Maple-Glazed Smoked Vermont Ham
Dijon mustard counters the sweet maple syrup and apricot jam, giving this ham a more nuanced flavor.
- Servings: 20
Source: Martha Stewart Living, December 2003
- 1 smoked bone-in ham (10 to 12 pounds), room temperature
- 1/2 cup apricot jam
- 2 tablespoons Dijon mustard
- 3/4 cup pure maple syrup
- 2 tablespoons dark rum
- 1 garlic clove, minced
- Fresh bay leaves, for garnish (optional)
- Kumquats, for garnish (optional)
Preheat oven to 350 degrees. Place ham on a roasting rack in a large roasting pan. Cover tightly with foil. Bake, rotating pan halfway through, 4 hours.
Meanwhile, make glaze: In a small saucepan, heat jam until liquefied. Strain through a fine sieve into a small bowl; discard solids. Stir in mustard, maple syrup, rum, and garlic.
After 4 hours, remove ham from the oven, and brush with glaze. Continue baking the ham, glazing every 15 minutes, until an instant-read thermometer inserted into thickest part of the ham (avoiding bone) registers 140 degrees, about 1 hour more. Remove from oven, and transfer to a carving board or platter. Garnish ham with bay leaves and kumquats, if desired. Slice thinly around the bone, and serve hot or at room temperature.