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Categories:Viewed: 32 - Published at: 9 years ago
Ingredients
- 1/4 cup pure maple syrup
- 1/4 cup Dijon mustard
- 2 tablespoons dark brown sugar
- One 10-pound, bone-in smoked ham from the shank end
- 3 Granny Smith applespeeled, cored and thinly sliced
- 1 large onion, thinly sliced
- 1 cup apple cider
- 1 cup chicken stock or low-sodium broth
Method
- Preheat the oven to 375.
- In a small bowl, combine the maple syrup, mustard and brown sugar.
- Using a sharp knife, remove the rind from the ham, leaving a layer of fat at least 1/4 inch thick all over.
- Score the fat in a crosshatch pattern at 1/2-inch intervals.
- Set the ham in a large roasting pan.
- Brush the ham with two tablespoons of the maple mustard glaze, and scatter the apple and onion slices around it.
- Add the cider and chicken broth to the pan.
- Cover the ham with foil and braise in the oven for 2 hours.
- Uncover the ham, and brush it with all but 2 tablespoons of the maple-mustard glaze.
- Bake uncovered about 1 1/2 hours longer, until the ham is deeply browned and an instant-read thermometer inserted in the thickest part of the ham registers 155.
- Transfer the ham to a cutting board and let rest for 20 minutes.
- Strain the gravy into a large glass measuring cup, gently shaking the strainer to extract as much liquid as possible.
- Reserve the cooked apple and onion compote left in the strainer.
- Spoon off as much fat from the gravy as possible.
- In a small saucepan, boil the gravy until reduced to 1 1/2 cups, about 15 minutes.
- Whisk in the remaining 2 tablespoons of maple-mustard glaze.
- Slice the ham and serve with the apple-onion compote and gravy.
