6 pound smoked, bone-in ham
1 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon allspice
1/2 teaspoon cloves
1/2 teaspoon kosher salt
2 Tablespoon sugar
1/3 cup pure maple syrup
INSTRUCTIONS
Remove completely defrosted ham from fridge about 60 minutes prior to cooking.
Mix all dry ingredients and use your hands to evenly coat the ham with the spice mix.
Preheat oven to 325F. Line a large roasting pan with tin foil and set aside.
Place spice covered ham on a cutting board and use a sharp knife to make 1" diagonal slices (about 1/4" deep) into the layer of exposed fat. Repeat in the other direction to make a diamond pattern.
1/2 teaspoon kosher salt
2 Tablespoon sugar
1/3 cup pure maple syrup
INSTRUCTIONS
Remove completely defrosted ham from fridge about 60 minutes prior to cooking.
Mix all dry ingredients and use your hands to evenly coat the ham with the spice mix.
Preheat oven to 325F. Line a large roasting pan with tin foil and set aside.
Place spice covered ham on a cutting board and use a sharp knife to make 1" diagonal slices (about 1/4" deep) into the layer of exposed fat. Repeat in the other direction to make a diamond pattern.
Move to roasting pan and place in oven. Bake undisturbed for 1 hr and 45 minutes.
Remove from oven and baste ham with 1/2 of the maple syrup. Return to oven and cook for 15 more minutes.
Remove and raise heat to 450. Baste with remaining maple syrup and return to oven for 15 additional minutes. Cover any very dark spots with small pieces of foil.
The total cooking time for a 6.5-pound ham was 2 hours and 15 minutes. The first hour and 45 minutes undisturbed, 15 minutes basted at 325F and 15 minutes basted at 450F.
You may need to adjust this slightly based on the size of your ham or how your oven performs.
A good rule of thumb is 20 to 25 minutes per lb or an internal temperature of 145F.
Allow to rest for 15 to 20 minutes, slice and Enjoy!
