bonappetit
Spicy Maple-Glazed Ham
A four-ingredient glaze spikes holiday ham with extra flavor, while a gentle poaching to start keeps it extra juicy.
👥 8 Servings👤 Jacques Pépin📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
- ●oven
- ●baking sheet
- ●cutting board
📝 Preparation Steps
1
If one 10-lb. cured smoked bone-in ham or 6-lb. cured smoked boneless ham has a fat cap, score lightly in a crosshatch pattern, spacing cuts about ¾" apart.
10-lb. cured smoked bone-in ham or 6-lb. cured smoked boneless ham1
2
Transfer ham to a large stockpot and pour in cold water to cover. Cover pot with a lid and bring water to a simmer. Cook, adjusting heat as needed to maintain a simmer, until an instant-read thermometer inserted into the thickest part of ham registers 140°, 70–⏱️ 80 minutes for boneless, 80–⏱️ 90 minutes for bone-in. Remove pot from heat and let ham cool in cooking liquid until lukewarm, about ⏱️ 45 minutes.
3
Place a rack in middle of oven; preheat to 400°. Stir ⅓ cup ketchup, ⅓ cup pure maple syrup, 2 Tbsp. balsamic vinegar, and 2 Tbsp. sriracha in a small bowl to combine.
. balsamic vinegar2 Tbsp. sriracha2 Tbsp
4
Carefully transfer ham to a wire rack set inside a foil-lined rimmed baking sheet and pat dry with paper towels; discard cooking liquid or save for another use. Brush ham with about half of glaze. Transfer to oven and bake until glaze is tacky and lightly browned in spots, 30–⏱️ 40 minutes. Brush with remaining glaze and continue to bake until glaze is deeply browned, 10–⏱️ 15 minutes more.
5
Transfer ham to a cutting board and let rest 15–⏱️ 20 minutes before slicing and serving. Do ahead: Ham can be simmered ⏱️ 12 hours ahead. Let cool completely, then transfer ham to a wire rack set inside a foil-lined rimmed baking sheet and chill uncovered. Let sit at room temperature 60–⏱️ 90 minutes before glazing and baking.
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