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    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).

 

 

 

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