Prosecco-Brown Sugar Glazed Bone-In Ham
Carrie @ poet in the pantry
semi-boneless fully cooked Jones Dairy Farm ham
light brown sugar
pure maple syrup
Preheat oven or roaster to 325 degrees Fahrenheit.
Remove ham from wrapping and plastic and place fat-side down on a rack in the roasting pan. (My oven is too small for a roasting pan, so I use an electric, plug-in roaster.)
Cook for 12-15 minutes per pound, or until ham reaches an internal temperature of 140 degrees Fahrenheit.
About 45 minutes before ham should be done, combine glaze ingredients in a small saucepan and heat over medium to medium-high heat until it bubbles.
Simmer uncovered for a few minutes to thicken.
Remove the ham from the roaster and score the surface in a criss-cross, diamond pattern.
Return to roaster and brush with 1/3 of the glaze. Cover and continue cooking.
When there are 20 minutes left, brush with half of the remaining glaze, cover, and continue cooking.
Brush with remaining glaze, carve, and serve.
Total cooking time and servings will vary depending on size of the ham. The ham I cooked was around 16 pounds and required around 3.5 hours of cooking.