Maple Bourbon Glaze

The flavors in the bourbon and maple syrup complement each other adding a little sweet and a little heat to this bourbon glaze.
Maple Bourbon Glaze Recipe Featured

By Mark Hinds | Updated August 29, 2022
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An easy way to make almost any pork, poultry or salmon recipe taste better is to brush on a little maple bourbon glaze. This glaze recipe adds a nice sheen that makes any dish look like it came from the pages of a fancy cooking magazine.

The flavors in the bourbon and maple syrup complement each other adding a little sweet and a little heat to the glaze. Glazes are one of the easiest ways to add flavor and texture to roasted and grilled dishes.

Maple Bourbon Ingredients
All it takes to make the glaze is a little bourbon, maple syrup, and butter

A couple of tips when using a glaze are to give it some time to set in-between coats.

For our Maple Bourbon Glazed Ham recipe, we recommend letting the glaze set for 10 to 15 minutes between coats; this helps the glaze build up so it can deliver more flavor and have a crisper texture. Sometimes when a glaze is applied all at once, it ends up sticky and goopy, which no one wants.

When we’re glazing something on the grill, we’ll often set the glaze on a cool part of the grill in between coats to keep it warm and easy to work with. We also prefer using a silicone brush for glazing because it applies the glaze evenly and is easy to clean up. 

Grilled Ham Pinterest
The glaze gives the ham a flavorful crust that tastes delicious

This recipe makes enough bourbon maple glaze for a 3 to 5 pound ham or bone-in turkey breast.

Try using this glaze with our Roast Turkey Breast with Maple Bourbon Glaze or Maple Bourbon Glazed Grilled Ham recipes.

Maple Bourbon Glaze Recipe Featured

Maple Bourbon Glaze

4.4 from 16 votes
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Prep Time: 3 minutes
Cook Time: 12 minutes
Total Time: 15 minutes
Servings: 12 serving

Ingredients

  • 1/3 cup bourbon
  • 3 tbsp maple syrup
  • 2 tbsp butter
US Customary – Metric

Instructions

  • Using a small saucepan and high heat melt the butter and stir in the bourbon and maple syrup.
  • Stir the glaze while it comes to boil. Once it comes to a boil, lower the heat to medium-high and let the glaze reduce for 10 minutes or until it starts to thicken.
  • Using a silicon brush, apply the glaze to the outside of whatever you’re glazing. Let the glaze set for 10 to 15 minutes between each coat.

Recommended Equipment

Silicone Basting Brush
Silicone Basting Brush
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Nutrition
Calories: 45.63kcal | Carbohydrates: 3.37g | Protein: 0.02g | Fat: 1.89g | Saturated Fat: 1.2g | Cholesterol: 5.02mg | Sodium: 17.18mg | Potassium: 11.25mg | Sugar: 3g | Vitamin A: 58.31IU | Calcium: 5.45mg

The nutrition information shown is an estimate based on available ingredients and preparation.

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Mark Hinds

Mark is an experienced food writer, recipe developer, and photographer who is also Umami’s publisher and CEO. A passionate cook who loves to cook for friends, he can often be found in the kitchen or by the grill testing new recipes.

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4.38 from 16 votes (16 ratings without comment)

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Responses

  1. April

    We just tried this glaze on pork belly and it was delicious! It was maybe a wee too sweet for my hubby, and I am usually the one who wants savory to stay savory. We had some raspberry chipotle sauce and when he added a bit of that to up the heat factor, he really enjoyed it. The person who put this on cinnamon rolls is genius! I made a bourbon apple butter with apples from our tree last fall that is superb on sweeter treats (I may never make plain old apple butter again). Something about that bourbon infusion that can’t be beat.

    Reply
  2. Pea

    We made this glaze for cinnamon rolls and it was awesome!
    Frosted with white frosting, then added a spoon of glaze.
    Try it for Christmas

    Reply
    1. Mark Hinds

      Using the glaze on cinnamon rolls is a great idea! Thanks for sharing.

      Reply
    2. April

      SUCH a great idea! I am now thinking this may be my go to glaze for rolls and scones. Thank you!

      Reply
  3. Jennie

    Can this be made in advance and stored?

    Reply
    1. Mark Hinds

      The glaze is going to be at its best when it’s made right before it’s used. The challenge of making it in advance is when it cools down it will start to solidify. We haven’t tested reheating it, but it should be possible to gently warm the glaze back up, adding in a little water as you go.

      Reply
  4. Larry Decker

    Used Runamok chili infused maple syrup in this recipe on some smoked ribs and they turned out awesome. Based on the earlier comments I set the heat low after bringing to a boil. Just enough for it to simmer and kept a close eye on it. Wished I would have doubled the batch to get a 2nd coat on, but they were great with one.

    Reply
  5. Sandra OKeefe

    My glaze hardened into hard candy!

    Reply
    1. Mark Hinds

      Sometimes that can happen if the temp is too high or if the glaze is cooked too long.

      Reply