Instructions

• STEP 1

  About 3 hours before you plan to serve the ham, set it on the counter and allow to come to room temperature, about 45 minutes.

  • 4 lbs ham, bone-in

• STEP 2

  Once the ham has come to room temperature, preheat oven to 250°F. Place oven rack in the lower position.

• STEP 3

  Place ham on a rimmed baking sheet and completely cover with aluminum foil.

• STEP 4

  Place baking sheet in the oven and bake until the meat near the bone reaches 120°F, about 2 hours. Remove from oven.

• STEP 5

  When the ham is almost done, place sugar, maple syrup, Dijon, and cinnamon in a small saucepan. Bring to a simmer over medium-high heat, stirring often. Once simmering, reduce heat to medium and cook, stirring constantly, until slightly thickened and glossy, 2-3 minutes. Remove from heat and set aside.

  • 1/3 cup brown sugar
  • 1/3 cup pure maple syrup
  • 1 tbsp dijon mustard
  • 1/2 tsp cinnamon, ground

• STEP 6

  After you have removed the ham from the oven, increase the temperature to 450°F.

• STEP 7

  Remove foil from the ham and score the rind in a crosshatch pattern. (Reserve foil for later use.)

• STEP 8

  Brush 1/3 of the glaze over the outside of the ham. Return ham to the oven and roast until starting to caramelize, about 15 minutes. Remove from oven.

• STEP 9

  Brush an additional 1/3 of the glaze over the ham, then return to the oven once more. Continue to roast until caramelized, 10-15 minutes more. Remove from oven.

• STEP 10

  Brush remaining glaze over the ham, cover with reserved foil, and set aside to rest, 15 minutes.

• STEP 11

  Carve ham and arrange on a platter.