Balsamic-Maple Glazed Ham
Posted on 12 November 2009 by Tricia
What’s better than a traditional dish? A traditional dish with a flavorful new twist! This Balsamic-Maple Glazed Ham combines KRAFT Balsamic Vinaigrette Dressing, maple-flavored syrup and GREY POUPON Dijon Mustard to create a juicy and zesty glaze to highlight the flavor of the ham. The best part about cooking a large ham is that there are sure to be leftovers! The leftover ham would be great for making a homemade split pea soup on a cool night. Mmmm…
Balsamic-Maple Glazed Ham
What You Need
1 bone-in skinless smoked ham, shank or butt end portion (7 lb.)
1/4 cup KRAFT Balsamic Vinaigrette Dressing
1/4 cup maple-flavored or pancake syrup
1 Tbsp. GREY POUPON Dijon Mustard
8 parsnips (2 lb.), trimmed, peeled and cut into 1/2-inch-wide spears
1-1/2 lb. baby carrots
3 Tbsp. olive oil
Make It
HEAT oven to 325ºF. Place ham, fat-side up, in foil-lined roasting pan. Score ham; cover with foil. Bake 1 hour. Mix dressing, syrup and mustard; brush 1/3 of glaze onto ham.
BAKE, uncovered, 1 hour or until ham is heated through (140ºF), brushing with remaining glaze every 20 min. Meanwhile, toss parsnips and carrots with oil in large shallow baking pan. Add to oven with ham after the first 15 min. of ham baking time, stirring vegetables every time ham is brushed with glaze.
TRANSFER ham to cutting board; cover loosely with foil. Let stand 15 min. Meanwhile, increase oven temperature to 425ºF. Bake vegetables an additional 15 min., stirring after 10 min. Serve with the sliced ham.
*Brought to you by www.KraftFoods.com
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Tags | *Salad Center*, best fall recipes, best recipes, Foodie, glazed ham, ham, Kraft foods, kraft recipes, warm recipes
