Extra Virgin Olive Oil | EVOO Flavor Fused/Infused | Gourmet & Specialty Oils | Balsamic Vinegars | Wine Vinegars
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Honey Balsamic HamIngredients 15-lb fully cooked bone-in smoked ham 2 tbsp liquid honey 2 tbsp Dijon mustard 2 tbsp The Olive Leaf's Traditional Balsamic Vinegar Preparation Remove skin and all but 1/4 inch fat on ham. Score diagonally through fat but not into meat to form diamond pattern. Place, scored side up, on rack in roasting pan, roast in 325 F oven for 2 hours. Stir together honey, mustard and The Olive Leaf's balsamic vinegar. Brush about one-third over ham. Roast, brushing twice with remaining honey mixture, for 1 hour or until meat thermometer registers 140 F. Transfer to cutting board. Tent with foil and let stand for 20 minutes before slicing. (Make-ahead: Let cool, wrap and refrigerate for up to 3 days. Slice.) |