This recipe, with only 3 ingredients, would be perfect for any holiday table!
Ingredients
- 1 – 6-8 lbs bone-in skinless smoked ham, shank or butt end portion
- 1 cup Olive This! Vermont Maple Balsamic Vinegar, or Olive This! Cinnamon-Pear Balsamic Vinegar
- 2 tablespoons Dijon or grainy mustard
Directions
Line a large roasting pan with foil. With a sharp knife, score the fat all over the ham in a diamond pattern. Place the ham, 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 it in a medium sauce pan set over low heat. This process should be done slowly, taking approximately 25-30 minutes to complete. When the balsamic vinegar has become thick and syrupy and is reduced by half, remove from heat and whisk in the Dijon mustard.
Recipe credit: Rachael Bradley, Veronica Foods
Have a comment? We’d love to hear from you. Have you tried this dish? Do you have a variation that you think others will enjoy? Leave us a comment below (providing your email address is not necessary).