Small Batch Brown Sugar Bourbon Glazed Ham – Best Easy Holiday Recipe

It was 11:47 PM on a quiet Wednesday in December. The house was finally still, and I had this ridiculous, almost urgent craving for a holiday ham. Not a whole one—just a few thick, salty slices, the kind you sneak off the platter before dinner. I didn’t have a giant bone-in ham in the fridge, but I had a small, pre-cooked ham steak and a bottle of decent bourbon that was mostly for sipping. And that’s when the idea hit me—why not make a small batch brown sugar bourbon glaze and just roast the heck out of this little steak? I mean, who needs a feast for twelve when you’re just one person with a serious craving? Honestly, it felt a bit unhinged, standing there at midnight, whisking bourbon and brown sugar together in my pajamas. But the smell that filled the kitchen—smoky, sweet, warm—was pure vindication. This is the recipe that came out of that late-night experiment, and let me tell you, it’s the best thing I’ve made all season. Maybe you’ve been there, staring into the fridge, wanting something that feels special but without the commitment of a full holiday spread. This one’s for you.

Why You’ll Love This Recipe

This small batch brown sugar bourbon glazed ham is the kind of recipe that makes you feel like a holiday hero without spending all day in the kitchen. It’s designed for those times when you want the festive flavors but don’t need to feed a crowd. I’ve tested this glaze on everything from ham steaks to small spiral-sliced hams, and it never disappoints.

• Quick & Easy: Comes together in under 40 minutes, perfect for a last-minute holiday dinner or a cozy Sunday supper.
• Simple Ingredients: You probably already have brown sugar and butter in your pantry. Just grab a small ham and some bourbon—no fancy grocery trips needed.
• Perfect for Small Gatherings: Ideal for Christmas dinner for two, a New Year’s Eve appetizer, or even a special weeknight meal when you want something celebratory.
• Crowd-Pleaser: Even if you’re only serving a few people, the flavor is so rich and balanced that everyone will ask for seconds.
• Unbelievably Delicious: The caramelized crust from the brown sugar and the subtle warmth from the bourbon create a glaze that’s next-level comfort food.

What makes this recipe different from the rest is the technique. Instead of just brushing the glaze on top, I score the ham and let the glaze seep into every crevice. The result is a sticky, glossy finish that’s both sweet and savory. This isn’t just another ham recipe—it’s your best version of a holiday classic, scaled down to perfection.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. The beauty of this small batch brown sugar bourbon glazed ham is that every ingredient plays a crucial role in building that signature sweet-and-smoky profile.

For the Ham

• 1 to 2 pounds fully cooked ham – I prefer a thick-cut ham steak or a small boneless ham. Look for one that’s about 1 to 1.5 inches thick for the best texture.
• 1 tablespoon whole cloves (optional, but traditional) – These stud the ham and infuse it with a subtle spice as it roasts.

For the Brown Sugar Bourbon Glaze

• ½ cup packed brown sugar – Light or dark brown sugar works. Dark brown sugar gives a deeper molasses flavor (adds richness).
• ¼ cup bourbon – Use a bourbon you enjoy drinking. I recommend Maker’s Mark or Buffalo Trace for a smooth, slightly sweet finish.
• 2 tablespoons unsalted butter – Adds richness and helps the glaze caramelize beautifully.
• 1 tablespoon Dijon mustard – Cuts through the sweetness and adds a tangy depth.
• 1 teaspoon apple cider vinegar – Balances the sweetness with a hint of acidity.
• ½ teaspoon ground cinnamon – A warm spice that complements the bourbon perfectly.
• ¼ teaspoon ground cloves – Optional, but adds a classic holiday spice note.

Ingredient Selection Tips

For the best results, choose a ham that’s not pre-glazed or pre-seasoned. A plain, fully cooked ham gives you full control over the flavor profile. If you’re using a ham steak, look for one that’s cut from the center—it’s usually more tender. For the bourbon, don’t use the expensive stuff you save for special occasions, but also avoid the bottom shelf. A mid-range bourbon like Evan Williams or Four Roses works wonderfully.

Substitution Guidance

If you don’t have bourbon, you can substitute with apple cider or apple juice mixed with a teaspoon of vanilla extract. For a non-alcoholic version, use apple cider with a splash of liquid smoke for that smoky depth. You can also swap the Dijon mustard with whole grain mustard for a more rustic texture.

Equipment Needed

• Small roasting pan or baking dish – Just large enough to fit your ham. A 9×9 inch dish works perfectly for a 1-pound ham steak.
• Small saucepan – For making the glaze.
• Pastry brush – For applying the glaze. A silicone brush is easiest to clean.
• Sharp knife – For scoring the ham.
• Meat thermometer – Even though the ham is pre-cooked, this helps ensure it’s heated through perfectly.
• Aluminum foil – For tenting the ham if it browns too quickly.

