• 1/2 cup maple syrup
  • 1/2 cup honey
  • 1/2 cup molasses
  • 1/2 cup bourbon
  • 1/4 cup orange juice
  • 2 tablespoons Dijon mustard
  • 2 tablespoons kosher salt
  • 1 tablespoon freshly ground black pepper
  • 1 dry-cured smoked ham, 12 to 16 pounds, fully cooked (see tips)
  • 24 cloves for garnish


Preheat oven to 325° F.

Combine the maple syrup, honey and molasses in a saucepan. Heat on the stovetop over medium heat. Stir in bourbon, orange juice, mustard, salt and pepper. Simmer until the mixture is thickened and reduced by about a third, about 15-20 minutes.

Ham should already be fully cooked.

Place ham in a roasting pan. For a decorative presentation, use a sharp knife to diagonally score the outside of the ham in straight lines, about 2" apart, in a crisscross pattern and stud the center of each diamond with a clove. Bake at 325° F for about 1-1/2 hours (about 10 minutes per pound), until a meat thermometer inserted into the thickest part of the ham reaches 140° F. Baste the ham occasionally with the maple mixture.

Transfer drippings to a saucepan and add remaining maple mixture; bring to a boil. Slice ham and serve with the glaze.

Tips for cooking ham

To make clean-up easier, line roasting pan with aluminum foil.

Do not add water to the roasting pan.

For a crisp surface on your ham, preheat the oven and cook the ham in an uncovered pan.

To avoid drying out the ham, cook slowly at 325° F

Begin roasting the ham by placing the fat side up; the melting fat will baste your ham. Turn ham over halfway through the baking time to avoid uneven salting from the brine in the meat.

Do not use sharp utensils to turn the ham. Piercing allows valuable juices to escape. Use wooden spoons or spatulas instead.

After ham has completed roasting, take it out of the oven and let it stand for 15 minutes before slicing. Ham will continue to bake when out of the oven, and letting it stand for 15 minutes makes it easier to carve.

Using a meat thermometer

Using a thermometer is the most accurate method for testing doneness. To use a regular meat thermometer, insert it into the thickest part of the ham before placing the ham in the oven. Do not let it touch a bone or it will give an inaccurate reading. Leave it in the ham throughout the cooking time.

To use an instant-read thermometer, remove the ham from the oven and insert the instant-read thermometer into the thickest part of the ham. Do not let it touch a bone. The thermometer will provide a temperature reading in approximately 15 seconds.

Serves 12-16


The bright acidity and medium body of our Acacia Chardonnay pairs beautifully with lighter meats like ham, while the rich berry fruit of our Pinot Noir, with its touch of spice, highlights the contrast between the ham and its lightly sweet, spicy glaze.

Recipe by Chef Joey Altman


Pairs with: Acacia Pinot NoirAcacia Chardonnay