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Ingredients
- 1/4 cup Tuscan Herb EVOO
- 1/4 cup Tangerine White Balsamic Vinegar
- 1 cup brown sugar
- 1/4 cup honey (try Hawksview Honey available in-store)
- 2 tbsp Dijon mustard
- 1 8-10lb bone-in spiral cut ham
- 2 cups vegetable or chicken broth
- tangerines (garnish)
- basil (garnish)
- rosemary (garnish)
- thyme sprigs (garnish)
Ingredients
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Instructions
- Remove the ham from the fridge and let rest at room temperature for 1 hour before roasting.
- Preheat oven to 350°F. Line a roasting pan with aluminum foil and insert a wire rack.
- Combine Tuscan Herb EVOO, Tangerine White Balsamic Vinegar, brown sugar, honey, and Dijon mustard in a medium saucepan. Whisk to combine.
- Slowly bring the glaze mixture to a simmer over medium heat (whisking frequently), and simmer for appx. 1-2 minutes or until the sugar has dissolved. Set aside.
- Place ham on the wire rack and pour broth into the bottom of the pan.
- Brush the ham with about 1/2 cup of the glaze, loosely cover the roasting pan with foil, and place in the oven. Bake ham covered for 1 hour.
- Remove the pan from the oven, uncover, and baste with the pan drippings. Brush the ham with another 1/2 cup of glaze and increase the oven temperature to 425°F. Return the ham to the oven and continue to cook for 30 minutes. Make sure to brush the ham with the additional glaze every 10 minutes. Caution: Keep a close eye on the ham! If left unattended, the glaze (because there's sugar present) may burn.
- Remove the ham from the oven and let rest for 10 minutes before serving.
- Garnish with tangerines and fresh herbs.