Glazing with balsamic vinegar balances the saltiness of the ham without becoming too sweet.
Cooking Time: 2 1/2 - 3 hrs Servings: 10-12
Herbes de Provence Infused Olive Oil
Black Currant Balsamic Vinegar
1 8- to 10-pound half ham shank, fully cooked, fat trimmed to 1/2-inch thickness
1 cup (packed) dark brown sugar
5 tablespoons The Olive Scene Black Currant Balsamic Vinegar
3 tablespoons The Olive Scene Herbes de Provence Olive Oil
3 tablespoons Dijon mustard
2 tablespoons honey
2 cloves garlic, crushed
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1# carrots, steamed
Remove any plastic packaging or netting from the ham. Trim away the rind and discard. Set the ham aside to rest at room temperature for 1 hour.
Preheat oven to 325°F.
Combine sugar, vinegar, oil, honey, mustard, salt and pepper in a saucepan for glaze.
Heat glaze for 5 minutes over medium heat to bring to a simmer and dissolve the sugar.
Add garlic and continue to simmer for 5 minutes, remove from heat to cool. The glaze should be the consistency of honey.
Line large roasting pan with foil.
Place ham in roasting pan and score 1/2” deep slits to make a diamond pattern.
Add 1/2 cup water around the ham.
Cover with foil and place in preheated oven for 30 minutes.
Carefully remove the ham from the oven and increase the oven temperature to 425°F.
Discard the foil and pour 1/3 of the glaze all over the ham, brushing in between the cuts to evenly cover. Return to the oven and bake uncovered for 15 minutes.
Remove ham from the oven, brush with another 1/3 of the glaze and some of the pan juices, and return to oven for another 15 minutes.
Repeat once more with the last of the glaze, and return to oven for 15 minutes, until a dark golden-brown crust has formed.
If your crust is still pink after the last roasting, turn on your broiler, and broil for 2-5 minutes, being very careful not burn.
Transfer ham to large platter. Let the ham rest 10-20 minutes before slicing.
Serve with steamed carrots, drizzling the glaze from the pan over the carrots.
*For added flavor, after removing the foil, mix some of the ham pan juices with the glaze in the pot, especially if the glaze is very thick to help keep it runny enough for brushing.
* This recipe works well with so many of our dark balsamic vinegars: Traditional, Fig, Espresso, Red Apple or Pomegranate are favorites.
* Try other herbed oils like Wild Rosemary, Wild Dill, Tuscan Herb or Basil.