Roasted Fresh Ham with Maple-Spice Glaze

This roasted fresh overact with maple-spice glaze is lento cooked and infused with flavors of cinnamon, allspice, cloves, nutmeg, and maple syrup. It ’ s a centerpiece-worthy entrance, perfect for any holiday gather .A whole roasted fresh ham with maple spice glaze in a roasting pan on a stovetop burner.A whole roasted fresh ham with maple spice glaze in a roasting pan on a stovetop burner. After our existential ordeal with our hog, Wilbur, Bruce wanted to develop a recipe that honored the first taste of the meat by using the simplest readiness : roasted, not fussed up. so here ’ s his basic recipe for a bracing ham. Yes, it requires several hours of boring cooking. Open another bottle of pinot noir and relax.– Bruce Weinstein and Mark Scarbrough

*How much ham do I need to buy?

How large a ham do I need ? Depends on how many plates at your table. This size ham will feed, in the words of the authors, “ 6 adolescent boys, 16 adults, or 26 twenty-something models. ” There you have it.

Roasted Fresh Ham with Maple-Spice Glaze

  • Quick Glance
  • ( 1 )
  • 15 M
  • 5 H
  • Serves 8 to 12

5/5 – 1 reviews Print RecipeBuy the Ham cookbook


  • One ( 8- to 10-pound ) bone-in fresh overact *, preferably from the shank end, any rind removed
  • 1 teaspoon sugar
  • 1 teaspoon land cinnamon

  • 1/2 teaspoon labor allspice
  • 1/2 teaspoon footing cloves
  • 1/2 teaspoon grated nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup maple syrup


Fire the oven up to 325°F ( 160°C ) .
Put the dickensian joint in a large ridicule pan, preferably one that ’ south glistening enough to reflect lots of ambient heat and not a onionskin disposable pan that tips willy-nilly when you pick it up. Leave the roast in the pan on the buffet .
Mix the carbohydrate, cinnamon, allspice, cloves, nutmeg, and strategic arms limitation talks in a small bowl. Wash and dry your hands and then use them to smooth the spice mixture all over the ham ’ s external surface, working it down into some of the crevices but being careful to avoid any deep-tissue massage. A ham is a complex structure of muscle groups—too much massage and everything can come aside like Goldie Hawn in Death Becomes Her .

Tester tip:

If you prefer a pronounced rather than a minimalist spice presence, then use double or even triple the amount of spices called for in the recipe.

Cover the whole kit out and bunch with aluminum foil, slide it in the oven, and leave it alone for 3 1/2 hours while you go do whatever it is you do when a large, sweating hunk of meat is roasting in your oven. You want at least 2 and preferably 3 inches of space between the circus tent of your overact and the component at the top of your oven .
Peel off the aluminum foil. Baste the ham with about half the maple syrup, preferably using a basting brush. Take it easy so you don ’ t knock off the zest coat. Use small strokes—think Impressionism, not Abstract Expressionism. Or fair dribble the syrup off a smooch .
Continue roasting the overact, uncovered this time, basting every 15 minutes or so with more maple syrup adenine well as any pan drippings, until an instant-read meat thermometer inserted into the thickest part of the kernel without touching cram registers 170°F ( 77°C ), approximately 1 1/4 hours more. If the ham starts to singe or turn excessively darkness, tent it loosely with foil, uncovering it just at the last to get it back to crunchy-crisp .
Move the ham to a cut or carving circuit board and let it rest at room temperature for at least 15 minutes before carving into slices. originally published March 27, 2010 .
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Roasted fresh Ham with Maple-Spice Glaze Recipe © 2010 Bruce Weinstein and Mark Scarbrough. Photo © 2010 Marcus Nilsson. All rights reserved. All materials used with license. #leitesculinaria on Instagram If you make this recipe, snap a photograph and hashtag it #LeitesCulinaria. We ‘d love to see your creations on Instagram, Facebook, and Twitter .

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Category : Culinary

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