Re-heating a pre-cooked Ham & adding a Brown Sugar Bourbon Glaze

04 Sep

Glazing & re-heating a pre-cooked Ham

You can fully cook a ham yourself which takes many hours or you can buy a fully cooked ham and doctor it up with a glaze. I’ve done both and have to admit I rather just reheat the ham as it seems to eliminate the error factor for me. You can usually find a fully cooked ham at your grocery store or butcher shop. I love to freeze the leftovers  for future recipes and meals, but if that’s not good for you, buy a smaller fully cooked ham.


  • 7 to 8 pound fully cooked ham, (if not already semi sliced or scored you will need to score the top)
  • 1/2 cup of a good full body Bourbon Sauce (ours is from the “Mayse Market” here in Evansville)
  • 1/2 cup light brown sugar, packed
  • 1/2 tsp of all-purpose meat seasoning (ours is also from “Dewig’s Butcher Shop” in Haubstadt)

Preheat your oven to 350, and spray a roasting pan with Pan Spray. If you’re using a smaller ham you can estimate your cooking time at 8 minutes per pound.

In a small bowl whisk together the Bourbon Sauce, brown sugar and all-purpose meat seasoning until it is well blended. Place your ham in the roasting pan and brush a thin layer of the Bourbon mixture over the top. Tent the ham with foil and place in your oven for 45 minutes. Remove the foil tent and baste the ham with more of the Bourbon mixture. Continue to bake without the foil tent for 20 to 30 minutes longer and baste a couple more times. Remove from oven and let rest for 10 minutes before slicing.


Posted by on September 4, 2012 in Pork


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5 responses to “Re-heating a pre-cooked Ham & adding a Brown Sugar Bourbon Glaze

  1. Mark

    September 4, 2012 at 8:14 PM

    Fantastic Ham and glaze…

    • flyfishbrat

      September 4, 2012 at 8:56 PM

      Thanks honey, not that your not partial to my cooking.

  2. Karen (Back Road Journal)

    September 5, 2012 at 5:57 AM

    Glazing a fully cooked ham is definitely the way to go. I agree that freezing leftovers in small packages is great. They are perfect when cooking beans or fresh greens for added flavor.

  3. trkingmomoe

    September 18, 2012 at 1:46 AM

    I will have to look for burbon sauce. I have never tried it before. I am always learning something new from food blogs. Thanks for sharing.

    • flyfishbrat

      September 18, 2012 at 5:43 PM

      Bourbon sauce is fabulous on chicken, fish and beef also. I’m working on a recipe for it, but just can’t get it to taste like the one I buy from Mayse Market here in Indiana.


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