Name: Maple-Balsamic Glazed Fresh Ham with Pecan-Ginger Crust
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 50 min
Yield: 12–14 servings
Cuisine: American
Ingredients: 1 fresh ham, 10–12 pounds (butt or shank portion), skin on; 4 teaspoons kosher salt; 4 teaspoons ground black pepper; 1 cup maple syrup; 1/2 cup balsamic vinegar; 1 teaspoon ground cinnamon; 1/2 cup pecans, toasted; 1/2 cup candied ginger

1

Searing the Beef

If using supermarket ham, a short brine (4–6 hours) enhances juiciness.
Leftovers are excellent for hearty sandwiches the next day.

Notes

1

Score & season: Heat oven to 450°F (230°C). With a sharp knife, score the skin in a diamond pattern, cutting just to the flesh. Rub the ham all over with salt and pepper, pressing into the crosshatch cuts. Place the ham on a rack in a large roasting pan.

2

Roast & glaze: Roast for 20 minutes, then reduce oven to 300°F (150°C). In a bowl, whisk maple syrup, balsamic vinegar, and cinnamon. Baste the ham hourly with the glaze and pan drippings. Roast until the center reaches 145°F (63°C), about 2½ to 3 hours (start checking at 2 hours).

3

Prepare topping: In a food processor, pulse pecans and candied ginger until coarsely crumbled.

4

Rest & finish: When ham is done, remove from the pan, top with the pecan-ginger mixture, and cover loosely with foil. Rest 20–30 minutes (internal temp will rise to ~150°F).

5

Make pan sauce: Tilt the pan, spoon off excess fat, and set over medium-high heat. Scrape up browned bits, skim the surface if needed, season, and pour into a gravy boat.