Balsamic & Dijon Glazed Ham with Roasted Pearl Onions

Cooking Time: 2 - 2 1/2 hrs    Servings: 8-12

Products needed:

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


  1. Cook onions in large pot of boiling salted water 2 minutes; remove from heat and drain.
  2. Trim root ends, leaving base intact. Peel; set aside. (Onions may be made 1 day ahead. Covered and refrigerate.)
  3. Preheat oven to 325 degrees F.
  4. Line a large stainless-steel Roasting Pan with aluminum foil.
  5. In a small bowl, combine brown sugar, balsamic vinegar, and Dijon mustard to make the balsamic glaze.
  6. Place prepared onions and carrots in a 11x7x2-inch glass baking dish.
  7. Combine 2/3 cup of the prepared balsamic glaze, olive oil, salt, pepper, and water; mix well.
  8. Toss with the vegetables to coat.
  9. Cover with aluminum foil and set aside.
  10. Making 1/2-inch-deep slits, score ham with diamond pattern.
  11. Place ham in prepared roasting pan and bake 45 minutes.
  12. Brush ham with rest of the balsamic glaze that was not added to onions and carrots.
  13. Place the baking dish with the onions and carrots in the oven alongside the ham.
  14. Roast both ham and onions 25 minutes.
  15. Baste ham with balsamic glaze.
  16. Uncover onions/carrots, and continue roasting onions and ham an additional 50 minutes.
  17. Baste ham balsamic glaze.
  18. Continue to roast ham and onions until deep brown and glazed, brushing ham with balsamic glaze every 10 minutes, about 30 minutes longer. 
  19. Remove from oven and transfer ham to large platter. 
  20. Transfer onions and carrots to bowl.
  21. Serve ham, passing onions and carrots.