Brown Sugar Bourbon-Glazed Easter Ham That’ll Make You Forget Every Other Holiday Dish
You ever try a ham so good, it makes people stop mid-bite and just stare?
That’s what we’re after.
Not just another ham recipe.
We’re talking sweet, smoky, bourbon-soaked magic with crispy sage on top and a warm spiced peach drizzle that makes the whole table go quiet.
Why Your Easter Ham’s Been Missing Something
You’ve probably made ham before.
Maybe it was alright. Maybe a little dry. Kinda salty.
Maybe you slapped on a glaze from a jar and hoped for the best. It wasn’t bad, but it wasn’t… memorable.
That’s the problem.
Now imagine this: layers of flavor from brown sugar and bourbon, a punch of fruit from peach preserves, sage that shatters like chips, and a warm drizzle that hugs each slice.
It’s not fancy.
It’s just right.
That’s what this recipe fixes.
Looking for more unforgettable holiday centerpiece recipes? Try this beautifully glazed Christmas ham with cloves and pineapple for another seasonal favorite.
Ingredients Needed
Let’s break down the stuff that makes this ham pop.
Spiral-Cut Ham (8-10 lb): Already sliced so flavors sneak into every layer. Plus, easy carving.
Brown Sugar (1 cup): Sweet and deep. Helps build that sticky caramelized crust.
Peach Preserves (1 cup): Fruit and sugar all in one. Pairs naturally with bourbon.
Bourbon (½ cup + 2 tbsp): Vanilla warmth. A little kick. Not boozy once it’s cooked.
Dijon Mustard (2 tbsp): Adds a tangy edge to balance sweetness.
Ground Cinnamon, Ginger, Cloves (varied): Brings warmth and complexity.
Fresh Peaches (2, diced): For the drizzle. Fresh if you’ve got ‘em. Canned if you don’t.
Apple Cider Vinegar (1 tbsp): Brightens the sauce. Doesn’t taste vinegary.
Ground Cumin + Coriander (¼ tsp each): Earthy and spiced without going curry.
Fresh Sage (1 bunch): Fried crispy. Adds herbal crunch. Like edible confetti.
Shallots (3, halved): Our twist. Roasted till soft and sweet. They melt in your mouth.
How to Prep the Ham
Preheat your oven to 250°F. Unwrap the ham and place it cut-side down on a rack in your roasting pan. If you like the old-school vibe, stud the surface with whole cloves. Totally optional.
Score the surface lightly with a knife. This gives the glaze places to go. Plus, it looks nice.
Make prep easier and safer with the right tools—this Teakhaus large carving board is a favorite in pro kitchens and worth every inch of counter space.
Making the Brown Sugar Bourbon Glaze
Mix brown sugar, peach preserves, bourbon, Dijon, cinnamon, ginger, and cloves in a small pot.
Heat it up gently, just until it bubbles and thickens slightly.
That’s it.
You just made your own glaze and it blows the jar stuff outta the water.
First Roast: Glaze and Bake
Brush the ham with a big, messy coat of glaze. Wrap it up with foil. Roast low and slow for 2 hours.
Baste every 30 minutes. More glaze = more flavor. Don’t skip this.
After 2 hours, crank the oven to 425°F. Peel off the foil. Give it one last brush of glaze. Let it roast another 15–20 minutes till you get that glossy, browned crust.
The Spiced Peach Drizzle (Yes, It’s Worth It)
While the ham’s cooking, make this.
Throw the diced peaches, brown sugar, bourbon, vinegar, cumin, coriander, and salt into a saucepan. Cook it down till the peaches are soft.
Blend till smooth. Strain if you like it silky. This drizzle hits different—it’s warm, sweet, spiced, and perfect on top of everything.
Crispy Sage for the Win
Heat olive oil in a small pan.
Fry sage leaves in batches.
Only takes 20–30 seconds per side. They’ll puff and crisp. Drain on a paper towel. Salt them while hot.
They’re like little green chips that somehow taste like Thanksgiving.
Pair your herb game with a fresh and bright salad like this Asparagus and Lemon Orzo – it balances rich mains like this ham beautifully.
Bonus: Roasted Shallots
Toss halved shallots with olive oil, brown sugar, salt, and pepper.
Roast at 425°F while the ham finishes. They get soft and jammy.
A little sweet. A little savory. Totally unexpected.
Serving Suggestions
Slice the ham. Plate it up. Drizzle with peach sauce. Scatter crispy sage and roasted shallots on top. Leave the extra glaze on the side for folks who want more (and they will).
Pair with mashed potatoes, roasted carrots, or even buttery biscuits.
Nutritional Info
Per serving (approx. 6 oz): Calories: 510
Protein: 38g
Fat: 23g
Carbs: 26g
Sugar: 21g
Sodium: 1140mg
Want it lighter? Use half the glaze and skip the shallots. Still tastes great.
Ingredient Swaps
No fresh peaches? Use canned (just drain first).
No bourbon? Apple juice or cider works.
No sage? Try thyme or rosemary, chopped and crisped.
No shallots? Red onion, cut in wedges, will get you close.
