BECOME AN RM COOKING CLUB MEMBER click here to learn more

Bourbon glazed Christmas ham

, Bourbon glazed Christmas ham


, Bourbon glazed Christmas ham
Bourbon glazed Christmas ham


This is my all time favourite glaze for my Christmas ham. The alcohol is burnt off during the cooking time so don’t worry – the kids wont be climbing the walls as a result of the ham (you can blame that on the candy canes). The sugar in the bourbon makes it shine and caramelise beautifully.

A word on the pig – I am very passionate about where my meat comes from and in making ethical choices. I encourage you to do the same.

I hope this recipe serves you well and shines brightly on your Christmas table this year.

Merry Christmas one and all. May your table be shared with all those you hold so close.



Bourbon glazed ham

Serves 12-14 with leftovers

 To make the glaze:

1 fully cooked leg ham, about 7-8kg
1 cup apricot jam
1 cup packed light brown sugar
1/2 cup Dijon mustard
1/4 cup bourbon

8 kg cooked leg ham
Cloves for studding

Let the ham sit out for 1 to reach room temperature.  This will ensure even warming of the ham.

Preheat oven to 190oC. Remove all of the shelves, if possible leaving only 1 shelf on the lowest rack.

Remove skin from ham & discard but do leave the fat on. Score the fat in a diamond pattern by running the point of a knife over the surface of meat in a cross hatch formation. Ensure you only cut halfway through.  Stud a clove in the middle of each diamond. Place the ham in a baking dish lined with a few layers of non stick.

To make the glaze. Place the jam, sugar, mustard & bourbon in a saucepan over medium heat. Simmer, stirring every now & then for 15 mins or until thickened and spreadable. Be sure the sugars do not burn. Transfer to a bowl to cool slightly. Brush the ham with the glaze and bake for approx 40 minutes or until golden. Glaze the ham during cooking approximately every 10 minutes. Allow the ham to stand for at least 5 minutes before carving.

Thickly slice and serve with cranberry sauce or Nellie’s beetroot and aged balsamic relish.


Please note – the glaze can be made days in advance & stored in the fridge until required. The ham can also be glazed and cooked the day before & just gently warmed on the big day should oven space be a problem on the big day itself.

Leave a Comment

Your email address will not be published.

Recommended Posts
Tom Kha Gai Recipes

Tom Kha Gai

Tom Kha Gai   I have been mind travelling a lot lately. Dreaming of faraway places and adventures on the horizon, to enjoy with family & friends on the other side of this very long …

Read More →
Slow-cooked Italian Ragu Recipes

Unforgettable Slow-cooked Italian Ragu

Slow-cooked Italian Ragu   Today, Melbourne lays claim to the (unsought-for) title of the World’s most locked-down city of the pandemic. Topping Buenos Aires 245 total days of stay-at-home orders since the pandemic began. Wherever …

Read More →
Poshed up 2-minute noodles Recipes

Poshed up 2-minute noodles

    Poshed up 2-minute noodles My family loves these poshed up 2-minute noodles so much. They are a much healthier spin on the bright yellow packets we see at the supermarkets.They’re also so quick and …

Read More →
Scroll to Top