Bourbon Ham & Sweet Potato Mash

Hickory Smoked Bone-in Spiral Cut Ham with Natural Juices Pineapple Bourbon Glaze

This recipe pairs the deep smokiness of SunnyValley’s Hickory Smoked Spiral Ham with a bold, homemade bourbon glaze – sweetened with brown sugar, Dijon, and a touch of butter. Roasted to perfection and served alongside velvety sweet potato mash with maple, cream, and cinnamon, it’s a holiday-worthy main course that balances warmth, flavor, and just the right amount of indulgence.

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Serves:
8-10
Time To Prepare:
20
Time To Cook:
90

Directions

  1. Preheat Oven & Prep Ham: Heat oven to 325°F. Place ham in a large roasting pan, cut side down. Set included glaze packet aside.
  2. Make Bourbon Glaze: In a saucepan, combine bourbon, brown sugar, Dijon mustard, butter, and the included glaze packet. Simmer over medium heat 5–7 minutes until glossy and thickened.
  3. Bake & Glaze: Brush glaze over ham, cover loosely with foil, and bake for 1 hour 15 minutes, basting with glaze every 30 minutes. Remove foil for final 15 minutes to caramelize.
  4. Prepare Sweet Potato Mash: While ham bakes, boil sweet potato cubes in salted water until fork-tender (about 15 minutes). Drain and mash with butter, cream, maple syrup, cinnamon, salt, and pepper until smooth.
  5. Serve: Slice ham and arrange on a platter with generous spoonfuls of sweet potato mash. Drizzle ham slices with pan juices and garnish with fresh thyme.

Ingredients