Every Christmas holiday table should have a deliciously glazed ham. Our peach and bourbon ham glaze recipe is the perfect addition to your dinner table.
This recipe has the boozy flavour of bourbon that every Christmas ham needs and the sweet addition of the peach glaze to give it that sticky finish. Seriously yum!
Let us share with you our top chef tips for creating this delicious Christmas ham recipe and get ready for a new family favorite!
We think you will love how simple yet delicious this bourbon and peach ham glaze recipe is to make (and we all love simple this time of year!). Perfect for all special occasions, whether it's a Christmas or Easter ham this recipe has you covered.
For more delicious simple recipes for your holiday table, take a look at our collection of fish and seafood appetizer recipes.
- How to prepare a Christmas ham
- How to make the peach and bourbon ham glaze
- How to glaze a ham
- What to serve with a Christmas ham
- Top chef tips for creating the perfect Christmas ham
- Cooking time
- What size ham should I buy
- How to store left over ham
- How to reheat leftover Christmas ham
- Frequently asked questions
- 1 large roasting pan or deep oven dish - large enough for your size of ham. Make sure you check ahead of time that you have the right size dish and a big enough oven space!
- Food processor
- Basting brush or pastry brush.
- 1 Ham (pre-cooked) either a bone-in ham or bone-out, ham or whole ham cut. We highly recommend for a special event like Christmas talking to your local butcher about what is available and pre-ordering your ham.
For the bourbon and peach glaze:
- Fresh peaches - if fresh aren't available you can substitute with canned.
- Bourbon - we used a honey bourbon but use what’s available to you.
- Brown sugar
- Juice from 1 lemon
- Ground cumin
- Ground coriander
- Red wine vinegar
How to prepare a Christmas ham
This method of scoring the fat works on any size or cut of ham, bone in or out.
Use a sharp knife, to carefully remove the rind /skin layer from the surface of the ham. Slide your knife under the skin and slowly pull the skin away. The best way to do this is in sections and be careful not to cut into the meat or remove too much of the fat layer.
Score a criss-cross pattern into the fat layer of the ham. Cut about 5mm deep into the fat layer and keep the criss-cross slices around 3cm apart.
How to make the peach and bourbon ham glaze
There are 3 simple steps to creating this delicious peach and bourbon ham glaze recipe:
- Place a small saucepan on a medium heat. Add the peaches, brown sugar and lemon juice to a jam like consistency.
- Add the ground cumin and coriander, bourbon and vinegar to the saucepan. Bring to the boil, then remove from the heat.
- Cool a little then blend in a small food processor till smooth. Set aside until you are ready to glaze the ham.
How to glaze a ham
A delicious ham is all about the perfect glaze!
- Place ham onto a large oven dish and add a cup of water to the bottom of the tray.
- Generously brush the glaze over the ham and make sure to add some glaze in the scored line.
- Keep some glaze back for extra basting during cooking.
- While cooking baste the ham every 30 minutes to add extra flavour and shine. Yum!
What to serve with a Christmas ham
Everyone has their own traditions around the Christmas table but some of our favourite ham side dishes are:
Top chef tips for creating the perfect Christmas ham
- Choose a Quality Ham: Select a high-quality precooked ham. The quality of the ham forms the foundation of your dish. We highly recommend sourcing local and prebooking your ham for the holidays.
- Preparation: Take time to remove the skin and score the ham fat in a diamond pattern this allows the flavours from the glaze to penetrate.
- Glazing: Apply a delicious glaze to enhance taste and appearance, be generous with adding your glaze.
- Basting: Regularly baste the ham with its juices or glaze while it cooks, we recommend every 30 minutes. Basting keeps the ham moist and adds flavour.
- Resting Period: Allow the ham to rest for 20-60 minutes after taking it out of the oven. While the ham is resting, use the juices from the oven dish to continue basting the ham. This will add flavour, and keep the ham moist and extra sticky!
For glazing a pre-cooked ham, preheat the oven to 160 °C /320 °F and cook for 10 minutes for every 500g / 1.1lb.
For the purpose of glazing and heating a pre fully cooked ham, using a meat thermometer, the internal temperature of the ham should reach 60°C / 140°F.
Once cooked remove from the oven, cover with aluminium foil and allow to rest for 20-60 minutes. Remember to continue basting your baked ham while it's resting.
What size ham should I buy
To choose the size of your ham, a good rule of thumb is for boneless ham allow 200 g /0.45 lb per person or for bone-in ham allow 300g / 0.65 lb per person.
