Savory and delicious! This ham recipe is great for the non-ham lover, too!
- 8-10lb Bone-In Ham, fully cooked, fat trimmed
- 1/3C Dark brown sugar, firmly packed
- 3T The Olive Grove’s Traditional 18 Year Aged Balsamic Vinegar
- 3T Dijon mustard
- 1T Rosemary, crushed
- 1t Black pepper, freshly ground
Remove ham from refrigerator 2 hours before it needs to go into the oven to allow meat to reach room temperature before cooking. Place ham on a large cutting board and score the ham with cuts 1/2″ deep in a diamond pattern. This will allow the glaze to get inside the ham.
Preheat oven to 325 degrees F. In a large roasting pan, put the ham flat side down and roast for 50 minutes. While ham is cooking, combine the brown sugar, balsamic vinegar, Dijon mustard, Rosemary and pepper in a medium bowl to make the balsamic glaze. Set aside.
Remove ham from the oven and baste with some of the balsamic glaze. Continue to roast ham until deep brown and glazed, brushing ham with balsamic glaze every 10 minutes, about 30 minutes longer. Ham should roast about 10 minutes per pound in total.
Remove from oven and transfer ham to large platter. Serve and enjoy!