• Fresh Ham with Maple Bourbon Glaze


Maple-Bourbon Glazed Ham

By Andrew Zimmern

A fresh ham hasn’t been salted, cured or brined; it’s essentially a pork roast, using the entire leg of the pig. Be sure to make a cross hatch on the skin, so that the heat and seasoning penetrates the meat. Once it’s done cooking, you’re left with an irresistible crackly skin, coated in a beautiful maple bourbon glaze that tastes and smells a lot like Christmas.

Fresh Ham with Maple Bourbon Glaze


  • A fresh ham (14-18 pounds, skin on, boneless and tied) 

Dry Seasoning

  • 2 tablespoon salt
  • 2 tablespoons ground black pepper
  • 3 tablespoons garam masala
  • 2 tablespoons brown sugar

Liquid Seasoning

  • 1 cup brown mustard
  • 1 cup maple syrup
  • 1/4 cup bourbon
  • 1/2 cup natural soy sauce
  • 1/4 cup brown sugar


Preheat oven to 325 degrees.

Using a small-serrated knife cut an X in between each piece of string about a 1/4 inch deep. Mix the dry rub ingredients together and rub all over the ham.

Place uncovered in the oven for 20 minutes per pound, until the internal temperature reaches 160 degrees, checking with a meat thermometer.

Meanwhile, whisk the liquid seasoning ingredients together. During the last hour of cooking, baste the ham with the liquid seasoning.

When done, let the ham rest for 30 minutes before slicing.

Photograph by Madeleine Hill.

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