Flavorful Maple Bourbon Glazed Ham Recipe with Caramelized Pineapple Easy Step-by-Step Guide

“You sure you’re not adding too much bourbon?” my sister asked, eyebrow raised, as I brushed the glaze over the ham. Honestly, I was skeptical myself. The idea of combining maple syrup and bourbon sounded like a gamble when paired with ham and pineapple. But that night, with the kitchen smelling like warm caramel and smoke, something clicked.

It began as a last-minute plan to jazz up a plain holiday ham. I didn’t want to fuss with complicated sauces or fancy ingredients—just something that felt a bit special but was easy enough to pull together after a long day. The caramelized pineapple slices sizzling in the pan added a bright, tangy contrast I didn’t expect to fall in love with.

That first bite was a quiet revelation. Sweet, boozy, smoky, and tangy all at once. It wasn’t just another glazed ham; it had personality. Since then, this Flavorful Maple Bourbon Glazed Ham with Caramelized Pineapple has become my go-to centerpiece, especially when hosting friends who appreciate a little something different on the table.

What really sealed the deal? The way the glaze thickens into a shiny coat, sticky but not cloying, while the pineapple caramelizes to golden perfection, adding juicy bursts with every forkful. It’s the kind of recipe that sneaks up on you, turning a simple meal into a relaxed celebration without any stress.

So here I am, sharing this recipe that’s less about fancy fuss and more about the kind of flavors that make you pause and smile quietly to yourself. If you’re curious about how a splash of bourbon and a drizzle of maple can transform ham, you’re in the right spot.

Why You’ll Love This Flavorful Maple Bourbon Glazed Ham Recipe

• Quick & Easy: Ready in about 1 hour 30 minutes, including roasting time—great for busy holiday prep or unplanned dinners.
• Simple Ingredients: No obscure items here—just good quality ham, real maple syrup, bourbon, and fresh pineapple.
• Perfect for Celebrations: Whether it’s a holiday feast, Sunday gathering, or even a brunch spread, this ham stands out beautifully.
• Crowd-Pleaser: I’ve served this to skeptics and enthusiasts alike—everyone ends up asking for seconds.
• Unbelievably Delicious: The balance of smoky ham, sweet maple bourbon glaze, and caramelized pineapple is unlike any glaze you’ve had before.

This isn’t your typical ham recipe. The secret lies in the glaze’s layering—starting with the sweetness of pure maple syrup, the warming notes of bourbon, and a touch of mustard to cut through the richness. Plus, the caramelized pineapple rings aren’t just garnish—they add juicy texture and a subtle tropical twist that pairs perfectly with the ham’s savory depth.

Unlike those glazes that can get overly sweet or sticky, this one gets just the right consistency, thanks to slow roasting and regular basting. I’ve tweaked this recipe over several holiday seasons, and each time, it impresses without requiring hours in the kitchen.

It’s the kind of dish you can have confidence in, whether you’re aiming to wow guests or simply treat yourself to something special after a long day. If you enjoy recipes that blend comfort with a touch of unexpected flavor, this ham will quickly become a favorite.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples or easy to find year-round, making it perfect for last-minute plans or festive occasions.

• Spiral-sliced ham: About 8-10 pounds (3.6-4.5 kg), fully cooked (I prefer bone-in for flavor, but boneless works fine)
• Pure maple syrup: ½ cup (120 ml), look for Grade A for the best natural sweetness
• Bourbon whiskey: ¼ cup (60 ml), I use a mid-range bourbon like Maker’s Mark for a smooth, balanced taste
• Dijon mustard: 2 tablespoons (30 ml), adds a mild tang to cut the glaze’s sweetness
• Brown sugar: ¼ cup (50 g), packed, for a rich caramel note
• Ground cinnamon: ½ teaspoon (1 g), just a hint to warm the glaze
• Ground cloves: ¼ teaspoon (0.5 g), optional but adds depth
• Fresh pineapple rings: About 1 cup (240 ml) sliced, fresh is best but canned in juice works too (rinse to reduce extra sugar)
• Unsalted butter: 2 tablespoons (28 g), melted, helps caramelize the pineapple
• Whole cloves: 20-25, for studding the ham (optional but classic)

Substitutions & Tips: If you want a gluten-free option, all ingredients here are naturally gluten-free. For a non-alcoholic glaze, replace bourbon with apple cider or orange juice, though you’ll lose some of the depth bourbon brings.

