Peach and bourbon glazed ham makes the perfect centrepiece for your Christmas or Easter table. A luscious sticky glaze that is finger licking delicious.
A heavily glazed baked ham is a sight to behold. As much as I love ham it is the glaze that wins my heart. Last year I made a dark and stormy baked ham, which was a big success with readers. This year I kept the booze factor alive with some summer inspiration with peaches.
It may sound strange to say that this peach and bourbon glazed baked ham is finger licking good. I tend to leave that one for chicken wings. But pieces of ham were carved and greedily picked off the plate while photographing this beauty.
With fingers being meticulously licked till clean not wanting to waste a drop of that precious caramelised glaze. It’s just so tasty.
If you have any issues finding peach jam, I have a great recipe for peach and bourbon jam which is perfect for this recipe.
Perfectly Glazed Ham
For the perfectly glazed Christmas ham there are two factors to take into consideration, the ham’s fat layer and the glaze. The rendering of the fat layer with the glaze’s sugars caramelise together for a sticky deep glorious sheen.
For all the tips and tricks to achieving the perfect ham every time please read my step by step guide on How to Cook a Ham.
This is an easy four ingredient ham glaze. It may only be four ingredients but the results are incredibly tasty.
- Peach Jam: If you can't find peach jam in the store there is a link to a recipe in the introduction above. You could always substitute apricot in a pinch.
- Brown Sugar: Gives the lovely deep caramelisation to the ham.
- Lemonade: When I say lemonade I mean fizzy soda like Sprite or 7Up.
- Bourbon: Use your favourite Kentucky style bourbon, or other bourbon of choice.
Peach and Bourbon Glazed Baked Ham
- 2½ - 4 kg (5.5 - 8.8 lb) ham, semi bone-in
- 250 grams (1 cup/8.8 oz) peach jam
- 60 ml (¼ cup/2 fl oz) lemonade (the fizzy kind, eg; 7up or Sprite, not sugar free)
- 60 ml (¼ cup/2 fl oz) bourbon
- 2 tablespoons brown sugar
- Preheat oven 180°C (360°F)
- Remove skin from the ham by running a knife around the edge where skin meets ham. Then carefully run fingers between the skin and the fat layer to gently remove the skin from the ham. You want to keep as much of the fat on the ham as you can.
- With a knife carefully score the fat layer in a diamond pattern. Try to avoid cutting into the meat of the ham, just score the fat.
- Place ham in a baking dish and bake in over for 10 minutes. This allows the score marks in the fat to open up.
- While the ham is in the oven make your peach and bourbon ham glaze.
- In a medium bowl mix peach jam, lemonade, bourbon and brown sugar. Mix well until the sugar dissolves.
- After the initial 10 minutes, open oven door and baste ham generously with glaze. Continue to baste the ham generously with glaze and released juices in the pan every 15 minutes for and hour to an hour 15.
- The ham is ready when well browned, glossy and you have achieved some lovely charred pieces.
- 1 teaspoon equals 5ml
- 1 tablespoon equals 20 ml (Nth America, NZ & UK use 15ml tablespoons)
- 1 cup equals 250ml (Nth America use 237ml)
- 4 teaspoons equals 1 tablespoon
- I use the below unless specified in my recipes;