Bone-in ham with balsamic honey glaze
Recipe Mari Loewen, Photography Ross Cornish
Ingredients
1 whole smoked ham, bone in, rind on
1/2 cup honey
1/3 cup freshly squeezed orange juice
3 tablespoons good balsamic vinegar
1 tablespoon Dijon mustard
1 large onion, cut into wedges
1 large orange, cut into wedges
4 sprigs rosemary
Rinse ham with cool water and pat dry with paper towel. Let stand, uncovered, at room temperature about 1 hour. In medium bowl, whisk together honey, orange juice, balsamic vinegar, mustard, and set aside.
Preheat oven to 300°F and place rack on lowest level. In roasting pan with rack, place ham with the thicker rind on top. Place onion wedges, orange wedges, and rosemary around ham, and transfer to oven to cook for 1 hour.
Remove ham from oven and cool slightly. Increase oven temperature to 350°F. Trim rind from ham, leaving layer of fat about 1/4 inch thick. Score fat on top into diamond pattern, cutting about 1/2 to 1 inch through fat and into meat, and baste with honey mixture. Add 1/4inch water to pan, return to oven and cook 1 more hour, basting often with remaining marinade. If necessary, add a little water to pan to keep juices from burning. Remove ham from oven and rest 30 minutes. To serve, transfer ham to serving platter and garnish with fresh orange wedges and rosemary. Serve with remaining glaze. Serves up to 20.
