Balsamic and Dijon Glazed Ham

READY IN: 1hr 15mins


  • 8 -10lbsham (shank fully cooked)
  • 12 cupbrown sugar (I skipped this ingredient)
  • 2 12 tablespoonsbalsamic vinegar
  • 1 12 tablespoonsDijon mustard

    Serving Size: 1 (237) g

    Servings Per Recipe:16

    Calories: 363.2

    Calories from Fat 117 g 32 %

    Total Fat 13 g 20 %

    Saturated Fat 4.4 g 21 %

    Cholesterol 118.1 mg 39 %

    Sodium 3462.8 mg 144 %

    Total Carbohydrate7.4 g 2 %

    Dietary Fiber 0.1 g 0 %

    Sugars 7.1 g 28 %

    Protein 50.8 g 101 %


  • Remove the ham from the refrigerator 1 to 2 hours before it needs to go in 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 inch 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 half inch deep cut all the way across and over the top of the ham.Then repeat this cust, about an inch apart, slicing the ham from one side to the other.Then turn the ham 180 degrees and repeat, straight cuts, ll 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.Is is well-wort the effort and it only takes a few minutes.
  • Preheat oven to 325.Line a large roasting pan or a heavy rimmed baking sheet with foil and place the ham cut side down in the pan.(I skipped the foil and put into my big turkey pan)Roast 45 to 50 minutes.While the ham begins roasting, combine the sugar, vinegar, and mustard in a small cup or bowl (I skipped the sugar when I made it).Set aside next to the stove.
  • Remove the ham from the oven and 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 pound of ham should be just right.
  • Transfer the ham to a large platter and let rest 10 to 15 minutes before slicing.
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