- 1 – bone-in skinless smoked ham, shank or butt end portion, 6-8 lbs.
- 1 cup Fresh Harvest Traditional 18-year-old, Vermont Maple or Cinnamon-Pear Balsamic (or a combination)
- 2 tablespoons Dijon or grainy mustard
Preheat the oven to 325°. Line a large roasting pan with foil. With a sharp knife, score the top and sides of 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 about ½ to ¾ cup low heat. This process should be done slowly, taking around 20-30 minutes to complete, and stirring often. When the balsamic has become thick and syrupy and is reduced, remove from heat and whisk in the mustard.
As mentioned above, after baking for an hour, remove the ham from the oven and increase the oven temperature to 350°.
Using a pastry brush, liberally apply the balsamic glaze all over the ham, paying particular attention to working it in to the scored portions. Cover just the shank end with a small piece of foil to prevent 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.