Friday, November 30, 2012

Balsamic and Dijon Glazed Ham

Balsamic and Dijon Glazed Ham recipe by Barefeet In The KitchenThis is the BEST ham I have ever tasted. (This meal is so completely worthy of hyperbole; I've given up attempting to write this post without it.) I was completely stuffed after this meal and I could not stop snacking on little bites of ham as I was putting it away later. My husband and my boys could not get enough of this ham either. I had a whole list of meals planned to use up the remaining ham and I didn't make a single one of them! We just kept reheating and eating the ham on its own.

The balsamic and dijon glaze is a fantastic compliment to the ham. Just a few ingredients and almost no real effort will have a very impressive meal on the table. I can not imagine ever again using the package of glaze that comes with the ham from the store! I'm planning to make this same ham again for the whole family when we are together for Christmas this year.

Balsamic and Dijon Glazed Ham
recipe loosely adapted from Bon Appetit via Epicurious
(printable recipe)

1 8-10 lb ham shank, fully cooked
1/2 cup brown sugar
2 1/2 tablespoons balsamic vinegar, I used an excellent quality 18 year aged balsamic
1 1/2 tablespoons dijon mustard

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.

Place the ham on a large cutting board and score the ham with cuts, 1/2" deep in a diamond pattern. If that sounds confusing, look down at the ham and start in a straight line from one end to the other making a 1/2" deep cut all the way across and over the top of the ham. Then repeat this cut, about an inch apart, slicing the ham from one side to the other. Then turn the ham 180 degrees and repeat, straight cuts, all the way across the ham. It should resemble a checkerboard when you are finished. This process allows the glaze to penetrate deeper into the ham. It is well-worth the effort and it only takes a few minutes.

Preheat the oven to 325 degrees. Line a large roasting pan with foil and place the ham cut side down in the pan. Roast 45-50 minutes. While the ham begins roasting, combine the sugar, vinegar and mustard in a small cup or bowl. Set aside next to the stove.

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.

I roasted my 8 1/2 lb ham for 50 minutes, then basted it, 10 minutes more, basted again, 10 minutes more, basted 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.

Transfer the ham to a large platter and let rest 10-15 minutes prior to slicing. Enjoy!

Balsamic and Dijon Glazed Ham recipe by Barefeet In The Kitchen




ONE YEAR AGO TODAY: Rustic Vegetable Beef Soup

18 comments:

  1. Speaking from experience, I know that when you use hyperbold, it's got to be good!!! lol
    The ham looks fantastic and I love the use of balsamic! YUM!

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  2. I'm not usually a big fan of ham, but this does look delicious!

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  3. There you go with your glamorous meat photography again! This is mouthwatering, really, Mary.

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  4. What a delicious flavor combination on this ham. YUM!

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  5. Incredibly beautiful. I can't wait to try this one! That is the prettiest ham I have ever seen. Really!

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  6. Now that sounds like something I have to try out on the Egg! The glaze must rock.

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  7. I'm very excited to make this for my boyfriend on Christmas! Thank you for the recipe for the glaze! One question, it seems like that isn't a lot of glaze with just 2.5 tablespoons of actual "liquid". Did you need to make additional glaze?

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    Replies
    1. Surprisingly enough, it was plenty of glaze. It is very sticky and holds well to the ham.

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  8. I don't have a roasting pan. Could I use a crockpot and get the same result?

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    1. I made this again for Christmas and we didn't have a roasting pan where we were staying. I simply lined a large rimmed baking sheet with foil and cooked it that way. A crockpot definitely wouldn't give you the desired result.

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  9. Hi there. Food on Friday: Mustard on Carole's Chatter is now open for entries. This looks like a good recipe using mustard! I do hope you link it in. This is the link . Please do pop back to check out some of the other links. Have a great week.

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  10. Made this today (on a cookie sheet) Turned out great!!!

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  11. Made this today for the inlaws as a trial run for CHRISTmas. I assure you it tastes as Awesome as it looks. I ended up making 2batches of the glaze because I LOVE the flavor it adds. Dirt simple and REALLY good. Thanks You...

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  12. I made the ham for Christmas. It was a hit!:)

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  13. am torn between ham and lamb for Easter - this may help my decision!

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  14. Jessica told me about this and I made it for our potluck today. It was sooooo good! I think it removed the saltiness from the ham too!

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  15. I know it seems obvious but the instructions say "Line a large roasting pan with foil and place the ham cut side down in the pan." Does the scored surface of the ham go down or up? Then does "cut side down" mean the large surface of the ham that isn't scored? Thanks! This will be our holiday ham.

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    Replies
    1. The large flat "cut" of the ham goes face down in the pan. The sections that you scored should be face up to catch the glaze as you brush it on towards the end of the cooking time. I hope that helps!

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