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• What Is Brown Sugar Bourbon Glazed Baked Ham?
• Tips for Cooking and Prepping
• Recipe Variations and Substitutes
• Serving Suggestions
• Storing, Make-Ahead, and Freezing Tips
• FAQs
• Brown Sugar Bourbon Glazed Baked Ham with Pineapple Rings Recipe

There’s nothing quite like pulling a glistening, caramelized ham out of the oven, its sticky brown sugar bourbon glaze pooling around golden pineapple rings. This recipe turns a simple bone-in ham into an absolute showstopper with minimal effort, making it the perfect centerpiece for Easter, Christmas, or any Sunday dinner worth celebrating.

What Is Brown Sugar Bourbon Glazed Baked Ham?

Brown Sugar Bourbon Glazed Baked Ham is a classic holiday main dish made by baking a fully cooked, bone-in ham low and slow until it’s warmed through, then coating it in a rich glaze of brown sugar, bourbon, honey, and mustard during the final stretch of roasting. The glaze caramelizes into a sticky, glossy crust that balances sweet, smoky, and slightly tangy flavors, while pineapple rings (often secured with whole cloves, a nod to old-school retro presentation) roast alongside the ham, releasing their juices into the glaze and adding pockets of caramelized fruit in every slice.

Tips for Cooking and Prepping

#1: Start with a fully cooked, bone-in ham

Most hams sold for the holidays are already fully cooked and just need to be reheated, so avoid overcooking by baking low and slow until it reaches 140°F internally rather than treating it like raw meat.

#2: Score the surface in a diamond pattern

Shallow crosshatch cuts across the fat cap help the glaze penetrate the meat and give you more caramelized surface area, plus they’re the perfect spot to tuck in whole cloves or pineapple rings.

#3: Glaze in layers, not all at once

Brush the ham with glaze during the last 30-45 minutes of baking in two or three applications, letting each layer set slightly, so you build a thick, glossy crust instead of a thin, runny coating that slides off.

#4: Let the bourbon cook off, not the flavor

Simmering the glaze on the stovetop for a few minutes before brushing it on the ham mellows the harsh alcohol bite while keeping the warm, caramel-like bourbon flavor intact.

#5: Tent with foil for the first stretch of baking

Covering the ham loosely with foil while it warms through keeps it moist and prevents the exterior from drying out before you add the glaze near the end of cooking.

#6: Baste with pan juices, not just glaze

Spoon the juices that collect at the bottom of the pan (a mix of ham drippings, pineapple juice, and glaze) back over the ham periodically for extra flavor and shine.

Recipe Variations and Substitutes

If you’d rather skip the alcohol, swap the bourbon for apple juice or extra pineapple juice mixed with a splash of vanilla extract for that same warm depth of flavor. You can also swap brown sugar for maple syrup or honey for a different sweetness profile, add a pinch of cayenne or a spoonful of Dijon mustard for a spicy-tangy kick, or use canned pineapple rings, fresh pineapple slices, or even maraschino cherries nestled in the center of each ring for a festive touch.

Serving Suggestions

This glazed ham pairs beautifully with classic holiday sides like creamy mashed potatoes, scalloped potatoes, honey-glazed carrots, green bean casserole, or a simple arugula salad to cut through the richness. Don’t forget dinner rolls for sopping up the extra glaze, and save leftover slices for sandwiches, fried rice, or a hearty breakfast hash the next day.

Storing, Make-Ahead, and Freezing Tips

Store leftover ham tightly wrapped or in an airtight container in the refrigerator for up to 5 days. You can prepare the glaze up to 3 days in advance and store it in the fridge, then simply reheat before brushing it on; the baked ham itself also freezes well for up to 2 months when wrapped tightly in foil and placed in a freezer bag, and it’s best thawed overnight in the fridge before reheating gently in a low oven.

FAQs

Do I need to use a spiral-cut ham for this recipe?

No, a spiral-cut ham makes serving easier and lets the glaze seep into every slice, but a whole bone-in ham that you score yourself works just as well and can actually stay juicier since it isn’t pre-sliced.

Can I make this recipe without bourbon?

Absolutely, you can substitute an equal amount of apple juice, pineapple juice, or even apple cider for the bourbon to keep all the sweet caramelized flavor without the alcohol.

How do I know when the ham is fully warmed through?

Use a meat thermometer inserted into the thickest part of the ham, avoiding the bone, and pull it once it reaches 140°F, since most hams are pre-cooked and only need reheating.

Why is my glaze too runny or too thick?

If the glaze is too thin, simmer it a few extra minutes on the stovetop to reduce and thicken before brushing it on; if it’s too thick, whisk in a tablespoon of pineapple juice or bourbon until it reaches a pourable, syrupy consistency.

Can I prep this ham ahead of time for a holiday dinner?

Yes, you can score the ham and mix the glaze up to a day ahead, storing both separately in the fridge, then simply assemble and bake the day of your gathering to save time.

Brown Sugar Bourbon Glazed Baked Ham with Pineapple Rings Recipe

Prep time: 20 min | Cook time: 120 min | Total time: 140 min | Servings: 12

Ingredients

For the Ham

• 1 (8-10 pound) fully cooked, bone-in spiral or whole ham
• 1 (20 oz) can pineapple rings, juice reserved
• Whole cloves, for studding (optional)
• Maraschino cherries, for garnish (optional)

For the Brown Sugar Bourbon Glaze

• 1 1/2 cups packed light brown sugar
• 1/2 cup bourbon
• 1/4 cup honey
• 1/4 cup reserved pineapple juice
• 2 tablespoons Dijon mustard
• 2 tablespoons unsalted butter
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon kosher salt

Instructions

1. Preheat the oven to 325°F and place the ham, cut side down, on a rack set inside a large roasting pan.
2. Score the surface of the ham in a diamond crosshatch pattern, about 1/4-inch deep, and stud the intersections with whole cloves if using.
3. Pour about 1/2 cup of water or reserved pineapple juice into the bottom of the roasting pan, then tent the ham loosely with foil.
4. Bake the ham for about 90 minutes, or until it reaches an internal temperature of about 120°F, basting occasionally with the pan juices.
5. Meanwhile, make the glaze: in a small saucepan over medium heat, combine the brown sugar, bourbon, honey, pineapple juice, Dijon mustard, butter, cinnamon, ground cloves, and salt.
6. Bring the glaze to a simmer, whisking often, and cook for 5-7 minutes until slightly thickened and glossy; remove from heat.
7. Remove the foil from the ham and arrange the pineapple rings over the surface, securing them with toothpicks or extra cloves and tucking cherries into the centers if desired.
8. Brush a generous layer of the glaze over the ham and pineapple rings, then return to the oven uncovered.
9. Continue baking for 30-45 minutes, brushing with more glaze every 10-15 minutes, until the ham reaches an internal temperature of 140°F and the exterior is deeply caramelized.
10. Remove the ham from the oven and let it rest for 15-20 minutes before slicing.
11. Spoon any remaining pan juices and glaze over the sliced ham before serving warm.

For extra caramelization, run the glazed ham under the broiler for 2-3 minutes at the very end, watching closely so the sugar doesn’t burn. Leftover glaze makes a fantastic drizzle over roasted sweet potatoes or vanilla ice cream.