Q1: What is the absolute, number one secret to a juicy, not dry, holiday ham?

The two most important secrets are to not overcook it and to let it rest. Since you are starting with a fully-cooked ham, you are essentially just reheating it. Using an instant-read thermometer and then letting the ham rest are the non-negotiable keys that will guarantee an incredibly juicy and tender result.

Q2: Can I make the glaze ahead of time?

Yes, absolutely! The glaze can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. You may need to gently warm it on the stovetop to loosen it up before you glaze the ham.

Q3: Can I use a non-spiral-cut ham?

Yes! This glaze is fantastic on any fully-cooked ham. You will want to score the fat cap in a diamond pattern to allow the glaze to penetrate.

Q4: Can I make this non-alcoholic?

Of course! To make this glaze non-alcoholic, you can simply substitute the 1/2 cup of bourbon with an equal amount of spiced apple cider, pineapple juice, or even ginger ale.

Q5: Why did my glaze burn?

A sugary glaze can burn if the oven is too hot or if it's applied too early in the cooking process. This recipe's method of applying the glaze only during the final, high-heat 30 minutes of cooking is the key that prevents the sugars from burning over the long initial bake.

Maple-Bourbon Glazed Ham (An Easy Holiday Showstopper!)

Name: Maple-Bourbon Glazed Ham (An Easy Holiday Showstopper!)
Prep time: 30 min
Cook time: 8 h 30 min
Total time: 9 h
Cuisine: French
Ingredients: 6 bacon slices, cut into 1/2-in. pieces; 1 (3-lb.) boneless chuck roast, trimmed and cut into 1 1/2-in. cubes; 2 tsp. kosher salt; 1 1/2 tsp. black pepper; 1 1/2 cups diagonally sliced carrots; 1 (8-oz.) pkg. button mushrooms, quartered; 3 garlic cloves, chopped; 3 Tbsp. all-purpose flour; 1 cup dry red wine; 1 Tbsp. tomato paste; 1 cup chicken broth; 1 1/2 cups frozen pearl onions; 4 thyme sprigs; Fresh thyme leaves (optional, for garnish)

Maple-Bourbon Glazed Ham (An Easy Holiday Showstopper!)

A classic recipe for Beef Bourguignon, a traditional French stew, adapted for the slow cooker for an easy, comforting meal. This dish features tender, boneless chuck roast slow-braised for hours in a rich sauce made from red wine, chicken broth, and tomato paste. The stew is loaded with savory flavors from bacon, sautéed mushrooms, carrots, garlic, and pearl onions, and is finished with a sprinkle of the crispy bacon.

Author: Grace
Prep Time: 30 minutes
Cook Time: 8 hours 30 minutes
Total Time: 9 hours
Yield: 6 servings
Category: Main Course
Method: Slow Cooking, Braising, Searing
Cuisine: French

Ingredients

6 bacon slices, cut into 1/2-in. pieces
1 (3-lb.) boneless chuck roast, trimmed and cut into 1 1/2-in. cubes
2 tsp. kosher salt
1 1/2 tsp. black pepper
1 1/2 cups diagonally sliced carrots
1 (8-oz.) pkg. button mushrooms, quartered
3 garlic cloves, chopped
3 Tbsp. all-purpose flour
1 cup dry red wine
1 Tbsp. tomato paste
1 cup chicken broth
1 1/2 cups frozen pearl onions
4 thyme sprigs
Fresh thyme leaves (optional, for garnish)

Instructions

Cook the bacon in a large skillet over medium heat for 6 to 8 minutes, until crisp. Transfer the bacon to a paper towel-lined plate, reserving 1 1/2 tablespoons of hot drippings in the skillet. Crumble the bacon.
Sprinkle the beef with salt and pepper.
Add half of the beef to the skillet and increase the heat to medium-high. Cook, stirring, for 6 to 9 minutes, until browned on all sides. Transfer the beef to a 5-quart slow cooker. Repeat with the remaining beef.
Add the carrots and mushrooms to the skillet; cook, stirring occasionally, for 4 to 5 minutes, until lightly browned. Stir in the garlic and cook for 30 seconds.
Stir in the flour and cook, stirring constantly, for 1 minute.
Add the red wine and tomato paste; cook, stirring constantly, for 2 minutes.
Stir in the chicken broth, and bring the mixture to a boil, stirring constantly.
Transfer the vegetable and sauce mixture to the slow cooker. Add the pearl onions and thyme sprigs.
Cover the slow cooker and cook on LOW for about 8 hours, until the beef is very tender.
Discard the thyme sprigs. Skim any excess fat from the top of the stew.
Divide the beef mixture evenly among 6 bowls; sprinkle with the crumbled bacon and, if desired, fresh thyme leaves. Serve warm.

Notes

This is a slow-cooker version of the classic French stew, making it largely hands-off for the long cooking time.
Searing the beef in batches and building the sauce in the same skillet used for the bacon are key steps for developing deep, rich flavors.
The crispy bacon is reserved and used as a garnish at the end, providing a nice textural contrast to the tender stew.
This dish is a perfect, hearty meal for a cold day or a special occasion.

Find it online: https://www.eatswithsoul.com/maple-bourbon-glazed-ham/