Rosemary Balsamic Glazed Ham

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rosemary balsamic ham

This succulent ham is a beautiful main dish for any holiday or even just for a family dinner!  Prior to cooking the ham is soaked in water to remove some of the sodium.  When I first tried this method I was worried that the ham would taste “watery” or bland…  in fact, just the opposite happened!  By first soaking the ham you remove some of the salt which allows you to taste the ham!

The glaze to this ham just has a few simple ingredients but nobody will know how easy it was to prepare!  It tastes rich and divine… a beautiful main dish to impress!

Rosemary Balsamic Glazed Ham

This succulent ham is a beautiful main dish for any holiday or even just for a family dinner!

Did you make this recipe?

Ingredients:

  • 1 Cooked Bone In Ham
  • 1/3 Cup Brown Sugar
  • 3 Tablespoons Balsamic Vinegar
  • 3 Tablespoons Dijon Mustard
  • 1 Tablespoon Rosemary Crushed
  • 1 teaspoon Black Pepper (or to taste)
  • 1 Cup of White Wine/Champagne (optional)

Directions:

  1. Soak ham in cold water in the fridge for 4-6 hours before cooking
  2. Discard water
  3. Score diagonal lines across ham each way creating a checkerboard (this allows the glaze to get into the ham)
  4. Mix together brown sugar, balsamic vinegar, dijon, pepper and rosemary and brush over ham
  5. Put ham in a dish just big enough to hold the ham
  6. Add wine/champagne to the bottom of the pan
  7. Bake uncovered according to package directions basting with leftover glaze occasionally
  8. Once done, remove ham from oven and cover. Allow to rest 15 minutes
  9. Slice and serve

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How to Make Rosemary Balsamic Glazed Ham

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This post may contain affiliate links. Please read my disclosure policy.

Holly

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

8 comments on “Rosemary Balsamic Glazed Ham”

  1. I used this recipe last year for the first Easter I made myself and it was such a hit that I’m making it again this year!

  2. Happy Easter to you too!

  3. Thank you for this delicious recipe! We’ve used this for holidays (and sometimes in-between) for the last couple years and always get asked how to reproduce it!
    Thanks for the inspiration!

  4. Just a question….do you use fresh rosemary or dried? thank you, it sounds delicious…..

  5. Would you adjust this for spiral sliced ham or leavw it as ?

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