dijon ham, dijon ham recipe

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    Dijon Ham

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    Who doesn't love a good ham? This a great recipe that will scent up your house with the delicious aroma of a fresh baked ham and it comes out better tasting than those honey hams you can buy at the store. This isn't too much of a difficult recipe either so try it out! This recipe will make a lot of ham, so if your date goes as good as I hope....you can have ham and eggs for breakfast.


    • 2 Pounds pearl onions
    • 1 Cup (packed) dark brown sugar
    • 5 Tablespoons balsamic vinegar
    • 3 Tablespoons Dijon mustard
    • 1/4 Cup (1/2 stick) butter, diced
    • 1 Teaspoon salt
    • 1/4 Teaspoon ground black pepper
    • 1/2 Cup water
    • 1 8- to 10-pound half ham shank, fully cooked, fat trimmed to 1/2-inch thickness


    • Cook onions in large pot of boiling salted water for two minutes and then drain. Trim root ends, leaving base intact. Peel.
    • Preheat oven to 325°F.
    • Combine sugar, vinegar, and mustard in bowl for glaze.
    • Transfer onions to a glass baking dish.
    • Add 2/3 cup glaze, butter, salt, pepper and water; toss to coat.
    • Cover with foil.
    • Line large roasting pan with foil.
    • Making 1/2-inch-deep slits, score ham with diamond pattern.
    • Place ham in pan and roast 45 minutes.
    • Place onions in oven.
    • Roast ham and onions 25 minutes. Uncover onions.
    • Continue roasting onions and ham 50 minutes.
    • Baste ham with some of glaze.
    • Continue to roast ham and onions until deep brown and glazed, brushing ham with glaze every 10 minutes, about 30 minutes longer.
    • Transfer ham to large platter.
    • Transfer onion mixture to bowl.
    • Serve ham, passing onion mixture separately.

    As a starter, we recommend the shrimp appetizer.
    As a side dish, we recommend the gnocchi and the baby carrots.
    As a dessert, we recommend the blueberry martini.

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