Balsamic-Maple Glazed Ham

By ldelmas

Ingredients

• 1/4 cup KRAFT Balsamic Vinaigrette Dressing
• 1/4 cup maple-flavored or pancake syrup
• 1 Tbsp. GREY POUPON Dijon Mustard
• 1 bone-in skinless smoked ham, shank or butt end portion (7 lb.)
• 2 lb. parsnips, trimmed, peeled and cut into 1/2-inch-wide spears
• 1-1/2 lb. baby carrots
• 3 Tbsp. olive oil

Details

Servings 20
Preparation time 15mins
Cooking time 150mins
Adapted from kraftrecipes.com

Preparation

Step 1

HEAT oven to 325ºF.

MIX dressing, syrup and mustard. Place ham, fat-side up, in roasting pan. Diagonally score ham; cover with foil. Bake 1 hour.

REMOVE foil. Brush ham with 1/3 of the glaze. Bake, uncovered, 1 hour or until heated through (140ºF), brushing with remaining glaze every 20 min. Meanwhile, toss parsnips and carrots with oil in large shallow pan. Add to oven with ham the last 45 min. of the ham baking time, turning vegetables every time ham is brushed with glaze.

REMOVE ham from oven; transfer to cutting board. Tent with foil; let stand 15 min. Meanwhile, increase oven temperature to 425ºF. Continue to roast vegetables 15 min., turning every 5 min. Serve with ham.