The Olive Bin

Maple Dijon Glazed Ham

Remove the ham from the refrigerator 1-2 hours before it needs to go into 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" deep in a diamond pattern. Start in a straight line from one end to the other making a 1/2" deep cut all the way across and over the top of the ham. Turn 180 degrees and repeat. The ham should resemble a checkerboard when you are finished. This process allows the glaze to absorb into the ham. Preheat the oven to 325 degrees. Line a large roasting pan or a heavy rimmed baking sheet with foil and place the ham cut side down in the pan. Roast 45-50 minutes. While the ham begins roasting, combine the sugar, vinegar and mustard in a small cup or bowl. Set aside. Remove the ham from the oven and baste generously with the glaze, using about 1/4 of the glaze. Continue to roast the ham until it is deep brown and glazed, brushing the ham with more glaze every 10 minutes or so. Roast an 8 lb ham for 50 minutes, then baste it, 10 minutes more, baste again, 10 minutes more, baste it generously with all remaining glaze one last time and finished roasting it for 5 more minutes. An average of 10 minutes cooking time per lb of ham should be just right. Transfer the ham to a large platter and let rest 10-15 minutes prior to slicing. Enjoy!
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Ingredients

Number Of Servings: 16

1 8-10 lb ham shank, fully cooked
1/2 C brown sugar
2 1/2 T of The Olive Bin's Maple Balsamic Vinegar
1 1/2 T Dijon mustard

Directions

  1. Remove the ham from the refrigerator 1-2 hours before it needs to go into the oven. This will allow the meat to come a bit closer to room temperature before it goes into the oven.
  2. Place the ham on a large cutting board and score the ham with cuts, 1/2" deep in a diamond pattern. Start in a straight line from one end to the other making a 1/2" deep cut all the way across and over the top of the ham. Turn 180 degrees and repeat. The ham should resemble a checkerboard when you are finished. This process allows the glaze to absorb into the ham.
  3. Preheat the oven to 325 degrees. Line a large roasting pan or a heavy rimmed baking sheet with foil and place the ham cut side down in the pan. Roast 45-50 minutes. While the ham begins roasting, combine the sugar, vinegar and mustard in a small cup or bowl. Set aside. 
  4. Remove the ham from the oven and baste generously with the glaze, using about 1/4 of the glaze. Continue to roast the ham until it is deep brown and glazed, brushing the ham with more glaze every 10 minutes or so.
  5. Roast an 8 lb ham for 50 minutes, then baste it, 10 minutes more, baste again, 10 minutes more, baste it generously with all remaining glaze one last time and finished roasting it for 5 more minutes. An average of 10 minutes cooking time per lb of ham should be just right.
  6. Transfer the ham to a large platter and let rest 10-15 minutes prior to slicing. Enjoy!

Additional Info

Recipe adapted from barefeetinthekitchen.com

Associated Products

Maple Dark Balsamic
Maple Dark Balsamic
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