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.
Maple-and-Mustard-Glazed Ham
Brining the fresh ham prior to roasting keeps the meat moist and succulent in this roast. The glaze can be made up to a week in advance.
Yield: serves 10-12
For the Ham
- 1 cup kosher salt
- 1 tbsp. yellow mustard seeds
- 1 tsp. whole black peppercorns
- 1⁄2 tsp. coriander seeds
- 1⁄2 tsp. whole cloves
- 3 sprigs thyme
- 1 (10–12-lb.) bone-in, skin-on fresh ham
For the Glaze
- 1 cup Dijon mustard
- 1 cup maple syrup
- 1⁄2 cup cider vinegar
- 5 tbsp. mustard seeds
- 2 tbsp. ground coriander
- 2 tbsp. minced rosemary
- 2 tsp. crushed red chile flakes
- 4 cloves garlic, minced
- 1 bay leaf
Instructions
- Brine the ham: Boil ingredients, except ham, plus 16 cups water in a large stockpot; cook for 5 minutes. Remove from heat; let cool. Add ham to pot and cover; chill 24 hours.
- Make the glaze: Bring ingredients to a boil in a 1-qt. saucepan. Reduce heat to medium; cook until thickened, about 15 minutes, and set aside.
- Bake the ham: Heat oven to 300°. Remove ham from brine and pat dry using paper towels. Using a sharp knife, score the skin of the ham in a 1″ crosshatch pattern; place ham in a roasting pan fitted with a rack. Bake until an instant-read thermometer inserted into the thickest part of the ham reaches 130°, 3½–4 hours. Brush liberally with reserved glaze and increase oven to 450°. Bake until ham is browned, about 1 hour. Let rest for 20 minutes before carving.
