The glaze made of black peppercorns, honey, mustard, and balsamic vinegar provides the right amount of spicy, tangy, and sweet to balance out a perfectly roasted ham.
fully cooked bone-in ham (about 7 lb. total; preferably shank end)
- Heat oven to 375°F. Place ham, cut side down, on rack set in roasting pan; add 1/4 cup water to pan. Score ham on all sides in diamond pattern, cutting only 1/4 to 1/2 inch deep. Cover ham and pan tightly with foil and bake 11/2 hours.
- Meanwhile, using heavy pan, crush peppercorns; place in bowl. Add honey, mustards, and vinegar and whisk to combine. Transfer 1/2 cup glaze to small bowl and reserve for serving.
- Brush one-third of glaze (about 1/3 cup) over ham and bake, uncovered, 15 minutes; rotate ham in oven and repeat with another 1/3 cup glaze and bake another 15 minutes. Brush remaining 1/3 cup glaze over ham and bake until ham is heated through and internal temperature registers 140°F, 15 to 20 minutes more. Slice and serve with remaining glaze.
NUTRITIONAL INFORMATION (per serving): About 325 calories, 15.5 g fat (5 g saturated), 33 g protein, 1,355 mg sodium, 12 g carb, 0 g fiber
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