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Epicurious

Maple-Glazed Smoked Vermont Ham

One to two hours before baking, remove the ham from the refrigerator and let it come to room temperature.

Recipe information

  • Yield

    serves 15 to 20

Ingredients

1 smoked bone-in ham (10 to 12 pounds), room temperature
1/2 cup apricot jam
2 tablespoons Dijon mustard
3/4 cup pure maple syrup
2 tablespoons dark rum
1 garlic clove, minced
Fresh bay leaves, for garnish (optional)
Kumquats, for garnish (optional)

Preparation

  1. Step 1

    Preheat the oven to 350°F. Fit a large roasting pan with a rack; place the ham on the rack. Cover tightly with foil. Bake, rotating the pan halfway through, 4 hours.

    Step 2

    Meanwhile, make the glaze: In a small saucepan, heat the jam until liquefied. Strain through a fine sieve into a small bowl; discard the solids. Stir in the mustard, maple syrup, rum, and garlic.

    Step 3

    After 4 hours, remove the ham from the oven, and brush with the glaze. Continue baking the ham, glazing every 15 minutes, until an instant-read thermometer inserted into thickest part of the ham (avoiding bone) registers 140°F, about 1 hour more.

    Step 4

    Remove from the oven, and transfer to a carving board or platter. Garnish the ham with bay leaves and kumquats, if desired. Slice thinly around the bone, and serve hot or at room temperature.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsRumAlcoholBeveragesAmericanHamMeatKumquatCitrusFruitMainDinnerDairy FreeGluten FreeRoastCookbooks
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