Dijon Ham

  BACK

Who doesn't love a good ham? This a great recipe that will scent up your house with the delicious aroma of a fresh baked ham and it comes out better tasting than those honey hams you can buy at the store. This isn't too much of a difficult recipe either so try it out! This recipe will make a lot of ham, so if your date goes as good as I hope....you can have ham and eggs for breakfast.

Ingredients:

• 2 Pounds pearl onions
• 1 Cup (packed) dark brown sugar
• 5 Tablespoons balsamic vinegar
• 3 Tablespoons Dijon mustard
• 1/4 Cup (1/2 stick) butter, diced
• 1 Teaspoon salt
• 1/4 Teaspoon ground black pepper
• 1/2 Cup water
• 1 8- to 10-pound half ham shank, fully cooked, fat trimmed to 1/2-inch thickness

Directions:

• Cook onions in large pot of boiling salted water for two minutes and then drain. Trim root ends, leaving base intact. Peel.
• Preheat oven to 325°F.
• Combine sugar, vinegar, and mustard in bowl for glaze.
• Transfer onions to a glass baking dish.
• Add 2/3 cup glaze, butter, salt, pepper and water; toss to coat.
• Cover with foil.
• Line large roasting pan with foil.
• Making 1/2-inch-deep slits, score ham with diamond pattern.
• Place ham in pan and roast 45 minutes.
• Place onions in oven.
• Roast ham and onions 25 minutes. Uncover onions.
• Continue roasting onions and ham 50 minutes.
• Baste ham with some of glaze.
• Continue to roast ham and onions until deep brown and glazed, brushing ham with glaze every 10 minutes, about 30 minutes longer.
• Transfer ham to large platter.
• Transfer onion mixture to bowl.
• Serve ham, passing onion mixture separately.

Recommendations:
As a starter, we recommend the shrimp appetizer.
As a side dish, we recommend the gnocchi and the baby carrots.
As a dessert, we recommend the blueberry martini.

  BACK