Maple-and-Mustard-Glazed Ham
Brining the fresh ham prior to roasting keeps the meat moist and succulent in this roast. The glaze can be made up to a week in advance.
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Cooking tools:
- Stockpot
- Saucepan
- Chef's knife
- Paper towel
- Roasting pan
- Roasting rack
- Oven
- Instant-read thermometer
- Pastry brush
- Measuring cup
- Measuring spoon
- Cutting board
- Whisk
- Spoon
- Plastic wrap
- Kitchen towel
Ingredients
- 1 cup kosher salt
- 1 tbsp. yellow mustard seeds
- 1 tsp. whole black peppercorns
- 1⁄2 tsp. coriander seeds
- 1⁄2 tsp. whole cloves
- 3 sprigs thyme
- 1 (10–12-lb.) bone-in, skin-on fresh ham
- 1 cup Dijon mustard
- 1 cup maple syrup
- 1⁄2 cup cider vinegar
- 5 tbsp. mustard seeds
- 2 tbsp. ground coriander
- 2 tbsp. minced rosemary
- 2 tsp. crushed red chile flakes
- 4 cloves garlic, minced
- 1 bay leaf
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