Maple-glazed smoked vermont ham

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

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)

• 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.
• 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.
• 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.
• 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.

SERVES 15 TO 20