Balsamic Maple Glazed Ham

A dish of vegetable and two wooden soup

Balsamic vinaigrette, maple syrup and just a touch of Dijon mustard can transform an ordinary baked ham into an amazing experience.

Prep Time       Total Time       Servings
15Min.             2Hrs 30Min       20Servings

What You Need:

  • 1/4 cup Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing
  • 1/4 cup Maple Syrup
  • 1 tsp. Dijon Mustard
  • 1 smoked skinless bone-in ham (shank or butt-end portion), 7 lb./3.2 kg
  • 2 lb. (900 g) parsnips, trimmed, peeled and cut into 1/2-inch-wide spears
  • 2 pkg. (340 g each) baby carrots
  • 3 Tbsp. olive oil

Make It:

  • Heat oven to 325ºF.
  • Mix dressing, syrup and mustard. Place ham, fat-side up, in roasting pan. Diagonally score ham; cover with foil. Bake 1 hour.
  • Discard foil. Brush ham with 1/3 of the glaze. Bake, uncovered, 1 hour or until heated through (140ºF), brushing with remaining glaze every 20 min. Meanwhile, toss parsnips and carrots with oil in a large shallow pan. Add to oven with ham the last 45 min. of the ham baking time, turning vegetables every time ham is brushed with glaze.
  • Remove ham from oven; transfer to the cutting board. Tent with foil; let stand 15 min. Meanwhile, increase oven temperature to 425ºF. Continue to roast vegetables 15 min., turning every 5 min. Serve with ham.

Serving Suggestion:

Serve with the roasted vegetables and your favourite holiday side dishes.

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