Perfect Smoked Ham Recipe with Cherry Bourbon Glaze and Clove Studs Easy Step-by-Step Guide

“You’re not going to believe how this smoked ham came together,” my neighbor said as she dropped by with a slice of her latest creation. It was a chilly afternoon, and honestly, I wasn’t in the mood for complicated cooking. Yet, that single bite of the perfect smoked ham with cherry bourbon glaze and clove studs changed everything. The glaze wasn’t just sweet—it had this smoky, bourbon warmth that lingered just right, and those cloves? They added that subtle pop of spice that made the whole thing sing. I was skeptical at first; bourbon in a glaze? Cloves studded all over the ham? It sounded fancy, but after tasting it, I knew I had to try it myself.

What’s funny is that this recipe wasn’t born from hours of planning. It was more of a “let’s see what happens” moment, fueled by a leftover ham and a craving for something cozy yet impressive. Over a couple of weeks, I made it repeatedly, tweaking the glaze and timing until it hit that sweet spot. Now, it’s become my go-to for holidays and special dinners—something that feels festive but doesn’t demand hours in the kitchen.

There’s a quiet joy in knowing a dish that brings people together with little fuss. This smoked ham recipe, studded with aromatic cloves and glazed with a rich cherry bourbon sauce, is exactly that kind of comfort. It’s the kind of recipe that sticks because it’s both simple and special, and it never fails to start conversations at the dinner table.

Why You’ll Love This Recipe

Having cooked this smoked ham multiple times (sometimes twice in one week, no joke), I can say this recipe hits all the right notes for anyone craving a hearty, flavorful centerpiece.

• Quick & Easy: You’ll have this ham ready to smoke and glaze in under 30 minutes of prep, making it perfect when time’s tight but you want a showstopper.
• Simple Ingredients: No need to hunt down exotic spices—most of these come straight from your pantry or local grocery store.
• Perfect for Holidays & Gatherings: Whether it’s Christmas, Easter, or a weekend get-together, this ham fits right in with the festive mood.
• Crowd-Pleaser: I’ve never met a guest who didn’t ask for seconds. Kids and adults alike love the balance of smoky, sweet, and spiced flavors.
• Unbelievably Delicious: The cherry bourbon glaze caramelizes just right, creating a glossy finish that’s both tangy and rich, perfectly complementing the savory smoked ham.

What makes this smoked ham recipe stand apart is the way the clove studs infuse the meat with warm spice without overpowering it. The cherry bourbon glaze is a little experiment that became a family favorite. Unlike other glazes that can be overly sweet or sticky, this one has depth and a bit of a kick—without being boozy. It’s that balance I found after a few tries that makes this recipe my top pick.

This isn’t just a glazed ham; it’s a centerpiece that invites people to slow down, savor, and share stories around the table. I trust it enough to bring to potlucks or holiday dinners without stressing over the outcome—because it always delivers.

What Ingredients You Will Need

This recipe uses straightforward, wholesome ingredients to create a smoked ham that’s bursting with flavor and irresistible texture. Everything here is easy to find, and many are pantry staples.

• Bone-in smoked ham: About 8 to 10 pounds (3.6 to 4.5 kg), pre-cooked and ready to heat. I recommend a spiral-cut ham for even glazing and easy slicing.
• Whole cloves: Around 30-40 cloves for studding. These add a fragrant warmth that pairs beautifully with the glaze.
• Cherry preserves: 1 cup (240 ml) of good-quality cherry preserves adds natural sweetness and a slight tartness. Stonewall Kitchen’s cherry preserves work wonderfully here.
• Bourbon: 1/4 cup (60 ml). Choose a mid-shelf bourbon; the flavor will mellow during cooking but still shine through.
• Brown sugar: 1/2 cup (100 grams), packed. This helps thicken the glaze and adds a deep caramel note.
• Dijon mustard: 2 tablespoons (30 ml). It brings a subtle tang and balances out the sweetness.
• Apple cider vinegar: 1 tablespoon (15 ml) for a gentle acidity that cuts through richness.
• Ground cinnamon: 1/2 teaspoon (1 gram) to warm the glaze and complement the cloves.
• Black pepper: 1/4 teaspoon (0.5 gram), freshly ground for just a hint of heat.

