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Maple Syrup-Bourbon Glazed Fresh Ham


  • 1/2 cup maple syrup
  • 2 tablespoons brown sugar
  • 3 tablespoons bourbon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground allspice
  • 6 3/4 pounds fresh ham, boned
  • 1 clove garlic, minced
  • 2 teaspoons salt, divided
  • 1 teaspoon pepper, divided


  1. Combine first 3 ingredients in a small saucepan; bring to boil. Reduce heat to low, and simmer for 5 minutes or until slightly thickened.
  2. Remove from heat, and stir in ginger and allspice; let cool slightly.
  3. Unroll ham, and trim fat. Spread 1/3 cup syrup mixture and garlic over inside surface of ham, and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper.
  4. Re-roll ham, and secure at 2-inch intervals with heavy string. Spread 3 tablespoons syrup mixture over ham, and sprinkle with remaining salt and pepper. Place ham on a broiler pan, and insert meat thermometer into thickest portion of ham.
  5. Bake at 350 degrees F for 2 hours or until thermometer registers 160 degrees F, basting with remaining syrup mixture after 1 hour.
  6. Place ham on a serving platter; cover with aluminum foil, and let stand 15 minutes before slicing.

Yield: 15 servings (serving size: 3 ounces)

Because fresh ham is an uncured leg of pork, it will be grayish instead of pink-colored. The bone is tricky to remove, so ask your butcher to do it for you.

Source: Cooking Light

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