|1 6-8 lb||Bone-in Skinless Smoked Ham, shank or butt-end portion|
|2 cups||Gravenstein Apple White Balsamic Vinegar|
|2 TBSP||Dijon Mustard (or Other Grainy Mustard)|
Preheat the oven to 325.
Line a large roasting pan with foil. With a sharp knife, score the fat all over 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, reduce the Gravenstein Apple White Balsamic Vinegar to 1/2 cup, by gently simmering it in a medium sauce pan set over low heat. This process should be done slowly, taking approximately 20-30 minutes to complete. When the Gravenstein Apple White Balsamic Vinegar has become thick and syrupy and is reduced by half, remove from heat and whisk in the Dijon mustard.
After baking for an hour, remove the ham from the oven and increase the oven temperature to 350. Using a pastry brush, liberally apply the balsamic glaze all over the ham, paying special attention to working it 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. Use any extra glaze as a dipping sauce.