Brown Sugar Bourbon Glazed Ham With Crispy Sage And Spiced Peach Drizzle
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Brown Sugar Bourbon-Glazed Easter Ham with Crispy Sage & Spiced Peach Drizzle
- Prep Time: 20 minutes
- Resting Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 3 hours 5 minutes
- Yield: 12 Servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: American
Description
This Easter ham is all about layers of flavor. Sweet peach and bourbon meet warm brown sugar and holiday spices for a glaze that soaks right into the meat. The drizzle brings a bit of tang and heat, while the crispy sage adds a savory herbal crunch. The roasted shallots? That’s our twist—caramelized and buttery, they echo the glaze while offering something earthy and mellow. It’s not just a main course. It’s a celebration on a platter.
Equipment
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Roasting pan with rack
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Small saucepan
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Blender or immersion blender
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Fine mesh strainer
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Skillet
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Basting brush
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Aluminum foil
Ingredients
For the ham:
- 1 (8 to 10-pound) spiral-cut smoked ham
- 1 tablespoon whole cloves (optional, for studding)
For the brown sugar bourbon glaze:
- 1 cup packed brown sugar
- 1 cup peach preserves
- 1/2 cup good-quality bourbon
- 2 tablespoons Dijon mustard
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
For the spiced peach drizzle:
- 2 fresh peaches, peeled and diced (or use canned, drained)
- 1/4 cup brown sugar
- 2 tablespoons bourbon
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- Pinch of sea salt
For the crispy sage:
- 1 bunch fresh sage leaves
- 2 tablespoons olive oil
- Pinch of salt
Original addition – Glazed shallots:
- 3 medium shallots, peeled and halved
- 1 tablespoon olive oil
- 1 teaspoon brown sugar
- Pinch of salt and pepper
Instructions
- Prep the oven and ham: Preheat your oven to 250°F (120°C). Unwrap the ham and place it cut-side down on a rack inside a large roasting pan. Score the top layer of fat in a diamond pattern if desired, and stud with cloves for extra aroma.
- Make the brown sugar bourbon glaze: In a small saucepan, combine the brown sugar, peach preserves, bourbon, Dijon mustard, cinnamon, ginger, and ground cloves. Warm over medium heat, stirring frequently, until the mixture is smooth and slightly thickened, about 5 minutes.
- Glaze and bake: Brush the ham generously with the glaze. Cover loosely with foil and roast for 2 hours, basting every 30 minutes with more glaze. After 2 hours, increase the oven to 425°F. Remove foil and give it a final baste. Roast uncovered for 15–20 more minutes until caramelized and glossy.
- Make the spiced peach drizzle: While the ham finishes roasting, add the diced peaches, brown sugar, bourbon, vinegar, cumin, coriander, and a pinch of salt to a small saucepan. Cook over medium heat until the peaches are soft and fragrant, about 10 minutes. Blend until smooth, then strain for a silky finish.
- Crisp the sage: In a skillet, heat the olive oil over medium-high heat. Fry the sage leaves in batches, just 20–30 seconds each side, until they curl and crisp. Drain on paper towels and season lightly with salt.
- Roast the shallots (original twist): While the ham rests, toss the halved shallots with olive oil, brown sugar, salt, and pepper. Roast in the 425°F oven for 12–15 minutes until tender and caramelized. These sweet-savory bites are a unique and subtle addition that complement the ham’s richness and the fruity glaze.
- Serve: Slice the ham and arrange on a serving platter. Drizzle with some of the spiced peach sauce and scatter crispy sage and roasted shallots over the top. Serve the extra glaze and drizzle on the side for guests to spoon as they like.
Notes
The addition of roasted shallots is a slight but intentional twist that sets this recipe apart from other Easter ham classics. They bring a velvety texture and mellow sweetness that ties everything together—like a savory bridge between the rich glaze and the bright drizzle. This small step adds depth and a little restaurant polish to your holiday table.
Nutrition
- Serving Size: 1 Serving
- Calories: 510
- Sugar: 21g
- Sodium: 1140mg
- Fat: 23g
- Carbohydrates: 26g
- Protein: 38g
FAQs About Our Brown Sugar Bourbon Glazed Ham
Nope. Apple cider or even orange juice works if you don’t want booze.
Sure. Bake it, cool it, reheat gently the next day. Keep sauce separate till serving.
Go with a spiral-cut, bone-in smoked ham. Fully cooked.
Only if you forget to baste. Keep an eye on it. You want it caramelized, not charred.
For crispy topping? No. Use fresh. If you’re just flavoring the glaze, dried could work.
About 12 people. Depends how hungry they are.
Mashed sweet potatoes. The brown sugar and bourbon love ’em.
The Final Bite
If this ham made your holiday feel a little warmer, we’re just getting started.
For more recipes like this – big flavors, smart shortcuts, and the kind of meals people remember – join the Simply Delicious Newsletter by Edible Exposure Media. Written by Ryan Yates, a working Executive Chef with two decades in commercial kitchens.
About the Author
Ryan Yates is a culinary expert with over 20 years of experience in commercial kitchens. As a working executive chef, he has a passion for creating delicious, accessible recipes that bring joy to home cooks everywhere. Ryan believes in the magic of simple ingredients and loves sharing his knowledge to help others find happiness in cooking.