I’ve made this recipe with a cheap baking dish from the dollar store, and it turned out just as good as when I used my fancy Le Creuset. The key is having a small pan so the glaze doesn’t spread too thin. If you don’t have a pastry brush, you can use a spoon to drizzle the glaze over the ham—just be gentle so you don’t disturb the scored lines.

Preparation Method

1. Preheat your oven to 350°F (175°C). Position the rack in the middle of the oven. This temperature is perfect for heating the ham through without drying it out.
2. Prepare the ham. If using a ham steak, pat it dry with paper towels. If using a small boneless ham, score the surface in a diamond pattern about ¼ inch deep. This allows the glaze to penetrate and creates those beautiful caramelized lines. Stud the intersections with whole cloves if desired.
3. Make the brown sugar bourbon glaze. In a small saucepan over medium heat, combine the brown sugar, bourbon, butter, Dijon mustard, apple cider vinegar, cinnamon, and ground cloves. Whisk constantly until the butter melts and the sugar dissolves, about 2 to 3 minutes. The mixture should be smooth and slightly thickened. Remove from heat.
4. Brush the ham with the glaze. Place the ham in your roasting pan. Using a pastry brush, apply a generous layer of the glaze all over the ham, making sure to get it into the scored lines. Reserve about half of the glaze for basting later.
5. Roast the ham. Place the ham in the preheated oven and roast for 15 minutes. The glaze will start to bubble and caramelize around the edges.
6. Baste and rotate. After 15 minutes, remove the ham from the oven and brush with another layer of the reserved glaze. Return to the oven and roast for another 10 to 15 minutes, or until the internal temperature reaches 140°F (60°C). The ham should be heated through and the glaze should be sticky and dark amber.
7. Optional broil for extra caramelization. If you want a more intense crust, switch the oven to broil for the last 2 to 3 minutes. Watch it closely—the sugar can burn quickly. You’ll know it’s ready when the glaze is bubbling and slightly charred at the edges.
8. Rest and serve. Remove the ham from the oven and let it rest for 5 to 10 minutes. This allows the juices to redistribute. Slice against the grain and serve with any remaining glaze from the pan spooned over the top.

Pro tip: If the glaze starts to get too thick while roasting, you can add a tablespoon of water or apple cider to the pan to loosen it up. The smell coming from your kitchen right now is absolutely intoxicating—like a warm hug from a holiday party.

Cooking Tips & Techniques

I’ve made this small batch brown sugar bourbon glazed ham at least a dozen times, and I’ve learned a few things the hard way. Here are my best tips for getting it perfect every time.

Don’t skip the scoring. I know it seems like an extra step, but scoring the ham is what makes the glaze stick and creates those beautiful caramelized edges. If you don’t score it, the glaze just slides off into the pan. Trust me, I learned this the first time I made it—the ham was tasty, but it looked sad.

Watch the sugar. Brown sugar burns faster than you think. If you’re broiling at the end, stay close to the oven. One time I got distracted by a phone call, and my perfectly glazed ham turned into a charred mess in under two minutes. The smoke alarm was not a fan.

Use a meat thermometer. Even though the ham is fully cooked, you want to heat it to 140°F (60°C) for the best texture. Overheating can make it dry and tough. I use a digital instant-read thermometer, and it’s never let me down.

Baste, baste, baste. Don’t just apply the glaze once and call it done. Basting halfway through ensures that every bite is coated in that sweet bourbon goodness. I like to use a silicone brush for even application.

Let it rest. I know you’re hungry, but letting the ham rest for a few minutes makes a huge difference. The juices settle, and the glaze sets into a beautiful, sticky crust. Use that time to warm up your sides.

Variations & Adaptations

One of the best things about this small batch brown sugar bourbon glazed ham is how easily it adapts. Here are some of my favorite variations.

Spicy Bourbon Glaze

Add ½ teaspoon of cayenne pepper or a minced chipotle pepper in adobo sauce to the glaze. The heat pairs beautifully with the sweetness of the brown sugar and the smokiness of the bourbon. I tried this for a New Year’s Eve party, and it was a huge hit.

Maple Bourbon Glaze

Replace half of the brown sugar with pure maple syrup. This gives the glaze a more complex, woodsy sweetness. Use Grade A dark amber maple syrup for the strongest flavor. This version is perfect for a cozy Christmas morning brunch.

Honey Bourbon Glaze

Swap the brown sugar for ½ cup of honey. The glaze will be thinner but just as delicious. This works especially well if you’re using a ham that’s already a bit salty—the honey balances it out nicely.

