Balsamic and Dijon Glazed Ham | Celia's Gourmet Foods Cookbook

Balsamic and Dijon Glazed Ham

MEATS 141 Last Update: Feb 20, 2020 Created: Feb 20, 2020
Balsamic and Dijon Glazed Ham
  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium
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Balsamic and Dijon Glazed Ham

Ingredients

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. This process allows the glaze to penetrate deeper into the ham. It is well-worth the effort and it only takes a few minutes.
  3. Preheat the oven to 325 degrees.
  4. 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.
  5. While the ham begins roasting, combine the sugar, vinegar and mustard in a small cup or bowl. Set aside next to the stove.
  6. 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.
  7. We 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.
  8. Transfer the ham to a large platter and let rest 10-15 minutes prior to slicing.

Balsamic and Dijon Glazed Ham



  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium

Balsamic and Dijon Glazed Ham

Ingredients

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. This process allows the glaze to penetrate deeper into the ham. It is well-worth the effort and it only takes a few minutes.
  3. Preheat the oven to 325 degrees.
  4. 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.
  5. While the ham begins roasting, combine the sugar, vinegar and mustard in a small cup or bowl. Set aside next to the stove.
  6. 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.
  7. We 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.
  8. Transfer the ham to a large platter and let rest 10-15 minutes prior to slicing.

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