1. Preheat the oven to 450 degrees Fahrenheit. Score the entire surface of the ham in a diamond pattern with a sharp knife; ensure that you’re cutting just through the skin to the meat underneath. (The skin will stretch out a little as you cut if you’re cutting to the appropriate depth.)
2. Rub salt and pepper all over the outside of the ham, pressing it into the crosshatch areas between the skin. In a big roasting pan, set the roast on a rack and bake it.
3. Reduce oven temperature to 300 degrees after 20 minutes. Whisk together the maple syrup, balsamic vinegar, and cinnamon in a small basin.
4. Baste the hamper hour using the mixture, along with fat from the bottom of the pan. Keep roasting the ham until its very center registers 145 degrees as its internal temperature, this should take a total cooking time of about 2½ to 3 hours. (Check after 2 hours by placing a meat thermometer into the roast’s absolute center.)
5. In a food processor, blend the toasted pecans and candied ginger until they get crushed and well mixed.
6. Remove the ham from the roasting pan, sprinkle it with the pecan-ginger mixture, and cover it loosely with foil when it’s done. Leave the meat for 20 to 30 minutes for it to rest. (As it rests, its internal temperature will climb to 150°F or more.)
7. Place the roasting pan on the stove over medium-high heat, tilting it to the side so you can scoop off all of the fat from the pan juices. Scrape any browned parts from the bottom of the pan, skim any film from the surface, and season the liquid with salt and pepper as needed. Pour the gravy into a gravy boat.
8. Carve the ham into thick slices, drizzle some of the pan sauce over them, and serve with the rest of the sauce on the side.

This uncured ham recipe tastes so delicious when it is fully cooked, and it’s a great way to impress when you have guests around. If you’d like more recipe ideas for uncured ham, then check out this video recipe.