Black Garlic Balsamic Glazed Ham
Servings Prep Time
15-20people 15minutes
Cook Time
1.5-2hours
Servings Prep Time
15-20people 15minutes
Cook Time
1.5-2hours
Ingredients
  • 18 lb (approximately) fully cooked spiral-cut or bone-in ham
  • 1/2c water or pineapple juice
  • 1/2c Pickle Creek Black Garlic Infused Balsamic Vinegar
  • 1/2c dark brown sugar, firmly packed
  • 1/4c maple syrup or honey
  • 2Tbsp Dijon mustard
  • 1tsp ground cinnamon (optional, for a warming flavor)
Instructions
  1. Remove the ham from the refrigerator 1-2 hours before cooking to allow it to come to room temperature. This ensures even heating. Preheat oven to 325 degrees F.
  2. If using a bone-in ham (not spiral-cut), lightly score the fat in a diamond pattern 1/4-inch deep. Place the ham cut-side down in a large roasting pan. Add 1/2 c water or pineapple juice to the bottom of the pan to keep the ham moist. Cover the ham tightly with aluminum foil and bake for 1 hour.
  3. While the ham bakes, combine the Black Garlic Balsamic Vinegar, brown sugar, maple syrup (or honey), Dijon mustard, and cinnamon (if using) in a small saucepan. Bring the mixture to a simmer over medium heat, stirring until the sugar is dissolved. Reduce the heat to low and simmer for 5-7 minutes until the glaze has thickened slightly. Remove from heat.
  4. After the initial hour of baking, remove the ham from the oven and increase the oven temperature to 350 degrees F. Remove the foil and use a pastry brush to coat the ham generously with about 1/3 of the glaze, making sure to work it between the slices (if spiral-cut) or into the scores.
  5. Return the ham to the oven, uncovered. Continue to roast, basting with the glaze every 15-20 minutes, for another 30-60 minutes, until the ham reaches an internal temperature of 140 degrees F and the glaze is beautifully caramelized and sticky.
  6. Transfer the ham to a carving board and let it rest for 15 minutes before slicing. Serve with any remaining glaze on the side. Enjoy!
  7. Pro Tip: For a final touch, you can briefly reduce any glaze remaining in the saucepan over high heat for 2-3 minutes to create a thicker finishing sauce to serve alongside the carved ham.