Equipment
* optional
Ingredients
Main
- 4990 g fresh ham
- 12 g fine sea salt
- 12 g freshly ground black pepper
- 329 g maple syrup
- 120 ml balsamic vinegar
- 6 g ground cinnamon
- 60 g pecans, toasted
- 60 g candied ginger
Nutrition (per serving)
Method
Preheat the oven to 232°C (450°F). Use a sharp knife to score the skin of the fresh ham in a diamond pattern, making shallow cuts just through the skin into the fat below.
Rub the entire surface of the ham with the salt and pepper, ensuring the seasoning gets into the scored areas.
Place the ham on a rack inside the roasting pan and put it in the preheated oven. After 20 minutes, reduce the oven temperature to 149°C (300°F).
In a small bowl, whisk together the maple syrup, balsamic vinegar, and cinnamon to make the glaze.
Baste the ham with the maple-balsamic glaze and rendered fat from the bottom of the pan every hour. Continue roasting for approximately 2.5 to 3 hours, or until an internal temperature of 63°C (145°F) is reached. Start checking the temperature after 2 hours, inserting a meat thermometer into the deepest part of the roast, away from the bone.
While the ham is roasting, combine the toasted pecans and candied ginger in a food processor and pulse until lightly crumbled.
Once the ham reaches the target internal temperature of 63°C (145°F), remove it from the roasting pan. Sprinkle the pecan-ginger mixture over the top and cover the ham loosely with foil. Let the ham rest for 20 to 30 minutes. During this time, the internal temperature will continue to rise to about 66°C (150°F) due to carryover cooking.
Carefully tilt the roasting pan and spoon off the excess fat. Place the roasting pan on the stovetop over medium-high heat. Scrape the bottom of the pan to loosen any browned bits. Season the pan sauce with salt and pepper to taste. Pour the sauce into a gravy boat.
Carve the rested ham into thick slices. Drizzle with the prepared pan sauce and serve immediately, passing any remaining sauce on the side.
Chef's Notes
- Fresh ham requires no additional brining or curing. Ensure the ham is fresh before starting the recipe.
- Letting the ham rest is critical; this allows for carry-over cooking, ensuring a more tender final product.
- For a more intense flavor, try using a higher quality balsamic vinegar.
Storage
Refrigerator: 3 days — Store in airtight container.
Freezer: 2 months — Slice and freeze in airtight container.
Reheating: Reheat in a preheated oven at 175°C (350°F) or gently on the stovetop, adding pan sauce to prevent drying.
