Honey Balsamic Ham
Honey Balsamic Ham
Photography by Matthew Kimura
Nutritional Info |
|
|---|---|
| Per each of 20 servings: about | - |
| cal | 229229 cal |
| pro | 29 g29g pro |
| total fat | 10 g10g total fat |
| sat. fat | 4 g4g sat. fat |
| carb | 3 g3g carb |
| fibre | 0 g0g fibre |
| chol | 76 mg76mg chol |
| sodium | 1,867 mg1,867mg sodium |
| % RDI: | - |
| calcium | 11 calcium |
| iron | 1414 iron |
After all the fussing that's part of a large festive meal such as Christmas dinner, it's a relief the next day to simply put a ham in the oven to serve with Curried Pears. Ham is as delicious hot as it is cold, and the big bonuses are the smoky leftovers for sandwiches and salads and, finally, the bone that enriches a bean soup.
Ingredients
- 15 lb fully cooked bone-in smoked ham 15 lb fully cooked bone-in smoked ham
- 2 tbsp liquid honey 2 tbsp liquid honey
- 2 tbsp Dijon mustard 2 tbsp Dijon mustard
- 2 tbsp balsamic vinegar 2 tbsp balsamic vinegar
Preparation
Stir together honey, mustard and vinegar; brush about one-third over ham. Roast, brushing twice with remaining honey mixture, for 1 hour or until meat thermometer registers 140 F (60 C). Transfer to cutting board. (Make-ahead: Let cool, wrap and refrigerate for up to 3 days; slice.) Tent with foil and let stand for 20 minutes before slicing.
Source : Canadian Living Magazine, December 2000
- Keywords : Christmas; Main Course; Ham; Honey; Roast; Balsamic Vinegar;
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