Glazed Spiral Ham with Herbes de Provence Olive Oil and Gravenstein Apple Balsamic
Flavourful and easy, this recipe is perfectly suited for the holidays or a crowd. Our Gravenstein Apple Balsamic makes an excellent glaze that caramelizes for a show stopping main dish.
Glazed Spiral Ham with Herbes de Provence Olive Oil and Gravenstein Apple Balsamic
Rated 5.0 stars by 2 users
Category
Main
Servings
10
Prep Time
10 minutes
Cook Time
1 hour 5-2 minutes
Ingredients
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1 Spiral cut ham (8-10 lbs.)
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¼ Cup Gravenstein Apple Balsamic
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1 Tbsp. Honey
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1 Tbsp. Herbes de Provence Olive Oil
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1 Tbsp. Cornstarch
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1 Tsp. Dijon mustard
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½ Tsp. Black pepper
Directions
Preheat your oven to 325°F. Place ham cut-side down in a large roasting pan, removing plastic disk covering the bone.
In a small bowl, whisk together the Gravenstein Apple Balsamic, honey, olive oil, cornstarch, Dijon mustard, and black pepper until smooth.
Use a basting brush or spoon to generously coat the ham with the glaze, making sure to get the glaze between the slices.
Cover the ham loosely with aluminum foil and bake for 10–12 minutes per pound, or until the internal temperature reaches 140°F.
During the last 15 minutes of roasting, increase the oven temperature to 425°F. Uncover the ham and baste it with any remaining glaze and pan drippings.
After the glaze as caramelized, remove the ham from the oven and let it rest for 10 minutes before serving.
Recipe Note
Try this recipe with a bit of spice by using Harissa Olive Oiland Golden Pineapple Balsamic.
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