INGREDIENTS
1/2 fully cooked bone-in ham (about 7 lb. total; preferably shank end)
2 tsp. black peppercorns
1/2 c. honey
1/2 c. whole-grain mustard
1/4 c. Dijon mustard
1/4 c. Buona Cucina Traditional Dark Balsamic Vinegar or Buona Cucina Honey Ginger White Balsamic Vinegar
DIRECTIONS
Heat oven to 375°F. Place the ham, cut-side down, on a rack set in a roasting pan; add 1/4 cup water to the pan. Score the ham, if desired. Cover the ham and the pan with foil and bake for 40 minutes.
Meanwhile, using a heavy pan, crush the peppercorns; place them in a bowl. Add the honey, mustards and vinegar and whisk to combine. Transfer 1/2 cup of the glaze to a small bowl and reserve for serving.
Brush half the remaining glaze (about 1/2 cup) over the ham and bake, uncovered, for 20 minutes. Brush the remaining glaze over the ham and bake until the ham is heated through and the internal temperature reaches 140°F, 15 to 20 minutes more. Serve with the reserved glaze.
Recipe by Woman’s Day Kitchen