Rosemary-Balsamic Glazed Ham
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Rosemary-Balsamic Glazed Ham

Prep: 15 minutes plus standing
Bake: 1 hour 45 minutes • Serves: 16

1 Frick’s™ bone-in shank portion ham
2 cups apple cider
5 fresh rosemary sprigs plus 1 tablespoon finely chopped rosemary
3/4 cup Dijon mustard
3/4 cup honey
1/2 cup balsamic vinegar
1/2 cup packed light brown sugar
2 tablespoons salted butter

1. Preheat oven to 325°. Place ham, cut side down, on rack in large roasting pan; let stand at room temperature 30 minutes. Pour 1 cup cider and 1 cup water into pan; add rosemary sprigs. Loosely cover pan with aluminum foil; bake 1 hour or until internal temperature reaches 90°.

2. In small saucepan, whisk mustard, honey, vinegar, sugar and remaining 1 cup cider; heat to a simmer over medium heat and simmer 5 minutes, whisking occasionally. Remove from heat; whisk in butter and chopped rosemary. Makes about 3 cups.

3. Remove ham from oven; brush with some glaze. Bake ham, uncovered, 45 minutes or until internal temperature reaches 130°, brushing with glaze every 15 minutes. Loosely cover ham with aluminum foil; let stand 15 minutes before serving. (Internal temperature will rise to 140° upon standing.) Serve ham with remaining glaze.

Approximate nutritional values per serving (about 2-2/3 ounces ham, 2 tablespoons glaze):
502 Calories, 28g Fat, 10g Saturated Fat, 157mg Cholesterol, 2429mg Sodium,
22g Carbohydrates, 0g Fiber, 22g Sugars, 20g Added Sugars, 40g Protein