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Spiral Cut Ham with Orange Bourbon Glaze title image

Orange-Bourbon Glazed Bone-In Spiral Cut Ham

Slow roasting at low temperature warms this ham through and allows the luscious glaze to coat it in warm flavors of bourbon and orange with a touch of cinnamon. The low temperature keeps the ham moist and tender.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 12 Serves 10-12
Calories 760kcal
Author Toni Dash


  • 1 8-10 pound Bone-In Spiral Cut Ham , room temperature


  • 2/3 cups Bourbon
  • ¼ cup Orange Marmalade
  • 1 cup Dark Brown Sugar
  • Juice of 1 large Orange
  • 1 3- inch Cinnamon Stick


  • Preheat oven to 325 degrees. Fit a large baking sheet (with sides) or baking dish with a sturdy flat rack (not a V roasting rack). Place the ham, cut side down, onto the rack. Pat dry with paper towels.
  • Combine all glaze ingredients together in a medium saucepan over medium-high heat. Bring to a boil and allow to boil for 4 minutes. Remove from heat and discard cinnamon stick.
  • Brush the ham with the glaze (it won’t be thick yet but will thicken as it cools). Allow to sit for 5 minutes and brush with glaze again.
  • Place ham in the oven and bake until it reaches 120 degrees internal temperature measured in the thickest part away from the bone (approximately 1 hour to 1 ½ hours depending on the size of the ham). Brush with glaze approximately every 15-20 minutes until the glaze is gone; brush between the slices of ham to if possible. Allow to rest 10 minutes before serving.


Calories: 760kcal | Carbohydrates: 22g | Protein: 57g | Fat: 44g | Saturated Fat: 15g | Cholesterol: 164mg | Sodium: 3149mg | Potassium: 781mg | Fiber: 0g | Sugar: 21g | Vitamin C: 0.3mg | Calcium: 40mg | Iron: 2.5mg