6-8 pound bone-in skinless smoked ham, shank or butt end portion
1 cup OLIVE & VINE Vermont Maple Syrup or Warm Cinnamon Pear balsamic vinegar
2 tablespoons Dijon or grainy mustard
Preheat the oven to 325 degrees.
Line a large roasting pan with foil. With a sharp knife, score the ham in a diamond pattern. Place the ham, cut side down, in the roasting pan and cover tightly with foil. Bake for 1 hour.
Meanwhile, pour the balsamic vinegar into a medium size sauce pan and slowly simmer until reduced by half. This should take approximately 25-30 minutes. When it is thick and syrupy, remove from heat and whisk in the mustard.
Remove the ham from the oven and increase the oven temperature to 350 degrees. Spread the balsamic glaze all over the ham and work into the scored portions. Cover just the shank end with a small piece of foil to prevent it from burning. Return the uncovered ham to the oven and roast for approximately 35 minutes, or until the glaze has caramelized and the ham is golden brown.