Look for a ham with a good fat layer—this helps keep the meat moist. For the pineapple, fresh slices caramelize better, but canned can be a handy shortcut when fresh isn’t available. I find that using a good-quality Dijon mustard (like Grey Poupon) really lifts the glaze flavor.

Equipment Needed

• Roasting pan with rack: Essential for even cooking and collecting glaze drippings
• Basting brush: For applying the maple bourbon glaze evenly
• Skillet or frying pan: To caramelize pineapple slices before placing them on ham
• Meat thermometer: To check internal temperature for perfect doneness (145°F/63°C recommended)
• Sharp knife: For removing the ham from packaging and trimming if needed

If you don’t have a roasting rack, you can improvise with a foil ball or crumpled tin foil to lift the ham from the pan bottom. A silicone basting brush cleans up easier but traditional bristle brushes work fine if washed promptly. For caramelizing pineapple, a non-stick or cast iron skillet gives the best golden sear.

Keeping your meat thermometer calibrated and clean helps avoid those “overcooked” scares. I’ve used both digital instant-read and probe thermometers—either works well as long as you know when to check.

Preparation Method

1. Preheat oven: to 325°F (163°C) and position rack in the middle.
2. Prepare the ham: Remove the ham from packaging and pat dry with paper towels. If your ham isn’t spiral sliced, score the fat in a diamond pattern about ½ inch (1.25 cm) deep. Stud with whole cloves if using, placing one at each diamond’s intersection.
3. Caramelize pineapple: Heat a skillet over medium heat and melt the butter. Add pineapple slices in a single layer and cook 3-4 minutes per side until golden brown with caramelized edges. Set aside.
4. Make the glaze: In a bowl, whisk together maple syrup, bourbon, Dijon mustard, brown sugar, cinnamon, and ground cloves until smooth.
5. Place ham on rack: Put the ham in your roasting pan fat side up. Brush generously with a third of the glaze.
6. Arrange pineapple rings: Place caramelized pineapple slices over the ham, tucking them slightly into the glaze.
7. Roast: Transfer to oven and roast for about 1 hour 15 minutes, basting every 15-20 minutes with remaining glaze. The glaze will thicken and darken, forming a sticky, shiny coating. Tent loosely with foil if the glaze starts to darken too much.
8. Check temperature: Insert meat thermometer into the thickest part (avoiding bone). Ham is ready at 140°F (60°C) for pre-cooked or 145°F (63°C) if fresh.
9. Rest the ham: Remove from oven and let rest for 15 minutes before carving. This helps juices redistribute, keeping the meat tender.
10. Serve: Slice between the spiral cuts and spoon pineapple and glaze over each portion.

Pro tip: Don’t rush basting—it’s what builds those layers of flavor and glossy finish. Also, keep an eye on the pineapple so it doesn’t burn while roasting.

Cooking Tips & Techniques

One thing I’ve learned is that temperature control matters—a lot. Roasting at 325°F (163°C) lets the glaze set without burning, and the ham stays juicy. If you crank the heat, you risk a burnt glaze and dry edges.

Basting isn’t just decorative; it keeps the ham moist and infuses the boozy maple glaze deep into the meat fibers. I usually set a timer to remind myself every 15 minutes. Honestly, it’s a great excuse to sneak a peek at the kitchen and savor the aroma.

Caramelizing the pineapple separately is key. Throwing raw pineapple on the ham doesn’t give you those golden, sweet edges that cut through the saltiness. The butter in the pan helps caramelize the sugars, creating a lovely contrast.

Another tip: use a good-quality meat thermometer to avoid overcooking. Ham is already cooked, so you’re just reheating and glazing it. Pull it out too late, and it dries out quickly.

Remember, the glaze contains sugar, so if your pan starts to smoke, tent the ham loosely with foil. You want a sticky, not burnt, finish.

