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.
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"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.”
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