Maple-Bourbon Glazed Ham

Easter wouldn't feel right without a big, glossy glazed ham on the table. This beauty is a slight departure from my classic Easter ham with a Dr Pepper glaze, and it might just give the original a run for its money.

The glaze is the star of the show: It's made with brown sugar, maple syrup, bourbon, a little mustard for tang, and some orange zest and juice to brighten everything up. It's tremendously flavorful and becomes shiny, caramelized, and gorgeous as it bakes in the oven.

Just one quick note: use a bone-in ham for this recipe. Bone-in hams have more flavor and a better texture than boneless ones. They also stay nice and moist in the oven (spiral-cut hams can dry out when baked).

Here are some of my favorite Easter side dishes to round out your meal, plus some adorable Easter desserts to finish things off!

Should ham be covered or uncovered when baking?

Bake it covered at first, then uncovered toward the end. Tenting the ham with foil during the first round of baking creates steam and helps keep the meat moist. But once you brush on the glaze, you'll want to remove the foil and bake it uncovered so the glaze can become golden and caramelized.

How long does glazed ham last in the fridge?

Leftover ham will stay good, covered or in an airtight container, for up to three days in the fridge. It's perfect for ham sandwiches, or really any of these leftover ham recipes you want to try. If you want to save your ham even longer, it can be frozen for up to three months. Go ahead and slice it off the bone (save the bone to make ham stock!), then wrap the ham in a layer of plastic wrap followed by a layer of foil. Let it thaw in the refrigerator before enjoying.