Maple Glazed Fresh Ham With Hard Cider Sauce Recipes

MAPLE GLAZED HAM

Steps:

• Take ham out of fridge 1 hour prior.
• Preheat oven to 160°C / 320°F (140°C fan). Arrange shelf in lower third so the ham will be sitting in the centre of the oven (rather than in top half of oven).
• Place the Glaze ingredients in a bowl and mix until combined - use whisk if needed.

MAPLE-GLAZED FRESH HAM WITH HARD CIDER SAUCE

Steps:

• If brining the ham, combine salt and white sugar with 2 quarts water in a pot large enough to fit the ham comfortably. Stir well to dissolve. Add ham, cover, and place in refrigerator for 12 to 24 hours. Remove, rinse well, and dry with paper towels.
• In a small bowl, combine raisins and rum and allow to sit while ham cooks, at least 2 hours.
• Preheat oven to 500 degrees. Place brown sugar, sage, mustard, lemon zest, garlic, salt and peppercorns in a blender or a food processor fitted with a steel blade, and process until smooth.
• Using a sharp knife, score entire surface of ham in a crosshatch pattern, cutting down just through skin to the flesh underneath. (If you are cutting to the right depth, the skin will spread apart a bit as you cut.) Rub outside of ham all over with spice mixture, pressing it gently into crosshatch spaces between the skin. Put roast on a rack in a large roasting pan and place in oven.
• After 20 minutes, reduce oven setting to 300 degrees. After 1 hour, begin painting ham every 15 minutes or so with maple syrup. Continue roasting until the very center of ham reaches an internal temperature of 145 degrees, 2 to 2 1/2 hours total cooking time. (Begin checking at 1 1/2 hours to be sure.) To check for doneness, insert a meat thermometer into the absolute center of the roast, let it sit for 5 seconds, then take the reading.
• While ham is cooking, place cider in a medium saucepan and bring to a boil over high heat. Reduce heat to medium high, and simmer vigorously until liquid is reduced by about half, about 20 minutes.
• When ham is done, remove it from roasting pan, cover it loosely with foil, and allow it to rest for 20 to 30 minutes. Tip roasting pan to the side so you can spoon off all the fat from pan juices, then place pan on stove over medium-high heat. Add reduced cider, and bring to a simmer, scraping bottom of pan to free the browned bits. Skim any film off surface and season liquid as needed with salt and pepper. Add rum-soaked raisins, along with any remaining rum, and stir to combine. Pour into a gravy boat.
• Carve ham into thick slices, drizzle with raisin-cider sauce and serve, passing remaining sauce separately.

FRESH HAM WITH MAPLE-BALSAMIC GLAZE

Steps:

• Heat oven to 450 degrees. Using a sharp knife, score entire surface of ham in a diamond pattern, cutting down just through the skin to the flesh underneath. (If you are cutting to the right depth, the skin will spread apart a bit as you cut.) Rub outside of ham all over with salt and pepper, pressing it into crosshatch spaces between the skin. Put roast on a rack in a large roasting pan and place in oven.
• After 20 minutes, reduce oven to 300 degrees. In a small bowl, whisk together maple syrup, balsamic vinegar and cinnamon. Baste ham hourly with mixture, as well as with fat from the bottom of the pan, roasting until the very center of the ham reaches an internal temperature of 145 degrees, 2 1/2 to 3 hours total cooking time. (Begin checking at 2 hours, inserting a meat thermometer into the absolute center of the roast.)
• Put the toasted pecans and candied ginger into a food processor and pulse lightly until crumbled and well combined.
• When ham is done, remove it from roasting pan, shower with pecan-ginger mixture and cover it loosely with foil. Allow the meat to rest for 20 to 30 minutes. (Its internal temperature will rise to 150 or more as it rests.)
• Tip roasting pan to the side so you can spoon off all the fat from the pan juices, then place pan on stove over medium-high heat. Scrape the bottom of pan to free any browned bits, skim any film off surface and season liquid as needed with salt and pepper. Pour into a gravy boat.
• Carve ham into thick slices, drizzle with pan sauce and serve, passing remaining sauce on the side.

MAPLE-GLAZED HAM

Steps:

• Preheat oven to 300°. Place ham on a rack in a shallow roasting pan. Cover and bake until a thermometer reads 130°, 1-1/2 to 2 hours., Meanwhile, in a large saucepan, combine glaze ingredients. Bring to a boil; cook and stir until slightly thickened, 2-3 minutes. , Remove ham from oven. Pour glaze over ham. Bake ham, uncovered, until a thermometer reads 140°, 15-30 minutes longer.