Easter is almost here, and there’s nothing quite like the smell of a glazed ham wafting through the house as guests arrive and kids sneak chocolates from their baskets. Growing up, ham was always the centerpiece of our Easter table and it’s one of those dishes that instantly feels festive, no matter how simple or elegant the rest of the menu is.
When it comes to getting ham just right, nobody does it better than Martha Stewart. Her bourbon-glazed ham is not only timeless—it’s a showstopper worthy of any holiday gathering. Here’s what you need to know.
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How to Make Martha Stewart’s Bourbon-Glazed Ham
If you’re planning to serve ham this Easter, Martha suggests starting with a bone-in, fully cooked smoked ham. The bone isn’t just for presentation, though. It brings a deeper, richer flavor to the meat that you just can’t get from a boneless cut. Look for a ham that hasn’t been spiral-cut; this helps the glaze stay on better and keeps the meat from drying out during cooking. And don’t toss that bone after the ham is cooked! It can be used to make a delicious soup.
Before roasting, trim most of the fat, leaving just a thin layer to hold onto the glaze. Score the remaining fat into a diamond pattern, which not only looks beautiful but also helps the glaze seep into the meat. Lay the ham fat-side up on a rack in a roasting pan to allow the heat to circulate around the meat, which will help the ham cook more evenly.
Once the ham is prepped, mix brown sugar, Dijon mustard and your choice of liquid—bourbon for a bold depth, apple cider for a bit of tang and sweetness or just water for a more subtle finish. Martha swears by the bourbon version, and honestly, it’s hard to beat. That little kick of warmth plays perfectly with the saltiness of the ham and the sweet crust that forms as it bakes.
Brush the ham generously with the glaze, then roast it low and slow, reapplying the glaze every 30 minutes. The sugars will caramelize, forming a sticky, golden crust that crackles slightly when sliced, which is exactly what you want in a holiday ham. When your thermometer reads 140° in the center, it’s ready. Let it rest for about 15 minutes to let the juices settle before slicing.
Carving is easiest with a long-bladed knife. You just make vertical cuts down to the bone, then run your knife along the top of the bone to release the slices.
Related: Everything You Need to Know About Buying and Cooking a Costco Ham
What People Are Saying About Martha’s Bourbon-Glazed Ham
Commenters are enthusiastic about this easy recipe.
“I made this with cognac instead of bourbon, and used the Martha Stewart ham I bought at Costco. Cooked it outside on my gas grill, using only the outside burners. Best ham I ever made!” said one person.
“I love this recipe,” added another commenter. “I made it for Easter dinner. The only change I made was using stone-ground mustard instead of Dijon. I cooked the ham for exactly 2 hours and basted it with the glaze every 30 minutes just as the recipe states. It came out perfectly. Served it with Martha’s scalloped potatoes and steamed asparagus….just perfect.”
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Simple Variations for Your Signature Touch
One of the reasons I love this recipe (aside from the fact that it’s from Martha) is how easy it is to make your own. Want something a little different? Try cognac instead of bourbon, like Martha has in other versions of this glaze. It adds a slightly fruity warmth and a little elegance.
Use maple syrup in place of brown sugar for a deeper, more complex sweetness, or add a pinch of ground cloves or allspice to the glaze for subtle spice.
Swap in whole-grain mustard if you like a bit of texture and tang, or brush on a little pineapple juice with the glaze for a tropical twist.
Whether you stick to the original or make it your own, this ham is the kind of dish that invites compliments and second helpings. It carves beautifully, feeds a crowd and makes incredible leftovers.
There’s a reason Martha keeps coming back to this recipe. It’s foolproof, flavorful and festive, and once you make it, it might just become your own holiday tradition, too.
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