Maple-Glazed Smoked Vermont Ham

1. 1

   Preheat the oven to 350F.

2. 2

   Fit a large roasting pan with a rack; place the ham on the rack.

3. 3

   Cover tightly with foil.

4. 4

   Bake, rotating the pan halfway through, 4 hours.

5. 5

   Meanwhile, make the glaze: In a small saucepan, heat the jam until liquefied.

6. 6

   Strain through a fine sieve into a small bowl; discard the solids.

7. 7

   Stir in the mustard, maple syrup, rum, and garlic.

8. 8

   After 4 hours, remove the ham from the oven, and brush with the glaze.

9. 9

   Continue baking the ham, glazing every 15 minutes, until an instant-read thermometer inserted into thickest part of the ham (avoiding bone) registers 140F, about 1 hour more.

10. 10

    Remove from the oven, and transfer to a carving board or platter.

11. 11

    Garnish the ham with bay leaves and kumquats, if desired.

12. 12

    Slice thinly around the bone, and serve hot or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.