Learn how to cook a spiral-cut ham to juicy, glistening perfection in the oven plus get an easy glaze recipe infused with maple and brown sugar. Your new go-to for holiday dinners!
Remove the ham from the package and pat dry with paper towels.
Let the ham sit at room temperature for 45 minutes.
Meanwhile, preheat the oven to 250 degrees F.
Arrange 2 layers of heavy-duty aluminum foil on a baking sheet or roasting pan.
Place the ham in the center of the sheets and fold the foil up around the edges.
Add the butter and bourbon into the foil before folding it up over the top of the ham to wrap it completely.
Transfer the baking sheet to the oven and bake the spiral ham for 2 hours to 2 and a half hours or until the internal temperature reaches 140 degrees F with an instant-read thermometer.
Remove the ham from the oven and carefully unwrap it from the foil, being cautious as the steam will be hot.
Let it sit for 15 minutes.
Meanwhile, preheat the oven to broil.
Make the Glaze
In a small saucepan, whisk the maple syrup, brown sugar, and bourbon in a small saucepan and bring to a simmer.
Add the sage leaf and let simmer to reduce by half or is thick enough to coat the back of of a spoon.
Baste and Broil
Brush the sauce all over the surface of the ham.
Return the unwrapped ham to the oven to broil it under high heat to set the sauce until it’s just tacky and browned.
Carefully remove from oven.
Carve and Serve
Carve the ham by slicing down through the spiral slices with a sharp knife on all sides.
Arrange the spices onto a serving platter.
Notes
Spiral ham is already cooked so you don't need to worry about the internal temperature in the same way you would for raw meat. However, it's nice to have the whole ham warmed through when serving, so we suggest using a digital meat thermometer to make sure it's reached 140 degrees F at the center. Don't take it much past this temp as it can dry out.
We cover the bone with foil when broiling to set the homemade glaze. This helps prevent the exposed end from burning while the delicious glaze gets caramelized and tacky.
Save the ham bone for collard greens, beans, or split pea soup.
Feel free to garnish with orange slices if you're feeling fancy.