Name: Balsamic and Dijon Glazed Ham Recipe
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 8-10 lb fully cooked ham shank; ½ cup brown sugar; 2½ tablespoons balsamic vinegar; 1½ tablespoons Dijon mustard

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Introduction

This Balsamic and Dijon Glazed Ham is a perfect centerpiece for any holiday or special occasion. With a balance of sweet and tangy flavors, the glaze enhances the natural richness of the fully cooked ham, creating a beautifully caramelized finish that’s sure to impress your guests.

A close-up view of a sliced ham placed in a white rectangular ceramic baking dish, showing multiple thick layers of pink and brown meat with a shiny glazed surface. A woman's hand is seen pouring a dark, thick sauce from a small white pitcher over the top, coating the ridged meat layers with a glossy finish. The dish is set against a white marbled textured surface, emphasizing the rich colors and textures of the ham. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8-10 lb fully cooked ham shank
½ cup brown sugar
2½ tablespoons balsamic vinegar
1½ tablespoons Dijon mustard

Instructions

Step 1: Remove the ham from the refrigerator 1-2 hours before cooking to allow it to come closer to room temperature.
Step 2: Preheat the oven to 325°F (165°C). Line a large roasting pan or heavy-rimmed baking sheet with foil and place the ham cut side down in the pan. Roast for 45-50 minutes.
Step 3: While the ham is roasting, mix the brown sugar, balsamic vinegar, and Dijon mustard in a small bowl and set aside near the stove.
Step 4: Remove the ham from the oven and brush it generously with about one-quarter of the glaze. Return the ham to the oven and continue roasting, brushing with more glaze every 10 minutes until the ham is deep brown and caramelized.
Step 5: Transfer the glazed ham to a large platter and let it rest for 10-15 minutes before slicing and serving.

Tips & Variations

For extra flavor, stud the ham with whole cloves before roasting.
If you prefer a sweeter glaze, add a tablespoon of honey or maple syrup to the glaze mixture.
Use a meat thermometer to ensure the ham reaches an internal temperature of 140°F (60°C) for best results.
Try substituting apple cider vinegar for balsamic vinegar for a fruitier glaze.

Storage

Store leftover glazed ham covered in the refrigerator for up to 4 days. To reheat, place slices in a covered dish and warm gently in a 300°F (150°C) oven to prevent drying out. Alternatively, reheat slices in the microwave, covered with a damp paper towel, until warmed through.

How to Serve

A large glazed ham with about twelve thick layers is presented on a white plate, showing its rich brown glaze that covers each layer with a shiny and slightly sticky texture; the outer edges are darker and caramelized, while the inside layers are pink and tender. A fork rests on the plate near the base of the ham, and two sprigs of green rosemary lie beside it, adding a fresh touch to the arrangement. The plate sits on a white marbled surface with a colorful cloth partly visible behind it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a spiral-cut ham for this recipe?

Yes, a spiral-cut ham works well with this glaze. Since it’s already sliced, reduce roasting time and brush the glaze between layers for extra flavor.

Do I need to baste the ham with the glaze multiple times?

Brushing the ham with glaze every 10 minutes helps build a rich, caramelized coating, so it’s recommended for the best flavor and appearance.