Go Back
–+ servings
Balsamic Dijon Glazed Ham

Balsamic Dijon Glazed Ham That's Perfectly Tender and Tangy

This Balsamic Dijon Glazed Ham is a tender and tangy centerpiece perfect for holiday gatherings and festive dinners.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 2 hours
Resting Time 30 minutes
Total Time 3 hours
Servings: 8 slices
Course: Dinner
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Glaze
  • 1 cup balsamic vinegar
  • 1/2 cup Dijon mustard
  • 1/3 cup honey
  • 1 teaspoon garlic powder
For the Ham
  • 1 piece bone-in ham high-quality
  • 10-12 cloves whole cloves
For Serving (Optional)
  • 1 bunch fresh herbs rosemary or thyme
  • 1 orange orange slices for decoration

Equipment

  • roasting pan
  • whisk
  • pastry brush
  • meat thermometer

Method
 

Glaze Preparation
  1. In a small bowl, whisk together the balsamic vinegar, Dijon mustard, honey, and garlic powder until smooth and well-combined.
Oven Preparation
  1. Preheat your oven to 325°F (163°C). Allow the ham to sit at room temperature for about 30 minutes before cooking.
Prepare the Ham
  1. Score the surface of the ham in a diamond pattern and insert whole cloves into each diamond.
Glaze Application
  1. Brush the prepared glaze generously over the scored ham and reserve some for later basting.
Roasting the Ham
  1. Transfer the ham to the preheated oven and roast for approximately 15-18 minutes per pound, basting every 30 minutes.
Resting the Ham
  1. Once roasted, let the ham rest for at least 20-30 minutes before carving.
Serving Preparations
  1. Carve the ham into slices, drizzle any remaining glaze over the top, and garnish with fresh herbs and orange slices.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 20gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 800mgPotassium: 400mgSugar: 10gCalcium: 2mgIron: 6mg

Notes

Use high-quality ingredients for the best flavor. Let the ham rest after roasting to ensure juiciness.

Tried this recipe?

Let us know how it was!