Ingredients
1 3-pound boneless ham, netting removed, and casing trimmed off
1/2 cup water
Honey Balsamic Glaze:
1 can (8 ounces) crushed pineapple
1/2 cup honey
1/2 cup Buona Cucina Traditional Dark Balsamic Vinegar or vinegar of your choice
2 tablespoons unsalted butter
2 tablespoons Bourbon Barrel Soy Sauce (available in store)
1/2 teaspoon finely chopped fresh thyme (or 1/4 teaspoon dried thyme)
1/2 teaspoon freshly ground black pepper
Directions
In a small heavy saucepan, bring ingredients to a boil over high heat, stirring often. Reduce the heat to low and simmer, stirring often, until the liquid is reduced by about half, 7-10 minutes. Transfer to small bowl and let cool to room temperature.
Preheat oven to 350° F. Using a sharp knife, score ham in a crosshatch pattern. Place ham in roasting pan and add 1/2 cup water. Cover tightly with aluminum foil. Bake for 30 minutes. Uncover and spread half of the glaze over the ham, forcing it into the scored cuts. Bake for 15 minutes. Repeat with remaining glaze and bake until a meat thermometer inserted into the center of the ham reads 140° F, about 15 minutes more. If necessary, to keep glaze from scorching, tent ham with aluminum foil. Let stand at room temperature for 10 minutes before slicing.
Recipe adapted from Jose Mendin