Apple Cider And Brown Sugar Glaze For Ham

Apple Cider and Brown Sugar Glaze
Makes 1 1/2 cups, enough to glaze ham
INGREDIENTS
1 cup apple cider
2 cups packed brown sugar (dark or light)
5 whole cloves
Bring cider, brown sugar, and cloves to boil in small nonreactive saucepan over high heat; reduce heat to medium-low and simmer until syrupy and reduced to about 1 1/3 cups, 5 to 7 minutes. (Glaze will thicken as it cools between bastings; cook over medium heat about 1 minute, stirring once or twice, before using.)

Spicy Pineapple-Ginger Glaze
Makes 1 1/2 cups, enough to glaze ham
INGREDIENTS
1 cup pineapple juice
2 cups packed brown sugar (dark or light)
1 inch piece fresh ginger , grated (about 1 tablespoon)
1 tablespoon red pepper flakes
Bring pineapple juice, brown sugar, ginger, and red pepper flakes to boil in small non reactive saucepan over high heat; reduce heat to medium-low and simmer until syrupy and reduced to about 1 1/3 cups, 5 to 7 minutes. (Glaze will thicken as it cools between bastings; cook over medium heat about 1 minute, stirring once or twice, before using.)

The Problem: Fresh ham is not cured like a Smithfield ham or salted and air-dried like prosciutto. It's not pressed or molded like a canned ham, and it's not smoked like a country ham. In fact, some people think there's no such thing as "fresh" ham. There is--but what is the best way to cook it?
The Goal: To roast a flavorful, succulent fresh ham that's worthy of a holiday table.
The Solution: Purchase a shank end with the skin on and score the fat. Brine in a solution flavored with brown sugar, garlic, bay leaves, and black peppercorns. Start the ham at high heat and finish at low heat for crisp, flavorful skin and tender meat. Finish with a sweet—but not too sweet—glaze.