Tom's Pear Lime Cinnamon Balsamic Glazed Ham | Celia's Gourmet Foods Cookbook

Tom's Pear Lime Cinnamon Balsamic Glazed Ham

MEATS 139 Last Update: Dec 27, 2019 Created: Dec 27, 2019
Tom's Pear Lime Cinnamon Balsamic Glazed Ham
  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium
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Tom's Pear Lime Cinnamon Balsamic Glazed Ham

Ingredients

Directions

  1. Preheat the oven to 325.
  2. 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.
  3. Meanwhile, reduce the balsamic by gently simmering it in a medium sauce pan set over low heat. This process should be done slowly, taking approximately 25-45 minutes to complete. When the balsamic vinegar has become thick and syrupy and is reduced by maybe half, remove from heat and whisk in the Dijon mustard.
  4. 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. (Save and warm the remaining glaze for drizzling on the sliced ham before serving.)
  5. 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 as directed on the ham’s directions, basting every 15 minutes or so. Serve when the glaze has caramelized and the ham is golden brown.

Tom's Pear Lime Cinnamon Balsamic Glazed Ham



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

Tom's Pear Lime Cinnamon Balsamic Glazed Ham

Ingredients

Directions

  1. Preheat the oven to 325.
  2. 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.
  3. Meanwhile, reduce the balsamic by gently simmering it in a medium sauce pan set over low heat. This process should be done slowly, taking approximately 25-45 minutes to complete. When the balsamic vinegar has become thick and syrupy and is reduced by maybe half, remove from heat and whisk in the Dijon mustard.
  4. 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. (Save and warm the remaining glaze for drizzling on the sliced ham before serving.)
  5. 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 as directed on the ham’s directions, basting every 15 minutes or so. Serve when the glaze has caramelized and the ham is golden brown.

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