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Balsamic and Dijon-Glazed Ham with Roast




Source of Recipe


Bon Appetit-4/02






List of 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 (8 to 10 pound) half ham shank, fully cooked, fat trimmed to 1/2-inch thickness
  






Instructions



1. Cook onions in large pot of boiling water 2 minutes; drain. Trim root ends leaving base intact. Peel. (Can be made 1 day ahead. Cover and refrigerate).
   
   
2. Preheat oven to 325 degrees. Combine sugar, vinegar and mustard in bowl for glaze. Transfer onions to 11 x 7 x 2-inch glass baking dish. Add 2/3 cup glaze, butter, 1 teaspoon salt, 1/4 teaspoon pepper and 1/2 cup water; toss to coat. Cover with foil.
   
   
3. 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.
   
   
4. Baste ham with some of the glaze. Continue to roast ham and onions until deep brown and glazed, brushing ham with glaxe every 10 minutes, about 30 minutes longer. Tranfer ham to a large platter. Transfer onion mixture to bowl. Serve ham, passing onion mixture separately.
   
5. Servings: 12