Balsamic Glazed Baked Ham
This glaze only requires three ingredients, so I recommend using the highest quality you can find-- perhaps our balsamic vinegar!
The Dijon mustard used in this recipe should have enough tang and flavor and be a good variety. It doesn't have to be the most expensive but it should still be tasty on its own. Avoid deli mustard in this recipe!
You can use either heavy or light brown sugar in the glaze. If you wish to use lite brown sugar, it will have a lighter taste and a less molasses-heavy taste, but it cannot be substituted with table sugar or a sugar substitute.
This recipe is great for chicken, pork, and salmon!
- 1 8-10 lb Ham shank, fully cooked
- 1/2 cup Brown sugar
- 2 1/2 Tbsp. Balsamic Vinegar -Recommend -Cherry Dark Balsamic Vinegar, Balsamic Reduction Vinegar, Honey Ginger White Balsamic Vinegar, Bourbon White Balsamic Vinegar
- 1 1/2 Tbsp. Dijon mustard
- Remove the ham from the refrigerator 1-2 hours before it needs to go into the oven. This will allow the meat to come a bit closer to room temperature before it goes into the oven.
- Place the ham on a large cutting board and score the ham with cuts, 1/2" deep in a diamond pattern. If that sounds confusing, look down at the ham and start in a straight line from one end to the other making a 1/2" deep cut 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. Then turn the ham 90 degrees and repeat, straight cuts, all the way across the ham. It should resemble a checkerboard when you are finished. This process allows the glaze to penetrate deeper into the ham. It is well-worth the effort and it only takes a few minutes.
- Preheat the oven to 325 degrees. Line a large roasting pan or a heavy rimmed baking sheet with foil and place the ham cut side down in the pan. Roast 45-50 minutes. While the ham begins roasting, combine the sugar, vinegar, and mustard in a small cup or bowl. Set aside next to the stove.
- Remove the ham from the oven and baste generously with the glaze, using about 1/4 of the glaze. Continue to roast the ham until it is deep brown and glazed, brushing the ham with more glaze every 10 minutes or so.
- Roast an 8 lb ham 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 finished roasting it for 5 more minutes. An average of 10 minutes cooking time per lb of ham should be just right.
- Transfer the ham to a large platter garnished with fresh herbs and let rest 10-15 minutes prior to slicing. Enjoy!
Recipe modified from the Barefoot In The Kitchen blog.
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