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Main-Pork/Ham: Maple Syrup-Bourbon Glazed Fresh Ham

Source of Recipe

Cooking Light YEAR: 1995 ISSUE: Nov/Dec PAGE: 203


List of Ingredients

1/2 cup maple syrup
2 tablespoons brown sugar
3 tablespoons bourbon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
6 3/4 pounds fresh ham -- boned
1 clove garlic -- minced
2 teaspoons salt -- divided
1 teaspoon pepper -- divided


Recipe

Combine first 3 ingredients in a small saucepan; bring to boil. Reduce heat to low, and simmer for 5 minutes or until slightly thickened. Remove from heat, and stir in ginger and allspice; let cool slightly. Unroll ham, and trim fat. Spread 1/3 cup syrup mixture and garlic over inside surface of ham, and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper.

Reroll ham, and secure at 2-inch intervals with heavy string. Spread 3 tablespoons syrup mixture over ham, and sprinkle with remaining salt and pepper. Place ham on a broiler pan, and insert meat thermometer into thickest portion of ham. Bake at 350ºF for 2 hours or until thermometer registers 160ºF, basting with remaining syrup mixture after 1 hour. Place ham on a serving platter; cover with aluminum foil, and let stand 15 minutes before slicing.

NOTES : Because fresh ham is an uncured leg of pork, it will be grayish instead of pink-colored. The bone is tricky to remove, so ask your butcher to do it for you. Yield: 15 servings (serving size: 3 ounces).