Brown Sugar Balsamic Glaze Ham
Rocco Gizzo
12 to 16
2 hours
3 1/2
24 g/serving
Forget the Turkey this Thanksgiving. Head on over to @snakeriverfarms and pick up this beautiful Kurobuta half bone-in ham. Because lets face it, nobody really likes Turkey… but this ham will steal the spotlight from every side on the table! SRF’s Kurobuta hams are perfectly smoked, highly marbled, tender and flavorful with a hint of smoke and a touch of sweetness before it even hits the oven!
Ingredients
- 1 Kurobuta Half Bone-In Ham
- ¾ cup dark brown sugar
- ½ cup aged balsamic vinegar
- ¼ cup maple syrup
- 1 tablespoon Dijon mustard
- 1 teaspoon fresh cracked black pepper
- 1 orange, zested
Directions
Cooking the Ham
- Fully thaw your ham before cooking. Place the ham on a tray and thaw it in the refrigerator. Plan ahead since the half ham can take 2 to 3 days to thaw.
- Preheat your oven to 325°F. Then remove the ham from the packaging and pat dry. Let it sit at room temp for 1 hour.
- With a sharp knife, score the fat in a diamond patter (about 1/4 inch deep). Then place the ham in a roasting pan with a rack and a bit of water in the bottom.
- Bake the ham at 325°F for 1.5 to 2 hours, or until internal temperature reaches 120°F.
- Once the ham reaches 120°F, begin basting with the glaze every 10 minutes for the next 30 to 45 minutes, or until the ham reaches an internal temperature of 140°F (see glaze recipe below).
- Pull the ham from the oven, cover loosely with foil and let it rest for 15 to 30 minutes.
Brown Sugar Balsamic Glaze
- When the internal temperature of the ham reaches about 100°F, combine the brown sugar, balsamic, maple syrup, Dijon mustard, black pepper, and orange zest together in a saucepan over medium heat.
- Simmer for 6 to 8 minutes until thickened to a syrupy glaze and coats the back of a spoon. Then set aside and keep warm (the glaze will thicken slightly more as it cools).