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Balsamic Glazed Ham Recipe
Ingredients
1 - bone-in skinless smoked ham, shank or butt end portion, 6-8 lbs.
1 cup Maine-ly Drizzle's Aged Maple Balsamic Vinegar, or Maine-ly Drizzle's Aged Cinnamon-Pear Balsamic Vinegar
2 tablespoons Dijon or grainy mustard
Directions
Preheat the oven to 325.
Line
a large roasting pan with foil. With a sharp knife, score the fat all
over the ham in a diamond pattern. Place the ham, cut side down, in the
roasting pan and cover tightly with foil. Bake for 1 hour.
Meanwhile,
reduce the balsamic to 1/2 cup, by gently simmering it in a medium
sauce pan set over low heat. This process should be done slowly, taking
approximately 25-30 minutes to complete. When the balsamic has become
thick and syrupy and is reduced by half, remove from heat and whisk in
the Dijon mustard.
After baking for an hour, remove the ham from
the oven and increase the oven temperature to 350. Using a pastry
brush, liberally apply the balsamic glaze all over the ham, paying
special attention to working it in to the scored portions. Cover just
the shank end with a small piece of foil to prevent it from burning.
Return the uncovered ham to the oven and roast for approximately 35
minutes, or until the glaze has caramelized and the ham is golden brown.
Serves 8
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