Balsamic Glazed Ham Recipe

Needed for this Recipe:

Sunshine Coast Olive Oil Co. Aged Maple Dark Balsamic or

Sunshine Coast Olive Oil Co. Aged Cinnamon-Pear Dark Balsamic



· 1 – bone-in skinless smoked ham, shank or butt end portion, 6-8 lbs.

· 1/2 cup Aged Maple Balsamic Condimento, or  Aged Cinnamon-Pear Balsamic Condimento  (or a combination of both)

· 2 tablespoons Dijon or grainy mustard (or a combination of both)


· Preheat the oven to 325°F.

· Line a large roasting pan with foil.

· With a sharp knife, score the fat all over the ham in a diamond pattern.

· Place the ham, cut side down, in the roasting pan and cover tightly with foil.

· Bake for 20 minutes per pound LESS 35 minutes. (so for an 8 pound ham, bake 6 x 20 minutes (i.e. two hours) then proceed:

· Meanwhile, reduce the balsamic by about 1/3, by gently simmering it in a medium saucepan set over low heat.  This process should be done slowly, taking approximately 10-15 minutes to complete.

· When the balsamic has become thick and syrupy, remove from heat and whisk in the Dijon mustard.

· After baking for an hour, remove the ham from the oven and increase the oven temperature to 350°F.

· Using a pastry brush, liberally apply the balsamic glaze all over the ham, paying special attention to working it into the scored portions.

· Cover just the shank (bone) end with a small piece of foil to prevent it from 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.

 * Serves 8 *