Let your ham soak up the booze this holiday—literally. Learn how to make rum ham for a main dish that’ll get everybody happy.
Rum ham is a sweet-salty sensation that’s super simple to make. Even if you haven’t seen It’s Always Sunny in Philadelphia, you should learn how to make rum ham solely for the impressive look and incredible taste.
To clear the air, yes, there’s alcohol—but no, this ham won’t get you drunk. With its long bake time, most of the alcohol cooks off, so you’re left with the pure sweet and spiced flavor of the Caribbean spirit.
First, let’s gather the ingredients.
Here’s What You’ll Need
- One 8-10 pound fully cooked, bone-in ham
- 3/4 cup rum
- 2 cups packed brown sugar
- 1 tablespoon ground mustard
- 1 tablespoon orange marmalade
- 1/8 teaspoon cinnamon
Now all it takes are three steps—three!—to make a show-stopping main dish.
Step 1: Prep and Bake the Ham
Get your roasting pan ready by lining it with foil. Then place the bone-in ham on a rack in the pan.
Score the surface of the ham, making diamond shapes approximately 1/2 inch deep. Scoring helps the meat absorb the star of the recipe—the glaze.
Brush the scored ham with 2 tablespoons of rum, then bake, uncovered, at 325° for 2 hours.
Step 2: Make the Glaze
All you have to do is mix and spoon! In a small bowl, combine the rest of the ingredients, including the remaining rum. Once the ham has baked for 2 hours, remove it from the oven and spoon the glaze over ham.
Step 3: Finish Baking and Serve
Return the ham to the oven and bake for an additional 30 minutes (or until a thermometer reads 140°). Here’s why you absolutely need a meat thermometer in your kitchen.
Then, allow the ham to rest for 15 minutes. If you want to dress it up, here are some ideas for simple garnishes:
Finally, it’s time to serve and slice. Not sure how best to carve up a bone-in ham? Check out our guide.
Love to Cook (and Bake) With Rum? Don’t Miss Our Recipes for Rum Lovers!
My recipe makes two loaf-sized treats, perfect for sharing. The spiced rum flavor really comes through in both the cake and the glaze. —Christine Russell, Littleton, New Hampshire
Inspired by a favorite ice cream flavor, I created this make-ahead recipe to free up some time in the kitchen. You can also serve this as a custard if you choose to not caramelize the top. —Eleanor Froehlich, Rochester, Michigan
My citrus-spiked wine is always the life of the party, whether I serve it on a hot summer evening or a chilly winter day. The bubbles give it some extra pop. —Colleen Sturma, Milwaukee, Wisconsin
The flavors of caramel, rum and walnut naturally complement fresh bananas in this classic dessert made easy! —Crystal Jo Bruns, Iliff, Colorado
I accidentally discovered this recipe when making a tiramisu for my friend’s rehearsal dinner a couple of years ago. I didn’t have enough mascarpone so I decided to substitute cream cheese—the result was a huge success. It tastes like cheesecake and tiramisu mixed together. —Tracy Wheeler, Bridgton, Maine
With or without a nip of rum, my hot chocolate recipe has been a Wisconsin winter warmer for years. When the toboggan hills are calling, I skip the whipped cream and take a thermos to go. It’s always a hit and it ensures nobody is left out in the cold! —Mark Phillips, Bayfield, Wisconsin
With the hint of rum plus the nuts and coconut, these bars are like a trip to the islands. I served them to my family and at my work and church, and I always hear murmurs of appreciation. —Jennifer Neckermann, Wentzville, Missouri
For years, my co-workers were taste testers as I worked on a recipe for pumpkin cake. This version wins, hands down. —Gilda Smith, Santee, California
At the last minute, I frantically came up with this treat for a holiday tea. The tartlets were quickly gobbled up. Now, I make them for our annual Teacher Taster’s Choice and special family gatherings. —Joy Johnson, Culbertson, Montana
I first tried tres leches cake while in Ecuador several years ago. Since then, I’ve changed it up by adding some of my favorite ingredients, namely chocolate and coconut. This version also has a splash of rum for an adults-only treat. —Lisa Varner, El Paso, Texas
My mom has made rum balls for as long as I can remember. They look beautiful on a dessert spread and can be packaged in a decorative tin as a gift. I swapped coconut rum for the traditional rum and added shredded coconut. —Jana Walker, Macomb, Michigan
While growing up in Massachusetts, my family spent summers at our cottage. These cocktails for the adults were a regional variation on Long Island iced tea, and they always showed up at clambakes on the beach. —Ann Liebergen, Brookfield, Wisconsin
A completely unexpected dessert from the slow cooker, my bread pudding is loaded with wonderful tropical flavors. I like to garnish it with a slice of fresh pineapple, whipped cream and a cherry—just like a pina colada! —Elizabeth Doss, California City, California
During cool-weather season, my husband and I take this soul-warming drink outside by the fire pit. Our house smells amazing while the cider is simmering! —Lisa Bynum, Brandon, Mississippi
Enjoy these lovely, light parfaits as an unforgettable finale to your holiday feast. The spiced rum adds a fun new flavor to the mix. —Lorri Hazen, Twin Falls, Idaho
During my family’s annual cookie exchange, we ran out of our beloved eggnog…much to everyone’s horror! So into the kitchen I went to create this cool, creamy treat. —Jennae LeFebvre, Aurora, Illinois