Maple-and-Mustard-Glazed Ham

Neither cured nor smoked, the fresh ham in this holiday dish from chef Hugh Acheson produces a robust, juicy roast with a pure flavor that takes well to a tangy maple-and-mustard glaze. Brining the ham prior to roasting keeps the meat moist and succulent; the glaze can be made up to a week in advance. Ask your butcher for the shank end of the ham leg. This recipe first appeared in our December 2014 issue with the story Down Home In Georgia.