Fresh Ham With Maple-Balsamic Glaze
Think beyond pink. Here is a recipe for a fresh ham — uncured, unsmoked, straight from the butcher — roasted slowly in the oven beneath a shower of salt and pepper, glazed with maple syrup and balsamic vinegar, and finished with a mixture of toasted pecans and candied ginger. It makes for a holiday centerpiece of some distinction, and marvelous sandwiches afterward.

NY TIMES Recipe by Sam Sifton click here for the full recipe