Tis the season for a swoon-worthy holiday ham. The secret to an irresistible ham is to slowly cook a moist roast with crispy skin, so make sure to find one with skin attached. You’ll find this recipe to be the perfect centerpiece for your upcoming feast!
- 4 tablespoons butter
- 1/2 cup minced red onion
- 1/2 teaspoon kosher salt
- 2 tablespoons fresh ginger, grated on a microplane
- 1/2 teaspoon nutmeg
- 1 cup cider vinegar
- 2/3 cup maple syrup
- 1/2 cup honey
- 1 fresh bone-in ham, skin attached, about 15 pounds
- 1/4 cup kosher salt
- 3 tablespoons ground black pepper
For the vinaigrette: In a small saucepan, melt butter. Add red onion and 1/2 teaspoon salt. Cook until onions are soft and translucent. Throw in the ginger, nutmeg, and vinegar. Bring it up to a boil and add the syrup and honey. Reduce by half. Serve immediately or store it in the fridge for up to a week and heat before serving.
For the ham: An hour before you’re ready to roast your ham, bring it out of the fridge to come to room temperature. Position the rack in the lower third of your oven and preheat it to 300°F. Using a box cutter or a very sharp knife, cut slits in the ham’s skin from left to right, from the wide end of the ham to the knuckle end. The slits should be about an inch apart and roughly 1/2 inch deep into its fat. Rub the ham with the remaining 1/4 cup salt and 3 tablespoons black pepper, taking care to get down into the slits. Place the ham, skin side up, on a roasting pan and slide into your oven. Roast uncovered for roughly 5 hours, or until an instant read thermometer or the probe on your oven reads 165°F.
Remove the ham from oven and let it rest for 15 minutes before carving. The skin should be crispy and irresistible. Serve slices of ham and skin drizzled with maple vinaigrette.
Recipe and image from our friends at Electrolux