If you want to swap out any ingredients, feel free—maple syrup can replace cherry preserves for a different sweetness, or use honey if you prefer. For a gluten-free option, double-check your mustard brand to avoid additives. And if you don’t have bourbon, a splash of apple juice mixed with a teaspoon of vanilla extract can mimic some of the flavor profile.

Equipment Needed

• Smoker or grill with smoking capabilities: Essential for that authentic smoked flavor. I’ve used both electric and charcoal smokers; charcoal gives a richer smoke, but electric is easier to control.
• Roasting pan or disposable foil tray: To catch drippings and keep the ham steady during cooking.
• Meat thermometer: A must-have for checking internal temperature, so you don’t overcook or undercook the ham.
• Sharp paring knife: For studding the ham with cloves.
• Basting brush: To apply the cherry bourbon glaze evenly.
• Aluminum foil: Useful for tenting the ham if it starts to brown too fast.

If you don’t own a smoker, a charcoal grill with wood chips or even an oven with a smoke-flavored liquid smoke can work in a pinch. I’ve found that investing in a reliable meat thermometer is the best budget-friendly upgrade—it takes the guesswork out of smoking or roasting.

Preparation Method

1. Preheat your smoker: Set to 225°F (107°C). This low-and-slow temperature is key for tender, smoky ham. Add soaked wood chips—apple or cherry wood pairs nicely with the glaze.
2. Prepare the ham: Remove the ham from packaging, pat dry with paper towels. Using a sharp paring knife, stud cloves evenly around the ham’s surface about 1 inch (2.5 cm) apart. This step infuses slow, warming spice as the ham smokes.
3. Place the ham in the smoker: Set it fat side up on your roasting pan or tray. Insert the meat thermometer into the thickest part of the ham, avoiding bone.
4. Smoke the ham: Maintain 225°F (107°C), smoke for approximately 3 to 4 hours until internal temperature reaches 140°F (60°C). Low smoking ensures the meat stays juicy and the smoke flavor penetrates deeply.
5. Make the cherry bourbon glaze: While the ham smokes, combine cherry preserves, bourbon, brown sugar, Dijon mustard, apple cider vinegar, cinnamon, and black pepper in a small saucepan over medium heat. Stir frequently and simmer for 8–10 minutes until thickened and glossy. Remove from heat and set aside.
6. Glaze the ham: Once the ham hits 140°F (60°C), brush a generous layer of the cherry bourbon glaze all over the surface. Return ham to smoker for another 20–30 minutes, basting every 10 minutes. This creates a beautiful caramelized crust.
7. Rest the ham: Remove from smoker and tent loosely with foil. Let it rest for 15 minutes before slicing. Resting allows juices to redistribute, keeping each slice moist and flavorful.
8. Slice and serve: Cut the ham along the spiral slices (if spiral-cut) or carve into thick slices. Serve warm with any remaining glaze on the side.

Pro tip: Keep a spray bottle with apple juice handy during smoking to spritz the ham every hour—it helps maintain moisture and adds subtle sweetness. If your glaze starts burning, tent the ham with foil to slow down caramelization without losing that glossy finish.

Cooking Tips & Techniques

Smoking a ham can feel intimidating, but these insights have saved me from a few rookie mistakes:

• Don’t rush the smoking: Patience is key. The low temperature allows smoke to penetrate and the fat to break down slowly, resulting in tender meat.
• Clove placement matters: Space the cloves evenly to avoid overpowering any bite. Too many cloves can be bitter, so less is more.
• Glaze timing is crucial: Applying the glaze too early can cause it to burn, so wait until the ham is nearly done. Repeated basting adds layers of flavor and texture.
• Use a reliable thermometer: Overcooked ham becomes dry, and undercooked ham can be unappetizing. I swear by digital instant-read thermometers for precision.
• Wood choice affects flavor: Fruity woods like apple or cherry add a subtle sweetness that complements the glaze, while hickory delivers a stronger smoky punch.

Once, I got impatient and cranked the heat to finish faster—big mistake. The glaze burned and the ham dried out. Lesson learned: slow and steady wins the flavor race. And when in doubt, tent with foil to protect the glaze and meat.

Variations & Adaptations

This smoked ham recipe is flexible and can be adjusted to suit different occasions or dietary needs.

• Maple Bourbon Glaze: Swap cherry preserves for pure maple syrup and add a dash of smoked paprika for a sweet-smoky spin.
• Spicy Glaze: Add a teaspoon of cayenne pepper or chipotle powder to the glaze for some heat that pairs nicely with the clove studs.
• Gluten-Free: Ensure your mustard and preserves are gluten-free, which most are, or substitute with homemade berry compote for the glaze base.
• Oven-Baked Version: If you don’t have a smoker, bake the ham at 325°F (163°C) for about 15 minutes per pound (450 grams), glazing in the last 30 minutes to develop that caramelized finish.
• Non-Alcoholic Glaze: Replace bourbon with apple juice or cherry juice for a family-friendly option that retains fruity depth.

Personally, I tried adding fresh rosemary sprigs under the cloves once, which gave an herbal note that was surprisingly delightful. Feel free to experiment with herbs or spices to make this your own.

Serving & Storage Suggestions

Serve the smoked ham warm, ideally sliced thick to showcase that juicy interior and glossy glaze. It pairs beautifully with classic sides like roasted vegetables, mashed potatoes, or a crisp salad—something light to balance the richness. For a festive touch, serve alongside roasted Greek chicken with vegetables or even a fresh fruit salad for contrast.

Store leftovers tightly wrapped in foil or airtight containers in the refrigerator for up to 5 days. The flavors actually deepen overnight, so cold slices make excellent sandwiches or quick meals. When reheating, cover loosely with foil and warm at 275°F (135°C) in the oven until heated through, about 15-20 minutes. Avoid microwaving if you want to preserve the texture.

For longer storage, ham freezes well for up to 3 months. Slice before freezing for easy portioning. Thaw overnight in the fridge and gently reheat with a brush of glaze to refresh the flavor.

Nutritional Information & Benefits

One serving (about 4 ounces/115 grams) of this smoked ham with cherry bourbon glaze provides approximately:

Calories	350
Protein	28 grams
Fat	18 grams
Carbohydrates	10 grams
Sugar	8 grams (from glaze)

Ham is a good source of protein and minerals like zinc and iron. The cloves provide antioxidants and anti-inflammatory compounds, while the cherry preserves add vitamin C and natural fruit antioxidants. If you’re mindful of sodium intake, look for a low-sodium smoked ham. This recipe fits well into a balanced diet and offers comfort without excess complexity.

Conclusion

So, why does this smoked ham with cherry bourbon glaze and clove studs deserve a spot on your table? Because it’s one of those rare dishes that feels both fancy and friendly, without demanding all day in the kitchen. It brings warmth, flavor, and a bit of sparkle to any meal—whether it’s a holiday feast or a cozy family dinner.

Don’t be afraid to customize the glaze or experiment with the smoking process to suit your taste. And remember, the cloves are your little flavor bombs—they make this ham unforgettable.

After all the times I’ve made this, it’s still the recipe everyone asks about at parties, the one that sparks stories and second helpings. If you try it, I’d love to hear how you put your own twist on it or what sides you paired it with. Sharing food stories is half the fun!

Happy cooking, and may your next meal be as satisfying as a perfect slice of smoky, sweet ham.

Frequently Asked Questions

1. Can I use a boneless ham for this recipe?
   Yes, you can, but a bone-in smoked ham tends to have more flavor and stays juicier during smoking.
2. How long can I store leftover smoked ham?
   Stored properly, leftovers last up to 5 days in the fridge and up to 3 months frozen.
3. What’s the best wood for smoking ham?
   Fruitwoods like apple or cherry are excellent because they add a subtle sweetness that complements the glaze.
4. Is it okay to use the glaze without alcohol?
   Absolutely, you can substitute bourbon with apple or cherry juice for a non-alcoholic but flavorful glaze.
5. Can I make this ham in the oven instead of smoking?
   Yes, bake at 325°F (163°C) for about 15 minutes per pound (450 grams), applying the glaze in the last 30 minutes.

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