If you’re planning on making a ham for Easter dinner this year and want to try something different, this recipe is definitely the way to go! You can change the flavour quite dramatically by using a flavoured balsamic vinegar.
- 1 – bone-in skinless smoked ham, shank or butt end portion, 6-8 lbs.
- 1 cup Dark Balsamic Vinegar – some of our favourites for ham are the Maple Balsamic Vinegar, Cinnamon-Pear Balsamic Vinegar, or Traditional Dark Balsamic Vinegar.
- 2 tablespoons Dijon or grainy mustard
- 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 vinegar 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.