Ingredients
1 bone-in ham (about 4 lb)
¼ cup Buona Cucina Blenheim Apricot White Balsamic Vinegar
2 Tbsp Savannah Bee Company Orange Honey (sold in store)
1 Tbsp Buona Cucina Robust Extra Virgin Olive Oil
2 Tbsp cornstarch
1 tsp Dijon mustard
1 sprig fresh rosemary or 1 tsp dried rosemary
½ tsp ground black pepper
1 cup water (added to the pan for extra drippings)
Directions
Preheat oven to 425°F.
Rinse the ham under hot water and pat dry. Place it in a roasting pan just large enough to hold it snugly. Using a sharp knife, pierce the ham several times about 2 inches deep.
In a small bowl combine the white balsamic vinegar, orange honey, olive oil, cornstarch, and Dijon mustard. Mix until a smooth paste forms.
Brush or spoon the glaze evenly over the ham. Sprinkle the rosemary and black pepper over the top.
Pour 1 cup of water into the bottom of the roasting pan to create extra drippings for gravy.
Bake uncovered for 10 minutes to seal in the juices and create a light crust.
Reduce oven temperature to 325°F, loosely cover the ham with foil, and roast for about 45 minutes or until the internal temperature reaches 165°F.
Remove the ham from the oven, baste it with the cooking juices, and let it rest for 10 minutes before carving.
Slice and serve with the pan drippings or gravy made from the roasting juices.