 1/4 cup bourbon (e.g., Bulleit or Maker’s Mark)
  • 2 tablespoons unsalted butter
  • 1 tablespoon Dijon mustard
  • 1 teaspoon apple cider vinegar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves (optional, if not using whole cloves)

Instructions

  1. Preheat oven to 325°F (163°C). Let ham sit at room temperature for 30 minutes.
  2. Score the ham: Using a sharp knife, cut a diamond pattern into the fat cap, about 1/4-inch deep. Do not cut into the meat.
  3. Stud with cloves (optional): Press whole cloves into the center of each diamond, spacing evenly (20-25 total).
  4. Place ham in a roasting pan. Add 1/4 cup water to the bottom of the pan. Cover tightly with aluminum foil.
  5. Bake covered for 45 minutes.
  6. Meanwhile, make the glaze: In a small saucepan over medium heat, combine brown sugar, bourbon, butter, Dijon mustard, apple cider vinegar, cinnamon, and ground cloves (if using). Whisk constantly until butter melts and sugar dissolves, about 3-4 minutes. Bring to a gentle simmer, then reduce heat to low and cook for 2 more minutes, stirring occasionally. Remove from heat.
  7. After initial bake, remove ham from oven. Carefully remove foil. Brush about half the glaze over the ham, getting into scored lines. Reserve remaining glaze.
  8. Bake uncovered for 30 minutes. Halfway through (at 15 minutes), brush on remaining glaze.
  9. Check for doneness: Ham is fully cooked; aim for internal temperature of 140°F (60°C) or a deep golden-brown color with sticky, bubbly glaze.
  10. Remove from oven and let rest 10-15 minutes before slicing. Slice against the grain and serve warm.

Notes

For a non-alcoholic version, substitute bourbon with apple cider or apple juice plus 1/2 teaspoon vanilla extract. To prevent drying, do not overcook; use a meat thermometer. Leftover ham can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: small batch ham, brown sugar bourbon glazed ham, holiday ham, easy ham recipe, lighter ham, bourbon ham

Find it online: https://sparklechew.com/best-small-batch-brown-sugar-bourbon-glazed-ham-recipe/