Entrée: United States – Maple-Glazed Ham

Serving Size: 8

Approximate Time

Prep 20 min

Cook 2 hrs 30 min

Additional 20 min

Total 3 hrs 10 min

Ingredients

1 fully cooked, bone-in ham (8 to 10 lb / 3.6 to 4.5 kg), shank or butt end
1 cup (240 ml) apple cider or water, for the roasting pan
3 / 4 cup (150 g) pure maple syrup
1 / 3 cup (70 g) packed dark brown sugar
2 tbsp (30 ml) Dijon mustard
2 tbsp (30 ml) apple cider vinegar
1 / 2 cup (120 ml) apple cider, for the glaze
2 tbsp (30 g) unsalted butter
2 cloves garlic, finely minced
1 tsp orange zest (optional)
1 / 4 tsp ground cloves or 20 whole cloves for studding
1 / 2 tsp ground cinnamon (optional)
1 / 2 tsp freshly ground black pepper
Orange slices or fresh rosemary, for garnish (optional)

Instructions

Preheat the oven to 325°F (165°C) with a rack in the lower-middle position.
Unwrap the ham and remove any plastic disk on the bone. If there is a rind or thick skin, trim it away, leaving about 1/4 inch of fat. Score the fat in a shallow diamond pattern (about 1/2 inch deep). If using whole cloves, stud them into some of the diamond intersections.
Set the ham cut-side down on a rack in a roasting pan. Pour 1 cup apple cider (or water) into the pan. Tent the ham loosely with foil.
Roast until the ham reaches 110°F to 120°F in the center, about 12 to 15 minutes per pound (1.5 to 2.5 hours for most 8 to 10 lb hams).
Meanwhile, make the glaze: In a small saucepan combine maple syrup, brown sugar, Dijon mustard, apple cider vinegar, 1/2 cup apple cider, butter, garlic, orange zest (if using), ground cloves, cinnamon (if using), and black pepper. Bring to a simmer over medium heat, stirring, and cook 6 to 8 minutes until glossy and slightly thickened. Reserve about 1/2 cup for serving, if desired.
Increase the oven temperature to 400°F (205°C). Remove the foil. Brush the ham generously with glaze and return it to the oven, uncovered.
Continue roasting, brushing with more glaze every 10 minutes, until lacquered and the internal temperature reaches 140°F, about 30 to 40 minutes more.
Transfer the ham to a carving board, tent loosely with foil, and rest 15 to 20 minutes.
Optional pan sauce: Skim excess fat from the roasting pan, add the reserved glaze and a splash of water or cider, and simmer 3 to 5 minutes, scraping up browned bits. Adjust to taste.
Carve by slicing parallel to the bone to release sections, then cut those sections into thinner slices. Garnish with orange slices or rosemary if desired and serve with pan sauce.