"This ham is delicious served hot or warm, as well as cold in sandwiches. It is a great dish to make ahead for company. Although this type of ham comes “fully cooked and ready to eat,” it improves considerably when poached in water, which removes some of the salt and makes the meat moist, tender, and succulent. It is best if you poach the ham a day ahead, then bake it before serving." --Jacques Pépin
Recipe: Smoked Ham Glazed with Maple Syrup
- 1 bone-in cured smoked ham from the shank end (about 6 pounds), with rind
- 1/3 cup pure maple syrup
- 1/3 cup ketchup
- 2 tablespoons hot chili sauce, such as Sriracha
- 2 tablespoons balsamic vinegar
Recipes from Heart & Soul in the Kitchen by Jacques Pépin. Copyright © 2015 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved.