- 1/4 cup pure maple syrup
- 1/4 cup Dijon mustard
- 2 tablespoons dark brown sugar
- One 10-pound, bone-in smoked ham from the shank end
- 3 Granny Smith apples—peeled, cored and thinly sliced
- 1 large onion, thinly sliced
- 1 cup apple cider
- 1 cup chicken stock or low-sodium broth
Preheat the oven to 375°. In a small bowl, combine the maple syrup, mustard and brown sugar. Using a sharp knife, remove the rind from the ham, leaving a layer of fat at least 1/4 inch thick all over. Score the fat in a crosshatch pattern at 1/2-inch intervals. Set the ham in a large roasting pan. Brush the ham with two tablespoons of the maple mustard glaze, and scatter the apple and onion slices around it. Add the cider and chicken broth to the pan. Cover the ham with foil and braise in the oven for 2 hours. Uncover the ham, and brush it with all but 2 tablespoons of the maple-mustard glaze. Bake uncovered about 1 1/2 hours longer, until the ham is deeply browned and an instant-read thermometer inserted in the thickest part of the ham registers 155°.
Transfer the ham to a cutting board and let rest for 20 minutes. Strain the gravy into a large glass measuring cup, gently shaking the strainer to extract as much liquid as possible. Reserve the cooked apple and onion compote left in the strainer. Spoon off as much fat from the gravy as possible. In a small saucepan, boil the gravy until reduced to 1 1/2 cups, about 15 minutes. Whisk in the remaining 2 tablespoons of maple-mustard glaze. Slice the ham and serve with the apple-onion compote and gravy.