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A Copper Chef Review of Brown Sugar & Bourbon Easter Ham

copper chef reviewWe never need an excuse to get together as a family, but there’s something about the holidays that just does the trick. Easter is no exception. Easter is such a wonderful day for families across the world. From attending mass in the morning to Easter egg hunts in the afternoon, it’s a great way to kick off the fresh feeling of spring with people you love. After a fun morning of opening Easter baskets, dying eggs, and hiding and hunting for those same eggs, it’s easy to work up an appetite.


For many, the traditional Easter fare consists of a juicy leg of lamb. However, Easter ham is our meat of choice, particularly the Copper Chef Brown Sugar and Bourbon Glazed Ham. As you will see in the Copper Chef review of the recipe, this is easy to make and delicious to eat.


Brown Sugar and Bourbon Glazed Ham



  • .25 teaspoon cloves
  • .5 cup bourbon
  • 4 tablespoons melted butter
  • 1 cup brown sugar
  • 18 pound ham, smoked with bone in.



Before you begin, preheat your oven to 350˚F to give it time to warm up while you prepare everything else.


While your oven is preheating, remove the ham from any packaging, rinse thoroughly, and pat dry with a towel or paper towel. Facing your ham cut-side down, place it on the steaming rack of your Copper Chef. Then completely cover your entire ham with aluminum foil. Let the ham cook for about 2 ½ hours like this.


In the meantime, while your ham is cooking, it’s time to make your glaze. In a medium-sized bowl, combine your sugar, bourbon, butter, and cloves. Stir the ingredients together.


At this time, turn your oven up to 425˚F. With a sharp knife, score a nice diamond pattern into your baking ham. This will not only make the ham look nice, but also helps the glaze settle into the meat. With caution for the oven, liberally brush the glaze over your ham while it is still in the oven. Be sure to cover all of the nooks that the diamond pattern has created. Allow to cook for another 15 minutes then reapply the glaze and cook for another 15 minutes after. Pour any remaining glaze over top the cooked ham and then cook for a final 15 minutes. Let the ham rest for 20 minutes before serving and slicing.


If you’re worried about using bourbon with children, rest assured the bourbon cooks out of our Copper Chef ham recipe. You won’t get intoxicated on Easter by eating this ham, but you will want seconds, possibly thirds. It’s that good.

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