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  • 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


Serves: 12-14 servings


Preheat 500F.

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.