Here is a wonderful and delicious Balsamic and Dijon Glazed Ham recipe with Roasted Pearl Onions that I have used for years from Bon Appetit. You may want to prepare extra onions since they are a huge hit and seem to go quickly. Also, Make sure to adjust your cooking time accordingly if your ham is larger or smaller than what is recommended below to ensure moistness.
Balsamic- and Dijon-Glazed Ham with Roasted Pearl Onions
Makes 12 servings
What you will need:
•2 pounds pearl onions
•1 cup (packed) dark brown sugar
•5 tablespoons Patricia & Paul Traditional Balsamic or our Maple Balsamic
•3 tablespoons Patricia & Paul Imported Dijon Mustard
•1/4 cup (1/2 stick) butter, diced (Healthier Choice use 3Tbs. Patricia & Paul Butter Olive Oil)
•1 teaspoon salt
•1/4 teaspoon ground black pepper
•1 8 to 10 pound half ham shank, fully cooked, fat trimmed to 1/2-inch thickness
Cook onions in large pot of boiling salted water 2 minutes; drain, Trim root ends, leaving base intact, Peel, Cover and refrigerate. This process can be completed the day prior to use.
Preheat oven to 325°F. Combine sugar, vinegar, and mustard in bowl for glaze. Transfer onions to 11x7x2-inch glass baking dish. Add 2/3 cup glaze, butter, 1 teaspoon salt, 1/4 teaspoon pepper, and 1/2 cup water; toss to coat. Cover with foil.
Line a large roasting pan with foil. Making 1/2-inch-deep slits, score ham with diamond pattern. Place ham in pan and roast 45 minutes. Place onions in oven. Roast ham and onions 25 minutes. Uncover onions. Continue roasting onions and ham 50 minutes.
Baste ham with some of glaze. Continue to roast ham and onions until deep brown and glazed, brushing ham with glaze every 10 minutes, about 30 minutes longer. Transfer ham to large platter. Transfer onion mixture to bowl. Serve ham, passing onion mixture separately.