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A horizontal, close-up shot of a spiral-sliced ham inside a rectangular silver foil pan, resting on the grates of a black charcoal smoker. The ham features a deep, glistening mahogany glaze and is garnished with fresh green parsley. Wisps of white smoke are rising around the meat, and the bottom of the pan is filled with bubbling, syrupy bourbon and brown sugar juices.

Smoked Bourbon Brown Sugar Ham

This Smoked Bourbon Brown Sugar Ham is the ultimate holiday show-stopper. A spiral-sliced bone-in ham is bathed in a sticky, boozy glaze made from brown sugar, maple syrup, and premium bourbon, then slow-smoked until it develops a deep mahogany crust. It is a succulent, sweet, and savory centerpiece that requires minimal effort for maximum "wow" factor.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 345
Ingredients Method

Ingredients
  

  • 1 bone-in spiral-sliced ham 8-10 lbs
  • 1.5 cups brown sugar packed
  • 1/2 cup bourbon
  • 1/4 cup maple syrup
  • 2 tbsp apple cider vinegar
  • 1 tsp smoked paprika
  • Fresh parsley or rosemary for garnish

Method
 

  1. Preheat your smoker to 275°F (135°C). Use a sweet fruitwood like apple or cherry for a gentle, smoky aroma.
  2. Prepare the glaze by whisking the brown sugar, bourbon, maple syrup, vinegar, and smoked paprika in a small saucepan over low heat until the sugar is fully dissolved.
  3. Prepare the ham by placing it flat-side down in a disposable aluminum foil pan to catch all the sugary juices.
  4. Baste the meat by brushing about half of your bourbon mixture all over the exterior and tucking it between the spiral slices.
  5. Smoke the ham for 2 to 3 hours, or until a meat thermometer reaches an internal temperature of 140°F (60°C).
  6. Apply more glaze every 45 minutes during the cooking process to build that thick, mahogany-colored crust.
  7. Rest the meat for at least 15 minutes under a loose foil tent to ensure every slice stays succulent.
  8. Drizzle the remaining syrup from the bottom of the pan over the platter just before serving to guarantee a sticky, glossy finish.