This roasted fresh ham with maple-spice glaze is slowly cooked and infused with flavors of cinnamon, allspice, cloves, nutmeg, and maple syrup. It’s a centerpiece-worthy entree, perfect for any holiday gathering.
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
- Quick Glance
- 15 M
- 5 H
- Serves 8 to 12
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Recipe Testers Reviews
This is a delicious ham. There's a perfect combination of spices balanced by the sweetness from the maple syrup. The final internal temperature of 170°F leaves the meat tender and moist. Be sure to keep any remaining pan juices—they can be poured directly onto the sliced ham or turned into a quick pan sauce using whatever your favorite method may be. A great main course for a holiday meal or any special occasion.
I used Grade A Amber maple syrup. I did not need to tent the ham.
The roasted fresh ham with maple spice glaze is, in a word, delicious. The flavor of the rub and maple syrup is off the charts good.
I purchased a shank-end, 8 1/2-pound ham from my local Publix using a coupon given by my employer every year. It sat on the counter for about 2 hours to come to room temp. This could have been part of my problem with the ham being overcooked as it wasn't specified to do so in the recipe. I then combined the spice rub ingredients using freshly grated nutmeg and kosher salt, coated the ham, covered it tightly in foil, and baked it for 3 1/2 hours When I uncovered the ham, it had already scorched on the top. I lowered the rack, then basted with the maple syrup (grade A) and baked for another 1/2 hour, basting once more with the syrup.
I would definitely make this again, but would lower the temp to 300°F and only bake it about 2 hours before checking for doneness. My hubby and I have enjoyed it in our favorite sandwich of ham, turkey, provolone, thinly sliced cucumber, and spicy mustard and mayo on marble rye bread. If the definition of eternity is 2 people and a ham (credit to Dorothy Parker), there are a lot of these sandwiches in our future.