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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.