Chef’s Table Bourbon Maple-Glazed Ham

A larger ham works fine, but you’ll have to adjust the baking time — and be prepared for leftovers. Also, chef David Magnasco likes the taste of bourbon in this recipe, but he says that if brandy is what you have on hand, go ahead and use it.

The glaze can be made and refrigerated two days ahead.

Makes 8 to 10 servings

1 cup bourbon

1⁄2 cup packed dark brown sugar

14 ⁄ cup maple syrup

1 tablespoon vanilla extract

Salt and pepper to taste

5 pound fully cooked shank-in ham, spiral-cut Make the glaze: Pour bourbon into a small saucepan off the heat. Set on the stove and turn heat on to medium. The heat may ignite bourbon, which is a good thing. If it doesn’t ignite, carefully use a long kitchen lighter to ignite.

Simmer bourbon to reduce by half, until the flame burns out, about 3 to 5 three minutes.

Whisk in brown sugar and maple syrup and continue to simmer until slightly thickened, about 3 to 5 minutes.

Once slightly thickened, turn off heat and whisk in vanilla extract. Season with salt and pepper.

To glaze and bake ham: Preheat oven to 375 degrees.

Place ham on rack in a roasting pan. Using a pastry brush, brush glaze over exterior of ham and between layers. Reserve remaining glaze.

Bake ham in preheated oven 20 minutes and then re-glaze. Continue baking 20 or 25 more minutes or until internal temperature reaches 135 to 140 degrees. It should take no more than 10 minutes of cooking time per pound of ham.

Remove from oven, place on a platter and serve.