Balsamic & Maple Glazed Ham

  Posted on April 4, 2012  by Leslie Blythe  1 comment

I love the idea of balsamic vinegar and maple syrup together.  Every Easter, I try to come up with different types of ham glazes.  Actually, the Apricot Baked Salami glaze would work nicely too.  Hey, and you can’t forget the Demented Lamby Cake!

Balsamic & Maple Glazed Ham

1 Bone-in skinless smoked ham, shank or butt end portion, about 7 lb
¼ cup balsamic vinegar
¼ cup maple Syrup
1 Tbs Dijon mustard
8 parsnips, about 2 lbs, peeled and trimmed, cut into ½” spears
1½ lb baby carrots
3 Tbs olive oil

Heat oven to 325ºF. Place ham, fat-side up, in foil-lined roasting pan. Score ham; cover with foil. Bake 1 hour. Then mix balsamic vinegar, syrup and mustard; brush 1/3 of glaze onto ham.

Bake, uncovered, 1 hour or until ham is heated through (140ºF), brushing with remaining glaze every 20 minutes. Meanwhile, toss parsnips and carrots with oil in large shallow baking pan. Add to oven with ham after 15 minutes of 2nd ham baking time, stirring vegetables every time ham is brushed with glaze.

Transfer ham to cutting board; cover loosely with foil. Let stand 15 minutes. Meanwhile, increase oven temperature to 425ºF. Bake vegetables an additional 15 minutes, stirring after 10 minutes. Serve with the sliced ham.

Helpful Tips
After carving the ham, reserve the bone for making split pea or favorite bean soup.

How to score a ham
Using a sharp knife, make 1/4-inch-deep parallel cuts, about 1 inch apart, in top surface of ham. Make additional scores at right angles to form diamond shapes. Whole cloves may be inserted where cuts cross if desired.