Recipe by yooper
This ham will take center stage at any holiday meal!
Top Review by highcotton
Four or five years ago, we were hosting a much bigger crowd than usual for Thanksgiving. My kids are all wild about Honey-Baked Hams and were disappointed when I told them I just couldn't afford one because of all the extra guests. So I went looking for a really special substitute and found this recipe in Bon Appetit. Oh, the compliments! Everyone agreed that although it was different from H-B, it was every bit as good. (I say *better*, since it cost about $20 instead of $85!) I omit the onions because they're a huge amount of work and nobody was wild about them the one time I included. If doing the ham only, I'd recommend adding the pepper and a small portion of the butter to your glaze. Also, if using a spiral-sliced ham, it will tend to dry out if you cook it as long as recommended for a shank. Try adding some water and a little of the leftover glaze to the pan drippings for a great ham gravy. (Add a little cornstarch if you want it thicker.)
- 2 lbs white pearl onions
- 1 cup packed brown sugar
- 5 tablespoons balsamic vinegar
- 3 tablespoons Dijon mustard
- 1⁄4 cup butter, diced
- 1 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 8 -10 lbs half ham shank, fully cooked,fat trimmed to 1/2 inch thickness
Directions See How It's Made
- Cook onions in large pot of boiling salted water 2 minutes; drain.
- Trim root ends, leaving base intact.
- (Can be made 1 day ahead. Cover and refrigerate.) Preheat oven to 325.
- 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 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 seperately.