Balsamic and Dijon-Glazed Ham

SERVINGS

24

PREP TIME

10 min

TOTAL TIME

2 hr

GLUTEN FREE

YES


Ham Bone In Fully Cooked

This recipe is made with a Jones Bone-In Ham.


Dress up a Jones ham with a classic glaze and make dinner a delight.


ingredients
1 Jones Dairy Farm Hickory Smoked Semi-Boneless or Bone-In Ham
​Salt and pepper to taste
3/4 cup dark brown sugar
3 1/2 tablespoons balsamic vinegar
2 tablespoons Dijon mustard
DIRECTIONS
Remove ham from refrigerator 1 hour before cooking. Unwrap ham and generously pat salt and pepper all over ham.

Place ham on large cutting board, fat side up and score ham with 1/2-inch deep cuts, in a diamond pattern.

To make the glaze, combine brown sugar, balsamic vinegar and Dijon mustard in small bowl. Preheat oven to 325°F.

Place ham (fat side up) on roasting rack in roasting pan. Cook uncovered ham in oven 15 minutes per pound or until the internal temperature reaches 140°F on meat thermometer.

Halfway through the baking period, remove ham from oven and brush with half the glaze. Cook for another 45 minutes and brush with remaining glaze. When ham is done, let rest at least 5 minutes before slicing.

Ingredients

Directions

1 Jones Dairy Farm Hickory Smoked Semi-Boneless or Bone-In Ham
​Salt and pepper to taste
3/4 cup dark brown sugar
3 1/2 tablespoons balsamic vinegar
2 tablespoons Dijon mustard
Remove ham from refrigerator 1 hour before cooking. Unwrap ham and generously pat salt and pepper all over ham.

Place ham on large cutting board, fat side up and score ham with 1/2-inch deep cuts, in a diamond pattern.

To make the glaze, combine brown sugar, balsamic vinegar and Dijon mustard in small bowl. Preheat oven to 325°F.

Place ham (fat side up) on roasting rack in roasting pan. Cook uncovered ham in oven 15 minutes per pound or until the internal temperature reaches 140°F on meat thermometer.

Halfway through the baking period, remove ham from oven and brush with half the glaze. Cook for another 45 minutes and brush with remaining glaze. When ham is done, let rest at least 5 minutes before slicing.