Southern Honey Bourbon-Glazed Ham

This Southern Honey Bourbon Glazed Ham is the perfect centerpiece for your Easter dinner, or any holiday table. This succulent ham is slow-roasted to perfection, then glazed with a rich, sticky blend of sweet honey, smooth bourbon, molasses, and warm spices. As it bakes, the glaze caramelizes, creating a glossy, flavorful crust that complements the salty, smoky meat. Each slice is juicy, tender, and bursting with bold, sweet-and-savory Southern-inspired flavor. Whether you’re hosting a festive dinner or just craving comfort food, this ham brings a delicious touch of indulgence to any meal.

🛒 Selecting the Perfect Ham

1. Bone-In vs. Boneless

• Bone-in hams have more flavor and make for a better presentation (plus you can use the bone for soups later).
• Boneless hams are easier to carve and more convenient, but can be slightly less flavorful.

2. Whole, Half, or Spiral-Cut

• Whole ham: great for feeding a crowd, gives you control over slicing.
• Half ham: comes as the shank (easier carving, leaner) or butt end (more tender and flavorful, trickier to carve).
• Spiral-cut: pre-sliced for convenience, but can dry out if overcooked—watch your temps!

3. Cured vs. Uncured

• Most grocery store hams are cured—either wet or dry cured. These are already cooked and just need reheating.
• Uncured (or fresh) hams are raw pork legs—these need full cooking like a roast.

4. Smoked or Unsure?

• Smoked hams have a richer flavor. Look for “fully cooked, smoked ham” if you want the easiest prep.

---

🍽️ Cooking the Perfect Ham

1. Don’t Overcook It!

• Most store-bought hams are already fully cooked—you’re just reheating to about 135°F (57°C).
• For uncooked ham, cook to 145°F (63°C) and rest for 3 minutes.

2. Low and Slow

• Heat your oven to 275–300°F (135–150°C). Plan on 15 minutes per pound for bone-in.
• Use a meat thermometer to be precise—ham dries out quickly if overdone.

3. Glaze It Right

• Apply glaze in the last 30 minutes to prevent burning.

4. Rest Before Slicing

• Let the ham rest for 15–20 minutes after cooking. This keeps the juices in.

5. Carving Tips

• For bone-in, carve slices perpendicular to the bone for even, juicy pieces.
• Spiral hams are easier—just follow the pre-cut lines.

Wine and Beverage Pairing Suggestions

Nice move—wine + ham can be a chef’s kiss combo if you pair it right! Since ham is usually salty, a little sweet, and sometimes smoky or glazed, you want a wine that balances those flavors without overpowering the meat.

Here’s a quick guide to the best wine pairings for ham, depending on how it’s prepared:

---

🍖 Classic Baked or Glazed Ham

Usually a bit sweet (honey, brown sugar, or pineapple glazes)

Best Picks:

• Riesling (off-dry) – Perfect with sweet glazes. Its acidity cuts through the richness, and a touch of sweetness complements the ham.
• Gewürztraminer – Floral, spicy, and a little sweet—awesome with glazed ham.
• Beaujolais – Light red, fruity, and low in tannins. Refreshes the palate.
• Zinfandel – Bold enough to match smoky or spicy glazes, and fruity enough to handle sweetness.

---

🍍 Pineapple- or Brown Sugar-Glazed Ham

Sweet and tangy = need good acidity and fruit in your wine.

Try:

• Rosé (dry or off-dry) – Crisp and fruity, balances sugar and salt.
• Sparkling wine (Brut or Extra Dry Champagne/Prosecco) – Bubbles + salt + sweet = chef’s kiss.
• Chenin Blanc – Especially from Vouvray (France); off-dry with bright acidity.

---

🍖 Smoked or Country Ham

Salty and intense—needs something bright and bold.

Go For:

• Pinot Noir – Earthy and light enough not to overpower, with good acidity.
• Syrah/Shiraz – Especially with smoky or peppered ham.
• Dry Rosé – A solid, versatile choice that works with smoky flavors.

---

🐖 Uncured or Fresh Ham (Roasted)

More like roast pork—herby and savory.

Best With:

• Chardonnay (unoaked or lightly oaked) – Smooth and slightly buttery.
• Pinot Grigio – Light and zippy.
• Côtes du Rhône – Juicy red with herbal notes that pair beautifully with pork.