Honey Balsamic Ham

By broots

Ingredients

• 15 lb (6.8 kg) fully cooked bone-in smoked ham
• 2 tbsp (30 mL) liquid honey
• 2 tbsp (30 mL) Dijon mustard
• 2 tbsp (30 mL) balsamic vinegar

Preparation

Step 1

Remove skin and all but 1/4 inch (5mm) fat on ham. Score diagonally through fat but not into meat to form diamond pattern. Place, scored side up, on rack in roasting pan, roast in 325 F (160 C) oven for 2 hours.

Stir together honey, mustard and vinegar; brush about one-third over ham. Roast, brushing twice with remaining honey mixture, for 1 hour or until meat thermometer registers 140 F (60 C). Transfer to cutting board. (Make-ahead: Let cool, wrap and refrigerate for up to 3 days; slice.) Tent with foil and let stand for 20 minutes before slicing.