This succulent ham is a beautiful main dish for any holiday or even just for a family dinner! Prior to cooking the ham is soaked in water to remove some of the sodium. When I first tried this method I was worried that the ham would taste “watery” or bland… in fact, just the opposite happened! By first soaking the ham you remove some of the salt which allows you to taste the ham!
The glaze to this ham just has a few simple ingredients but nobody will know how easy it was to prepare! It tastes rich and divine… a beautiful main dish to impress!
Rosemary Balsamic Glazed Ham
Ingredients
- 8 pounds cooked bone-in ham
- ⅓ cup brown sugar
- 3 tablespoons balsamic vinegar
- 3 tablespoons dijon mustard
- 1 tablespoon rosemary crushed
- 1 teaspoon black pepper (or to taste)
- 1 cup white wine/champagne (optional)
Instructions
- Soak ham in cold water in the fridge for 4-6 hours before cooking. Discard water.
- Score diagonal lines across ham each way creating a checkerboard (this allows the glaze to get into the ham)
- Mix together brown sugar, balsamic vinegar, dijon, pepper and rosemary and brush over ham
- Put ham in a dish just big enough to hold the ham
- Add wine/champagne to the bottom of the pan
- Bake uncovered according to package directions basting with leftover glaze occasionally
- Once done, remove ham from oven and cover. Allow to rest 15 minutes
- Slice and serve
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Main Course
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Great blend for marinade, tasted really good.
But seen this problem with other Holly recipes. No cooking temperature, No cooking time. No core temperature to show cooked.
Hi Dennis, you will want to bake according to your specific ham package directions or you can follow this recipe for cooking instructions. As for the internal temperature, it is recommended to cook to 145°F. Hope that helps!
Made this for New Years–nice glaze! We enjoyed the addition of fresh rosemary and the balsamic balanced out the sweetness of the brown sugar nicely. Thanks for the inspiration.
So glad you loved this Elizabeth! Happy New Year!
looks great! You don’t mention the temperature the oven should be.
Hi Janine, you will want to bake the ham uncovered according to package directions provided with the specific ham you purchased. Hope that helps! You can check out this recipe for cooking spiral ham, or making delicious honey baked ham for cook times and preparation.
The only way to make ham. The flavor is perfect. I always get asked what’s on the ham.
Would you adjust this for spiral sliced ham or leavw it as ?
I would leave it as is and follow the cook time on the spiral ham.
Just a question….do you use fresh rosemary or dried? thank you, it sounds delicious…..
I used dried rosemary in this recipe however fresh would be delicious too!
Thank you for this delicious recipe! We’ve used this for holidays (and sometimes in-between) for the last couple years and always get asked how to reproduce it!
Thanks for the inspiration!
Happy Easter to you too!
I used this recipe last year for the first Easter I made myself and it was such a hit that I’m making it again this year!
I’m so glad you enjoyed it!! We are having it again too!! :) Happy Easter Nadia!