Maple-Bourbon Glazed Spiral Ham with Dijon Cider Gravy

Quick Recipe Version (TL;DR)

• Yield: 12 servings
• Prep Time: 20 minutes
• Cook Time: 1 hour 50 minutes
• Total Time: 2 hours 15 minutes

Quick Ingredients

• 1 fully cooked bone-in spiral-cut ham (8–10 lb)
• 50 whole cloves (for studding)
• 1 cup pure maple syrup
• 1/2 cup bourbon
• 1/2 cup packed dark brown sugar
• 2 tbsp apple cider vinegar
• 1/2 tsp kosher salt + 1/2 tsp black pepper (divided use)
• 1 tbsp unsalted butter (for glaze)
• 1 cup apple cider
• 2 cups low-sodium chicken stock
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar (for gravy)
• 2 tsp finely chopped fresh rosemary, plus sprigs for garnish
• 2 tbsp cornstarch mixed with 2 tbsp cold water

Do This

• 1. Heat oven to 300°F. Score the ham’s fat in a 1-inch diamond pattern and stud with whole cloves. Set ham cut-side down on a rack in a roasting pan; add 1 cup water and cover tightly with foil.
• 2. Simmer glaze: maple syrup, bourbon, brown sugar, 2 tbsp cider vinegar, 1/4 tsp salt, 1/4 tsp pepper in a small saucepan over medium heat 6–8 minutes until syrupy; whisk in 1 tbsp butter.
• 3. Roast covered 80–100 minutes (about 10 minutes per lb) until 110–120°F in the center near the bone.
• 4. Increase oven to 400°F. Uncover; brush ham generously with glaze. Roast 20–25 minutes, glazing every 10 minutes, until lacquered and 120–140°F internal.
• 5. Rest 15 minutes on a board; pour pan drippings into a fat separator.
• 6. Make gravy: deglaze roasting pan with 1 cup apple cider; add 2 cups stock, 2 tbsp Dijon, 1 tbsp cider vinegar, 2 tsp rosemary, and separated drippings. Thicken with cornstarch slurry; simmer 1–2 minutes until glossy. Season to taste.
• 7. Slice along the bone to release the spiral slices. Serve with rosemary sprigs and warm Dijon–apple cider gravy.

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Why You’ll Love This Recipe

• Classic holiday centerpiece with a modern maple–bourbon twist.
• Spiral-cut ham warms quickly and stays juicy under foil and glaze.
• Shiny lacquered crust from repeated glazing at high heat.
• Five-minute pan gravy: balanced, tangy-sweet, and herb-forward with rosemary.

Grocery List

• Produce: Fresh rosemary
• Dairy: Unsalted butter
• Pantry: Fully cooked spiral-cut ham (8–10 lb), pure maple syrup, bourbon, dark brown sugar, apple cider, apple cider vinegar, Dijon mustard, whole cloves, cornstarch, low-sodium chicken stock, kosher salt, black pepper

Full Ingredients

Ham

• 1 fully cooked bone-in spiral-cut ham (8–10 lb), preferably shank end
• 50 whole cloves

Maple–Bourbon Glaze

• 1 cup pure maple syrup (Grade A amber)
• 1/2 cup bourbon
• 1/2 cup packed dark brown sugar
• 2 tbsp apple cider vinegar
• 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp unsalted butter

Quick Dijon–Apple Cider Pan Gravy

• Pan drippings from roasting
• 1 cup apple cider (not vinegar)
• 2 cups low-sodium chicken stock
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 2 tsp finely chopped fresh rosemary, plus more to garnish
• 2 tbsp cornstarch mixed with 2 tbsp cold water
• 1 tbsp unsalted butter
• Kosher salt and freshly ground black pepper, to taste

Step-by-Step Instructions

Step 1: Preheat, set the pan, and prep the ham

Preheat the oven to 300°F with a rack in the lower third. Fit a roasting pan with a rack and pour in 1 cup water to prevent scorching. Place the ham cut-side down on the rack. Using a sharp knife, lightly score the fat cap in a 1-inch diamond pattern, taking care not to cut into the meat. Insert the whole cloves at the intersections of the score lines. Cover the ham tightly with foil to trap moisture.

