The title of this ham may sound fancy, however, it is so easy!
Hi! Colleen here today with another delicious dish that is sure to impress! Between you and me…no one needs to know that this scrumptious ham glaze only calls for 4 ingredients!
A well-made ham is always a hit around the holidays, especially on Christmas or Easter. This Fig & Bourbon Glazed Ham recipe would also be a hit for Mother’s Day, a brunch, or whenever you are feeling the urge for an easy yet special dinner.
I usually go for spiral hams. The saying “go big or go home” applies here. If I’m going to do it, I’m going for the best (however, this glaze will work with any ham). Plus there are SO many things you can do with leftover ham…. one of which I will be posting next week, so stay tuned!
What is your favorite side dish to accompany a ham? I’d love to find something new to try that may be one of your family favorites!
I have been in love with fig jam from the moment it first crossed my lips. I use it on cheese, in paninis and grilled sandwiches, as part of a delicious bruschetta, and so much more. My 10-year-old plops a spoonful on a plate, adds crackers and grapes, and calls it an after school snack. You can usually find fig jam in the cheese area of your market.
I know most hams come with a packet to use, however just what is in that packet? I say, toss it and make your own. This Fig & Bourbon Glaze is easy to make, plus it’s thick, and rich, and gives your ham a wonderful flavor with a nice light-crisp crust.
My husband was obsessed with this ham! He couldn’t stop picking at the leftovers, and he kept saying, “The ham is so good, it’s so good!”
I hope you and your family will enjoy it just as much!
Fig & Bourbon Glazed Ham
- 8-10 pound bone-in spiral ham
- 1 cup water
- 8 oz fig jam
- 6 TBS coarse grain Dijon Mustard
- 1/4 cup cider vinegar
- 3 TBS bourbon or Liard’s Applejack
- Preheat your oven to 350 degrees.
- Place ham in a baking dish, fill dish with 1 cup of water, and set aside.
- Mix the jam, mustard, vinegar, and bourbon/Applejack in a small bowl vigorously until combined. Taste and adjust to your preference (if you want more mustard, add it, if you want more of a tang, add more vinegar.)
- Brush a coating of the glaze onto the ham, and bake according to the instructions that came with the ham.
- Baste the ham a couple of times throughout the cooking process.
- I like to place my ham in a bit of water and cover with foil for the first 30 minutes. After that, I baste it again and continue to cook it uncovered, basting one more time with 20 minutes to go.
- Just before serving, spoon some of the released juices from the baking dish over the ham. Serve warm or at room temperature.