Maple Syrup-Bourbon Glazed Fresh Ham
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
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).