Maple Balsamic Glazed Ham
Who’s ready for the Easter Sunday ham?! Seriously, this recipe makes the BEST ham ever! It is our absolute FAVORITE and Easter brunch would not be the same without it (or my Mom’s potato salad)! Enjoy on a bun with some Stonewall Kitchen Maple Bacon Aioli!
- 1/4 cup Maple Dark Balsamic Vinegar
- 1 tablespoon Stonewall Kitchen Maine Maple Champagne Mustard
- 1/4 cup Sicilian Biancolilla Extra Virgin Olive Oil
- 1/4 cup dark brown sugar
- 1 teaspoon Himalayan Sea Salt
- 1/4 teaspoon black pepper
- 1 8-10 pound half ham shank, fully cooked
- 2 pounds pearl onions
*Cook onions in large pot of boiling ,salted water for about 2 minutes; drain. Trim root ends off and peel. Do a day ahead. Cover and refrigerate.
Preheat oven to 325°F. Combine Maple Dark Balsamic Vinegar, Sicilian Biancolilla Extra Virgin Olive Oil, Stonewall Kitchen Maine Maple Champagne Mustard and brown sugar in a bowl (this will be the glaze for the ham). Remove onions from the refrigerator and transfer them to a 11x7x2-inch glass baking dish. Add 2/3 cup of the balsamic glaze, 1/2 cup water and season with salt and pepper; rub the mixture all over the ham. Cover with foil.
Line large roasting pan with foil. Making 1/2-inch-deep slits, score ham with diamond pattern so the glaze can really bake into the ham. 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 the ham and the onions until they are both a deep brown color and fully glazed (I brush the ham about every 10 minutes with the glaze), about 30 minutes longer.
When ham is ready, transfer to a large platter. Transfer the onion mixture to a serving bowl.
*The onions MUST be prepped the day before. The onions are optional.