Balsamic-Maple Glazed Ham (Trillium1204)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 318.3
- Total Fat: 24.0 g
- Cholesterol: 68.1 mg
- Sodium: 2,136.7 mg
- Total Carbs: 7.1 g
- Dietary Fiber: 0.0 g
- Protein: 20.4 g
View full nutritional breakdown of Balsamic-Maple Glazed Ham (Trillium1204) calories by ingredient
Introduction
Great for family get-togethers or holiday feasts... easy and delicious. Great for family get-togethers or holiday feasts... easy and delicious.Number of Servings: 20
Ingredients
-
1/4 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing
1/4 cup maple syrup
1 tsp. Dijon mustard
1 hickory smoked bone-in skinless ham, shank end portion (7 lb./3.2 kg)
Optional: (not in calorie count)
2 teaspoons olive oil
900 grams (2 lbs.) parsnips, trimmed, peeled
680 grams carrots, peeled
Salt & Pepper to taste
Directions
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. Discard foil. Brush ham with 1/3 of the glaze. Bake, uncovered, 1 hour or until heated through (150ºF), brushing with remaining glaze every 20 min.
4. 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.
5. Rremove 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.
KITCHEN TIP: Creative Leftovers.
After carving the ham, reserve the bone for making green pea or another favourite soup.
Serving Size: Serves 20 (136 grams each)
Number of Servings: 20
Recipe submitted by SparkPeople user TRILLIUM1204.
2. Mix dressing, syrup and mustard. Place ham, fat-side up, in roasting pan. Diagonally score ham; cover with foil. Bake 1 hour.
3. Discard foil. Brush ham with 1/3 of the glaze. Bake, uncovered, 1 hour or until heated through (150ºF), brushing with remaining glaze every 20 min.
4. 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.
5. Rremove 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.
KITCHEN TIP: Creative Leftovers.
After carving the ham, reserve the bone for making green pea or another favourite soup.
Serving Size: Serves 20 (136 grams each)
Number of Servings: 20
Recipe submitted by SparkPeople user TRILLIUM1204.