Sweetgrass Maple Brined Fresh Ham

I really like fresh ham, I guess I prefer the more "pork" taste then a "ham" taste. This maple brine only helps heighten the flavors that are already spectacular! We really are so lucky at the Foodshed, no matter which farmer you savor (or favor) you are guaranteed flavor beyond anything you could spend top dollar on at a store on!
(tip: I use this brine for chicken and turkey as well)

1 Sweetgrass Fresh Ham Roast
BRINE:
1 c brown sugar
1 /2 c Mill Hollow Maple syrup, grade B
1/4 c Wild Mountain Buckwheat Honey
1/8 c balsamic vinegar
1/4 c kosher salt
3 garlic cloves (The Farm B/B or Russia Corners), unpeeled and smashed
2 bay leaves
1/2 c chopped fresh ginger (no need to peel)
1 tsp red pepper flakes
2 large sprigs of fresh rosemary (no need to remove from stem)
6-8 c water

In a large pot combine 6 c of water and the rest of the brine ingredients. Stir well and bring to a boil. Allow to boil for about 5 minutes. Remove from heat and allow to cool completely.

Place ham in a large glass bowl (or a zip bag or any container large enough to hold the ham and brine). Pour brine over ham to cover, adding reserved water in needed. Store in refrigerator for at least 1 day, but up to 4 days for a better flavor. Rotate the ham at least twice a day.

Remove ham from brine, and carefully pat dry. Let stand unwrapped for at least 30 minutes. Preheat oven to 325 degrees F.

Place ham on rack lined roasting pan. Roast for 20-25 minutes/lb. Allow to rest for 20 minutes tented with foil.