Roasted Fresh Ham with a Maple-Spice Glaze

A roasted fresh ham with a maple spice glaze in a metal roasting pan set on a commercial gas range.

After our existential ordeal with our pig, Wilbur, Bruce wanted to develop a recipe that honored the first taste of the meat by using the simplest preparation: roasted, not fussed up. So here’s his basic recipe for a fresh ham. Yes, it requires several hours of slow cooking. Open another bottle of pinot noir and relax.–Bruce Weinstein and Mark Scarbrough

LC How Large a Ham Do I Need? Note

How large a ham do I need? This size ham will feed, in the words of the authors, “6 teenage boys, 16 adults, or 26 twenty-something models.” There you have it.

Roasted Fresh Ham with a Maple-Spice Glaze

  • Quick Glance
  • 10 M
  • 5 H
  • Serves 8 to 12
Print RecipeBuy the Ham cookbook

Want it? Click it.


Email Grocery List

Ingredients sent!

Send Grocery List

Email the grocery list for this recipe to:

Is required
Sign me up for your or newsletter, too!
Is required
  • One (8- to 10-pound) bone-in fresh ham, preferably from the shank end, any rind removed
  • 1 teaspoon sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon grated nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup maple syrup


  • 1. Fire the oven up to 325°F (160°C).
  • 2. Put the Dickensian joint in a large roasting pan, preferably one that’s shiny enough to reflect lots of ambient heat and not so flimsy that it tips willy-nilly when you pick it up. Set the oven rack as high as it can go and still afford the ham at least 2 inches of head space. Leave the roast in its pan out on the counter.
  • 3. Mix the sugar, cinnamon, allspice, cloves, nutmeg, and salt 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 they can come apart like Goldie Hawn in Death Becomes Her.
  • 4. Cover the whole kit and caboodle with aluminum foil, shove it in the oven, and leave it alone for 3 1/2 hours while you go do whatever it is you do when a big, sweating hunk of meat is roasting in your oven.
  • 5. 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 spice coating. Use small strokes—think Impressionism, not Abstract Expressionism. Or just dribble the syrup off a spoon.
  • 6. Continue roasting the ham, uncovered this time, basting every 15 minutes or so with more maple syrup as well as any pan drippings, until an instant-read meat thermometer inserted into the thickest part of the meat without touching bone registers 170°F (77°C), about 1 1/4 hours more. If the ham starts to singe or turn too dark, tent it loosely with foil, uncovering it just at the last to get it back to crunchy-crisp.
  • 7. Transfer the ham to a cutting or carving board and let it rest at room temperature for 15 minutes before carving into slices.


#leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.


  1. This is now my one and only ham recipe. I made it for Thanksgiving dinner and now, as I type this, I am getting ready to make it again for Christmas dinner. Yes, it is that good. I’ve roasted it as written in the oven and I have also slow cooked it in a crockpot. Either way is fine. The oven gives it a little more crispness on the skin, but flavor is the same. I use the crockpot for convenience.

    1. Wonderful to hear, Jessica! Many thanks for taking the time to let us know! When you have a moment, would you mind sharing with us the setting and timing you use in your slow cooker? I’d love to add that to the recipe as an option for other readers. Thank you and again, so glad you love this ham as much as we do!

  2. Soooo, I have a 22 pound monster fresh ham that I was thinking of roasting for our church Easter breakfast. Any pointers? I’ve seen all sorts of methods on the interwebs…Thanks!

Have something to say?

Then tell us. Have a picture you'd like to add to your comment? Attach it below. And as always, please take a gander at our comment policy before posting.

Upload a picture of your dish