Whiskey Brown Sugar Glazed Ham


A bunch of whole allspice

7 to 9-pound bone-in ham

1 cup light brown sugar, tightly packed

¼ cup honey

2 tablespoons Dijon mustard

2 tablespoons whiskey

Pinch of paprika

1 ½ teaspoon ground black pepper

½ teaspoon Worcestershire sauce

2-3 dashes of aromatic bitters



Preheat the oven to 325 F. In the bottom of a roasting pan with a rack, add in the water (just enough to cover the bottom of the pan completely) and the whole allspice. Place the ham on top of the rack and pat it dry with a paper towel. Take a chef’s knife and make horizontal and vertical cuts, ¼ inch deep and ½ inch apart, all around the ham. This will help the glaze penetrate deep into the meat. Bake the ham for 20 minutes before glazing.

In a medium mixing bowl, add in the brown sugar, honey, Dijon, whiskey, paprika, black pepper, Worcestershire sauce, and aromatic bitters and mix until combined. This is going to be a super thick glaze, so don’t be startled by that!

Take the ham out of the oven and begin to evenly glaze the entire ham. Bake for another 20 minutes, glazing each time until you reach an internal temperature of 135 F. Note: Mine took about 80 minutes in total.

My personal ham roasting breakdown

20 minutes’ bake (no glaze)

Glaze 1

20 minutes’ bake

Glaze 2 (covered top loosely with aluminum foil to prevent burning)

20 minutes’ bake

Glaze 3 (still covered with foil)

20 minutes’ bake, until finished