If you’ve only ever had cloyingly sweet baked ham, this great make-ahead version will be a welcome surprise. Its four-ingredient glaze is loaded with heat from sriracha and acid from vinegar, which help to anchor the sugar in the ketchup and maple syrup. According to Jacques Pépin, poaching a ham before roasting removes any excess salt and keeps it tender and juicy. (Pro tip: Keep the liquid and use it instead of broth in another dish, like split pea soup.) If your ham has a layer of skin, carefully score it with a sharp paring knife or clean craft knife to render the fat underneath and prevent the skin from curling.
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Ingredients
8–12 servings
1
10-lb. cured smoked bone-in ham or 6-lb. cured smoked boneless ham
⅓
cup ketchup
⅓
cup pure maple syrup
2
Tbsp. balsamic vinegar
2
Tbsp. sriracha
Preparation
-
Step 1
If one 10-lb. cured smoked bone-in ham or 6-lb. cured smoked boneless ham has a fat cap, score lightly in a crosshatch pattern, spacing cuts about ¾” apart.
Step 2
Transfer ham to a large stockpot and pour in cold water to cover. Cover pot with a lid and bring water to a simmer. Cook, adjusting heat as needed to maintain a simmer, until an instant-read thermometer inserted into the thickest part of ham registers 140°, 70–80 minutes for boneless, 80–90 minutes for bone-in. Remove pot from heat and let ham cool in cooking liquid until lukewarm, about 45 minutes.
Step 3
Place a rack in middle of oven; preheat to 400°. Stir ⅓ cup ketchup, ⅓ cup pure maple syrup, 2 Tbsp. balsamic vinegar, and 2 Tbsp. sriracha in a small bowl to combine.
Step 4
Carefully transfer ham to a wire rack set inside a foil-lined rimmed baking sheet and pat dry with paper towels; discard cooking liquid or save for another use. Brush ham with about half of glaze. Transfer to oven and bake until glaze is tacky and lightly browned in spots, 30–40 minutes. Brush with remaining glaze and continue to bake until glaze is deeply browned, 10–15 minutes more.
Step 5
Transfer ham to a cutting board and let rest 15–20 minutes before slicing and serving.
Do ahead: Ham can be simmered 12 hours ahead. Let cool completely, then transfer ham to a wire rack set inside a foil-lined rimmed baking sheet and chill uncovered. Let sit at room temperature 60–90 minutes before glazing and baking.
Recipe adapted from “Heart and Soul in the Kitchen” (HarperCollins, 2015). Copyright by Jacques Pépin.
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