Ingredients
- 6-8 pound ham
- 1/3 Cup chicken stock
- 4 Tsp kosher salt
- 4 Tsp freshly ground black pepper
- 1 Cup of either Olive~Me & Co. Maple , Rosé, White Cranberry Pear, White Pineapple, Dark Cherry, Pomegranate Balsamic Vinegar.
- 1 tbs mustard
- 1 Tsp Cinnamon
Directions
- Take the ham out of the fridge and let it sit for about 20-25 minutes, allowing it to come to room temperature
- Heat oven to 325ºF.
- In a bowl, combine Olive~Me & Co.’s balsamic vinegar, cinnamon and mustard, set aside.
- In another bowl combine the salt and pepper. Set aside
- With the fat side up, score the fat of the ham with a sharp knife in 1 inch sections, almost down to the meat.
- Rub the salt and pepper mixture into the ham, and don’t skip the scored sections you created.
- Pre heat a large pan on medium high heat until water droplets dance around when sprinkled in. Sear the ham, on all sides with fat (about 8 to 10 minutes total)
- Transfer the ham and any resulting juices, fat side up, on rack in shallow roasting pan. Add the chicken stock to the bottom of the pan. Slowly pour the glaze mixture over the ham, getting it into the scored sections as well. Cover loosely and bake 1 hour 15 minutes to 2 hours 15 minutes or until thermometer reads 145°F. This usually takes about 18 to 20 minutes per pound (for a shank or butt portion weighing 3 to 4 pounds, about 35 minutes per pound.).
- Remove ham from the oven, baste with the glaze from the pan, and replace the lid. Do this a few times for the next 15-20 minutes as the ham rests.
- Transfer ham to a cutting board, carve and serve with the glaze