And if like us you love leftover ham, allow for a little extra too!
How to store left over ham
Remove any remaining ham from the bone and slice it into desired portions.
First, let the ham cool down to room temperature. Then, wrap it tightly in plastic wrap or store it in an airtight container.
Refrigerate the ham promptly, and it can last for 3 to 5 days in the fridge.
For longer storage, leftover ham can be stored in the freezer. Place the ham slices in freezer-safe bags, removing as much air as possible before sealing. Properly stored, frozen ham can maintain its quality for 1 to 2 months.
When reheating, it's best to do so gently to avoid drying it out; a low oven or stovetop with a bit of added moisture can help restore its juiciness. Remember, always use your judgment and, if in doubt, discard any ham that shows signs of spoilage.
How to reheat leftover Christmas ham
Reheating leftover ham is easy and can be done in various ways. To retain its moisture and flavor, consider these methods:
- Oven: Place the ham in an oven-safe dish, cover it with foil to prevent drying, and little liquid heat through slowly.
- Stovetop: Use a skillet or frying pan over low to medium heat, adding a bit of liquid (like leftover gravy or broth) to maintain moisture as you gently warm the ham.
- Microwave: For a quick option, use the microwave. Place the ham on a microwave-safe dish, cover it and ideally add a little liquid, and reheat in short intervals, checking to prevent overcooking.
Remember that a lower heat and some added moisture will help keep the ham juicy and flavorful during reheating.
With all reheating methods check that the meat is piping hot and allow it to cool a little before eating.
Frequently asked questions
To prevent ham from drying out, coat it well with the glaze prior to cooking and continue to baste every 30 minutes while it's cooking. Once cooked cover the ham with foil and regularly use the liquid from the oven dish to continue basting the ham while it's resting.
Glaze the ham prior to cooking, giving yourself time to well coat the ham. Make sure the glaze is brushed well inside the score lines for delicious flavour and texture.
Yes, cook the ham in a deep oven dish and add one cup of water. Adding extra moisture will help prevent the ham from drying out.
We hope our guide and tips help you create a delicious juicy ham and take a little stress out of the Christmas cooking this year.
We know this bourbon and peach Christmas ham glaze recipe will be a delicious addition to your holiday table.
Enjoy and we wish you a very Merry Christmas!
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Our goal is to share simple, tasty dishes created by Chef Shane and partner, Sara. Using Shane's understanding of flavours and knowledge of food, to teach and inspire you to create delicious food everyday and gain a new level of confidence in the kitchen.
Sara understands what it's like preparing weekly dinners for a busy family of five and likes to create dishes that are easy, full of flavour and that the whole family will enjoy.
Bourbon ham glaze recipe (Christmas ham recipe)
- 1 Deep oven dish Large even for the size of ham
- 1 Basting brush
- 1 Food processor
- 1 Ham (pre cooked) We used a 2.5 kg ham (See note 1)
- 2 Fresh peaches Diced (or substitute for canned peaches)
- 120 g Brown sugar (4.2g)
- 1 Lemon (Juice only)
- ¼ teaspoon Ground cumin
- ¼ teaspoon Ground coriander
- 100 ml Bourbon (3.3 fl oz) (See note 2)
- 1 tablespoon Red wine vinegar
- Preheat your oven to 160 °C / 320 °F
To prepare the glaze
- Heat a medium sized saucepan on a medium heat. Add the peaches, brown sugar and lemon juice, reduce this down to a jam like consistency.
- Add the cumin, coriander, honey bourbon and vinegar, bring to a boil and then remove from the heat. Blend in a small food processor until smooth. Set aside until you are ready to glaze the ham.
Prepare the ham
- Take the ham leg and carefully remove the skin layer, by carefully sliding your sharp knife under the skin, do this in sections making sure you don't cut into the meat or remove too much of the fat layer.
- Using a sharp knife score a crisscross pattern in the fat layer of the ham about 5mm deep making sure not to cut into the meat layer and keeping a 3cm space between each slice.
- Place the ham onto a large oven dish and add a cup of water to the bottom of the tray.
- Generously brush the glaze over the ham and into the scored slices, keeping some back for extra basting.
Cook the ham
- Place the ham into the pre heated oven on a lower rack and baste every 30 minutes, cook for 50 minutes. (See note 3 regarding cooking times)
- Remove from the oven and cover to rest for at least 60 minutes. While resting continue basting by spooning the juices from the dish over the ham.
- Serve and enjoy!