Cooking Time: 2 - 2 1/2 hrs Servings: 8-12
Traditional 18 Year Balsamic Vinegar
- 2 pounds pearl onions
- 2 lbs carrots peeled and cut into chunks
- 1 c firmly packed dark brown sugar
- 5 tablespoons 18 Year Traditional, or Maple Balsamic Vinegar
- 3 tablespoons Dijon style mustard
- 1/4 c extra virgin olive oil
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 c water
- 1 (8- to 10-pound) half ham shank, fully cooked, fat trimmed to 1/2-inch thickness
- Cook onions in large pot of boiling salted water 2 minutes; remove from heat and drain.
- Trim root ends, leaving base intact. Peel; set aside. (Onions may be made 1 day ahead. Covered and refrigerate.)
- Preheat oven to 325 degrees F.
- Line a large stainless-steel Roasting Pan with aluminum foil.
- In a small bowl, combine brown sugar, balsamic vinegar, and Dijon mustard to make the balsamic glaze.
- Place prepared onions and carrots in a 11x7x2-inch glass baking dish.
- Combine 2/3 cup of the prepared balsamic glaze, olive oil, salt, pepper, and water; mix well.
- Toss with the vegetables to coat.
- Cover with aluminum foil and set aside.
- Making 1/2-inch-deep slits, score ham with diamond pattern.
- Place ham in prepared roasting pan and bake 45 minutes.
- Brush ham with rest of the balsamic glaze that was not added to onions and carrots.
- Place the baking dish with the onions and carrots in the oven alongside the ham.
- Roast both ham and onions 25 minutes.
- Baste ham with balsamic glaze.
- Uncover onions/carrots, and continue roasting onions and ham an additional 50 minutes.
- Baste ham balsamic glaze.
- Continue to roast ham and onions until deep brown and glazed, brushing ham with balsamic glaze every 10 minutes, about 30 minutes longer.
- Remove from oven and transfer ham to large platter.
- Transfer onions and carrots to bowl.
- Serve ham, passing onions and carrots.