Thanksgiving glazed ham is a crowd-pleaser for a simple reason: it delivers big, cozy flavor with very little drama. A bone-in ham is already cured and cooked, so your job is to warm it gently and glaze it until the edges caramelize and the kitchen smells like brown sugar, maple, and spice. If turkey feels fussy—or you just want an easier main that plays nicely with classic sides—ham is an excellent centerpiece. It slices cleanly, stays juicy on the buffet, and makes the kind of leftovers that turn into breakfasts and sandwiches without extra work.
This meal plan keeps the focus on that glossy holiday ham while giving you a practical path for everything around it. You’ll find an oven timeline that avoids traffic jams, side-dish ideas that pair naturally (think mashed potatoes, roasted Brussels sprouts, and a bright cranberry-mustard relish), and make-ahead tips so you’re not juggling hot pans and last-minute chopping. The glaze leans on pantry staples—brown sugar, maple syrup, Dijon mustard, apple cider vinegar, and a little orange—so you get a balanced sweet-tangy finish instead of a one-note sugar bomb. If you enjoy a deeper, toasty edge, a splash of bourbon is entirely optional but welcome.
For home cooks managing one oven, timing matters more than perfection. The plan below heats the ham low and slow so it doesn’t dry out, then finishes at higher heat to lacquer the outside. While the ham coasts, you’ll slide in sides and rolls, warm the gravy, and toss a salad. Nothing here demands restaurant technique or special equipment beyond a sturdy roasting pan and an instant-read thermometer. You can prep the glaze days ahead, assemble a casserole the night before, and set your table early so you can actually enjoy the holiday.
SEO-friendly ideas like “Thanksgiving glazed ham,” “brown sugar maple ham glaze,” “holiday ham recipe,” “make-ahead ham,” and “oven timing for ham” are baked right into the guidance. The goal is straightforward: a reliable main dish with crisp edges, a gentle shine, and a savory-sweet flavor that flatters everything else on the table. If you like tradition, serve it with creamy mashed potatoes, green beans or Brussels sprouts, a simple salad, warm dinner rolls, and a bright relish to cut the richness. If you like shortcuts, lean on make-ahead casseroles and sheet-pan vegetables. Either way, you’ll carve a tender, flavorful ham that makes the holiday feel easy.
Bourbon Brown Sugar–Dijon Glazed Ham (Bone-In)
Required Equipment
- Large roasting pan with rack (or a bed of onions/carrots if you lack a rack)
- Heavy-duty foil
- Small saucepan and whisk
- Pastry or basting brush
- Instant-read thermometer
- Carving knife and cutting board
Time & Yield
- Active prep: 20 minutes
- Cook time: ~12–15 minutes per lb (about 2–2½ hours for an 8–10 lb / 3.6–4.5 kg ham), plus 15 minutes glaze finish
- Rest: 15–20 minutes
- Servings: 12–14 (about 6 oz / 170 g cooked ham per person)
Ingredients (US & Metric)
Ham
- 1 bone-in half ham, 8–10 lb (3.6–4.5 kg), not pre-glazed
- 1 cup (240 ml) water, apple cider, or low-sodium broth for the pan
Glaze
- 1 cup packed light brown sugar (200 g)
- ½ cup pure maple syrup (120 ml)
- ¼ cup Dijon mustard (60 g)
- ¼ cup bourbon (60 ml), optional
- 2 tbsp apple cider vinegar (30 ml)
- 1 tbsp orange zest (from ~1 orange)
- ½ tsp freshly ground black pepper (2 g)
- ¼ tsp ground cloves (1 g) or ½ tsp ground allspice (optional)
- Pinch of kosher salt
Preparation Instructions
- Heat the oven: 325°F (165°C). Position a rack in the lower third. Set a rack inside the roasting pan; pour 1 cup (240 ml) water/cider/broth into the pan.
- Prep the ham: Unwrap and pat dry. If the exterior rind is thick, trim to leave a ¼-inch (6 mm) fat cap. Score the fat in a shallow crosshatch (about ¾-inch / 2 cm diamonds) without cutting into the meat. This helps the glaze cling and the fat render.
- Cover and warm: Place the ham cut-side down on the rack. Tent loosely with foil, sealing the edges so steam stays in. Roast until the center reaches 110–115°F (43–46°C), about 12–15 minutes per lb. For a 9 lb (4.1 kg) ham, start checking around 1 hour 45 minutes. Add a splash of liquid if the pan dries.
