Entree: United States – Ozarks – Country Ham (Salt-cured, aged ham typical of rural American Ozarks cuisine, roasted and often glazed for serving)

Serving Size: 10

Approximate Time

Prep 10 min

Cook 2 hrs

Additional 20 min

Total 2 hrs 30 min

Ingredients

- 1 bone-in country ham, approx. 6 lb (2.7 kg)
- Cold water for soaking, as needed
- 1 cup (220 g) packed brown sugar
- 1/2 cup (120 ml) whole-grain mustard
- 1/2 cup (120 ml) real maple syrup
- 1/4 cup (60 ml) apple cider vinegar
- 2 tbsp (28 g) unsalted butter, softened
- 12 whole cloves (approximately 4 g)
- 1 cup (240 ml) water for the roasting pan
- Freshly ground black pepper to taste

Instructions

1. If the ham is very salty, place the whole ham in a large container and cover with cold water; refrigerate and soak 4 hours, changing water once or twice. For a less salty ham, 1–2 hours is sufficient. Pat the ham dry with paper towels.
2. Preheat oven to 325°F (163°C). Using a sharp knife, score the fat in a diamond pattern about 1/4 inch deep; optionally stud diamonds with whole cloves.
3. Place the ham fat-side up on a rack in a roasting pan. Pour 1 cup (240 ml) water into the pan to keep drippings from burning. Tent loosely with foil.
4. Roast the ham until an instant-read thermometer inserted into the meatiest part (not touching bone) reads 125–135°F (52–57°C), about 12–15 minutes per pound (total 1.5–2 hours for a 6 lb ham); remove foil for the last 30 minutes.
5. While the ham roasts, make the glaze: whisk together brown sugar 1 cup (220 g), whole-grain mustard 1/2 cup (120 ml), maple syrup 1/2 cup (120 ml), apple cider vinegar 1/4 cup (60 ml), and softened butter 2 tbsp (28 g) until smooth.
6. In the final 30 minutes of roasting, brush the ham all over with half the glaze; roast uncovered 15 minutes, brush again with remaining glaze, and roast until glaze is caramelized and internal temperature reaches 140°F (60°C).
7. Remove the ham from the oven and let rest tented with foil 20–30 minutes before slicing to allow juices to redistribute. Serve warm with pan juices or reserved glaze.