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
- 8 pounds cooked bone-in ham
- ⅓ cup brown sugar
- 3 tablespoons balsamic vinegar
- 3 tablespoons dijon mustard
- 1 tablespoon rosemary crushed
- 1 teaspoon black pepper (or to taste)
- 1 cup white wine/champagne (optional)
- Soak ham in cold water in the fridge for 4-6 hours before cooking. Discard water.
- Score diagonal lines across ham each way creating a checkerboard (this allows the glaze to get into the ham)
- Mix together brown sugar, balsamic vinegar, dijon, pepper and rosemary and brush over ham
- Put ham in a dish just big enough to hold the ham
- Add wine/champagne to the bottom of the pan
- Bake uncovered according to package directions basting with leftover glaze occasionally
- Once done, remove ham from oven and cover. Allow to rest 15 minutes
- Slice and serve
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)