Home-Cured Holiday Ham Recipe

Rinse the ham under cold water and pat dry with paper towels.

In a large container, mix together the brown sugar, kosher salt, black peppercorns, cloves, cinnamon, nutmeg, and allspice.

Rub the mixture all over the ham, pressing it into the meat. Make sure to coat all sides.

Place the ham in a large resealable bag or wrap it tightly with plastic wrap. Refrigerate for at least 24 hours, or up to 3 days.

Preheat your oven to 325°F (165°C). Remove the ham from the refrigerator and let it come to room temperature for about 30 minutes.

In a small bowl, whisk together the Dijon mustard and maple syrup.

Brush the mustard-syrup mixture all over the ham.

Place the ham on a rack in a roasting pan, with the fat side up. Add about 1 inch of water to the bottom of the pan.

Cover the ham loosely with aluminum foil and roast for 2 hours, or until the internal temperature reaches 145°F (63°C) when measured with a meat thermometer.

Remove the ham from the oven and let it rest, covered with foil, for at least 15 minutes before slicing.

Serve the home-cured holiday ham warm as the main course for your holiday feast.