Balsamic Dijon Pepper Glazed Ham
Here’s an easy way to richly glaze a baked ham with a beguiling, dark, sweet and tangy glaze with accents of mustard and pepper.
Recipe - Quality Foods
Balsamic Dijon Pepper Glazed Ham
Prep Time15 Minutes
Servings10
Cook Time110 Minutes
Ingredients
1 (7 to 8 lb./3.2 to 3.5 kg) shank or butt portion ham
1/2 cup brown sugar
2 Tbsp balsamic vinegar
2 Tbsp Dijon mustard
1 tsp coarsely ground black pepper
Directions
- Preheat oven to 325 F. Trim ham of any excess tough outer skin. Set ham, fatty side up, in shallow roasting pan. Score top of ham in a diamond pattern, making shallow cuts about 1-inch apart. Bake ham, uncovered, 80 minutes.
- To make glaze, combine sugar, vinegar, mustard and pepper in a bowl.
- When ham has baked 80 minutes, brush it with 1/3 of the glaze, and then bake 10 minutes more. Brush with 1/3 more of the glaze and bake another 10 minutes. Now brush with remaining glaze and bake another 10 minutes, or until ham is richly coloured and piping hot, about 140 F (60 C) or above when tested in the very centre with an instant-read meat thermometer.
- Transfer ham to a cutting board, brush with any glaze in the pan, if desired, and then tent with foil and rest 15 minutes. Now slice, arrange on a platter and serve.
15 minutes
Prep Time
110 minutes
Cook Time
10
Servings
Shop Ingredients
Makes 10 servings
Hertel - Smoked Ham Shank Portion, 1 Pound
Flyer Sale
$3.99/lb was $6.81/lb$0.88/100g
Rogers - Dark Brown Sugar, 1kg, 1 Kilogram
$4.39$0.44/100g
Not Available
Maille - Dijon Original Mustard, 500 Millilitre
$8.29 was $10.29$1.66/100ml
Mccormick - Ground Black Pepper, 37 Gram
$5.89 was $6.19$15.92/100g
Directions
- Preheat oven to 325 F. Trim ham of any excess tough outer skin. Set ham, fatty side up, in shallow roasting pan. Score top of ham in a diamond pattern, making shallow cuts about 1-inch apart. Bake ham, uncovered, 80 minutes.
- To make glaze, combine sugar, vinegar, mustard and pepper in a bowl.
- When ham has baked 80 minutes, brush it with 1/3 of the glaze, and then bake 10 minutes more. Brush with 1/3 more of the glaze and bake another 10 minutes. Now brush with remaining glaze and bake another 10 minutes, or until ham is richly coloured and piping hot, about 140 F (60 C) or above when tested in the very centre with an instant-read meat thermometer.
- Transfer ham to a cutting board, brush with any glaze in the pan, if desired, and then tent with foil and rest 15 minutes. Now slice, arrange on a platter and serve.