Ree Drummond's Maple-Bourbon Glazed Ham is an Easter dinner staple, a departure from my classic Easter ham with a Dr Pepper glaze. The glaze is made with brown sugar, maple syrup, bourbon, a little mustard for tang, and orange zest and juice. It's incredibly flavorful and becomes shiny, caramelized, and gorgeous as it bakes in the oven. However, use a bone-in ham for this recipe as it offers more flavor and a better texture than boneless ones. Leftover ham can last up to three days in the fridge and can be frozen for up to six months.