Cooking from The Pantry

Vermont Maple Balsamic Glazed Ham

Vermont Maple Balsamic Glazed Ham


1 pound ham

1 cup from Olives & Grapes Aged Vermont Maple Dark balsamic vinegar

1/2 cup dijon mustard


  1. Remove the ham from the refrigerator 1-2 hours before it needs to go into the oven. This will allow the meat to come a bit closer to room temperature before it goes into the oven.
  2. Preheat the oven to 325 degrees. Line a large roasting pan or a heavy-rimmed baking sheet with foil and place the ham cut side down in the pan. Roast for 20 minutes.
  3. While the ham begins roasting, combine the vinegar and mustard in a small cup or bowl. Set aside next to the stove.
  4. Remove the ham from the oven and baste generously with the glaze, using about ΒΌ of the glaze. Continue to roast the ham until it is deep brown and glazed, brushing the ham with more glaze every 10 minutes or so.
  5. Transfer the ham to a large platter and let rest for 10-15 minutes prior to slicing.