Paula Deen Classic Holiday Baked Ham

Paula Deen Classic Holiday Baked Ham turns a bone-in ham, brown sugar and bourbon into a glossy, caramelized holiday centerpiece in 4 hours 30 minutes. It's an easy holiday ham recipe for Christmas dinner, Easter or a big Sunday dinner, and it's hands-off while it bakes.

The ham goes in the oven plain, and the bourbon sugar glaze only goes on for the last 30 to 45 minutes. Put it on at the start and the sugar burns long before the center warms through.

Paula scores a shallow crosshatch, no deeper than 1/4 inch, so the glaze sinks into the surface instead of sliding off. She also tucks pineapple rings and cherries on with toothpicks, which gives the ham its classic old-fashioned look without any extra work.

Paula Deen Classic Holiday Baked Ham

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Course: DinnerCuisine: American, SouthernDifficulty: Easy

Servings

20

servings

Prep time

15

minutes

Cooking time

4

hours 

15

minutes

Calories

280

kcal

A bone-in ham bakes low and slow until it's tender, then gets a crosshatch cut and a sticky bourbon brown sugar glaze. Back in the oven, the glaze bubbles into a shiny, caramelized crust under pineapple rings and cherries.

Ingredients

• 1 10- to 14-pound bone-in ham
  

• 1/2 cup packed light brown sugar
  

• 2 tablespoons bourbon
  

• 1 20-ounce can sliced pineapple
  

• Maraschino cherries about 10 for garnish
  

Directions

• Bake the ham: Preheat the oven to 325°F, then set the 10- to 14-pound bone-in ham in a roasting pan. Bake it for 3 to 4 hours, until an instant-read thermometer in the thickest part reads 150°F, which works out to about 18 minutes per pound.
• Score the surface: Take the ham out of the oven and cut a crosshatch pattern into the surface with a sharp knife. Keep each cut no more than 1/4 inch deep so the glaze can settle into them.
• Mix the glaze: Stir 1/2 cup packed light brown sugar and 2 tablespoons bourbon together in a small bowl. Keep stirring until the mixture is smooth, then spread it all over the ham.
• Decorate the ham: Lay the pineapple rings from the 20-ounce can over the ham and set a maraschino cherry in each one, about 10 in all. Secure them with toothpicks as needed so nothing slides off in the oven.
• Finish baking: Slide the ham back into the oven and bake for 30 to 45 minutes more. It's done when the internal temperature reaches 160°F and the glaze looks shiny and caramelized.

Tools for this recipe

• Cuisinart 16-inch roasting pan with rack, ThermoPro instant-read thermometer, Victorinox Fibrox 8-inch chef's knife. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this ham without bourbon?

Yes, swap the bourbon for the same amount of pineapple juice from the can. The glaze will taste a little sweeter and fruitier, but it still sticks and caramelizes the same way.

How long do leftovers keep?

Wrap leftover ham tightly or store it in an airtight container, and it keeps in the fridge for 3 to 4 days. For longer, slice it and freeze it in portions, then thaw it in the fridge overnight.

Can I bake the ham ahead of time?

You can do the first bake the day before and refrigerate the ham, covered. Then glaze it, decorate it and finish it in the oven, adding some time so it reaches 160°F from cold.

What if I don't have a roasting pan?

A large, deep baking dish or a disposable foil roasting pan works fine as long as the ham sits securely inside it. Just make sure the sides are tall enough to hold the juices that collect.

Why did my glaze burn?

The glaze went on too early, most likely. Brown sugar scorches over a long bake, so wait until the ham is nearly heated through and give it only the final 30 to 45 minutes.