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Balsamic-maple Glazed Ham

Submitted by: | Source: Kraft

Balsamic-Maple Glazed Ham
2010-05-08 Other
3.7 3

Maple syrup and mustard glazed ham with roasted root vegetables.

  • Servings: 20
  • Prep Time: 10 mins
  • Cook Time: 2 hrs
  • Total Time: 2 hrs 25 mins


1 Bone-in Skinless Smoked Ham, shank or butt end portion, about 7 lb
¼ cup Kraft Balsamic Vinaigrette Dressing
¼ cup Maple-flavored or Pancake Syrup
1 Tbsp Grey Poupon Dijon Mustard
8 Parsnips, about 2 lb, trimmed, peeled and cut into ½"-wide spears
1½ lb Baby Carrots
3 Tbsp Olive Oil


1. HEAT oven to 325ºF. Place ham, fat-side up, in foil-lined roasting pan. Score ham; cover with foil. Bake 1 hour. Then mix dressing, syrup and mustard; brush 1/3 of glaze onto ham.

2. BAKE, uncovered, 1 hour or until ham is heated through (140ºF), brushing with remaining glaze every 20 min. Meanwhile, toss parsnips and carrots with oil in large shallow baking pan. Add to oven with ham after 15 min. of 2nd ham baking time, stirring vegetables every time ham is brushed with glaze.

3. TRANSFER ham to cutting board; cover loosely with foil. LET STAND 15 MINUTES. Meanwhile, increase oven temperature to 425ºF. Bake vegetables an additional 15 min., stirring after 10 min. Serve with the sliced ham.

Helpful Tips:

After carving the ham, reserve the bone for making split pea or favorite bean soup. HOW TO SCORE A HAM: Using a sharp knife, make 1/4-inch-deep parallel cuts, about 1 inch apart, in top surface of ham. Make additional scores at right angles to form diamond shapes. Whole cloves may be inserted where cuts cross if desired.