A tender and moist city ham glazed with maple syrup and mustard.
Note: For best results, look for a bone-in, shank-end, spiral sliced ham with no added water.
- Yield:Serves 12 to 16
- Active time: 20 minutes
- Total time:3 hours
- 1 shank-end, spiral-sliced, bone-in ham, 6 to 8 pounds
- 1/2 cup maple syrup
- 1/2 cup dark molasses
- 2 tablespoons whole grain mustard
- 1/4 teaspoon ground cinnamon
Adjust oven rack to lower position and preheat oven to 250°F. Place ham in oven bag or wrap tightly with foil and place on rack set in rimmed baking sheet. Transfer to oven and cook until ham reaches 120°F in center about 2 1/2 hours.
Meanwhile, combine maple syrup, dark molasses, mustard, and cinnamon in small saucepan. Bring to a boil over high heat, reduce to a simmer, and cook, stirring occasionally until thick and syrupy, about 15 minutes.
When ham has reached 120°F, remove from oven and unwrap. Paint with 1/3 of sauce, increase oven temperature to 400 degrees, and bake 5 minutes. Paint with 1/3 more glaze and bake until crisp and shiny, 10 minutes longer. Remove from oven and paint with remaining glaze. Tent with foil and allow to rest 15 minutes before slicing and serving.