Sweet Maine maple, fragrant fennel, and fresh tarragon come together in a glaze that’s bright, aromatic, and unmistakably spring. Caramelized to a deep golden crust and served with whole grain mustard and cornichons, this is an Easter centerpiece worth gathering around.
Ingredients
- 1 bone-in smoked ham, half (5–6 lbs)
- ½ cup Maine maple syrup
- 2 tbsp whole grain mustard, plus extra for serving
- 2 tbsp dry white wine
- 1 tbsp fennel seeds, lightly toasted and roughly crushed
- 2 tbsp fresh tarragon, finely chopped
- 1 tsp fresh thyme leaves
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- Cornichons, for serving
Method
Prep: Allow the ham to come to room temperature for 1 hour before cooking. Preheat the oven to 325°F.
Make the glaze: Combine the maple syrup, whole grain mustard, white wine, fennel seeds, tarragon, thyme, salt, and pepper in a bowl and mix well.
Score and glaze: Place the ham fat side up in a foil-lined roasting pan. Score the fat in a cross-hatch pattern at 1–2 inch intervals, being careful not to cut into the meat. Generously baste with the glaze.
Bake: Roast the ham, basting occasionally, for about 10 minutes per pound until the internal temperature reaches 120°F and the outside is deep golden brown and caramelized. If needed, increase the oven to 450°F to deepen the color — watch it closely at this stage.
Rest and serve: Remove the ham from the oven and let it rest on a cutting board for 20 minutes. Meanwhile, pour the remaining glaze into a small saucepan and simmer briefly over medium heat until warmed through. Slice the ham and serve alongside whole grain mustard, cornichons, and the warm glaze.
Toast the fennel seeds in a dry pan for just a minute or two before crushing — it makes a real difference. Fresh tarragon can be hard to find early in the season; if your produce department doesn’t have it yet, fresh chervil or a little extra thyme works beautifully in its place.
