Ham Roasted with Syrup and Glaze


  • 4 cups kosher salt
  • 2 cups sugar
  • 6 quarts cold water
  • 1 cup black peppercorns, crushed
  • 8 whole cloves
  • 4 cups ice cubes
  • 18- pound, bone-in fresh ham, with skin
  • 2 cups  pancake syrup
  • 2 Tbsp.  spicy brown mustard
  • Mix the pancake syrup & mustard well with a whisk, set aside for later use.


1. In a large sauce pan, combine the salt and sugar with 2 quarts of the water.
2. Bring to a boil over moderately high heat, stirring to dissolve the salt and sugar.
3. Pour the brine into a very large pot.
4. Stir in the peppercorns and cloves.
5. Add the remaining 4 quarts of water and the ice and stir until the ice has melted and the brine is at room temperature.
6. Add the ham, skin side up; the skin doesn't have to be submerged.
7. Brine the ham in the refrigerator for 24 hrs.
8. Preheat the oven to 400 degrees.
9. Remove the ham from the brine and brush off the peppercorns and cloves. 
10. Set the ham skin side up in a roasting pan and let stand for 30 min at room temperature.
11. Roast the ham for 1 hour; turn the pan and add 1 cup of water halfway through.
12. Reduce the oven to 300 degrees and roast the ham for 2 1/2 hours longer, until an instant-read thermometer inserted into the thickest part of the meat registers 150 degrees.
13. 30 minutes before removing the ham from the oven begin to baste the ham with the pancake and mustard glaze, repeating every 10 minutes until the glaze caramelizes.
14. Transfer the ham to a carving board and let rest 30 minutes before slicing. 
Share |