Variations & Adaptations

If you want to switch things up, here are a few ideas I’ve enjoyed:

• Spicy Kick: Add a teaspoon of cayenne pepper or some chipotle powder to the glaze for warmth and a smoky heat.
• Fruit Swap: Use fresh peach or mango slices in place of pineapple for a summer twist. Caramelize them the same way.
• Alcohol-Free: Replace bourbon with apple cider or orange juice, and add a splash of vanilla extract for complexity.
• Gluten-Free: This recipe is naturally gluten-free but double-check your Dijon mustard labels to avoid hidden gluten.
• Herb Infusion: Mix fresh rosemary or thyme into the glaze for an earthy note that pairs beautifully with the ham.

I once tried adding a little smoked paprika to the glaze, which gave it a subtle smokiness without overpowering the sweet notes. It was a hit at a potluck alongside creamy asparagus risotto, making the whole meal feel special but effortless.

Serving & Storage Suggestions

This ham shines served warm, straight from the oven, with pineapple rings nestled on the side or atop slices. I like pairing it with roasted vegetables or a light salad to balance the richness.

For a brunch twist, slice thin and use leftovers in a savory quiche like the Quiche Lorraine recipe—the smoky-sweet ham adds amazing depth.

Store leftover ham wrapped tightly in foil or airtight containers in the fridge for up to 4 days. The flavors actually deepen overnight, so reheating gently in the oven or microwave with a splash of water or glaze keeps it moist.

For longer storage, freeze slices in sealed freezer bags for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating slowly at 275°F (135°C) wrapped in foil helps maintain moisture and glaze texture without drying out the meat.

Nutritional Information & Benefits

Per serving (approx. 4 oz / 115 g ham with glaze and pineapple):

Calories	280-320 kcal
Protein	20-22 g
Fat	10-12 g
Carbohydrates	18-22 g (mostly from maple syrup and pineapple)
Sugar	15-18 g

Ham provides a solid dose of protein and essential minerals like zinc and iron. Maple syrup, while a sweetener, also offers antioxidants and minerals like manganese. Pineapple adds vitamin C and bromelain, an enzyme linked to aiding digestion.

This recipe is naturally gluten-free and can be tailored for lower sugar by reducing maple syrup or brown sugar amounts.

From a wellness perspective, this dish strikes a nice balance between indulgence and nourishment—perfect for those who appreciate flavor without overcomplicating their meals.

Conclusion

This Flavorful Maple Bourbon Glazed Ham with Caramelized Pineapple is the kind of recipe that sneaks into your rotation and stays there—simple, delicious, and full of personality. It’s not fussy or intimidating, yet it looks and tastes like you put in a lot of love and care.

Feel free to adjust the glaze’s sweetness or spice level to suit your taste, or try swapping out the pineapple for other fruits. That’s the beauty of this recipe—it’s flexible and forgiving but always rewarding.

I love this ham because it turns an ordinary meal into a cozy, memorable occasion with minimal effort. And honestly, the caramelized pineapple is the unexpected star that keeps everyone coming back for more.

If you give this recipe a try, I’d love to hear how it turned out or what little tweaks you made. Sharing your experience means the world and helps others bring this flavor home, too. Happy cooking!

Frequently Asked Questions About Maple Bourbon Glazed Ham

Can I use a different type of ham for this recipe?

Yes! Spiral-sliced ham is easiest, but a whole bone-in ham or boneless ham works well. Just adjust cooking time and scoring accordingly.

Is it necessary to use bourbon in the glaze?

Not at all. You can substitute with apple cider, orange juice, or even water with a splash of vanilla extract for a similar sweetness without alcohol.

How do I prevent the glaze from burning?

Roast at a moderate temperature (325°F/163°C) and baste regularly. If the glaze darkens too quickly, tent the ham loosely with foil.

Can I prepare this ham ahead of time?

You can caramelize the pineapple and make the glaze a day ahead. Assemble and roast the ham the day you plan to serve it for best freshness.

What sides pair well with this ham?

Roasted vegetables, creamy mashed potatoes, or even a fresh spring salad complement the rich glaze nicely. For brunch, try it alongside dishes like fluffy lemon ricotta pancakes or a mimosa bar for a festive spread.

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