- Make the glaze (during the roast): In a small saucepan, whisk brown sugar, maple, Dijon, bourbon (if using), vinegar, orange zest, pepper, cloves, and a pinch of salt. Bring to a gentle simmer over medium heat for 3–5 minutes until glossy and slightly thick. It will thicken more as it cools. Set aside.
- Glaze and finish: Increase oven to 425°F (220°C). Remove foil. Brush a generous layer of glaze over the ham. Roast 10–15 minutes, brushing once more, until the exterior is shiny and caramelized and the center reaches 140°F (60°C).
- Rest and carve: Transfer to a board; rest 15–20 minutes. Carve across the grain into ¼- to ½-inch (6–12 mm) slices. Spoon any pan drippings over the top or whisk drippings into extra glaze.
Nutrition (approx. per serving; 170 g ham + glaze)
Calories 430; Protein 38 g; Carbohydrates 19 g; Total Sugar 18 g; Fat 21 g; Saturated Fat 7 g; Sodium ~1600 mg; Fiber 0 g. (Values vary with ham brand and glaze usage.)
Oven Timeline & Make-Ahead Plan
2–3 days ahead
- Make the glaze; cool and refrigerate.
- Prep cranberry-mustard relish (cranberries, orange, Dijon, a touch of maple).
- Assemble a make-ahead potato dish (e.g., mashed-potato casserole) and refrigerate.
- Trim and halve Brussels sprouts or prep green beans; store in airtight containers.
Morning of
- Set the table, lay out serving platters, sharpen the carving knife.
- Bring glaze to room temp.
- Pull ham from the fridge 45–60 minutes before roasting.
Roast
- Warm ham at 325°F (165°C), tented, per recipe.
- Last 45–60 minutes: bake the potato casserole at 350°F (175°C) on the upper rack (or reheat later while the ham rests).
- Finish ham at 425°F (220°C) to lacquer with glaze.
While the ham rests (15–20 minutes)
- Increase oven back to 400°F (205°C). Roast Brussels sprouts or green beans (olive oil, salt, pepper) on a sheet pan, 12–18 minutes.
- Warm rolls for 5–7 minutes.
- Toss a simple salad (baby greens, sliced pears, toasted pecans, cider vinaigrette).
Sides That Pair Naturally (Quick Guide)
- Creamy Mashed Potatoes or Potato Gratin: Mild, buttery starch balances the sweet-savory glaze.
- Roasted Brussels Sprouts or Green Beans Almondine: Bitter greens love maple-mustard notes.
- Cranberry-Mustard Relish: Fresh acidity to cut richness; great on leftover sandwiches.
- Mixed-Green Salad with Cider Vinaigrette: Crisp and lightly sweet.
- Warm Dinner Rolls or Parker-Style Butter Rolls: For sopping up glaze and juices.
Leftover Ideas (Next-Day, No Fuss)
- Ham, Egg & Cheddar Breakfast Slab: Warm rolls, scrambled eggs, slices of ham.
- Split Pea or White Bean Soup: Use the bone for stock; add diced ham at the end.
- Ham & Swiss with Cranberry-Mustard: Excellent on soft rolls or sourdough.
Tips for Best Results
- Choose the right cut: A bone-in half ham (shank or butt) holds moisture and has better flavor than boneless. Avoid pre-glazed hams so your glaze adheres and caramelizes properly.
- Don’t overheat: The ham is already cooked; you’re aiming for 140°F (60°C) in the center.
- Glaze balance: Sweetness needs acidity and heat. Dijon and vinegar keep the glaze from tasting flat; orange zest brightens everything.
- Steam is your friend: Tenting with foil early keeps the interior juicy; high-heat glazing at the end creates the shine.
- Sodium awareness: Ham is salty by nature. Offer plenty of low-sodium sides and fresh greens.
Quick Shopping List (Core Items)
- Ham: 8–10 lb (3.6–4.5 kg) bone-in half ham, unglazed
- Glaze: Brown sugar, maple syrup, Dijon, apple cider vinegar, orange, cloves or allspice, black pepper, optional bourbon
- Pan Liquid: Apple cider, broth, or water
- Sides (typical set): Potatoes, Brussels sprouts or green beans, salad greens, pears, pecans, rolls, cranberries
This plan centers on a reliable, make-ahead-friendly Thanksgiving glazed ham with a balanced brown sugar maple glaze and clean oven timing. It’s simple, flexible, and built for real home kitchens—so you can serve a beautiful main, keep the sides warm, and still have time to sit down and enjoy the meal.
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