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Fresh ham is different from the cured ham you may be used to. It's juicy, full of rich pork flavor, and much less salty—a wonderful special-occasion roast. Serve with Brussels sprouts and mashed sweet potatoes.

David Bonom
Recipe by Cooking Light December 2011

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Credit: Johnny Autry; Styling: Leigh Ann Ross

Recipe Summary

hands-on:
1 hr 10 mins
total:
11 hrs 45 mins
Yield:
Serves 16 (serving size: 3 ounces ham)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine the first 6 ingredients in a small bowl. Score outside of ham in a diamond pattern; rub with spice mixture. Cover and chill overnight.

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  • Remove the ham from refrigerator; let stand at room temperature 1 hour.

  • Preheat oven to 425°.

  • Arrange ham, fat side up, on rack of a roasting pan coated with cooking spray, and place rack in pan. Bake at 425° for 30 minutes. Reduce temperature to 350° (do not remove ham from oven); bake at 350° for 1 1/2 hours.

  • Combine maple syrup, Dijon mustard, and butter. Turn ham, fat side down. Bake an additional 40 minutes, basting with syrup mixture every 20 minutes. Turn ham again. Baste with the remaining syrup mixture, and bake an additional 35 minutes or until a thermometer inserted close to bone registers 145°. Let stand for 20 minutes; remove excess fat, and slice.

Nutrition Facts

358 calories; fat 14.3g; saturated fat 5.3g; mono fat 6.1g; poly fat 1.5g; protein 46.9g; carbohydrates 7.3g; fiber 0.2g; cholesterol 140mg; iron 2.4mg; sodium 381mg; calcium 26mg.
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