Dietary Adaptations

For a gluten-free version, just make sure your ham is labeled gluten-free (most are). The glaze ingredients are naturally gluten-free. For a low-sugar option, use a sugar substitute like Swerve brown sugar replacement, though the texture of the glaze will be slightly different.

Different Cooking Methods

You can also make this in a slow cooker. Place the ham in the slow cooker, pour the glaze over it, and cook on low for 3 to 4 hours. The glaze won’t caramelize as much, but the ham will be incredibly tender. For a grilled version, cook the ham over indirect heat on a grill at 350°F (175°C) for about 30 minutes, basting frequently.

Serving & Storage Suggestions

This small batch brown sugar bourbon glazed ham is best served warm, right out of the oven. The glaze should be sticky and slightly crunchy on the edges. Slice it against the grain into thick, hearty pieces and arrange them on a platter.

What to serve with it: This ham pairs beautifully with classic holiday sides. Try it with creamy mashed potatoes, roasted green beans, or a simple honey glazed carrots recipe. For a lighter option, a crisp apple and fennel salad with a citrus vinaigrette cuts through the richness perfectly. And don’t forget the warm dinner rolls to soak up any extra glaze.

Storage instructions: Store leftover ham in an airtight container in the refrigerator for up to 4 days. The glaze will soften, but the flavor will actually deepen overnight. To reheat, place the ham slices in a skillet over medium-low heat with a splash of apple cider or water. Cover and warm for 3 to 4 minutes, until heated through. You can also reheat in the microwave, but the texture won’t be as good.

Freezing: This ham freezes surprisingly well. Wrap individual slices tightly in plastic wrap, then place them in a freezer bag. They’ll keep for up to 2 months. Thaw in the refrigerator overnight and reheat as directed above.

How flavors develop: The bourbon flavor mellows and melds with the brown sugar as the ham sits. If you’re making this for a gathering, you can prepare the glaze up to 3 days in advance and store it in the refrigerator. Just reheat it gently before using.

Nutritional Information & Benefits

Here’s the approximate nutritional breakdown for a 4-ounce serving of this small batch brown sugar bourbon glazed ham (based on a 1-pound ham steak, serving 4):

Nutrient	Amount per Serving
Calories	320
Protein	22g
Fat	12g
Saturated Fat	5g
Carbohydrates	28g
Sugar	25g
Sodium	1100mg

Ham is a good source of high-quality protein, B vitamins (especially B6 and B12), and minerals like zinc and selenium. The brown sugar and bourbon add sweetness and flavor, but keep in mind that this is a treat—perfect for special occasions. If you’re watching your sodium intake, look for a low-sodium ham or rinse the ham briefly under cold water before cooking to remove some of the surface salt.

I personally love that this recipe lets me enjoy a holiday classic without committing to a massive ham that takes days to finish. It’s a balanced indulgence—rich and satisfying, but in a portion that feels just right.

Frequently Asked Questions

Can I use a different type of alcohol in the glaze?

Absolutely. Whiskey, rum, or even brandy work beautifully. For a non-alcoholic version, use apple cider with a splash of vanilla extract and a drop of liquid smoke.

How do I know when the ham is done?

Since the ham is fully cooked, you’re just heating it through. Use a meat thermometer to check that the internal temperature reaches 140°F (60°C). The glaze should be bubbling and caramelized.

Can I make this glaze ahead of time?

Yes! You can make the glaze up to 3 days in advance. Store it in an airtight container in the refrigerator. Reheat it gently on the stovetop or in the microwave before using, whisking to smooth it out.

What if my ham is already spiral-sliced?

Spiral-sliced hams work perfectly for this recipe. Just be careful not to over-baste, as the glaze can make the slices stick together. Score the surface lightly if needed, and roast as directed.

Can I double this recipe for a larger ham?

Definitely. Double or triple the glaze ingredients to match the size of your ham. For a 5 to 6 pound ham, roast at 325°F (163°C) for about 15 to 18 minutes per pound, basting every 20 minutes.

Conclusion

This small batch brown sugar bourbon glazed ham is proof that you don’t need a huge feast to enjoy the flavors of the holidays. It’s quick, easy, and absolutely packed with that sweet, smoky, caramelized goodness that makes ham so special. Whether you’re cooking for one, two, or just want a taste of something festive without the leftovers for weeks, this recipe is your answer.

I love how this recipe came from a late-night craving and a moment of improvisation. It reminds me that the best dishes often come from experimenting and trusting your instincts. So go ahead—grab that small ham, pour yourself a splash of bourbon (for the glaze, of course), and make something that feels like a celebration. I’d love to hear how it turns out for you. Leave a comment below and share your own twist on the glaze, or tag me in your photos. Happy cooking, friend!

Print