This juicy spiral-sliced ham became my holiday showstopper the first year I decided to host Christmas dinner for my parents. I wanted something dramatic that still felt approachable, and a pre-sliced spiral ham brushed with a glossy bourbon-maple glaze delivered exactly that. The meat stays incredibly moist thanks to the spiral cut and a simple water bath in the roasting pan, while the glaze caramelizes into a deep amber crust that everyone reaches for first.

I discovered this combination during a chilly November when I had a bottle of good bourbon and real maple syrup leftover from pancake season. The marriage of orange brightness, smoky paprika, and the warm boozy depth of bourbon created a balance that elevated the ham without overpowering it. Every time I make it now, family members ask for the recipe and tips on how to get that perfect shiny glaze. It has the kind of mouthfeel that makes people pause mid-bite and say, "This is really good."

Ingredients

• Spiral-sliced ham (7 to 9 lb): Choose a quality bone-in, spiral-cut ham from a trusted brand. Bone-in ham has more flavor and the spiral cut ensures even slices. Look for hams labeled "fully cooked" to simplify timing.
• Whole cloves (15 to 20): These add warm, aromatic notes when studded into the ham. Use fresh whole cloves; they pierce the surface easily and release subtle oils as the ham roasts.
• Dijon mustard (2 tbsp): Acts as a binding layer for the spice rub and adds a tangy backdrop to the sweet maple glaze. Grey Poupon or any smooth Dijon works well.
• Smoked paprika (1 tsp): Provides a gentle smokiness without needing a smoker. Choose Spanish smoked paprika for depth.
• Garlic powder (1/2 tsp) and ground allspice (1/2 tsp): These balance savory and sweet notes; allspice adds warm, almost clove-like complexity.
• Brown sugar (2 tbsp total): Use dark or light brown sugar; it helps the rub brown and contributes to the glossy caramel glaze.
• Water (1 cup): Poured into the roasting pan to keep the ham humid while it heats through, preventing drying of the meat between glaze applications.
• Bourbon (1/4 cup): Adds boozy depth and caramel notes to the glaze. Choose a decent sipping bourbon — it will concentrate as it cooks.
• Maple syrup (1/4 cup): Real maple syrup brings a rich, complex sweetness. Avoid imitation syrups for the best flavor.
• Orange juice (1/4 cup): Fresh-squeezed orange juice brightens the glaze and helps balance the sweetness.

Instructions

Preheat and position: Preheat the oven to 325°F. Place the spiral-sliced ham, cut side down, on a rack fitted inside a roasting pan so air can circulate under the ham. Positioning it this way helps even heating and prevents the bottom from steaming. Stud with cloves and apply mustard: Gently press whole cloves into the ham surface, spacing about an inch apart. Brush the entire exterior with 2 tablespoons Dijon mustard so the spice rub adheres and forms a flavorful base layer when it browns. Season with dry rub: Combine 1 teaspoon smoked paprika, 1/2 teaspoon allspice, 1/2 teaspoon garlic powder and 1 tablespoon brown sugar. Sprinkle the mixture evenly over the mustard-coated ham and press lightly so it sticks. The sugar promotes caramelization. Roast with moisture: Pour 1 cup of water into the bottom of the roasting pan, cover the ham loosely with foil to prevent excessive browning, and bake for 1 hour. The water creates a humid environment, reducing moisture loss and keeping the interior tender. Make the maple-bourbon glaze: While the ham bakes, combine 1/4 cup bourbon, 1/4 cup real maple syrup, 1/4 cup orange juice and 1 tablespoon brown sugar in a small saucepan. Bring to a boil over medium-high heat, then simmer until slightly reduced and syrupy, about 5 minutes. Use a spoon test: the glaze should coat the back of a metal spoon. Glaze and finish roasting: Remove the foil after the first hour and brush about half the glaze over the ham. Return uncovered to the oven for 10 minutes, then brush with the remaining glaze and continue roasting uncovered for another 10 to 20 minutes until internal temperature reaches 140°F and the glaze is caramelized. Baste once or twice while it finishes to build layers of shine and flavor. Rest and serve: Remove the ham, tent loosely with foil and let rest for 10 minutes so juices redistribute. Slice along the spiral cuts and serve warm with extra glaze on the side if desired.

Storage Tips

Cool leftover slices to room temperature, then transfer to shallow airtight containers lined with a small piece of parchment to absorb excess glaze. Refrigerate up to four days. For freezer storage, wrap single-serving portions tightly in plastic wrap, then place in a freezer bag and freeze up to three months. Reheat gently in a low oven at 275°F until warmed through to avoid drying; add a splash of water or reserved glaze to keep slices moist.

Ingredient Substitutions

If you prefer no alcohol, substitute the bourbon with apple cider or additional orange juice and a splash of apple cider vinegar for acidity. For a honey variation, replace maple syrup with honey using a 1:1 ratio. Swap smoked paprika for sweet paprika or a teaspoon of ground mustard for added bite. For less sweetness, reduce brown sugar by half and increase orange juice slightly.

Serving Suggestions

Serve the ham on a large platter with roasted root vegetables, mashed potatoes, or a simple citrus arugula salad to cut through the sweetness. Garnish with orange slices and fresh thyme for color. Leftover ham works well in sandwiches, omelets, or diced into a hearty grain salad.

Cultural Background

Glazed ham is a staple at many American holiday tables, blending European curing traditions with New World sweeteners like maple syrup. Spiral-cut hams became popular in the mid-20th century for convenience, and glazing with spirits such as bourbon adds a regional American twist that nods to southern distilling traditions.

Seasonal Adaptations

In winter, swap orange juice for cranberry juice and add a splash of clove or cinnamon to the glaze for holiday warmth. For summer gatherings, lighten the glaze with pineapple juice and a touch of lime. Adjusting herbs and citrus lets you tailor the flavor to any season.

Meal Prep Tips

Make the glaze a day ahead and refrigerate; reheat gently before glazing the ham. You can also reheat and baste leftover slices on a sheet pan for quick weeknight dinners. When hosting, roast the ham early in the day and hold loosely tented at low oven temperature, then re-glaze and finish 20 minutes before serving for the best presentation.

There is a quiet satisfaction in pulling this ham from the oven: the caramel sheen, the warm bourbon aroma, and the way each slice holds together with juicy texture. Whether it becomes your holiday centerpiece or a special weekend meal, it invites people to linger over the table and savor good company.