Brad Makes Maple Glazed Ham | Makin' It! | Brad Leone

Remove the ham from the fridge and let it sit for an hour to come to temperature.

Defrost the ham in the fridge for 2 days prior to cooking.

Preheat the oven to 325°F.

Prepare the glaze using a blender or a bowl with a whisk.

Add 6 tablespoons of pure maple syrup to the blender.

Add 1/4 cup of soy sauce (Osawa Nama Show) to the blender.

Add 1 tablespoon of white miso to the blender.

Add 2 tablespoons of Dijon mustard to the blender.

Add 1 tablespoon of mayonnaise to the blender.

Add 1/2 teaspoon of cocoa powder to the blender.

Add 1 tablespoon of pink peppercorns and 1 tablespoon of dried rosemary to the blender.

Add 2 cloves of garlic and 1/2 teaspoon of dried onion powder to the blender.

Add 1 1/2 tablespoons of malt vinegar to the blender.

Add 1/2 teaspoon of ground cumin and 1/2 teaspoon of ground cinnamon to the blender.

Blend the mixture and slowly add 1/4 cup of extra virgin olive oil until emulsified and velvety.

Prepare the cooking vessel by adding 1 tablespoon of rendered pork fat to the bottom.

Place fresh rosemary in the cooking vessel.

Place the ham in the vessel, cut down to let the fat render and juices flow.

Brush the ham with the glaze, applying a thin layer over the surface.

Bake the ham in the oven for about 2 hours, glazing every 30 minutes.

Check the internal temperature of the ham, aiming for 140°F in several areas.

Once cooked, let the ham rest for 30 minutes before carving.

For a final touch, increase the oven temperature to 425°F and bake for an additional 10-15 minutes to caramelize the glaze.

Let the ham rest again before slicing.

Equipment Needed

Spice Level: