Make the Glaze First In a saucepan over medium heat: Combine maple syrup, bourbon, brown sugar, mustard, cinnamon, and ginger. Bring to a gentle simmer. Stir occasionally. Let it cook for about 8–10 minutes until slightly thickened. It should coat the back of a spoon—not syrupy like caramel, but thicker than it started. Set aside half for later. Why reduce first? Because thin glaze slides right off the ham.

Bake the Ham (Covered) Preheat oven to 325°F. Place ham cut-side down on rack. Add ¼ cup water to the bottom of the pan. Cover loosely with foil. Bake for about 10–12 minutes per pound. For an 8 lb ham, that’s roughly 80–90 minutes total. Baste with pan juices once or twice during this phase.

Glaze in Layers (This Is Key) Remove foil during the last 30–40 minutes. Brush ham generously with glaze. Return to oven. Brush again every 10–15 minutes. That layering builds a lacquered crust instead of a sugary mess. If it browns too fast? Tent lightly with foil.

Rest Before Slicing Once internal temperature hits 140°F: Remove from oven. Tent loosely with foil. Rest 15 minutes. Resting lets juices redistribute. Skip this step and the board fills with juice instead of the meat.