Glazed Ham with Whiskey Sauce

This savory glazed ham is perfect for any special occasion, combining sweet and smoky flavors that everyone will love. Topped with a rich whiskey sauce, it adds a delicious twist that’s sure to impress your guests.

Kitchen Tricks

Use a sharp knife to score the ham’s surface before glazing to help the sauce soak in.
Baste the ham with the sauce several times during cooking for a deeper flavor.
Let the ham rest for 10-15 minutes after cooking to keep it juicy when sliced.

Ingredients 0/6

1 (5 pound) hickory smoked ham 40 whole cloves 2 cups Irish whiskey (such as Jameson®) ½ cup butter ½ cup brown sugar 2 tablespoons honey

Why This Dish Is Worth Trying

This dish combines the rich, savory flavor of ham with a sweet and slightly smoky whiskey sauce. The glaze caramelizes beautifully, giving the meat a tender, juicy texture that’s perfect for special occasions or comforting family meals.

Step 1

Scor the ham with shallow cuts—make crisscross slashes through the fat but be careful not to cut into the meat. Stick whole cloves where the lines cross, pushing them in as deep as you can. Heat your oven to 300°F and line a sturdy baking sheet with foil to catch the drips.

Step 2

Warm up a saucepan over medium heat and pour in the whiskey. Let it simmer until it reduces by about a third—that usually takes around 15 to 20 minutes and helps mellow out the sharp alcohol flavor. Turn the heat down to medium-low, add the butter, and stir it in until it melts. Then mix in the brown sugar and honey, letting everything cook together until it thickens into a nice glaze, about 10 to 15 minutes more.

Step 3

Brush the ham all over with some of the glaze and place it on your prepared pan. Cover it tightly with foil. Pop it in the oven and bake for an hour, basting every 15 minutes with the glaze and any pan juices you see, then covering it back up with foil each time.

Step 4

After that hour, take off the foil and keep baking until the ham reaches at least 145°F on an instant-read thermometer—this should take about another half hour. Keep basting a couple more times during this final stretch to keep it moist and flavorful.

Step 5

When it’s done, pull the ham out and tent it with foil for about 10 minutes so the juices can soak back in. Save the pan drippings for serving. Trim off any excess fat and skin, slice it up, and arrange on a platter. Pour the pan juices over the top or serve them on the side for extra flavor.

298

people cooked this recipe

By Daniel Wilson

Daniel focuses on practical recipes with clear steps and familiar ingredients.

Serving Options To Try

Serve alongside roasted vegetables or creamy mashed potatoes to balance the rich flavors. A fresh green salad or steamed asparagus also makes a nice, light contrast. Don’t forget some warm dinner rolls to soak up the extra sauce.

Leftover Tips

Wrap leftovers tightly in foil or place them in an airtight container. Store in the refrigerator and use within 3-4 days. Reheat gently to avoid drying out the meat, either in the oven or on the stove with a little extra sauce.