A roast ham makes a perfect festive table centerpiece. While honey has traditionally been the secret to a sweet, crunchy exterior, this recipe dials up the flavor with bourbon-barrel aged maple syrup from New York state artisan Tree Juice.
Gourmet Upgrade: Tree Juice Maple Syrup
Tip: Can be made several days in advance. Warm for an hour or two at 250 degrees just before serving.
Wine Pairing: The bourbon and maple syrup in the glaze complement the dark fruit flavors of Noble Vine’s 337 Cabernet Sauvignon, while the wine’s firm tannins and classic structure offset the ham’s lusciousness.
- ½ cup of bourbon
- 2 tablespoons butter
- ½ cup Tree Juice Bourbon-barrel Aged Maple Syrup
- ½ teaspoon ground cinnamon
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 bone-in half ham (about 6 pounds), fully cooked
Preheat oven to 275 degrees.
In a small saucepan, combine bourbon, butter, maple syrup and cinnamon over medium heat. In a separate bowl, mix cornstarch and water until smooth, then stir it into saucepan. Heat and stir until mixture boils, cooking until glaze thickens. Set aside.
Score ham’s fat cap in diamond pattern. Place cut side down in roasting pan. Cover tightly with foil. Bake 1 1/2 hours. Remove from oven and brush with maple-bourbon glaze, coating all surfaces. Raise temperature to 350 degrees and bake, uncovered, until ham browns and glaze turns crusty, about 30 minutes. Slice and serve.