Balsamic Dijon Glazed Ham
Submitted By: Tommy K.
Ingredients:
1 8-10 lb Fully Cooked, Shank End, Bone in Ham*
¾ Cup [Packed] Dark Brown Sugar
¼ Cup Balsamic Vinegar
3 Tbs Dijon Mustard
Kosher Salt to taste
Fresh Ground Black Pepper to taste
Preparation:
- Let ham sit at room temperature for 1 ½ hours before baking
- Preheat oven to 325ºF
- Season ham on all sides with salt and pepper to taste
- Wrap ham tightly with aluminum foil and place in a shallow roasting pan or rimmed baking sheet - Bake the ham in the bottom third of the oven until an internal temperature of 120ºF is achieved (apx 1 ½ - 2 hours)
- While the ham is baking, thoroughly combine all of the remaining ingredients in a small/medium bowl and set aside until needed
- Once the ham has baked the appropriate time, remove from oven and uncover - Increase oven temperature to 450ºF
- Brush the ham with half of the glaze and return to the oven - Allow to bake 10-12 minutes
- Again, remove from oven and brush with the remaining glaze - Return to oven and allow to bake until the surface of the ham is crisp and 'looks lacquered' (apx 10-20 minutes more)
- Remove from oven and loosely tent with aluminum foil - Allow to rest 10-15 minutes before slicing and serving hot
* Can use spiral cut ham if desired - IF USING a whole ham, score the entire surface of the ham
with ¼ inch deep cuts in a diamond pattern
