One to two hours before baking, remove the ham from the refrigerator and let it come to room temperature.

　　

Ingredients

serves 15 to 20

　　1 smoked bone-in ham (10 to 12 pounds), room temperature

　　1/2 cup apricot jam

　　2 tablespoons Dijon mustard

　　3/4 cup pure maple syrup

　　2 tablespoons dark rum

　　1 garlic clove, minced

　　Fresh bay leaves, for garnish (optional)

　　Kumquats, for garnish (optional)

　　

Step 1

Preheat the oven to 350°F. Fit a large roasting pan with a rack; place the ham on the rack. Cover tightly with foil. Bake, rotating the pan halfway through, 4 hours.

　　

Step 2

Meanwhile, make the glaze: In a small saucepan, heat the jam until liquefied. Strain through a fine sieve into a small bowl; discard the solids. Stir in the mustard, maple syrup, rum, and garlic.

　　

Step 3

After 4 hours, remove the ham from the oven, and brush with the glaze. Continue baking the ham, glazing every 15 minutes, until an instant-read thermometer inserted into thickest part of the ham (avoiding bone) registers 140°F, about 1 hour more.

　　

Step 4

Remove from the oven, and transfer to a carving board or platter. Garnish the ham with bay leaves and kumquats, if desired. Slice thinly around the bone, and serve hot or at room temperature.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.