Balsamic and Dijon-Glazed Ham
The Holiday Ham Glaze Worth Volunteering For
This Balsamic and Dijon-Glazed Ham recipe starts with a Jones Hickory Smoked Bone-In or Semi-Boneless Ham scored in a diamond pattern and seasoned with salt and pepper. A three-ingredient glaze of dark brown sugar, balsamic vinegar, and Dijon mustard is brushed on in two coats during roasting, building a deeply caramelized, sweet and tangy crust. This gluten free glazed ham recipe serves 24 and makes a centerpiece-worthy holiday ham that’s as impressive as it is simple to make.
Ingredients
- 1 Jones Dairy Farm Semi-Boneless or Old Fashioned Fully Cooked Ham
- salt and pepper to taste
- 3/4 cup dark brown sugar
- 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 12-15 minutes per pound or until the internal temperature reaches 125°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.
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