Ingredients
- 5 kg ham on the bone
- 120 ml pure maple syrup (preferably dark)
- 10 g ground ginger
- 10 g dried tarragon
- 5 g ground cinnamon
- 5 g ground fennel seeds
- 2.5 g ground black pepper
- 2.5 g chili powder
- 5 g garlic powder
- 2.5 g salt
Method
- Preheat oven to 220°C. Cut off any tough skin from the ham and score the fat in a crosshatch pattern.
- Put the ham in a large roasting pan, loosely cover with foil, and place in the oven. After 15 minutes, turn the temperature down to 175°C.
- While the ham is baking, make the glaze.
- In a pan, mix dark maple syrup, ginger, tarragon, cinnamon, fennel, pepper, chili powder, garlic powder, and salt.
- Reduce glaze on low heat for 10 minutes.
- Remove ham from the oven, discard the foil, and brush generously with the glaze. Return the ham to the oven uncovered for a further 20-30 minutes.
- Remove ham from the oven and continue basting periodically until the glaze is golden brown and the internal temperature of the ham reaches 65°C.
- Allow to rest for 10 minutes.
