Ingredients: |
Ingredients: 1 bone-in skinless smoked ham, shank or butt end portion (about 7 lbs.)
1/4 cup Kraft Balsamic Vinaigrette Dressing
1/4 cup maple-flavored or pancake syrup
1 tbsp. Dijon Mustard
1 1/2 lb. baby carrots
8 parsnips, peeled and cut into 1/2 inch spears
3 tbsp. olive oil
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Directions: |
Directions:Heat oven to 325 degrees. Place ham, fat-side up, in foil lined roasting pan. Score ham and cover with foil.
Bake one hour.
Mix dressing, syrup and mustard; brush 1/3 of glaze onto ham.
Bake, uncovered, one 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 bakingpan. Add to oven with ham after the first 15 min. of ham baking time, stirring vegetables every time ham is brushed with the 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 sliced ham. |
Personal
Notes: |
Personal
Notes: After carving the ham reserve the bone for making split pea or other soup.
(I know my kids weren't excited about "split pea soup", but when you are on a 'budget"...well you have to use up those leftovers!
How to Score a Ham
Using a sharp knife, make 1/4 inch deep parallel cuts, about 1 inch apart, in top surface of ham.
Make additional scores at right angles to form diamond shapes.
I use this recipe but I omit the parsnips and the carrots!!
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This recipe for Balsamic Maple Glazed Ham is from