Balsamic-Maple Glazed Ham

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Dish type
Main Dish
Serves
20
Ready in
2 hours 30 min.

Ingredients

  • 1/4 cup KRAFT Balsamic Vinaigrette Dressing
  • 1/4 cup maple-flavored or pancake syrup
  • 1 Tbsp. GREY POUPON Dijon Mustard
  • 1 bone-in skinless smoked ham, shank or butt end portion (7 lb.)
  • 2 lb parsnips, trimmed, peeled and cut into 1/2-inch-wide spears
  • 1 1/2 lb. baby carrots
  • 3 Tbsp. Olive oil

Directions

Prep Time
15 min.
Ready in
2 hours 30 min.
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  1. Heat oven to 325ºF.
  2. Mix dressing, syrup and mustard. Place ham, fat-side up, in roasting pan. Diagonally score ham; cover with foil. Bake 1 hour.
  3. Remove foil. Brush ham with one-third of the glaze. Bake, uncovered, 1 hour or until heated through (140ºF), brushing with remaining glaze every 20 min. Meanwhile, toss parsnips and carrots with oil in large shallow pan. Add to oven with ham the last 45 min. of the ham baking time, turning vegetables every time ham is brushed with glaze.
  4. Remove ham from oven; transfer to cutting board. Tent with foil; let stand 15 min. Meanwhile, increase oven temperature to 425ºF. Continue to roast vegetables 15 min., turning every 5 min. Serve with ham.
  5. How to Score a Ham: 
Using a sharp knife, make 1/4-inch-deep parallel cuts, about 1 inch apart, in top surface of ham. Make additional scores at right angles to form diamond shapes.
  6. Creative Leftovers: 
After carving the ham, reserve the bone for making green pea or another favorite soup.

Nutritional Information

Per Serving
Calories 270, Total Fat 14g, Saturated Fat 4g, Cholesterol 60mg, Sodium 1510mg, Carbohydrate 15g, Protein 20g
Calories270
Total Fat14g
Saturated Fat4g
Cholesterol60mg
Sodium1510mg
Carbohydrate15g
Fiber3g
Sugars7g
Protein20g
Vitamin A90%DV
Vitamin C30%DV
Calcium4%DV
Iron8%DV