📖 Instructions

1. Preheat the Oven: Get started by preheating your oven to 325°F (160°C). Make sure your oven rack is positioned in the lower third to accommodate the size of the ham. Trust me, you don't wanna be dealing with a ham that's too close to the heating element – burnt edges aren't exactly delicious!
2. Score the Ham (Optional): If you're using a whole ham, gently score the top in a diamond pattern. This isn't a must, but it helps the glaze penetrate the meat and looks fancy. Just make shallow cuts, about ¼ inch deep. Don't go too wild – we're not carving a sculpture here!
3. Prepare the Ham: Place the ham cut-side down in a roasting pan. Add about 1 cup of water or broth to the bottom of the pan. This keeps the ham moist during baking. Nobody likes dry ham, its just not enjoyable.
4. Bake the Ham: Cover the roasting pan tightly with foil. Bake for about 10-12 minutes per pound, or until the internal temperature reaches 140°F (60°C). Use a meat thermometer to check – it’s the only way to be sure. (Remember: we want perfection, not just 'close enough'.)
5. Make the Glaze: While the ham is baking, prepare the glaze. In a small saucepan, combine the maple syrup, sweet paprika, Dijon mustard, apple cider vinegar, and a pinch of salt and pepper. Stir it all together and bring to a simmer over medium heat. Let it simmer for about 5-7 minutes, or until the glaze thickens slightly. It should coat the back of a spoon nicely.
6. Glaze the Ham: Remove the ham from the oven and increase the oven temperature to 425°F (220°C). Take off the foil. Brush the ham generously with the maple-paprika glaze. Make sure to get into all those little crevices if you scored it earlier. Remember, you can use a basting brush for the best results.
7. Bake Again: Return the ham to the oven, uncovered, and bake for another 15-20 minutes, basting with the glaze every 5 minutes, until the glaze is caramelized and the ham is a beautiful golden brown. Watch it closely so it doesn’t burn – that glaze has a lot of sugar, and sugar burns easily!
8. Let It Rest: Remove the ham from the oven and let it rest for at least 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful ham. I know it's hard to resist, but trust me, it's worth the wait! Seriously. It really is.
9. Carve and Serve: Carve the ham against the grain into thin slices. Serve immediately and watch your guests' faces light up. It's the kinda dish that people remember, you know?
10. Optional: Garnish with fresh herbs. Parsley or thyme, look great and add a fresh note.