14 – 16 servings

3 cups unsweetened apple cider
1 large onion thinly sliced
2 cups Apple Jack or Calvados
1 tsp dried thyme
Fresh Ham 10 pounds
– rind and excess fat removed
8 cloves of slivered garlic
1 Tbsp coarse salt
1 tsp pepper

Simmer apple cider in small saucepan over low heat untiil reduced to 2 cups (12 mins)
Remove from heat, add onion and let cool
Combine cooled mixture with Apple Jack and thyme in large stainless or ceramic bowl
Cut slits in ham at 3 inch intervals – – insert garlic in slits
Marinate overnight in fridge – turn several times
Remove from fridge 2 hours before roasting
Heat oven to 400
Remove ham and pat dry with paper towel
Strain marinade into small bowl discard solids (3.5 cups)

Rub ham with s/p
Place fat side up in large shallow roasting pan
bake in center of over 40 minutes — reduce to 325 and contine to bake – basting with marinade every 30 minutes – for about 3 more hours
Ham should be 3/4ths cooked

Make maple mustard seed glaze – keep warm

Maple Mustard Seed Glaze

1/4 cup veg oil
3 Tbsp grated onion
1 cup maple syrup
1/2 cup cider vinegar
4 tsp dijon mustard
4 tsp mustard seeds
1/2 ground pepper

Heat oil until rippling – add onion and saute for 1 minute
Add remaining ingredients – increase heat to med-high
Boil uncovered stir occasionally – reduce to 1 cup – 18 mins
Keep warm until ready to use.

Remove ham from oven – leave heat at 325
Transfer to platter
Heat drippings to boiling, scrape brown bits from bottom of pan
Strain into heatproof bowl and refrigerate covered
Return ham to roasting pan and baste with glaze
Continue to roast – baste with glaze every 20 minutes
Cook until thermometer reaches 165 about 1 – 1.5 hours
Transfer to warmed large platter. Cool 10 minutes
Remove drippings from fridge, discard fat
Heat drippings until boiling
Pour into warm gravy boat
Slice ham to serve – accompany with sauce

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