Fresh Ham With Maple-Balsamic Glaze Recipe - NYT Cooking

Think beyond pink Here is a recipe for a fresh ham — uncured, unsmoked, straight from the butcher — roasted slowly in the oven beneath a shower of salt and pepper, glazed with maple syrup and balsamic vinegar, and finished with a mixture of toasted pecans and candied ginger It makes for a holiday centerpiece of some distinction, and marvelous sandwiches afterward.
Think beyond pink. Here is a recipe for a fresh ham — uncured, unsmoked, straight from the butcher — roasted slowly in the oven beneath a shower of salt and pepper, glazed with maple syrup and balsamic vinegar, and finished with a mixture of toasted pecans and candied ginger. It makes for a holiday centerpiece of some distinction, and marvelous sandwiches afterward. Those with access to good pork, free-ranging and fed well, with lots of fat, do not have to brine the meat before cooking. But if you’re picking up a supermarket ham, it is a good bet to do so.

Braised-Then-Baked Ham Recipe - NYT Cooking

Our Best Ham Recipes - Recipes from NYT Cooking

Best Ham Recipes to Add to Your Roster

Maple & mustard glazed ham recipe

Braised-Then-Baked Ham Recipe - NYT Cooking

The BEST Ham You Will Ever Make! - Barefeet In The Kitchen

Miso-and-Apple-Glazed Baked Ham Recipe - NYT Cooking

How to Cook a Ham Recipe

Braised-Then-Baked Ham Recipe - NYT Cooking

Miso-and-Apple-Glazed Baked Ham Recipe - NYT Cooking

Glazed Holiday Ham Recipe - NYT Cooking

Braised-Then-Baked Ham Recipe - NYT Cooking

Miniature Home-Cured 'Ham' Recipe - NYT Cooking

Maple Glazed Ham Recipe

Glazed Holiday Ham Recipe - NYT Cooking