Maple-Glazed Smoked Vermont Ham

• 1 smoked bone-in ham (10 to 12 pounds), room temperature
• 1/2 cup apricot jam
• 2 tablespoons Dijon mustard
• 3/4 cup pure maple syrup
• 2 tablespoons dark rum
• 1 garlic clove, minced
• Fresh bay leaves, for garnish (optional)
• Kumquats, for garnish (optional)

1. Preheat the oven to 350F.
2. Fit a large roasting pan with a rack; place the ham on the rack.
3. Cover tightly with foil.
4. Bake, rotating the pan halfway through, 4 hours.
5. Meanwhile, make the glaze: In a small saucepan, heat the jam until liquefied.
6. Strain through a fine sieve into a small bowl; discard the solids.
7. Stir in the mustard, maple syrup, rum, and garlic.
8. After 4 hours, remove the ham from the oven, and brush with the glaze.
9. Continue baking the ham, glazing every 15 minutes, until an instant-read thermometer inserted into thickest part of the ham (avoiding bone) registers 140F, about 1 hour more.
10. Remove from the oven, and transfer to a carving board or platter.
11. Garnish the ham with bay leaves and kumquats, if desired.
12. Slice thinly around the bone, and serve hot or at room temperature.

apricot jam, mustard, maple syrup, dark rum, garlic, bay leaves, kumquats

Taken from www.epicurious.com/recipes/food/views/maple-glazed-smoked-vermont-ham-392592 (may not work)