Serves 12-14 servings
Originally aired April 8, 2009
- 1 8-pound fresh bone-in, skin-on half-ham, butt end rinsed and dried
- 3/4 cup maple syrup
- 1/2 cup cherry preserves
- 2 tablespoons butter
- 1 tablespoon whole-grain mustard
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1 teaspoon black pepper
Carefully slice through the ham's skin and fat with a knife, making 1-inch diamonds. Be careful not to cut into the meat. Place ham wide side-down on a rack in a roasting pan and bring up to room temperature.
Meanwhile, make the glaze: Combine the maple syrup, cherry preserves, butter, whole-grain mustard, cinnamon, cloves and black pepper in a medium-size saucepot and bring up to a boil. Remove from heat and reserve.
Roast the ham for 20 minutes then reduce oven temperature to 350F, brushing it with the Maple-Cherry Glaze every 45 minutes. Cook about 2 1/2-3 hours, until the internal temperature reaches 155-160F.
Remove the ham from the oven, tent with foil and let rest for 20-25 minutes. Drizzle any remaining cherry glaze on roast right before carving.