MAPLE BALSAMIC GLAZED HAM
1 bone-in skinless smoked ham, shank or butt end portion, 6-8 lbs.
1 cup Seaport Oil & Vinegars’ Aged Maple or Cinnamon-Pear Balsamic Vinegar
2 tablespoons Dijon or grainy mustard
Preheat oven to 325ºF.
Line a large roasting pan with foil.
With a sharp knife, score the fat all over the ham in a diamond pattern. Place it, cut side down, in the roasting pan and cover tightly with foil. Bake for 1 hour.
Meanwhile, reduce the Balsamic to 1/2 cup, by gently simmering in a medium saucepan set over low heat. This process should be done slowly, taking approximately 25-30 minutes to complete. When the Balsamic has become thick and syrupy and is reduced by half, remove from heat and whisk in the Dijon mustard.
After baking for an hour, remove the ham from the oven and increase the temperature to 350ºF. Using a pastry brush, liberally apply the Balsamic glaze all over the ham, paying special attention to working it into the scored portions. Cover just the shank end with a small piece of foil to prevent it from burning. Return the uncovered ham to the oven and roast for approximately 35 minutes, or until the glaze has caramelized and the ham is golden brown.