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

Servings

Shop Ingredients

Makes 10 servings

1 (7 to 8 lb./3.2 to 3.5 kg) shank or butt portion ham

Hertel - Smoked Ham Shank Portion, 1 Pound

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$5.99/lb was $6.81/lb$1.32/100g

1/2 cup brown sugar

Rogers - Dark Brown Sugar, 1kg, 1 Kilogram

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$3.99 was $4.39$0.40/100g

2 Tbsp balsamic vinegar

Western Family - Balsamic Vinegar of Modena, Aged, 250 Millilitre

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$8.99$3.60/100ml

2 Tbsp Dijon mustard

Maille - Dijon Original Mustard, 500 Millilitre

Add Maille - Dijon Original Mustard to Favorites.Add Maille - Dijon Original Mustard to Favorites.

$10.29$2.06/100ml

1 tsp coarsely ground black pepper

Mccormick - Ground Black Pepper, 37 Gram

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$5.49 was $6.19$14.84/100g

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.