Step 2: Make the maple–bourbon glaze

In a small saucepan, combine maple syrup, bourbon, dark brown sugar, apple cider vinegar, kosher salt, and black pepper. Bring to a gentle simmer over medium heat and cook 6–8 minutes, stirring, until syrupy and reduced slightly. Remove from heat and whisk in the butter for a glossy finish. Set aside; it will thicken as it cools.

Step 3: Warm the ham gently

Roast the covered ham for 80–100 minutes, about 10 minutes per pound, until a thermometer inserted near (but not touching) the bone reads 110–120°F. This gentle warm-up keeps spiral ham juicy and prevents it from drying out before glazing.

Step 4: Glaze and lacquer

Increase the oven temperature to 400°F. Uncover the ham and brush generously with the maple–bourbon glaze. Return to the oven and roast 20–25 minutes, brushing with more glaze every 10 minutes, until the exterior is deeply burnished, sticky, and caramelized. The ham should reach 120–140°F internal temperature depending on how hot you prefer to serve it. If any spots darken too quickly, tent loosely with foil. For extra sheen, you may broil for 1–2 minutes at the end, watching closely.

Step 5: Rest and capture the drippings

Transfer the ham to a carving board and tent with foil. Rest for 15 minutes to allow juices to settle. Carefully pour the pan drippings into a fat separator or a measuring cup and skim off excess fat. Reserve the drippings for the gravy.

Step 6: Make the quick Dijon–apple cider pan gravy

Set the roasting pan across two burners over medium heat. Add the apple cider and scrape up any caramelized bits with a wooden spoon. Pour in the chicken stock, Dijon mustard, apple cider vinegar, chopped rosemary, and the reserved defatted drippings. Bring to a lively simmer. Whisk the cornstarch slurry to recombine, then drizzle it into the simmering liquid while whisking. Cook 1–2 minutes until the gravy thickens to a silky, nappe consistency. Whisk in the butter. Taste and season with salt and pepper as needed.

Step 7: Slice and serve

To release the spiral slices, cut a vertical line along the bone and lift off sections. Arrange on a warm platter, spooning a little glaze from the pan over the top. Garnish with rosemary sprigs. Serve with warm Dijon–apple cider gravy alongside.

Pro Tips

• Choose a shank-end spiral ham for easier slicing and attractive presentation.
• Keep the ham covered during the initial roast to prevent drying; the water in the pan creates gentle steam.
• Use a reliable instant-read thermometer and pull the ham when it reaches your preferred serving temp (120–140°F).
• For a thicker glaze, simmer a minute or two longer; it should coat the back of a spoon before brushing.
• Salt the gravy at the end—ham drippings can be quite salty.

Variations

• Bourbon-free: Replace bourbon with apple cider plus 1 teaspoon molasses or vanilla extract.
• Maple–chile glaze: Add 1/2–1 teaspoon crushed red pepper flakes or 2 teaspoons chili paste to the glaze.
• Citrus note: Add 1 tablespoon orange zest to the glaze and reduce maple syrup to 3/4 cup.

Storage & Make-Ahead

Make the glaze up to 5 days ahead; refrigerate and rewarm gently to loosen before using. Leftover ham keeps 4–5 days refrigerated or up to 2 months frozen (slice and wrap tightly). Gravy keeps 3–4 days refrigerated; reheat gently, whisking in a splash of stock if it thickens. The ham bone is excellent for soups—freeze it for later.

Nutrition (per serving)

Approximate for 1/12 of recipe with glaze and gravy: 480 calories; 36 g protein; 24 g fat (8 g saturated); 25 g carbohydrates; 21 g sugars; 1520 mg sodium. Values will vary by ham brand and portion size.