Fresh Ham With Maple Walnut Cranberry Glaze

For Sauce: Combine cranberry juice, syrup, maple extract and brown sugar in a saucepan over medium heat and simmer 5 minutes.

Add cranberries and bring to a boil. Reduce heat and simmer about 10 minutes, until cranberries have popped and mixture is a bit thick and syrupy. Remove from heat and let cool. Transfer to an attractive glass jar or other container and refrigerate at least 1 day.

For Glaze: Puree cup of cranberry sauce in bowl of a food processor. Add cranberry juice, maple syrup, honey, and salt and pepper and process until combined. (Glaze can be prepared 2-3 days in advance and stored in refrigerator. Bring to room temperature before using.)

For Ham: Place ham in a very large plastic bucket or tub, or in kitchen sink, fill with water to cover, and pour in 5 cups salt. After 6 hours, remove ham from brine, rinse well, and pat dry. Season with pepper. Set aside.

Preheat oven to 325 degrees F., setting rack at lowest level. Place ham in a heavy foil-lined roasting pan. Make small incisions all over with point of a small knife, and insert garlic slices into incisions.

Generously coat ham with cranberry glaze. Insert meat thermometer in middle section of ham, but not touching bone; follow manufacturer's instructions for setting temperature timer to 155 degrees F.

Set roasting pan with ham in oven, with exterior thermometer panel on outside. Bake 1 hour, then tent with aluminum foil. Continue to bake until thermometer reads 155 degrees F., another 5-6 hours.

Remove ham from oven and let rest 20 minutes before carving. Serve with any remaining sauce, if desired.