December 7, 2014

Maple Glazed Fresh Ham

Recipe: Eric Vellend

Do not be tempted to trim off all the fat: it’s needed to baste the lean leg meat as it roasts and keep it moist and succulent.


  •  1 12-lb. fresh ham (uncured pork leg), cut from shank end
  • Kosher salt and freshly ground pepper, to taste
  • 3 cloves garlic, minced
  • 2 tbsp finely chopped rosemary
  • 1 tbsp fennel pollen or ground fennel seed
  • Finely grated zest of 1 medium orange
  • 3 tbsp extra-virgin olive oil
  • 1⁄3 cup pure maple syrup
  • 1⁄3 cup strained orange juice
  • 2 tbsp cider vinegar
  • Eric’s applesauce, parsley-fennel pesto, spiced prune chutney for serving


Yield: Serves 12 to 16

  1. Using a sharp knife, remove and discard skin from ham. Trim fat to 1⁄2″ layer. Score fat at 1″ intervals in crosshatch pattern — but do not go through meat. (Alternatively, you could have your butcher do this for you.) Season generously with salt and pepper.
  2. In small bowl, mix garlic, rosemary, fennel, orange zest and oil. Rub paste evenly all over ham. Place ham in roasting pan and cover tightly with plastic wrap. Refrigerate overnight.
  3. Remove ham from fridge. Place on rack in large roasting pan cut side down with shank bone sticking up. Let sit at room temperature 2 hours.
  4. In small saucepan, place maple syrup, orange juice and vinegar over high heat. Reduce to a simmer. Cook until reduced to 1⁄2 cup, 5 minutes. Remove from heat. Preheat oven to 500°F.
  5. Bake ham in lower third of oven for 20 minutes. Reduce heat to 325°F. Bake, basting with maple glaze and rotating pan every 45 minutes, until instant-read thermometer inserted in thickest part of ham registers 145°F, 3 1⁄4 to 3 3⁄4 hours in total. Remove from oven. Rest 45 minutes.
  6. Carve ham into thick slices. Serve with applesauce, pesto and chutney.

Michael Graydon, Nikole Herriott


House & Home November 2014