Maple Syrup-Bourbon Glazed Fresh Ham

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.


15 servings (serving size: 3 ounces)

Recipe from

Cooking Light

Nutritional Information

Calories 188
Caloriesfromfat 43 %
Fat 9 g
Satfat 2.9 g
Monofat 4.2 g
Polyfat 1 g
Protein 15 g
Carbohydrate 11 g
Fiber 0.1 g
Cholesterol 48 mg
Iron 1 mg
Sodium 1434 mg
Calcium 18 mg


1/2 cup maple syrup
2 tablespoons brown sugar
3 tablespoons bourbon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1 (6 3/4-pound) fresh ham, boned
1 garlic clove, 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 350° for 2 hours or until thermometer registers 160°, 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.