Balsamic and Dijon Glazed Ham with Roasted Pearl Onions
Transform your holiday table with this show-stopping Balsamic and Dijon Glazed Ham with Roasted Pearl Onions. Featuring a succulent bone-in ham coated in a tangy-sweet glaze made with Dijon mustard, balsamic vinegar, honey, and brown sugar, this recipe delivers rich, caramelized flavors in every bite. Paired with golden roasted pearl onions tossed in olive oil, fresh thyme, and a hint of seasoning, this dish is as elegant as it is flavorful. Perfectly roasted to juicy perfection and basted for ultimate tenderness, this ham is an easy yet impressive centerpiece for any festive gathering. With its minimal prep time and crowd-pleasing combination of savory and sweet, this recipe is destined to become a family favorite.
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Recipe Information
Ingredients
- 8 lbs Bone-in ham
- 3 tbsp Dijon mustard
- 2 tbsp Balsamic vinegar
- 0.25 cup Brown sugar
- 2 tbsp Honey
- 2 cloves Garlic, minced
- 1.5 lbs Pearl onions
- 2 tbsp Olive oil
- 2 tsp Fresh thyme
- 1 tsp Salt
- 0.5 tsp Black pepper
Instructions
Preheat your oven to 325°F (165°C).
Place the ham in a large roasting pan, flat-side down, and score the surface of the ham in a diamond pattern with a sharp knife.
In a small bowl, whisk together Dijon mustard, balsamic vinegar, brown sugar, honey, and minced garlic to make the glaze.
Brush half of the glaze mixture generously over the scored ham, ensuring it gets into the crevices.
Cover the ham loosely with aluminum foil and bake for 1 1/2 hours, basting with additional glaze every 30 minutes.
While the ham is roasting, peel the pearl onions by blanching them in boiling water for 1-2 minutes, then transferring them to an ice bath and removing the skins.
Toss the peeled pearl onions in a bowl with olive oil, fresh thyme, salt, and black pepper until evenly coated.
After 1 1/2 hours of roasting, arrange the pearl onions around the ham in the roasting pan and remove the foil.
Brush the remaining glaze over the ham and pearl onions, then continue roasting uncovered for 30 additional minutes, or until the ham reaches an internal temperature of 140°F (60°C).
Once cooked, remove the ham from the oven and let it rest for 15 minutes before carving.
Serve the ham slices with the roasted pearl onions on the side, drizzled with any pan juices.
Nutrition Facts
Calories |
6128 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 237.3 g | 304% | |
| Saturated Fat | 77.0 g | 385% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1996 mg | 665% | |
| Sodium | 46989 mg | 2043% | |
| Total Carbohydrate | 184.3 g | 67% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 153.1 g | ||
| Protein | 772.5 g | 1545% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 536 mg | 41% | |
| Iron | 35.7 mg | 198% | |
| Potassium | 10975 mg | 234% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
