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Honey Balsamic Ham

ham

15 pounds fully cooked bone-in smoked ham
2 tablespoons liquid honey
2 tablespoons Dijon Mustard
2 tablespoons balsamic vinegar

Remove skin and all but 1/4 inch 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 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 . 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.

Contributor: Canadian Living Magazine, December, 2000

Yield: 16 to 20 servin

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