Balsamic Dijon Glazed Ham
Description
This ham will be a huge hit with your family and everyone that is lucky enough to come to dinner. It's the best ham that you will ever serve!
Ingredients
8-10 lb. ham shank, fully cooked
1/2 c. brown sugar
2 1/2 T. good quality balsamic vinegar
1 1/2 T. Dijon mustard
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Remove ham from refrigerator 1-2 hours before it needs to go into the oven to allow the meat to come a bit closer to room temperature before going into the oven.
Place ham on a large cutting board; score ham with cuts, 1/2 inch deep in a diamond pattern. Look down at the ham, start in a straight line from one end to the other making a 1/2 inch deep cust all the way across and over the top of the ham. Then repeat this cut, about an inch apart, slicing the ham from one side to the other. Turn the ham 180 degrees and repeat, straight cuts, all the way across the ham. It should resemble a checkerboard when finished. This will allow the glaze to penetrate deeper into the ham.
Preheat oven to 325 degrees. Line a large roasting pan or a heavy rimmed baking sheet with foil.
Place ham cut side down in the pan. Roast 45-50 minutes. While ham begins to roast, make the glaze by combining sugar, vinegar and mustard in a small bowl; set aside next to the stove.
Remove ham from the oven; baste generously with the glaze, using about 1/4 of the glaze. Place ham back in oven; continue to roast until it's a deep brown and glazed, brushing ham with more glaze every 10 minutes or so.
Transfer the ham to a large platter. Let rest 10-15 minutes before slicing.
16 servings.
*An 8 lb. ham should be roasted for 50 minutes, then baste it, 10 minutes more, baste again, 10 minutes more, baste it generously with all remaining glaze one last time and finish roasting it for 5 more minutes. An average of 10 minutes cooking time per lb. of ham should be just right.