This recipe gets everything done in one pan and the glaze goes with the apples and Brussels sprouts wonderfully. It's wonderful in winter or fall and when entertaining.
Technique tip: Aluminum foil crimping is needed here to create steam. Roast your ham and put your veggies underneath to save room in your oven and get the dripping to flavor the veggies.
Swap option: You can choose a bone-in or boneless ham. It's all about preference. Just pay attention to internal temperature.
Prepare the pan.2.
In a large bowl add the apples, sprouts, a hefty pinch of salt and a few grinds of pepper. Toss to distribute. Drizzle with olive oil and toss again. Add to the bottom of a roasting pan, beneath the rack.3.
Make the glaze. In a medium pot add the brown sugar, pumpkin pie spice, cloves, apple cider and bourbon. Turn the heat to medium high and cook while stirring until the liquid reduces and becomes slightly thickened like a glaze, about 15 minutes. Add the butter and stir to melt. Taste and season with salt and pepper.4.
Preheat the oven to 325°F. Pour over and brush on half the glaze getting it in the spirals. Tightly wrapping the pan with non-stick aluminum foil and cook in the oven until the internal temperature reaches about 140°F (gauge about 10 to 15 minutes per pound), remember it is already cooked, you just need to bring it to temperature without drying it out.5.
Glaze and finish the ham. Remove the ham and raise the heat of the oven to 400°F. Remove the aluminum foil (watch out it's steamy and hot). With a brush and the remaining glaze, slather the top of the ham and allowing the glaze to get into any creases of the spiral you see. Place back in the oven uncovered for 10 to 15 minutes. Remove and let it rest 10 minutes. Meanwhile, add the apples and sprouts to a serving plate and sprinkle with cranberries and pecans.