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4 kg bone-in or 2.5 kg boneless smoked cooked ham
1/2 cup pure maple syrup
1/4 cup rye whiskey
1/2 cup beef broth, or bouillon
2 tsp Dijon mustard
Preheat oven to 325F (160C). If ham has rind, slice off and discard. Trim covering fat to 1/4 inch (0.5 cm) thickness. Then, using a very sharp knife, score fat in a diamond pattern.
Place ham in a shallow roasting pan just big enough to hold it. Roast in centre of preheated 325F (160C) oven, uncovered, allowing 18 to 20 minutes per pound (500 g) for a bone-in ham or 15 minutes per pound (500 g) for a boneless ham. For example, an 8-pound (4-kg) bone-in ham needs about 2-1/2 hours or a 5-pound (2.5-kg) boneless ham needs about 1-1/4 hours to warm.
Meanwhile, stir maple syrup with rye. About 45 minutes before ham is finished roasting, generously brush with maple mixture. To form a rich glaze, continue brushing with mixture every 15 minutes. Save any remaining glaze. Remove ham to a heated platter.
Skim off any fat from pan juices and discard. Add broth, Dijon and any remaining glaze. Stir pan bottom vigorously to scrape up all browned bits. Pour sauce into a saucepan. Bring to a boil over medium-high heat. Then reduce heat to medium and boil gently, uncovered and stirring often, until slightly reduced, from 5 to 10 more minutes. Pour over sliced ham. Meat will keep well, covered and refrigerated, for a week or more. Ham is wonderful served with scalloped potatoes.
Calories 195, Protein 27.8g, Carbohydrates 5g, Fat 6.1g, Sodium 1496mg.
Put a richly golden glaze onto ham with our flavourful baste, which marries the distinctive flavours of maple and rye whisky.