Step 1

Brine roast for 3-6 hours then pat dry. (see Instructions above!)

Step 2

Prep your ham! Cut the top fat layer in a diamond pattern or in parallel lines for seasoning!

Step 3

Preheat oven to 350º

Step 4

Place ham into a 13×9 inch baking dish.

Step 5

Season generously with salt and pepper on all sides of your ham roast. Make sure to rub the seasoning into the diamond-shaped or parallel lines cup on the fat layer.

Step 6

Add 2 - 3 cups of cold water to the baking pan... The water level needs to come up about 1 inch on the sides of your roast.

Step 7

Tightly cover your shallow roasting pan or baking dish with foil to seal in steam.

Step 8

Place prepared roast into the oven for 2 hours, or until the internal temperature reaches 160º or 195 degrees for fall-apart ham. (For food safety make sure your ham reaches at least 145 degrees internally!

Step 9

After about 2 hours of roasting, (when ham reaches 160-195 internal temp) remove the roast from the oven.

Step 10

Turn the oven temperature up to 450º

Step 11

Remove foil from pan.

Step 12

Mix maple syrup and balsamic vinegar and bast roast with that.

Step 13

Place ham roast in the oven, and set the timer for 10-15 minutes of cook time. Baste roast every 5 minutes or as often as you like at this stage of cooking!

Step 14

After 10-15 minutes, turn the ham roast over and baste the other side, roast for another 10-15 minutes to brown both sides. (The water will ALMOST be cooked out, but there should be a little left for basting before serving.)

Step 15

After browning, remove your roast from the oven, and let it cool for at least 10 mins.

Step 16

For best results, use a spoon and take the remaining liquids from the bottom of your baking dish and cover your baked ham roast with them. This gives the roast back all those yummy flavors that have cooked down through the roasting process!