Balsamic vinegar adds the perfect complement to the traditional flavors of mustard and brown sugar for this glaze, creating a dark and caramelized coating for baked ham.
Julie Van Rosendaal
January 26, 2011
5-8 lb. fully cooked ham half (shank or butt end)
cup packed brown sugar
cup balsamic vinegar
cup grainy Dijon mustard
Preheat the oven to 350°F. Line a roasting pan with foil.
Place the ham in the roasting pan cut side down. Roast the ham uncovered for 1 (for a 5 lb. ham) to 2 hours hours (for an 8 lb. ham).
Meanwhile, combine the brown sugar, balsamic vinegar and mustard in a small bowl. Brush the ham with the glaze; continue roasting for an additional 30 minutes, basting with glaze every 10 minutes. Ham should be baked to an internal temperature of 140° F. Remove from oven; let the ham rest for 15 minutes before carving. Serve.
"I've always wondered why it is said that hams are baked and turkeys are roasted, when they're both cooked in the oven the exact same way! Most hams come cured and are already fully cooked, which makes baking them a no brainer; you're basically heating up the ham with a nice sticky glaze brushed on top. A ham is simple to feed to a crowd at a party; they can serve themselves, and make sanwiches if you put out biscuits or buns. Children love it, and ham is good at room tmeperature or cold as it is hot."
- Bake to internal temperature of 140 degrees.
- Recommend baking ham, cut side down - this enables the glaze to be applied to the entire exterior of the ham, makes the ham stable in the roaster, and allows the cut portion of the ham to stay moist – and roast in the glaze accumulated in the bottom of the roaster
- Lining the roaster with foil is excellent idea – easier removal of ham – and speedy clean up.
- Can use any type of balsamic vinegar – does not have to be aged vinegar.
- If desired, glazing more than 30 minutes is okay, just makes the glaze more carmelized and “yummy.”
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 3 1/2g,
- 3 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.