Ham with Fig-Balsamic Glaze
Ham is a boon to the busy cook, especially those who are serving a houseful of guests. In addition to being large enough to serve a crowd, hams require little prep work, since they are sold fully cooked and often even sliced. In this easy recipe, a balsamic glaze adds a deep, tart note to the salty-sweet meat. If you don’t happen to have fig balsamic vinegar on hand, you can warm 2/3 cup (7 oz./220 g) fig jam until liquid, then remove any fig chunks. Stir in 1/3 cup (3 fl. oz./80 ml) balsamic vinegar and substitute for the vinegar-and-honey mixture used below.
- 1 fully cooked bone-in ham, 7 to 8 lb. (3.5 to 4 kg), spiral sliced but preferably unglazed
- 1 cup (8 fl. oz./250 ml) fig balsamic vinegar
- 1/2 cup (5 fl. oz./160 ml) honey
Preheat an oven to 250°F (120°C).
Place the ham in a shallow roasting pan and cover tightly with foil. Bake until heated through, about 10 minutes per pound. At this point, you can hold the ham at room temperature for up to 1 hour.
In a small saucepan, combine the vinegar and honey and warm gently, stirring, until smooth and blended.
Remove the foil and brush the vinegar mixture all over the ham, working some of it in between the slices. Raise the oven temperature to 350°F (180°C) and heat, basting every 5 minutes, until the surface of the ham is dark and crusty, 10 to 15 minutes longer. Serve hot or warm. Serves 10 to 12.
Adapted from Williams-Sonoma Bride & Groom Entertaining, by Brigit Binns (Weldon Owen, 2008)